Ingredients: Page 49
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Permission granted by Back of the Yards Algae Sciences
Deep DiveBeyond the blue: Interest in spirulina shifts to new applications
The microalgae can provide a desirable natural color, but it's also sustainable and nutritious — and finding its way into a wider assortment of uses.
By Megan Poinski • April 14, 2022 -
Permission granted by ADM
ADM investing $300M to boost production of alternative proteins
The ingredients giant is nearly doubling capacity at its Decatur, Illinois, plant for soy protein concentrate and building an innovation center that will develop new products and processes.
By Samantha Oller • April 14, 2022 -
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 -
Permission granted by Hanan Products
Kosherization: How one food factory transitions for Passover
Every January, whipped topping and creamer maker Hanan Products undergoes the rigorous process — and unyielding rabbinic scrutiny — to make items that observant Jews can enjoy during the eight-day holiday.
By Megan Poinski • April 14, 2022 -
Getty Images
Food-at-home prices jump 10% as supply chain, Ukraine war pressures mount
The latest Consumer Price Index data shows hefty yearly increases for meat and flour, while butter saw the largest monthly price increase in March.
By Chris Casey • April 14, 2022 -
Permission granted by OK Kosher
Deep DiveThe 'silent salesman': How kosher certification went mainstream
While the seal signifies that items meet Jewish dietary laws, it increasingly represents purity, good practices and trustworthiness to non-observant consumers.
By Megan Poinski • April 13, 2022 -
Permission granted by Sun Valley Rice Co LLC
Sponsored by Sun Valley RiceTech innovation is in every kernel at Sun Valley Rice
With no scarcity of rice choices on the shelf for any imaginable preparation, the bar for remarkable rice is set high. Driving the bar higher means embracing industry-leading technology.
April 11, 2022 -
shutterstock.com/Cavan-Images
Sponsored by National Sunflower AssociationPlant-based products drive growth opportunities for food manufacturers
Plant-based food sales are growing. Here's what food manufacturers need to consider.
April 11, 2022 -
Courtesy of The Giant Company
Report: Food's future is more complicated than the alternative protein debate makes it seem
The study from IPES-Food says that changes are needed to stabilize the food system, but a wholesale switch to plant-based or cuts in greenhouse gas emissions ignore some pressing issues.
By Megan Poinski • April 8, 2022 -
Courtesy of Hershey
ColumnLeftovers: Kit Kat breaks into breakfast with blueberry muffin flavor; RTD moon milks offer ayurvedic stress relief
Hershey adds the flavor of berries, batter and graham cookie pieces to its iconic sweet, and J&J Snack Foods' Icee enters the cookie category.
By Food Dive staff • April 8, 2022 -
Courtesy of Kerry
Kerry buys ayurvedic ingredients maker Natreon
The deal brings several functional herbs and extracts associated with Indian traditional health practices to the Irish company's portfolio.
By Megan Poinski • April 7, 2022 -
Dan Kitwood via Getty Images
Tate & Lyle to acquire dietary fiber business in China for $237M
The company said the purchase of Quantum Hi-Tech Biological will strengthen its market position for the popular ingredient while boosting its food and beverage solutions.
By Christopher Doering • April 7, 2022 -
Jamie McDonald via Getty Images
Avian influenza threatens egg supply ahead of Easter: report
A CoBank analysis finds the industry struggling to right-size its flock amid the virus, demand shifts and a transition to cage-free production.
By Samantha Oller • April 5, 2022 -
Permission granted by The Better Meat Co.
The Better Meat Co. to debut mycelium foie gras
CEO Paul Shapiro said in an exclusive interview the product for restaurants can help fans of the controversial delicacy "experience that same joy without all the suffering."
By Megan Poinski • April 4, 2022 -
Permission granted by Almond Board of California
Sponsored by Almond Board of CaliforniaAlmonds: A starring ingredient for health claim labeling in North America and the EU
It’s no surprise that almonds continue to appear hand in hand with sought-after health claims.
April 4, 2022 -
Retrieved from Sovos Brands.
ColumnLeftovers: Noosa chills out with gelato; White Claw catches new wave with its Surf line
Sovos Brands is bringing its premium yogurt into the freezer aisle, while Betterland Foods uses Perfect Day's animal-free dairy proteins for a better-for-you chocolate bar.
By Food Dive staff • April 1, 2022 -
Courtesy of MycoTechnology
MycoTechnology raises $85M for innovation and international expansion
In its Series E round, the fermented mushroom ingredient giant received money from the venture arms of Griffith Foods, Tyson Foods, Bunge, Continental Grain and Maple Leaf Foods.
By Megan Poinski • March 31, 2022 -
Courtesy of The Every Company
The Every Company debuts animal-free egg white
The precision fermentation company is partnering with California bakery Chantal Guillon to debut the ingredient in macarons.
By Chris Casey • March 31, 2022 -
Courtesy of Upfield
Upfield releases breakdown of methane emissions and urges food companies to do the same
Dairy, which makes up only 1% of the plant-based spreads maker's ingredients, accounts for 63% of its production of the greenhouse gas.
By Chris Casey • March 31, 2022 -
Sean Gallup via Getty Images
Crops grown with regenerative agriculture are healthier, study finds
Food grown with techniques that increase the biodiversity of soil has a higher nutrient profile, according to research conducted by the University of Washington.
By Chris Casey • March 31, 2022 -
Permission granted by Hostess Brands
Deep DiveWith a portfolio of iconic snacks, Hostess Brands sweetens its business for another century
Just a decade after bankruptcy, the Twinkies maker is thriving under CEO Andy Callahan, who has prioritized innovation and moving its iconic offerings into faster-growing occasions.
By Christopher Doering • March 30, 2022 -
Courtesy of Eat Just
Plant-based food sales hit $7.4B in 2021
Statistics from SPINS, the Good Food Institute and the Plant Based Foods Association showed the segment's growth moderated last year, but continued to increase at a rate three times larger than food in general.
By Megan Poinski • March 30, 2022 -
Courtesy of Ynsect
Ynsect expands to the US with mealworm farm addition
This gives the France-based company a foothold toward making ingredients for human food in America, which are likely to be targeted to the sports nutrition and health markets.
By Megan Poinski • March 29, 2022 -
Courtesy of Oatly
Strained oat supply pushes Oatly to raise prices, expand sourcing
The plant-based milk brand's latest moves come after oat production reached near-record low levels following drought conditions across the U.S. and Canada.
By Sarah Zimmerman • March 25, 2022 -
Courtesy of Lightlife
CP Kelco makes plant-based a priority with Shiru partnership and new ingredients line
The ingredient company is targeting meat alternative makers that want cleaner labels with more natural options, and working with the tech startup to develop and commercialize similarly functioning proteins in plants.
By Megan Poinski • March 24, 2022 -
Permission granted by IBM
Taste testing taps into the modernized speed of artificial intelligence
From cutting sugar to discovering new flavors, manufacturers such as Conagra and Danone are turning to the technology to get products to market faster and gain a competitive advantage.
By Christopher Doering • March 24, 2022
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