Ingredients: Page

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    Permission granted by IFT FIRST
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    Sponsored by IFT FIRST

    When food science meets the expo hall: How IFT FIRST is re‑engineering professional learning in 2026

    IFT FIRST in 2026 brings science, innovation and application together — directly in the expo hall.

    By Leisha Nicol • March 30, 2026
  • Scientists look at a screen of collagen-producing cells.
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    Courtesy of Aleph Farms
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    Q&A

    AI is raising the stakes in functional ingredient formulation

    The technology is fundamentally reshaping food science while also allowing consumers to test brands’ health claims in real time, said Nora Khaldi, founder and CEO of Nuritas.

    By • March 26, 2026
  • A scientist uses PIPA's LEAP system to get information about functional ingredients. Explore the Trendline➔
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    Courtesy of PIPA
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    Trendline

    Getting reformulation right: How food companies are rethinking ingredients to meet consumer demand

    Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use. 

    By Food Dive staff
  • A detailed view of a consumer's hands holding two food containers
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    Getty Images
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    California to consider creating ‘not ultraprocessed’ food label

    The state is weighing a first-of-its kind state verification program that gives companies the option to certify their products.

    By • March 26, 2026
  • Rao's sauces and other products.
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    Permission granted by The Campbell’s Company
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    Why Campbell’s $1B Rao’s brand is winning on sauce

    By touting its premium ingredients list and encouraging trial, the fast-growing sauce aims to build consumer awareness and household penetration.

    By • March 25, 2026
  • Nestle, sparkling water, caffeine
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    Courtesy of Nestle
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    How c-stores are capitalizing on Americans’ caffeine obsession

    As consumers look to boost energy across the day, brands and retailers are becoming more personalized in their product lineups, according to Circana.

    By Christine Blank • March 24, 2026
  • Hellmann's flavored mayo offerings sold in the US by Unilever.
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    Permission granted by Unilever
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    Unilever in talks to sell food business to McCormick

    The deal would be the largest in the flavor giant’s history and create a condiment portfolio that includes Frank’s RedHot and Hellmann’s.

    By • March 20, 2026
  • A look at greens at one of Bowery Farming's indoor farms.
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    Courtesy of Bowery Farming
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    After funding collapse, what’s next for food startups?

    Despite changes in the investment landscape, startups remain “critical” for big food companies to remain competitive, according to Cargill and PepsiCo.

    By • March 20, 2026
  • Mondelez's Clif Energy Bites
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    Courtesy of Mondelēz International
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    Column

    Leftovers: Clif chews on energy bites | Jimmy Dean bulks up protein offerings

    The snack bar brand wants to deepen its presence in the energy space, while craft brewer Dogfish Head bets big on RTD.

    By Food Dive staff • March 20, 2026
  • A shelf of bags of Doritos.
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    Brandon Bell via Getty Images
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    ‘Not all proteins are created equal’: Inside PepsiCo’s approach to functional ingredients

    The snacks giant is ensuring that cleaner ingredients don’t compromise taste or color, especially as consumers send mixed messages around what they want.

    By • Updated March 19, 2026
  • A box of Sour Patch Kids next to a box of Oreos.
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    Justin Sullivan via Getty Images
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    Q&A

    How Mondelēz identifies the next disruptive snacking trends

    The Oreo maker’s venture capital arm is prioritizing innovation with better-for-you ingredients, but admits it’s “skeptical” of some emerging health trends.

    By • March 19, 2026
  • Cans of Campbell's sauces
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    Permission granted by The Campbell’s Company
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    Campbell’s brings iconic soup name to sauces

    A new line set to be released in June comes as more consumers use the CPG giant’s soups as an ingredient in home meals.

    By • March 19, 2026
  • nestle, lean cuisine, life cuisine, frozen
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    Christopher Doering/Food Dive
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    Why Nestlé is betting on ‘huge opportunity’ in frozen food

    The business is a "strategically important" part of the company’s growth outlook due to its presence in key areas like convenience, affordability and global cuisine, according to a top executive.

    By • March 18, 2026
  • A peptide (in green) being captured by OppA (in orange), a protein taxi of Lactococcus lactis, responsible for transporting it into the bacterium where it is broken down into the essential amino acids the bacteria needs to survive and thrive in the gut.
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    Courtesy of Shiru
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    EXCLUSIVE

    Ingredion leverages AI to advance ingredient discovery

    New partnerships with Shiru and Holobiome reflect how the supplier is working to accelerate innovations that support gut health or provide other benefits.

    By • Updated March 18, 2026
  • Boxes of Kraft Heinz's PowerMac mac and cheese.
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    Courtesy of Kraft Heinz
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    Kraft Heinz leans into fiber, protein craze with new mac and cheese

    PowerMac, which took nearly a year to develop, is the latest innovation from a major food company looking to turn around sales with trendy ingredients.

    By • March 17, 2026
  • A sign about SNAP EBT acceptance.
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    Getty Images
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    USDA sued over state SNAP restrictions on candy, soda

    Consumers bringing the lawsuit claim that the limits in their five states violate federal law and hurt both shoppers and retailers.

    By Catherine Douglas Moran • March 16, 2026
  • Cans in Celsius Holdings' portfolio.
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    Courtesy of Celsius Holdings
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    An ‘everyday choice’: Celsius surges as energy drinks become ‘mainstream’

    CEO John Fieldly said more consumers are turning to the beverages as a companion to meals, an alcohol alternative and even when taking GLP-1s.

    By • March 16, 2026
  • Chomps' chicken meat sticks
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    Courtesy of Chomps
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    Column

    Leftovers: Chomps chomps on chicken | Twizzlers sip from dirty soda trend

    The fast-growing meat stick brand said the launch marks a “major evolution” for the company, while Surfside owner Stateside Brands releases a sports drink inspired canned cocktail.

    By Food Dive staff • March 13, 2026
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    Christopher Doering/Food Dive
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    Reformulation surge prompts Ingredion to reasses how it does business

    With more food companies wanting to add protein or create clean-label products, the 120-year-old ingredient supplier has to be more selective about which categories it participates in.

    By • March 12, 2026
  • A person holds a GLP-1 injection drug with the cap off.
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    Getty Images
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    Opinion

    Revisiting the predictions: How have GLP-1s changed the food industry?

    Weight loss medications are pushing consumers to become more intentional about what they eat. That has major implications for the future of the sector.

    By Bryan Radtke and Jeremy Bartlow • March 12, 2026
  • Toblerone on display in New York City.
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    Mireya Acierto via Getty Images
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    Mondelēz rethinks chocolate innovation as high cocoa prices linger

    The Toblerone maker is selling more bars with fillings like caramel and nougat while expanding its premium lineup even as commodity costs have come down from record highs.

    By • March 12, 2026
  • Beyond Meat burger patties in a Chicago grocery store on Feb. 29, 2024
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    Scott Olson via Getty Images
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    Beyond drops ‘Meat’ from name as it broadens ambitions for plant-based proteins

    The change comes as the company enters the beverage space and looks to fulfill “a range of consumer protein needs over time,” according to a spokesperson.

    By • March 6, 2026
  • Demi Lovato poses with Caliwater
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    Courtesy of Caliwater
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    Celebrity-studded Caliwater bets cactus is next big wave in hydration

    Despite a roster of investors including Demi Lovato and Benson Boone, the brand hopes to scale by focusing its messaging around taste.

    By • Updated March 9, 2026
  • Doritos Protein
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    Courtesy of PepsiCo
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    Column

    Leftovers: PepsiCo launches protein-packed Doritos | Jack’s Link meat snacks go clean-label

    The snacking giant is positioning its portfolio to meet demand for functional ingredients, while Nate’s Honey sweetens nut butters and fruit spreads.

    By Food Dive staff • March 6, 2026
  • Scientists work at one of Motif FoodWorks' labs.
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    Permission granted by Motif FoodWorks
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    Why precision fermentation is set to power the future of food innovation

    Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help meet fast-growing demand for protein and other specialty ingredients. 

    By • March 5, 2026
  • Meat on a store shelf.
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    Sam Silverstein/Food Dive
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    Grocery prices are set to rise in 2026

    Prices are projected to increase faster for beef, non-alcoholic beverages and sugar and sweets, according to the USDA.

    By Sam Silverstein • March 5, 2026