Ingredients: Page 2

High oleic acid cooking oil awarded heart healthy claim

The Food and Drug Administration found credible evidence certain olive, canola, safflower, soybean, sunflower and algal oils could have cardiovascular benefits.

By Cathy Siegner • Nov. 26, 2018

It's out of the box: Pastured eggs could be the new favorite

Sales have jumped 32% so far this year, showing the evolution of animal welfare standards among consumers.

By Jessi Devenyns • Nov. 26, 2018

Should the FDA require front-of-package warnings about sugar?

The American Medical Association wants labels for foods with high levels of the ingredient, but the Sugar Association argues that would mislead consumers.

By Cathy Siegner • Nov. 26, 2018

Less to gobble: Tiny turkeys are showing up on Thanksgiving tables

As consumers become increasingly aware of the problem of food waste, and turn more to snacking, they're thinking small in their meals. 

By Jessi Devenyns • Nov. 21, 2018

How Perfect Day's partnership with ADM could change the dairy industry

The startup and ingredient titan will be supplying their non-animal-derived proteins to companies next year.

By Jessi Devenyns • Nov. 21, 2018

Opinion

Courts are trending toward broader patent eligibility

While it has been difficult to get a patent on a lab-made food item that is identical to what's found in nature, attorneys Jessica L.A. Marks and Virginia L. Carron write that the tide may be turning.

By Jessica L.A. Marks and Virginia Carron

FDA and USDA will jointly regulate cell-cultured meat

There are many specifics to work out between the two regulators — which are both responsible for food safety, but not known for working together.

By Megan Poinski • Nov. 19, 2018

Study: Cranberries may mitigate gut problems from animal-based diets

Researchers at Tufts University found a diet including freeze-dried powder from the fruit showed potentially fewer negative microbiota changes.

By Cathy Siegner • Nov. 15, 2018

Taste predictor Gastrograph closes $4M investment

The company collects data about how people perceive flavors and then uses artificial intelligence to determine how a demographic might respond to a food product. 

By Jessi Devenyns • Nov. 15, 2018

What is a prebiotic? This question holds back the market.

Probiotics have grown in popularity and have widespread understanding, but the ingredients that nurture good gut bacteria have yet to garner the same attention.

By Jessi Devenyns • Nov. 15, 2018

Tyson forecasts top food trends for 2019

The company's first annual Trendtellers Council highlighted personalization to promote health, smart technology and food as a form of self-expression.

By Cathy Siegner • Nov. 15, 2018

Salty snacks melt away growth in the frozen sector

Market research firm Mintel recently found that convenient bites of meat, popcorn and cheese are reasserting their dominance. 

By Jessi Devenyns • Nov. 14, 2018

Former Blue Moon brewmaster to release first THC-infused beer

Keith Villa's new venture is launching the beverage, which will include 5 grams of the cannabis ingredient, but skirts federal regulation by making it alcohol free. 

By Jessi Devenyns • Nov. 13, 2018

Mondelez cuts ties with 12 palm oil suppliers, citing deforestation

The food giant recognizes a "gap" between its current palm oil supply chain state and its goal of 100% sustainability and transparency.

By Shefali Kapadia • Nov. 13, 2018

Nestlé launches helpline to combat labor issues in palm oil supply chain

While palm oil offers greater yield and lower production costs, the industry is under fire for environmental and human rights concerns. 

By Barry Hochfelder • Nov. 12, 2018

Column

Leftovers: Pringles brings back Thanksgiving flavors

The Kellogg-owned snack brand makes a Turkey Day feast in a can, while ancient grains lend a health halo to a new candy.

By Food Dive staff

Plant-based egg substitutes can help manufacturers cut costs, avoid recalls

Products made from aquafaba, mung beans and citrus pulp may also make brands more attractive to consumers interested in plant-based, vegan and cruelty-free products. 

By Cathy Siegner • Nov. 08, 2018

How avocado seeds could change the natural colors market

Penn State food scientists found that vibrant colors in the red-orange-yellow spectrum can be extracted using water and ethanol.

By Cathy Siegner • Nov. 08, 2018

Natural and vibrant: Why plant-based colors are popular

Ingredients such as beetroot, carrot and kale are showing up in vegetable and plant-based snacks. Experts say the hues can stimulate appetite.

By Cathy Siegner • Nov. 08, 2018

Could data be an untapped ingredient in beer production?

A former craft brewery engineer has established a software firm to help makers of the beverage keep tabs on quality, trim expenses and increase efficiency. 

By Cathy Siegner • Nov. 08, 2018

Lawsuit: Consumers won't believe a vegan substitute is not butter

A New York woman has sued Miyoko's Kitchen, claiming people are being duped into thinking the company's spread is functionally and nutritionally equal to the dairy-based product.

By Cathy Siegner • Nov. 06, 2018

OTA solicits ideas to develop 'checkoff-like' program for organics

After the USDA nixed the proposed rule to establish a mandatory initiative to help fund research, promotion and education for the organic industry, the trade association is pushing forward on a voluntary private-sector variation. 

By Cathy Siegner • Nov. 06, 2018

The need for speed: Americans spend less time eating now than 10 years ago

Convenience is taking over, with the average person dining as a primary activity 65 minutes per day — down 5% in a decade.

By Jessi Devenyns • Nov. 06, 2018

Opinion

When it comes to food policy, the midterm elections may have consequences

Real change may come to Washington after Tuesday, but Sean McBride of DSM Communications writes that could set the stage for more years of tumult.

By Sean McBride

Consumers seek out fortified foods and beverages to improve health

Dairy-based drinks, cheese, yogurt and ice cream now include added ingredients such as fiber, minerals, omega-3 fatty acids, plant extracts, probiotics, protein and vitamins.

By Cathy Siegner • Nov. 01, 2018