Ingredients: Page 2


  • Image attribution tooltip
    Courtesy of Ardent Mills

    Ardent Mills to buy gluten-free Firebird Artisan Mills

    The purchase price was not disclosed for the North Dakota business, which provides more than 40 flour products from pulses, ancient grains and starches.

    By Sept. 30, 2021
  • Image attribution tooltip
    Courtesy of The Urgent Company

    Perfect Day raises $350M and announces animal-free cream cheese

    The proceeds from the round, tied for the largest single fundraising in the alternative protein space this year, will go toward science, innovation, product development and helping other startups scale.

    By Sept. 30, 2021
  • Image attribution tooltip
    Permission granted by Mars

    Calyxt partners to develop soy-based alternative to palm oil

    The popular ingredient has been plagued for years by questions surrounding its sustainability, prompting pledges from big CPGs to source it in a more environmentally friendly way.

    By Jessi Devenyns • Sept. 30, 2021
  • Image attribution tooltip
    Courtesy of Somos

    Kind veterans launch plant-based Mexican brand Somos

    Daniel Lubetzky worked with former colleagues from the popular bar maker to create a line of entrees, sides and chips all produced in Mexico. 

    By Sept. 28, 2021
  • Image attribution tooltip
    Retrieved from Tetra Pak.

    Tetra Pak launches accelerator program to speed product development

    The packaging and processing company will offer its expertise in formulation, processing and marketing to food and beverage brands.

    By Sept. 24, 2021
  • Image attribution tooltip
    Courtesy of AB InBev
    Column

    Leftovers: Bud Light Seltzer falls into seasonal flavors; Hostess gets healthy with Voortman cookies

    The AB InBev brand offers a taste of autumn with its new variety pack, and Ben & Jerry's partners with Black-owned businesses to brew up a new flavor.

    By Food Dive staff • Sept. 24, 2021
  • Image attribution tooltip
    Courtesy of Equinom

    How crop breeders use technology to improve the yellow pea

    Benson Hill and Equinom are racing to make the red-hot ingredient less bitter, higher in protein and easier to harvest and process.

    By Sept. 23, 2021
  • Image attribution tooltip
    Courtesy of Triton Algae Innovations

    Tofurky partners with Triton Algae to bring its ingredients to plant-based meat

    This is the first high-profile product announcement in the sector to include the one-celled organism's protein. These new items will hit stores in first-quarter 2022. 

    By Sept. 23, 2021
  • Image attribution tooltip
    Courtesy of HumanCo

    HumanCo gets $35M and buys gluten-free pizza maker Against the Grain

    The better-for-you holding company's latest funding round is full of notable investors ranging from Indra Nooyi to Cindy Crawford.

    By Sept. 22, 2021
  • Image attribution tooltip
    Courtesy of Banza

    Banza partners with Beyond Meat, Follow Your Heart on pizzas

    The fast-growing maker of foods from chickpeas moved into pizza last fall after previously adding rice to complement its line of pasta.

    By Jessi Devenyns • Sept. 21, 2021
  • Image attribution tooltip
    Permission granted by Chobani

    Yogurt giant Chobani enters the peanut butter category

    The company said it will donate profits from the line of enhanced spreads for adults, children and infants to the hunger nonprofit Edesia Nutrition.

    By Sept. 20, 2021
  • Image attribution tooltip
    Adeline Kon/Food Dive
    Deep Dive

    Technology is revolutionizing food, but how can it be explained to consumers?

    Companies are making real dairy, meat and eggs without animals and using fermentation to produce new analogs, but the challenge is describing it in a way that sounds appetizing — and not like science fiction.

    By Sept. 20, 2021
  • Image attribution tooltip
    Courtesy of DouxMatok

    DouxMatok partners with Hi-Food on sweetener solutions

    The use of a bulking syrup could allow for wider use of DouxMatok's Incredo Sugar in products like cakes and bars.

    By Sept. 16, 2021
  • Image attribution tooltip
    Permission granted by Equinom

    Roquette invests $13M in plant protein R&D center

    The ingredients company, which has been a leader in pea protein, aims to develop next-generation products at the new facility in France.

    By Sept. 16, 2021
  • Image attribution tooltip
    Courtesy of Novish

    Alternative seafood has vast growth potential, report says

    The Good Food Institute study showed sales of plant-based and fermented products in the category increased 23% in 2020.

    By Sept. 15, 2021
  • Image attribution tooltip
    Permission granted by Mondelez International

    Mondelēz tests new snack bar made using mechanical pressure and ultrasound energy

    The CPG giant's Dirt Kitchen brand is using technology developed by Israel-based Torr FoodTech to create a product that has a unique multi-texture and maintains the nutritional value of the ingredients.

    By Sept. 14, 2021
  • Image attribution tooltip
    Retrieved from Lily's Sweets on September 14, 2021

    Lily's Sweets expands into low-sugar gummies

    The better-for-you confectionery brand, acquired by Hershey earlier this year, taps into the growing gummies segment with its first nonchocolate product.

    By Sept. 14, 2021
  • Image attribution tooltip
    David Ramos via Getty Images

    Poor harvest and price spike for durum wheat threaten pasta supply

    A 90% price increase for the critical ingredient presents manufacturers with few attractive options as demand for foods to prepare at home continues to grow.

    By Jessi Devenyns • Sept. 13, 2021
  • Image attribution tooltip
    Courtesy of Sensient

    New blue: FDA approves Sensient's natural color made from butterfly pea flower

    The heat- and light-stable natural ingredient produces different hues depending on a product's pH, the manufacturer says.

    By Sept. 09, 2021
  • Image attribution tooltip
    "Cheese" by Jules Morgan is licensed under CC BY 2.0

    DSM acquires dairy flavoring maker First Choice Ingredients for $453M

    The manufacturer uses fermentation and enzymatic modification to create hundreds of clean-label ingredients for both traditional and plant-based applications.

    By Jessi Devenyns • Sept. 09, 2021
  • Image attribution tooltip
    Permission granted by Equinom

    Equinom provides improved pea protein to Meatless Farm

    The custom ingredient, developed from years of breeding, has 50% more protein than competitors and will be available to select manufacturers later this year.

    By Sept. 09, 2021
  • Image attribution tooltip
    Permission granted by Hershey

    Hershey tests plant-based chocolate bar

    The Pennsylvania snack maker and confectioner is selling Oat Made bars in select markets as it continues its push into better-for-you products.

    By Sept. 08, 2021
  • Image attribution tooltip
    Courtesy of Parabel

    Kellogg's VC arm doubles down on duckweed in $21.5M funding round

    For the second time in a little over a year, Eighteen94 Capital has invested in Plantible, a startup that is developing a protein from the aquatic plant said to be indistinguishable from animal protein.

    By Jessi Devenyns • Sept. 02, 2021
  • Image attribution tooltip
    Courtesy of Givaudan

    Givaudan make strides in fermented ingredients by partnering with other companies

    A natural component developed with Manus Bio will be available in 2021, and an agreement with Ginkgo Bioworks will help the Swiss flavor and fragrances giant recreate rare natural substances.

    By Sept. 02, 2021
  • Image attribution tooltip
    Mario Tama via Getty Images

    Salt substitutes an inexpensive way to lower stroke risk, study finds

    According to new research, consuming salt alternatives that contain at least one-quarter potassium can lower the risk of stroke by 14%.

    By Sept. 02, 2021