Ingredients: Page 32
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Permission granted by Nightfood
Eating your way to sleep? CPGs are keeping a close eye on sleep-inducing food products
Late-night meals are a way to boost sales by creating a fourth meal that follows dinner and appeals to a tired nation.
By Alexandra Frost • June 20, 2023 -
Courtesy of Lipton
ColumnLeftovers: Lipton soaks up the sun with popsicles; Keebler’s fudgy cookies sweeten summertime
The iced tea brand chills out with frozen Green Tea Citrus and Peach Iced Tea treats, and Somos adds spice and crunch to Mexican meals with two new sauces inspired by a family recipe.
By Food Dive staff • June 16, 2023 -
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 -
Courtesy of SunOpta
SunOpta upcycles oat milk byproduct for new cereal
The company collaborated with Seven Sundays to launch the breakfast item using protein left over from its plant-based milk.
By Chris Casey • June 15, 2023 -
Courtesy of Mezcal Amarás
Maker’s Mark owner Beam Suntory inks distribution deal for Mezcal Amarás
The alcohol giant said the partnership, which begins next month, is key to further premiumizing its portfolio and expanding its reach in the fast-growing agave-based spirits category.
By Christopher Doering • June 14, 2023 -
dusanpetkovic via Getty Images
USDA aims to boost accuracy of antibiotic-free, ‘humane’ meat labeling
The initiative — which follows stakeholder petitions for more oversight — is an effort to strengthen standards to validate claims such as “grass-fed" and “free-range,” among others.
By Chris Casey • June 14, 2023 -
Permission granted by Zevia
Why Oreo and Doritos could signify a bright future for Zevia, a soda with no sugar or calories
Once associated with people eating salads, kale chips and other healthy offerings, the beverage is finding acceptance with consumers improving parts of their diets while continuing to indulge in other areas.
By Christopher Doering • June 13, 2023 -
Retrieved from Istock.
Sponsored by FaravelliPhytoCann BP®, next generation black pepper extract
PhytoCann BP® works in several areas such as immune support, sleep, mood, pain, anti-inflammatory, detox, brain health, beauty from within and heart health.
June 12, 2023 -
Courtesy of Oatly
ColumnLeftovers: Oatly spreads into cream cheese; Kellogg harvests better-for-you Pringles
The Swedish oat milk maker’s new items come in Plain and Chive & Onion flavors, and Sam Adams provides beer drinkers with excuses to say no to their responsibilities.
By Food Dive staff • June 9, 2023 -
Luis Ascui/Stringer via Getty Images
Study shows how sugar reduction can meet consumer needs
In a global survey, Kerry found people are looking for other sweeteners to preserve their long-term health, and increasingly want natural solutions.
By Megan Poinski • June 8, 2023 -
Courtesy of International Flavors & Fragrances
IFF taps Kellogg exec to lead food ingredients division
Yuvraj Arora will oversee Nourish, which is the largest business segment of the New York-based company.
By Megan Poinski • June 8, 2023 -
Courtesy of TreeHouse Foods
TreeHouse Foods buys coffee operations from Farmer Brothers for $100M
The private label company will own a plant with processing capabilities that complement its existing single-serve pod and ready-to-drink coffee businesses.
By Christopher Doering • June 7, 2023 -
Courtesy of General Mills
General Mills is bringing Häagen-Dazs to the yogurt aisle
The product, available in six flavors, is made with fresh milk and cream as well as real fruit and ingredients, such as bourbon vanilla beans sourced from Madagascar and handpicked strawberries.
By Christopher Doering • June 6, 2023 -
Retrieved from Perfect Bars.
ColumnLeftovers: Mondelēz layers more flavors onto Perfect Bar | Splenda splashes into drink mixes
The snack brand is debuting Crispy Peanut Butter offerings in chocolate and berry varieties, and Alouette brings its signature brie to the barbecue with a product designed for grilling.
By Food Dive staff • June 2, 2023 -
Retrieved from Aplos.
Functional non-alcoholic spirits brand Aplós raises $5.5M
The three-year-old startup said it will use the money to build up its retail distribution as many shoppers increasingly look to curtail or cease consuming alcohol.
By Christopher Doering • June 1, 2023 -
Permission granted by Shiru
How Givaudan aims to get ahead of future food trends with AI platform
With its new “futurescaping” technology for food and beverage applications, the ingredient company aims to blend artificial and human intelligence to predict upcoming shifts in consumer desire.
By Chris Casey • June 1, 2023 -
Courtesy of Mars Inc.
Consumer advocacy groups ask FDA to ban titanium dioxide
Five groups filed the petition, which argues the white dye has been found to build up in the body and potentially cause harm. The additive was outlawed in Europe last year.
By Megan Poinski • May 31, 2023 -
Christopher Doering/Food Dive
Campbell Soup sells Emerald nuts business to Flagstone Foods for undisclosed amount
The nut-focused brand was an outlier in the CPG giant’s broader snacking business, which includes chips, popcorn, cookies, pretzels and crackers.
By Christopher Doering • May 30, 2023 -
Tim P. Whitby via Getty Images
From hot yoga to coffee and bars: Inside Vita Coco’s push to make its coconut water a household staple
The brand is targeting new usage occasions and promoting the versatility of its product to consumers as it lays the groundwork for future growth, its founder told Food Dive.
By Christopher Doering • May 30, 2023 -
FG Trade via Getty Images
Three in four consumers say food impacts their mental well-being, survey finds
A new report from the International Food Information Council found stress led 51% of people to consume items that are less healthy.
By Chris Casey • May 26, 2023 -
Courtesy of Salt & Straw
ColumnLeftovers: Ice cream warms up to upcycling; Lucky Charms brings magic to color-changing marshmallows
Salt & Straw’s new frozen novelties use ingredients that would have gone to waste, and California Pizza Kitchen enters the salad dressing category.
By Food Dive staff • May 26, 2023 -
Courtesy of Beneo
Beneo launches ingredient to aid in reducing sugar content, boosting fiber
Beneo-scL85, derived from beet sugar, offers a mild sweet taste, good solubility and natural credentials that can improve taste and texture. It also can assist as a bulking agent.
By Christopher Doering • May 25, 2023 -
Brandon Bell via Getty Images
Egg prices decline as flocks rebuild, bird flu’s impact wanes, analyst says
The wholesale cost for a dozen has plunged from more than $5 to 84 cents, which could prompt consumers to purchase more of the popular commodity.
By Chris Casey • May 25, 2023 -
Permission granted by Nestle
Nestlé digs in to plant-based offerings even as broader industry stumbles
Consumer interest in the category is robust enough that the world’s largest food maker needs to have a strong presence, said Mel Cash, the company’s chief marketing and innovation officer.
By Christopher Doering • May 24, 2023 -
Serhii Bobyk via Getty Images
Upcycled Foods Inc.’s chief innovation officer aims to unlock ‘treasure’ in spent ingredients
Lara Ramdin said her company sees a burgeoning marketplace for reused items such as leftover grain from beer making, cacao fruit syrup and coffee leaves.
By Chris Casey • May 24, 2023 -
Sean Gallup via Getty Images
Q&AHow Smucker works toward sustainable coffee and brews new innovation
In the second part of this Q&A, Coffee General Manager Joe Stanziano talks about the segment’s sustainability challenges and future plans.
By Megan Poinski • May 23, 2023
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