Ingredients: Page 22
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Permission granted by Meatable
Cultivated meat leader Meatable achieves landmark breakthrough
The Netherlands-based food-tech pioneer’s patented technology significantly speeds up the cell differentiation process by creating fat and muscle tissue in a record four days.
By Elizabeth Flood • March 21, 2024 -
Courtesy of Southeastern Grocers
ColumnThe Weekly Sip: S&P rating could spell trouble for beverages | AB InBev crafts IPA using ‘spellers’ method
In this week’s beverage news, Diageo infuses blackberries into Crown Royal Whisky, and tech company Vertosa partners with a German ingredients producer to produce cannabis-infused drinks.
By Food Dive staff • March 21, 2024 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 5 stories from Food Dive
The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future.
By Food Dive staff -
Christopher Doering/Food Dive
Mondelēz’s Chips Ahoy! debuts new recipe for the classic cookie
The modification, which includes chocolate chips with higher cacao and Madagascar vanilla extract content, is the biggest update for the $1 billion brand in nearly a decade.
By Christopher Doering • March 21, 2024 -
Courtesy of Oobli
Low-sugar chocolate trailblazer receives ‘no questions’ FDA letter for its star ingredient
Oobli, the global sweet protein platform, is the first company to be granted approval for the use of its product as a food ingredient.
By Elizabeth Flood • March 20, 2024 -
Courtesy of BodyArmor Sports Nutrition
Why hydration drinks are quenching the beverage industry’s thirst for product growth
Offerings like Waterdrop, Electrolit and BodyArmor’s Flash I.V. are building a powerful and trendy product category that sits between water, soda, sports and energy drinks.
By Chris Casey • March 18, 2024 -
Courtesy of Ryan Hagerty - U.S. Fish and Wildlife Service
Problem to plate: Could eating invasive species be a sustainability game changer?
Advocates are working to get consumers on board in an effort to contain and live with plants and animals wreaking havoc on environmental and commercial ecosystems.
By Leah Borts-Kuperman • March 18, 2024 -
Retrieved from Frankford Candy.
ColumnLeftovers: Claussen pickles jelly beans | King Arthur slices into baking mixes
Frankford Candy is bringing together pickles and jelly beans for Easter, and trendy New York City restaurant Carbone furthers its culinary presence with a line of Alfredo sauces.
By Food Dive staff • March 15, 2024 -
Courtesy of Nestlé
Nestlé investors urge food giant to lessen dependence on unhealthy foods
The Lean Cuisine manufacturer disputed many of the claims outlined by the shareholder group and said it was “targeting the wrong company.”
By Christopher Doering • March 14, 2024 -
Christopher Doering/Food Dive
Ingredion prioritizing texture, an ‘underappreciated and not well understood’ trait
CEO Jim Zallie said the ingredients giant is focusing more attention on the attribute that plays a pivotal role in determining a product's mouthfeel, appearance, taste and enjoyability.
By Christopher Doering • March 14, 2024 -
Courtesy of Plezi Nutrition
Michelle Obama’s Plezi Nutrition launches fizzy fruit drink aimed at tweens and teens
It’s the second product from the company co-founded by the former first lady that was created to find healthier alternatives for sugary beverages popular with children.
By Christopher Doering • March 12, 2024 -
Courtesy of Jones Soda
Jones Soda makes entry into alcohol
The craft soda brand is partnering with cider maker Rainmaker to take advantage of its existing distribution network of restaurants, bars and liquor stores.
By Chris Casey • March 12, 2024 -
Courtesy of Danone
Danone discontinues 2 plant-based milk options under its Silk and So Delicious brands
The decision to end production of Silk Nextmilk and So Delicious Wondermilk comes as sales in the alternative category fell in 2023 after four straight years of growth.
By Christopher Doering • March 11, 2024 -
ferrantraite via Getty Images
Sponsored by FaravelliFunctional mushrooms and their rise in popularity
Elevate well-being with UltimateMushroom™! Discover the rise of functional mushrooms for a balanced lifestyle!
March 11, 2024 -
Courtesy of Talking Rain
ColumnLeftovers: Starburst explodes into sparkling water | Ritz scores spicy, sweet flavors for March Madness
The Mars candy is the inspiration for Sparkling Ice’s zero-sugar drink, and McCormick & Co.’s cult favorite brand Frank’s RedHot squeezes two sauce lineups into its portfolio.
By Food Dive staff • March 8, 2024 -
Rimma_Bondarenko via Getty Images
Haskap berries: The cold-hardy superfood
The berries have an “untapped market potential,” specifically in cold climates, according to experts.
By Leah Borts-Kuperman • March 7, 2024 -
Courtesy of Hidden Valley Ranch
Hidden Valley Ranch and Cheez-It join forces for condiment collab
The dressing brand with a cult following is tapping the Kellanova-owned cracker for its new sauce designed for pairing with salty snacks.
By Chris Casey • March 6, 2024 -
Courtesy of Campbell Soup
Campbell’s launches first limited-time soup flavor with grilled cheese and tomato
A spokesperson said the packaged food company tapped into an “ownable” flavor for its debut and expects to roll out additional temporary offerings in the future.
By Christopher Doering • March 6, 2024 -
Courtesy of The Kraft Heinz Not Company
Kraft Heinz enters plant-based meats with Oscar Mayer hotdogs and sausages
The CPG giant and its partner, NotCo, hope the offerings can shake up the alternative meat sector, which remains “underdeveloped and under-consumed" due to disappointing taste and texture with existing offerings.
By Christopher Doering • March 6, 2024 -
Permission granted by Kodiak
Kodiak poaches another Campbell Soup veteran for chief operating officer
In addition to naming Steve Katzenberger to the role, the high-protein, whole-grain food maker hired Sonali Dalvi as its vice president of product development.
By Christopher Doering • March 5, 2024 -
Facinadora via Getty Images
OpinionFact, fad and hyperbole: What’s the deal with ultra-processed foods?
A popular change in nomenclature is obscuring strides the industry has made with the nutritional value of its products in recent years, argues Sean McBride of DSM Communications.
By Sean McBride • March 5, 2024 -
Permission granted by Revo Foods
To farm or fabricate? 3D printing’s role in the food industry
As food production startups begin commercializing 3D-printed seafood, some experts question the viability of the technology in the broader market.
By Megan Ruggles • March 4, 2024 -
Courtesy of Danone
FDA to allow yogurt makers to claim food lowers risk of type 2 diabetes
The agency, citing “limited evidence,” agreed that eating at least two cups of the dairy offering per week could lower the chance of developing a disease impacting about 36 million Americans.
By Christopher Doering • March 1, 2024 -
Courtesy of Conagra Brands
ColumnLeftovers: Angie’s pops into new Cinnabon popcorn | Goodles goes gluten-free
The Conagra brand's BoomChickaPop gets a cinnamon makeover, while Elmhurst 1925 brews into the coffee category.
By Food Dive staff • March 1, 2024 -
Courtesy of Oishii
Vertical strawberry grower Oishii clinches $134M amid indoor farming woes
An intentional choice to grow artisanal fruit rather than leafy greens has allowed the firm to avoid the financial difficulties facing others in controlled-environment agriculture, according to the company’s CEO.
By S.L. Fuller • Feb. 29, 2024 -
Christopher Doering/Food Dive
Ingredion and CPG firms deepen collaboration to accelerate product development
Jim Zallie, the ingredient supplier’s CEO, said food and beverage companies are placing a greater value on working with his company to drive innovation as product volumes drop.
By Christopher Doering • Feb. 29, 2024
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