Ingredients: Page 47

  • Stouffer's, lasagna, bloody mary, nestle
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    Courtesy of Nestlé
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    Column

    Leftovers: Sipping lasagna with Stouffer’s Bloody Mary Mix; Spam brings figgy pudding across the pond

    The Nestlé brand brings savory flavors to a cocktail glass, and Stuffed Puffs coats its new marshmallow snack with crushed Cinnamon Toast Crunch.

    By Food Dive staff • Nov. 18, 2022
  • A small white dish of plain yogurt made from cell-cultured dairy sits in front of a larger glass bowl of the yogurt. A spoon lies in front and a cutting board of fruit is in the background.
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    Courtesy of Wilk
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    Wilk makes yogurt using milk from cultivated cells

    The Israeli company is the first to create a finished dairy product that has been produced by cells grown outside of an animal. 

    By • Nov. 18, 2022
  • Weight loss GLP-1 Explore the Trendline➔
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    Getty Images
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    Trendline

    How GLP-1s are shaking up snacking

    Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.

    By Food Dive staff
  • A sign for the Food And Drug Administration is seen outside of the headquarters on July 20, 2020 in White Oak, Maryland.
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    Sarah Silbiger via Getty Images
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    FDA publishes final food traceability rule

    New recordkeeping requirements as items such as produce, cheeses and eggs move through production and supply chain will go into effect in 2026.

    By • Nov. 16, 2022
  • Kodiak Cakes, cookies
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    Permission granted by Kodiak Cakes
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    Kodiak picks Campbell Soup executive for CEO post

    Valerie Oswalt, who succeeds co-founder Joel Clark in the top post, will oversee a fast-growing company looking to bring its high-protein, whole-grain foods into new categories.

    By • Nov. 15, 2022
  • Groceries, eggs
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    Brandon Bell via Getty Images
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    Grocery prices post smallest monthly increase in nearly a year

    Food and beverage prices at the store rose 0.4% in October from the prior month, according to the government’s CPI report, with eggs alone climbing 10.1%.

    By • Nov. 10, 2022
  • Microsalt, salt me, chips
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    Christopher Doering/Food Dive
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    Salt evangelists aim to rethink how consumers view the ancient ingredient

    Undeterred by health issues tied to salt, entrepreneurs are mixing it with things like coffee and garlic while embracing smaller, more powerful particles.

    By • Nov. 10, 2022
  • A dish of Quorn's Meatless ChiQin Wings.
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    Courtesy of Quorn
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    Fermentation leaders form Fungi Protein Association

    Companies including Quorn, MycoTechnology, Meati and The Better Meat Co. are coming together to advocate for alternatives that are not made from plants.

    By • Nov. 9, 2022
  • Woman with coconut bowls
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    Istock/Jasmina007

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    Sponsored by Faravelli, Inc

    MCT-CP8 Oil Powder a keto friendly and zero net carb source of premium C8 MCT

    Microencapsulated C8 MCTs: a clean label, keto friendly, zero-net carb source of instant energy.

    Nov. 7, 2022
  • Three pans, each one containing a different variety of Caulipower's Frozen Meals, sit on a white tiled counter. Packages of the frozen meals and ingredients including tomatoes and herbs are nearby.
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    Courtesy of Caulipower
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    Column

    Leftovers: Caulipower thaws innovation in frozen meals; Truff shakes into seasoning salt

    The cauliflower brand is expanding its presence in the freezer aisle with three gluten-free pasta options, and Jimmy Dean thinks small with egg bites.

    By Food Dive staff • Nov. 4, 2022
  • A plant-based boeuf bourguignon, with brown broth and vegetables, is in a white bowl, resting on a white saucer with a beige cloth napkin and wood-handled silverware between the plate and bowl.
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    Courtesy of International Flavors & Fragrances
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    IFF launches plant-based ingredient that mimics chunky meat texture

    The company said its soy-based Supro Tex product can be hydrated with a variety of colors and flavors for use in plant-based beef, chicken, pork and lamb dishes.

    By • Nov. 3, 2022
  • Doritos, Frito-Lay, PepsiCo
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    Permission granted by PepsiCo
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    How PepsiCo adapts to keep pace with food innovation

    The company’s Frito-Lay unit is using artificial intelligence and expanding its consumer outreach to design new products and create more flavor options.

    By • Nov. 3, 2022
  • A person stands next to a white kitchen counter holding a box of Jack & Annie's nuggets. There is a baking tray full of nuggets and a plate with nuggets and white dip on the counter in front.
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    Courtesy of Jack & Annie's
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    How Jack & Annie’s uses jackfruit to shake up plant-based meat

    Founder and CEO Annie Ryu said the massive fruit native to South India has a meat-like texture and easily adapts to products including chicken-like nuggets and meatballs.

    By • Nov. 2, 2022
  • A table set for a traditional Thanksgiving dinner.
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    Getty Images
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    Thanksgiving turkeys will cost 23% more this year: Wells Fargo

    Consumers may want to trade down to less expensive items to replace traditional dishes, the banking giant said in a report.

    By • Nov. 1, 2022
  • An Impossible Burger cut in half
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    Courtesy of Impossible Foods
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    Impossible Foods’ patent affirmed in legal battle with Motif FoodWorks

    While the ingredient company’s challenge to the plant-based meat maker’s intellectual property was not reviewed, the litigation between the two parties continues. 

    By • Oct. 31, 2022
  • Compilation of several food items.
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    AdobeStock/Shabbydecor,Fascinadora,rh2010,igorp17

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    Sponsored by ADM

    Create a stir with plant-based, on-trend ingredients

    Capitalize on the growing Flexitarian lifestyle and deliver elevated plant-forward experiences.

    Oct. 31, 2022
  • Small pieces of chocolate sit on a surface covered with crushed cocoa beans
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    Courtesy of Barry Callebaut
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    Why Barry Callebaut says its new chocolate is a ‘paradigm shift’

    The ingredients maker unveiled Second Generation Chocolate, which uses a customized process to produce a more natural and clean label confection with 50% less sugar.

    By • Oct. 28, 2022
  • Fermentation equipment in an open building, with concrete block walls and floors on one side, and an open view of grass and trees behind. Two people in hard hats stand nearby.
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    Permission granted by BioVeritas
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    BioVeritas gets $65M for fermented upcycled ingredients

    The company, which turns broken pasta and other food waste into ingredients commonly sourced from petrochemicals, plans to open a commercial-scale plant in 2025.

    By • Oct. 27, 2022
  • A view of Arzeda's lab, with stairs on the left and several lab tables with equipment on the right.
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    Permission granted by Arzeda
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    AAK partners with Arzeda to transform oils with enzymes

    The protein designer, which has worked with BP and Unilever, has long wanted to use its processes to help make the food industry more sustainable and efficient, said CEO Alexandre Zanghellini.

    By • Oct. 27, 2022
  • Brightseed, artificial intelligence
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    Brightseed/Food Dive
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    Brightseed launches upcycled functional gut health fiber

    The ingredient made from hemp hulls was discovered by the company’s artificial intelligence platform. It will be first used in a protein crisp jointly developed with Puris.

    By • Oct. 27, 2022
  • cocoa
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    Courtesy of Cargill
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    Mondelēz commits $600M more to cocoa sustainability

    Dirk Van de Put, the snack giant’s CEO, said additional collaboration is needed to have a greater impact on the popular crop and its growers.

    By • Oct. 27, 2022
  • Packages of American Style, Cheddar Style and Provolone Style Kraft NotCheese slices lean up against a light blue surface with a white surface below them.
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    Permission granted by Kraft Heinz
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    Kraft Heinz launches plant-based cheese slices through NotCo joint venture

    The product, which Bloomberg says will be in some Ohio stores next month, is the CPG giant’s first foray into new products made without animal-derived ingredients.

    By • Oct. 26, 2022
  • A mount of Better Meat Co's mycelium Rhiza protein, which is in a solid form of white chunks, with a company toothpick flag on top.
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    Permission granted by Better Meat Co.
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    The Better Meat Co. patents mycelium it says ‘does an even better job of mimicking’ meat

    The California company received its fourth patent for its versatile and shelf-stable Rhiza protein, made from the roots of the fast-growing fungus Neurospora crassa.

    By • Oct. 25, 2022
  • Nestle, Blue Bottle, coffee
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    Courtesy of Nestlé
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    Nestlé’s Blue Bottle wades into instant coffee

    After three years of development, the brand’s first soluble product in the U.S. will allow consumers to make premium drinks at home without pricey machines or brewing expertise.

    By • Oct. 24, 2022
  • A small cast iron skillet with Beyond Steak bites inside sits on a gas-powered hot plate with the product package and a dish of tortilla chips with dips is in the background.
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    Courtesy of Beyond Meat
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    Beyond Meat’s plant-based steak launches at more than 5,000 stores

    The product, the first of its kind widely available in U.S. grocery stores, could help turn the company’s fortunes, which have been mired recently by job cuts and slowing sales.

    By • Oct. 24, 2022
  • Image of food ingredients.
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    Permission granted by Merit Functional Foods
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    Sponsored by Merit Functional Foods

    Is pea protein the key to unlocking grit-free texture in plant-based beverages?

    Sip on the next big ingredient for plant-based drinks: highly soluble Peazazz C™.

    Oct. 24, 2022