Ingredients: Page 2


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    Scott Olson via Getty Images

    General Mills reformulates products to combat ingredient shortages

    Materials including starch, fats and oils were "particularly challenging" to find, an executive said.

    By Sarah Zimmerman • April 21, 2022
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    Courtesy of GNT

    Color supplier GNT aims to innovate its way to sustainability

    The Dutch company plans to create a new ingredient from by-products of its concentrate manufacturing and boost the color concentration of crops to help hit its goals.

    By April 21, 2022
  • Explore the Trendline
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    Wakefern Food Group
    Trendline

    Natural and organic

    Natural and organic foods have caught a brisk tailwind during the pandemic, as consumers increasingly seek out food options with a health halo.

    By Food Dive staff
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    Permission granted by Halo Top

    After a sharp decline in sales, Halo Top changes its recipe

    The ice cream, which faces mounting competition, is switching to ultra-filtered milk to create a creamier feel while keeping the same taste and low-calorie count.

    By April 19, 2022
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    Retrieved from A Shoc.

    Energy drink A Shoc raises $29M from investors including Keurig Dr Pepper

    The beverage giant was an early investor in 2019 and handles national sales and distribution.

    By April 19, 2022
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    shutterstock.com/Maksym Fesenko

    Sponsored by Flavor Producers

    The unordinary lime…taste the difference

    Consumer demand has evolved beyond traditional lemon and lime to more exotic varietal options that rely on origin, provenance or variety of plant species to add a premium element to products.

    April 18, 2022
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    Permission granted by Back of the Yards Algae Sciences
    Deep Dive

    Beyond the blue: Interest in spirulina shifts to new applications

    The microalgae can provide a desirable natural color, but it's also sustainable and nutritious — and finding its way into a wider assortment of uses.

    By April 14, 2022
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    Permission granted by ADM

    ADM investing $300M to boost production of alternative proteins

    The ingredients giant is nearly doubling capacity at its Decatur, Illinois, plant for soy protein concentrate and building an innovation center that will develop new products and processes.

    By April 14, 2022
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    Permission granted by Hanan Products

    Kosherization: How one food factory transitions for Passover

    Every January, whipped topping and creamer maker Hanan Products undergoes the rigorous process — and unyielding rabbinic scrutiny — to make items that observant Jews can enjoy during the eight-day holiday.

    By April 14, 2022
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    littleny via Getty Images

    Food-at-home prices jump 10% as supply chain, Ukraine war pressures mount

    The latest Consumer Price Index data shows hefty yearly increases for meat and flour, while butter saw the largest monthly price increase in March.

    By April 14, 2022
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    Permission granted by OK Kosher
    Deep Dive

    The 'silent salesman': How kosher certification went mainstream

    While the seal signifies that items meet Jewish dietary laws, it increasingly represents purity, good practices and trustworthiness to non-observant consumers.

    By April 13, 2022
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    Permission granted by Sun Valley Rice Co LLC
    Sponsored by Sun Valley Rice

    Tech innovation is in every kernel at Sun Valley Rice

    With no scarcity of rice choices on the shelf for any imaginable preparation, the bar for remarkable rice is set high. Driving the bar higher means embracing industry-leading technology.

    April 11, 2022
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    shutterstock.com/Cavan-Images

    Sponsored by National Sunflower Association

    Plant-based products drive growth opportunities for food manufacturers

    Plant-based food sales are growing. Here's what food manufacturers need to consider.

    April 11, 2022
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    Courtesy of The Giant Company

    Report: Food's future is more complicated than the alternative protein debate makes it seem

    The study from IPES-Food says that changes are needed to stabilize the food system, but a wholesale switch to plant-based or cuts in greenhouse gas emissions ignore some pressing issues.

    By April 8, 2022
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    Courtesy of Hershey
    Column

    Leftovers: Kit Kat breaks into breakfast with blueberry muffin flavor; RTD moon milks offer ayurvedic stress relief

    Hershey adds the flavor of berries, batter and graham cookie pieces to its iconic sweet, and J&J Snack Foods' Icee enters the cookie category.

    By Food Dive staff • April 8, 2022
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    Courtesy of Kerry

    Kerry buys ayurvedic ingredients maker Natreon

    The deal brings several functional herbs and extracts associated with Indian traditional health practices to the Irish company's portfolio. 

    By April 7, 2022
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    Dan Kitwood via Getty Images

    Tate & Lyle to acquire dietary fiber business in China for $237M

    The company said the purchase of Quantum Hi-Tech Biological will strengthen its market position for the popular ingredient while boosting its food and beverage solutions.

    By April 7, 2022
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    Jamie McDonald via Getty Images

    Avian influenza threatens egg supply ahead of Easter: report

    A CoBank analysis finds the industry struggling to right-size its flock amid the virus, demand shifts and a transition to cage-free production.

    By April 5, 2022
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    Permission granted by The Better Meat Co.

    The Better Meat Co. to debut mycelium foie gras

    CEO Paul Shapiro said in an exclusive interview the product for restaurants can help fans of the controversial delicacy "experience that same joy without all the suffering."

    By April 4, 2022
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    Permission granted by Almond Board of California
    Sponsored by Almond Board of California

    Almonds: A starring ingredient for health claim labeling in North America and the EU

    It’s no surprise that almonds continue to appear hand in hand with sought-after health claims.

    April 4, 2022
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    Retrieved from Sovos Brands.
    Column

    Leftovers: Noosa chills out with gelato; White Claw catches new wave with its Surf line

    Sovos Brands is bringing its premium yogurt into the freezer aisle, while Betterland Foods uses Perfect Day's animal-free dairy proteins for a better-for-you chocolate bar.

    By Food Dive staff • April 1, 2022
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    Courtesy of MycoTechnology

    MycoTechnology raises $85M for innovation and international expansion

    In its Series E round, the fermented mushroom ingredient giant received money from the venture arms of Griffith Foods, Tyson Foods, Bunge, Continental Grain and Maple Leaf Foods.

    By March 31, 2022
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    Courtesy of The Every Company

    The Every Company debuts animal-free egg white

    The precision fermentation company is partnering with California bakery Chantal Guillon to debut the ingredient in macarons.

    By March 31, 2022
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    Courtesy of Upfield

    Upfield releases breakdown of methane emissions and urges food companies to do the same

    Dairy, which makes up only 1% of the plant-based spreads maker's ingredients, accounts for 63% of its production of the greenhouse gas.

    By March 31, 2022
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    Sean Gallup via Getty Images

    Crops grown with regenerative agriculture are healthier, study finds

    Food grown with techniques that increase the biodiversity of soil has a higher nutrient profile, according to research conducted by the University of Washington.

    By March 31, 2022
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    Permission granted by Hostess Brands
    Deep Dive

    With a portfolio of iconic snacks, Hostess Brands sweetens its business for another century

    Just a decade after bankruptcy, the Twinkies maker is thriving under CEO Andy Callahan, who has prioritized innovation and moving its iconic offerings into faster-growing occasions.

    By March 30, 2022