Ingredients: Page 2
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Could durian seeds become a cost-effective probiotics stabilizer?
Researchers from Nanyang Technological University in Singapore say the thick gum from the seeds may be a sustainable replacement for global-warming-threatened gum arabic.
By Cathy Siegner • Jan. 31, 2019
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Olam will refocus portfolio to follow shifts in consumer preferences
The global food and agribusiness company plans to divest $1.6 billion from sugar, rubber, wood products and fertilizer, and invest $3.5 billion in nuts, grains, animal feed, cocoa and coffee.
By Cathy Siegner • Jan. 31, 2019
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AB InBev partners with gene-editing company for more sustainable barley
The beer giant plans to use technology from Benson Hill Biosystems, as well as traditional breeding methods, to develop higher-yielding varieties that consume less water and other natural resources.
By Cathy Siegner • Jan. 31, 2019
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Juices have hazardous amounts of heavy metals, study finds
The already declining segment gets more bad news and another consumer problem that is difficult — but not necessarily impossible — to resolve.
By Megan Poinski • Jan. 30, 2019
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Survey: 44% of milk-drinking adults bought both dairy and plant-based varieties
A study by Dairy Management Inc. shows more than half of those who consume non-dairy equivalents feel the nutritional content is the same.
By Jessi Devenyns • Jan. 25, 2019
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Fewer than half of consumers trust cannabis ingredients, survey finds
Negative perceptions could hinder expansion of this market, so manufacturers need to get ahead of any lingering consumer concerns.
By Cathy Siegner • Jan. 24, 2019
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Can antioxidants in rye bran replace artificial preservatives?
Penn State University researchers found they might be able to extend the shelf life of foods that contain fats and oils, helping to clean up labels.
By Cathy Siegner • Jan. 24, 2019
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Kerry expands cocoa offerings as chocolate demand grows
The increase comes as the crop faces challenges from climate change, as well as forest destruction, child labor and low farmer incomes.
By Cathy Siegner • Jan. 24, 2019
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Sprouted grain cereal maker sued for fraudulent and misleading claims
The plaintiff says Food for Life Baking is describing the product as nutritionally superior even though there's no way to accurately evaluate such an assessment.
By Cathy Siegner • Jan. 24, 2019
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Specialized diets change the evening meal
Due to the increasingly popular keto trend, food companies have been introducing products to comply with low-carb diets.
By Cathy Siegner • Jan. 23, 2019
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What's the buzz about global warming affecting world coffee supply?
Even as companies like Nestlé and Smucker invest in their supply chains, a new report shows climate change could make many species of the bean extinct.
By Jessi Devenyns • Jan. 18, 2019
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ColumnLeftovers: Diet Coke adds 2 more flavors; Peeps come to breakfast
More than 2,000 consumers selected Blueberry Açai and Strawberry Guava as the newest varieties of the classic soda, and both winter and Game of Thrones scotch are here.
By Food Dive staff
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Analytics firm launches first cannabis price index
The indicator, which is intended to benchmark legal prices, includes data from more than 1 billion transactions and is updated monthly.
By Megan Poinski • Jan. 17, 2019
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Spicy tomato could heat up demand for the beloved fruit
Scientists in Brazil and Ireland plan to use genome engineering techniques to produce the same elements that makes chili peppers hot.
By Cathy Siegner • Jan. 17, 2019
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Quinoa may soon find new market in whiskey
The Alcohol and Tobacco Tax and Trade Bureau is considering expanding the definition of which crops count as grains for making the distilled beverage beyond barley, corn, rye and wheat.
By Lillianna Byington • Jan. 17, 2019
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Will soybean pulp become the next superfood?
Food byproduct recycler Renewal Mill and tofu maker Hodo Foods are partnering to make what's left from milk alternative processing into okara flour for human food.
By Cathy Siegner • Jan. 17, 2019
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Strong GMO opponents tend to know the least about them, study says
Results showed the more respondents said they opposed these foods, the more knowledgeable they thought they were about the issue. Researchers found the opposite.
By Cathy Siegner • Jan. 17, 2019
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WeWork leads $32M investment in Laird Superfoods
The non-dairy creamer company's founder and CEO Paul Hodge sees people who use the shared workspaces as his target consumer: health-minded "corporate warriors."
By Nina Sparling • Jan. 15, 2019
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Rhythm Superfoods will expand its beat with organic fruit chips
The Texas company is growing its product line by introducing fruit chips made with mango, pineapple and watermelon as the kale boom has flattened out.
By Cathy Siegner • Jan. 15, 2019
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Deep DiveOnward and upward: Clean label trend shows no signs of slowing
Despite the proliferation of products with simpler ingredient lists, experts say there is plenty of room to grow — especially down the supply chain.
By Jessi Devenyns • Jan. 14, 2019
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Kraft debuts natural cheese without artificial growth hormone rbST
The company said it listened to its customers and wants to position its products to align with consumer trends, giving them an advantage in a market crowded with dairy products.
By Cathy Siegner • Jan. 14, 2019
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Labeling transparency, dilly dilly! Bud Light gives consumers more information
Will the AB InBev beer see the same success as Michelob Ultra when it begins displaying its calorie and carb content on the can?
By Jessi Devenyns • Jan. 14, 2019
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ColumnLeftovers: Caulipower wraps into the next veggie trend; Doritos catch fire
The brand that brought the vegetable to grocery pizza crusts has found another canvas on which to build a healthy meal, and a new cookie helps unicorns earn their stripes.
By Food Dive staff
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Yellow and orange colors will dominate in 2019, GNT says
"Millennial pink" is last year's news, as Generation Z is looking for "sunshine spectrum" shades and optimistic branding.
By Cathy Siegner • Jan. 10, 2019
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Sweet and heat: More spicy dairy products coming in 2019
Ice cream, yogurt and flavored milk are increasingly offering an exotic combination of creaminess, sweetness and spice from chili peppers, according to Food Business News.
By Cathy Siegner • Jan. 10, 2019