Ingredients: Page 51

  • 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
  • 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 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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    Column

    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
  • Mars factory line
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    Courtesy of Mars Inc.
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    Lawsuit claims artificial coloring in Skittles makes them 'unfit for human consumption'

    The class action lawsuit takes Mars to task for using titanium dioxide — which is FDA approved but being banned in Europe — in the brightly colored candies.

    By • July 18, 2022
  • Several herbs, seasonings and spices in bowls and piles, grouped together on an old wooden table.
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    Getty Images
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    Supply issues top CPG company leaders' concerns, study finds

    The survey of more than 300 leaders at large U.S. companies found 62% of manufacturers have reformulated at least six products in the last two years, and nearly seven in 10 are looking for additional ingredient suppliers.

    By • July 18, 2022
  • Woman having cup of coffee outdoors
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    iStock / Svitlana Hulko

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    Sponsored by Faravelli, Inc

    Microencapsulated MTC oil powder, a unique solution for keto applications

    The features of MCTs are ideal for ketogenic diets, weight management, sports nutrition, functional food and nutritional products.

    July 18, 2022
  • Four pints of ice cream that look like small cans of Benjamin Moore paint, each with a small matching paint chip next to it.
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    Courtesy of Ace Hardware
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    Column

    Leftovers: Ace Hardware scoops paint-inspired ice cream; Fyxx Health bites into cookies

    The do-it-yourself store celebrates National Ice Cream Day with treats based on Benjamin Moore colors, and Flow enters the functional water space with three flavors.

    By Food Dive staff • July 15, 2022
  • A palette of Phytolon's natural colors made through precision fermentation.
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    Permission granted by Phytolon
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    Phytolon raises $14.5M, led by Royal DSM's venture arm

    The fermented natural colors maker plans to expand its products globally, with the help of leaders in the biotech space.

    By • July 14, 2022
  • A scientist stands to the right of Brevel's microalgae ingredient culturing equipment, made up of metal tanks and glass chambers with yellow substances..
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    Permission granted by Brevel
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    Why Brevel says its microalgae will become the most popular alternative protein ingredient

    The inexpensive powder with a mild taste and high level of nutrition will eventually topple today’s standards of soy and pea in plant-based foods, the Israeli company’s CEO says.

    By • July 14, 2022
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    Mario Tama via Getty Images
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    Wheat's inflationary year

    Wheat and dairy punctuate 12.2% spike in food prices in the last year

    The increase is the highest in more than four decades, according to the Bureau of Labor Statistics, but consumer costs seem to be moderating for meat.

    By • July 14, 2022