Ingredients: Page 45

  • Ketchup and mustard flavored Doritos
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    Courtesy of Frito-Lay
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    Column

    Leftovers: Doritos pours on ketchup and mustard; Unilever’s Popsicle inspires Krispy Kreme doughnuts

    Frito-Lay brings the popular condiments to the limited-time snacks, and cannabis company MariMed teams up on THC-infused ice cream.

    By Food Dive staff • Aug. 12, 2022
  • A man works at a baked goods manufacturing plant
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    Permission granted by American Bakers Association
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    From Twinkies to Nutter Butters, lack of ingredients hampers snack food production

    CPG giants are unable to produce popular items as supplier delays have left them waiting on key ingredients.

    By • Aug. 11, 2022
  • 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
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    Getty Images
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    IFF CFO sees ‘meaningful’ cost increases next year

    The ingredients company is rethinking contracts and plans to have discussions with customers on sharing “the burden” of inflation, Glenn Richter said. 

    By Maura Webber Sadovi • Aug. 11, 2022
  • Benson Hill
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    Permission granted by Benson Hill
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    ADM, Benson Hill partner to scale high-protein soy

    By marrying the agribusiness giant’s scale with the food tech firm’s gene editing capabilities, the companies believe soybeans can reach their full potential as a plant-based ingredient.

    By • Aug. 11, 2022
  • A person holding a green shopping basket checks their phone in the freezer isle.
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    Getty Images
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    Food prices continue to rise even as overall inflation cools

    Food-at-home prices rose 13.1% year-over-year according to July figures from the U.S. Bureau of Labor Statistics, although a few factors could eventually ease the pace of growth.

    By • Aug. 10, 2022
  • Haus, alcohol
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    Courtesy of Haus
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    Aperitif maker Haus to shutter as Constellation reportedly backs out on funding round

    In a tweet, the upstart’s CEO said the three-year-old company is in the process of closing, and without an investor, doesn’t have the cash to support its operations.

    By • Aug. 10, 2022
  • Tazo regenerative tea
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    Courtesy of Tazo
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    Tazo commits to regenerative agriculture with tea relaunch

    The company aims to be carbon-neutral by 2026 through practices like using cover crops and increasing soil biodiversity to grow its ingredients.

    By • Aug. 9, 2022
  • Bowls with scoops of a variety of ice cream flavors in different colors sit on a white marble countertop.
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    Courtesy of Salt & Straw
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    Leftovers: Salt & Straw adds veggies to ice cream; Snickers seasoning sprinkles on sweetness

    The desserts brand develops five flavors made with ingredients like spinach and fennel, and Fair Earth Farms creates compostable packaging for its new line of salads.

    By Food Dive staff • Aug. 5, 2022
  • A selection of no- and low- calorie sweeteners.
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    Getty Images
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    Use of low-calorie sweeteners in beverages jumped 36% in a decade, research finds

    As CPGs cut sugar in drinks and foods, they are increasingly choosing “non-nutritive” alternatives, but the shift could come at a cost to consumers’ health, scientists warn. 

    By Samantha Oller • Aug. 4, 2022
  • A group of people pose with a giant pair of red-handled scissors cutting a blue ribbon in front of Firmenich's new building
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    Courtesy of Firmenich
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    Firmenich and IFF open high-tech facilities to speed product development

    The Switzerland-based company’s new plant in California strengthens its U.S. presence, while IFF’s culinary design center in Denmark is part of its Re-Imagine Protein Innovation Program.

    By • Aug. 4, 2022
  • Bag of almond flour
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    Permission granted by Bob's Red Mill
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    Bob’s Red Mill to halt DTC operations

    After selling over the phone, via mail and through its website for years, the flour producer is focusing on wholesale.

    By Caroline Jansen • Aug. 4, 2022
  • Hu Organic Grass-Fed Milk Chocolate
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    Courtesy of Hu
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    Hu debuts milk chocolate

    The Mondelēz-owned clean-label snacking brand’s first confection made with dairy is available in stores and online in five flavors.

    By • Aug. 2, 2022
  • Five bottles of different Soylent flavors sit on the shelf of a mini-fridge.
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    Courtesy of Soylent
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    How Soylent is bringing plant-based meal replacement into the future

    CEO Demir Vangelov says the company, whose successful evolution from a tech product to a nutritional supplement has invited acquisition rumors, doesn’t take itself too seriously.

    By • Aug. 1, 2022
  • Plant-based meat at a Target in Washington, D.C.
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    Catherine Douglas Moran/Food Dive
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    Investing in plant-based proteins is the most cost-effective way to cut emissions, report says

    The study from Blue Horizon and Boston Consulting Group found that not only is food more impactful than several other industrial technologies, it's also the easiest to execute.

    By • Aug. 1, 2022
  • A pair of hands works with fermentation equipment in Paleo's lab.
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    Courtesy of Paleo
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    How Paleo is using biochemistry to bring plant-based mammoth meat to consumers

    The European startup uses precision fermentation to create heme commonly found in beef, chicken, pork, lamb and tuna — in addition to the long-extinct mammal — to make analogs taste more like the animal proteins they replace.

    By • July 28, 2022
  • Harvesting machine approaching with the foreground of golden wheat
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    Getty Images
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    ADM’s profit jumps 74% on higher grain prices and demand

    CEO Juan Luciano said he is optimistic that Russia’s agreement to end its blockade on Ukrainian ports could open up supplies, but warned of the impact to global food markets if it does not follow through.

    By • July 28, 2022
  • A box of Fruit Punch Capri Sun on a blue background with a juice pouch in the foreground.
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    Courtesy of Kraft Heinz
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    Capri Sun cuts sugar 40% by reformulating with monk fruit

    The largest renovation in the juice pouch brand’s history will put Kraft Heinz more than halfway toward its goal of significant portfolio-wide sugar reduction.

    By • Updated July 27, 2022
  • Laird Superfood, bar
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    Courtesy of Laird Superfood
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    Laird Superfood enters snacking category with new bar

    While its functional foods with clean ingredients are on trend, the upstart has struggled since going public in 2020, with its shares down 91%.

    By • July 26, 2022
  • Wright Brand Bacon
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    Courtesy of Wright Brand Bacon
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    Leftovers: Wright Brand sprays bacon cologne; Hi-Chew lowers its sugar

    The Tyson-owned brand harnesses the scent of the popular meat product, and YumEarth debuts antioxidant-rich lollipops to boost immunity.

    By Food Dive staff • July 22, 2022
  • Salt shaker on slate board
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    Getty Images
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    Research links salt use to premature death

    A study published in European Heart Journal found life expectancy for those who always add the seasoning to food is reduced 1.5 years for women and 2.3 years for men. 

    By • July 21, 2022
  • ReGrained Kerry protein crisp bar p
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    Courtesy of Upcycled Foods Inc.
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    Kerry partners with Upcycled Foods on protein crisp from spent brewing grains

    This new ingredient is the first in a partnership between the global company and the recently renamed maker of the ReGrained brand.

    By • July 21, 2022
  • Stubborn Soda, PepsiCo
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    Christopher Doering/Food Dive
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    How PepsiCo uses Stubborn Soda to win over new audiences

    The premium beverage, which jumped from a retail offer to a restaurant exclusive, features unique flavor combinations and consumer-friendly attributes like Fair Trade Certified cane sugar.

    By • July 21, 2022
  • Heinz premium products
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    Courtesy of Kraft Heinz
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    Kraft Heinz debuts premium line of sauces and spreads

    The offerings, which include Infused Honeys and Crunch Sauces, were developed with award-winning chefs to help consumers who are doing more of their cooking at home.

    By • July 20, 2022
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    Courtesy of General Mills
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    How 5 food and beverage companies are preparing for a recession

    CEOs are optimistic, but looking at potential changes in consumer behavior and buying power as they lay the groundwork for an uncertain future.

    By • July 19, 2022
  • Plant-based section at the Heirloom Market in Philadelphia's Fashion District
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    Courtesy of The Giant Company
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    Why a medical group wants plant-based diets discussed at the White House

    The Physicians Committee for Responsible Medicine wants the Biden administration to make this eating option a centerpiece of its food policy conference in September.

    By • July 19, 2022