Ingredients: Page 50
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Consumer awareness of food's environmental impact is slowly growing
A report from Kearney said four out of five people are at least somewhat aware of the sustainability of their eating choices, though cost and the stigma of a vegetarian diet are impediments to making changes.
By Megan Poinski • April 25, 2022 -
Courtesy of Wicked Kitchen
ColumnLeftovers: Wicked Kitchen brings lupini beans to ice cream; Kodiak crunches into cookies
The plant-based brand is launching its legume-powered dessert stateside with four flavors and three novelty treats, and Anheuser-Busch debuts a sparkling hard beverage exclusive to convenience stores.
By Food Dive staff • April 22, 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 -
Courtesy of BioBetter
Tobacco as food's future: BioBetter creates a cell growth medium from the plant
The Israeli startup has genetically modified the crop to produce inexpensive plant-based proteins that can grow cultivated meat.
By Megan Poinski • April 21, 2022 -
Scott Olson via Getty Images
General Mills reformulates products to combat ingredient shortages
Materials including starch, fats and oils were "particularly challenging" to find, an executive said.
By Sarah Zimmerman • April 21, 2022 -
Courtesy of GNT
Color supplier GNT aims to innovate its way to sustainability
The Dutch company plans to create a new ingredient from by-products of its concentrate manufacturing and boost the color concentration of crops to help hit its goals.
By Samantha Oller • April 21, 2022 -
Retrieved from A Shoc.
Energy drink A Shoc raises $29M from investors including Keurig Dr Pepper
The beverage giant was an early investor in 2019 and handles national sales and distribution.
By Christopher Doering • April 19, 2022 -
Permission granted by Halo Top
After a sharp decline in sales, Halo Top changes its recipe
The ice cream, which faces mounting competition, is switching to ultra-filtered milk to create a creamier feel while keeping the same taste and low-calorie count.
By Christopher Doering • April 19, 2022 -
shutterstock.com/Maksym Fesenko
Sponsored by Flavor ProducersThe unordinary lime…taste the difference
Consumer demand has evolved beyond traditional lemon and lime to more exotic varietal options that rely on origin, provenance or variety of plant species to add a premium element to products.
April 18, 2022 -
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 -
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 -
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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 -
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 -
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 -
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
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