Ingredients: Page 35

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    David McNew via Getty Images
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    Despite dire warnings in climate report, HowGood sees promise in food production

    The sustainability platform’s chief innovation officer Ethan Soloviev said in an interview that carbon sequestration and deforestation provide solutions to food insecurity despite Big Food’s impact on emissions.

    By • April 3, 2023
  • A graphical representation of Cup Noodles Breakfast. The cup is in the middle and there are graphics of pancakes and syrup, scrambled eggs, sausage links and chopsticks holding noodles in the corners.
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    Courtesy of Nissin Foods USA
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    Leftovers: Nissin brings Cup Noodles to breakfast; Kellogg rolls into another Little Debbie cereal

    The ramen maker taps the flavors of pancakes, eggs and sausage for its new variety, and Blue Bunny expands its presence in frozen treats with Mini Bars and soft serve ice cream.

    By Food Dive staff • March 31, 2023
  • A person in a grocery store putting items in a smart cart. Explore the Trendline➔
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    Courtesy of Instacart
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    Trendline

    Top 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
  • A brown paper package of Supplant Grain & Stalk Pasta sits to the right on a white wooden table with noodles in front of it and wheat stalks behind. The background is marbled gray.
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    Courtesy of The Supplant Company
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    Supplant upcycles wheat stalks into flour

    The company’s second commodity ingredient made from transforming food waste is available for foodservice and in a direct-to-consumer dried pasta.

    By • March 30, 2023
  • cocoa trees agroforestry
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    Courtesy of Barry Callebaut
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    Barry Callebaut partners with Nestlé on agroforestry project

    The chocolate producers believe they can lower the carbon emissions of their supply chains by planting new trees and implementing climate positive practices across 30,000 acres of land.

    By • March 30, 2023
  • A hand hold an egg on a illuminated surface.
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    Joern Pollex via Getty Images
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    How a tight supply from the deadliest bird flu outbreak is hammering the egg industry

    Since the virus surfaced last February, tens of millions of farm-raised birds in the U.S. have died, and eggs have seen skyrocketing prices.

    By , , • March 30, 2023
  • Several glossy maraschino cherries with stems
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    MillefloreImages via Getty Images
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    FDA extends comments on controversial Red No. 3 through May

    Thousands of comments have accumulated on the petition, which asks the government to ban the use of the dye in food. 

    By • March 30, 2023
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    Maryna Auramchuk via Getty Images
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    Egg market may be improving ahead of Easter, but bird flu brings unknowns: Wells Fargo

    As producers work to rebuild flocks, they remain cautious about the impact the virus will have this year, the banking giant's Agri-Food Institute sector manager said.

    By • March 28, 2023
  • Kind
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    Permission granted by Kind
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    Q&A

    Kind CEO aims to reach more consumers, bring the brand to other parts of the store

    In an interview, Russell Stokes talked about price increases, how products are faring in the current environment and changes in shopping behaviors.

    By • March 28, 2023
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    Christopher Furlong via Getty Images
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    WSWA calls on Congress to legalize cannabis with alcohol-like regulations

    State laws about the sale of hard beverages should inform legislation dealing with THC and CBD, the trade group said in a letter to Congress last week.

    By • March 27, 2023
  • Boxes of Halo Top's Triple Berry and Strawberry Frozen Yogurt Pops on coordinating purple and pink backgrounds, surrounded by strawberries and pieces of granola.
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    Courtesy of Halo Top
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    Leftovers: Halo Top pops into froyo treats; Takis takes out the spice with nacho cheese snacks

    The better-for-you dessert maker is taking a bite out of another new category, and Unique Snacks combines puffs and pretzels.

    By Food Dive staff • March 24, 2023
  • Salt shaker on slate board
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    George Dolgikh via Getty Images
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    New FDA policy would let manufacturers use salt substitutes

    The proposed rule would make the standards of identity for 140 products more flexible, but would not require reformulation to reduce sodium content.

    By • March 24, 2023
  • A clear soy sauce bottle with brown sauce on a table surrounded by food and plates
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    Permission granted by Momofuku Goods
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    Momofuku Goods raises $17.5M

    The pantry essentials brand was spun off from Momofuku in 2020 and will use the funding to grow its product offerings in an increasingly competitive field.

    By Dani James • March 23, 2023
  • A brown plate of brownies made with FiberSmart sits on a dark wood table with a dark green cloth napkin under the plate on the left side.
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    Courtesy of Anderson Advanced Ingredients
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    Tapioca starch sweetener gets GRAS status from the FDA

    Anderson Advanced Ingredients’ FiberSmart is 20% as sweet as sugar and also can replace maltodextrin, the company says.

    By • March 23, 2023
  • Nestle, hot chocolate
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    Christopher Doering/Food Dive
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    Nestlé says less than 40% of its sales come from food and beverage offerings considered healthy

    The CPG giant, which has vowed to be more transparent about the nutritional value of its entire global portfolio, said it is the first company to disclose such information.

    By • March 23, 2023
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    Dimas Ardian via Getty Images
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    PepsiCo asks suppliers to avoid buying palm oil from major producer in Indonesia

    The food and beverage giant cut ties with Astra Agro Lestari, which has faced allegations of land grabbing and human rights abuses.

    By Ben Unglesbee • March 20, 2023
  • Cajun Seasoned French Fries
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    bhofack2 via Getty Images
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    Sponsored by Ajinomoto

    Are you ready to shake the salt habit? 3 strategies food manufacturers can use to lower sodium content.

    Ajinomoto Health & Nutrition team can help spark inspiration and innovation for food manufacturers aiming to make more flavorful, full-textured alternative protein products.

    March 20, 2023
  • Overhead view of a bowl of Shiru's OleoPro fat with a spoon lying on top of it. The background is green and features Shiru's logo.
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    Courtesy of Shiru
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    Shiru launches plant-based fat as its first ingredient

    OleoPro, developed with the company’s artificial intelligence platform, combines proteins and unsaturated oil for functions similar to animal ingredients with less saturated fat.

    By • March 16, 2023
  • Knwble Grwn ADM ingredients flax
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    Courtesy of ADM
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    ADM expands regenerative reach with new consumer ingredient brand

    Knwble Grwn, which features flax, hemp oil and seeds, focuses on sustainable practices and highlighting underrepresented farmers, the company's commercial manager told Food Dive.

    By • March 16, 2023
  • Hidden Valley Van Leeuwen ranch ice cream
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    Courtesy of Van Leeuwen
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    Column

    Leftovers: Van Leeuwen scoops into Hidden Valley Ranch ice cream; Snoop Dogg brews a premium coffee brand

    The premium dessert maker taps the condiments aisle for its latest savory combination, and Kellogg brings two of its most popular brands together with Apple Jacks Pop-Tarts.

    By Food Dive staff • March 10, 2023
  • Front and back views of the packaging for NotMayo. It features a mayonnaise jar with a black label and lid, and bold magenta and white lettering.
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    Courtesy of The Kraft Heinz Not Company LLC
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    Kraft Heinz and NotCo launch plant-based NotMayo

    The product is the second to come from the joint venture between the CPG giant and the food tech unicorn. It will get to store shelves this month before gradually expanding nationwide.

    By • March 10, 2023
  • A Bonumose sign sits in front of a large brick headquarters building.
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    Megan Poinski/Food Dive
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    How Bonumose’s new tagatose facility moves better-for-you sweeteners forward

    The Virginia plant producing the rare sugar officially opened this month, making a supply of the healthier stand-in for sucrose available for manufacturers.

    By • March 9, 2023
  • Aloha bar
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    Courtesy of Aloha
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    Why Aloha sees big sustainability potential with its new protein bar

    The brand’s Kona bar is made with Ponova oil, an emulsifier that comes from the beans of the Hawaiian pongamia tree, which helps to repair soil impacted by deforestation.

    By • March 9, 2023
  • A cast iron skillet with cooked Impossible Beef Lite sits on a range with a wooden slotted spoon that was used to saute it sitting to the left.
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    Courtesy of Impossible Foods
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    Impossible Foods launches a healthier version of its signature plant-based beef

    Impossible Beef Lite, which is intended as a replacement for 90/10 lean meat from cows, has 45% less total fat than its animal-based counterpart.

    By • March 9, 2023
  • Nestlé, bliss, plant based, milk
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    Courtesy of Nestlé
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    Nestlé brings Natural Bliss creamer brand into plant-based milks

    The product, which contains oats and fava beans, is designed for consumption on its own or in smoothies and cereal.

    By • March 9, 2023
  • Animal-free ice cream sandwiches made by Coolhaus and Brave Robot
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    Courtesy of The Urgent Company
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    Four in 10 consumers will buy food made through precision fermentation

    A recent study done by Hartman Group in partnership with Cargill and Perfect Day found the willingness to try products increases with education about how they’re made and their sustainability benefits.

    By • March 8, 2023