Ingredients: Page 2
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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 -
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 Samantha Oller • April 21, 2022 -
Explore the Trendline➔
Wakefern Food GroupTrendlineNatural 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 -
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 Christopher Doering • April 19, 2022 -
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 Christopher Doering • April 19, 2022 -
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 -
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 Megan Poinski • April 14, 2022 -
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 Samantha Oller • April 14, 2022 -
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 Megan Poinski • April 14, 2022 -
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 Chris Casey • April 14, 2022 -
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 Megan Poinski • April 13, 2022 -
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 -
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 -
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 Megan Poinski • April 8, 2022 -
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 -
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 Megan Poinski • April 7, 2022 -
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 Christopher Doering • April 7, 2022 -
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 Samantha Oller • April 5, 2022 -
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 Megan Poinski • April 4, 2022 -
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 -
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 -
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 Megan Poinski • March 31, 2022 -
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 Chris Casey • March 31, 2022 -
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 Chris Casey • March 31, 2022 -
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 Chris Casey • March 31, 2022 -
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 Christopher Doering • March 30, 2022