Ingredients: Page 56
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Retrieved from Tetra Pak.
Tetra Pak launches accelerator program to speed product development
The packaging and processing company will offer its expertise in formulation, processing and marketing to food and beverage brands.
By Chris Casey • Sept. 24, 2021 -
Courtesy of AB InBev
ColumnLeftovers: Bud Light Seltzer falls into seasonal flavors; Hostess gets healthy with Voortman cookies
The AB InBev brand offers a taste of autumn with its new variety pack, and Ben & Jerry's partners with Black-owned businesses to brew up a new flavor.
By Food Dive staff • Sept. 24, 2021 -
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 Equinom
How crop breeders use technology to improve the yellow pea
Benson Hill and Equinom are racing to make the red-hot ingredient less bitter, higher in protein and easier to harvest and process.
By Megan Poinski • Sept. 23, 2021 -
Courtesy of Triton Algae Innovations
Tofurky partners with Triton Algae to bring its ingredients to plant-based meat
This is the first high-profile product announcement in the sector to include the one-celled organism's protein. These new items will hit stores in first-quarter 2022.
By Megan Poinski • Sept. 23, 2021 -
Courtesy of HumanCo
HumanCo gets $35M and buys gluten-free pizza maker Against the Grain
The better-for-you holding company's latest funding round is full of notable investors ranging from Indra Nooyi to Cindy Crawford.
By Megan Poinski • Sept. 22, 2021 -
Courtesy of Banza
Banza partners with Beyond Meat, Follow Your Heart on pizzas
The fast-growing maker of foods from chickpeas moved into pizza last fall after previously adding rice to complement its line of pasta.
By Jessi Devenyns • Sept. 21, 2021 -
Permission granted by Chobani
Yogurt giant Chobani enters the peanut butter category
The company said it will donate profits from the line of enhanced spreads for adults, children and infants to the hunger nonprofit Edesia Nutrition.
By Christopher Doering • Sept. 20, 2021 -
Adeline Kon/Food Dive
Deep DiveTechnology is revolutionizing food, but how can it be explained to consumers?
Companies are making real dairy, meat and eggs without animals and using fermentation to produce new analogs, but the challenge is describing it in a way that sounds appetizing — and not like science fiction.
By Megan Poinski • Sept. 20, 2021 -
Courtesy of DouxMatok
DouxMatok partners with Hi-Food on sweetener solutions
The use of a bulking syrup could allow for wider use of DouxMatok's Incredo Sugar in products like cakes and bars.
By Megan Poinski • Sept. 16, 2021 -
Permission granted by Equinom
Roquette invests $13M in plant protein R&D center
The ingredients company, which has been a leader in pea protein, aims to develop next-generation products at the new facility in France.
By Chris Casey • Sept. 16, 2021 -
Courtesy of Novish
Alternative seafood has vast growth potential, report says
The Good Food Institute study showed sales of plant-based and fermented products in the category increased 23% in 2020.
By Megan Poinski • Sept. 15, 2021 -
Permission granted by Mondelez International
Mondelēz tests new snack bar made using mechanical pressure and ultrasound energy
The CPG giant's Dirt Kitchen brand is using technology developed by Israel-based Torr FoodTech to create a product that has a unique multi-texture and maintains the nutritional value of the ingredients.
By Christopher Doering • Sept. 14, 2021 -
Retrieved from Lily's Sweets on September 14, 2021
Lily's Sweets expands into low-sugar gummies
The better-for-you confectionery brand, acquired by Hershey earlier this year, taps into the growing gummies segment with its first nonchocolate product.
By Chris Casey • Sept. 14, 2021 -
David Ramos via Getty Images
Poor harvest and price spike for durum wheat threaten pasta supply
A 90% price increase for the critical ingredient presents manufacturers with few attractive options as demand for foods to prepare at home continues to grow.
By Jessi Devenyns • Sept. 13, 2021 -
Courtesy of Sensient
New blue: FDA approves Sensient's natural color made from butterfly pea flower
The heat- and light-stable natural ingredient produces different hues depending on a product's pH, the manufacturer says.
By Samantha Oller • Sept. 9, 2021 -
DSM acquires dairy flavoring maker First Choice Ingredients for $453M
The manufacturer uses fermentation and enzymatic modification to create hundreds of clean-label ingredients for both traditional and plant-based applications.
By Jessi Devenyns • Sept. 9, 2021 -
Permission granted by Equinom
Equinom provides improved pea protein to Meatless Farm
The custom ingredient, developed from years of breeding, has 50% more protein than competitors and will be available to select manufacturers later this year.
By Megan Poinski • Sept. 9, 2021 -
Permission granted by Hershey
Hershey tests plant-based chocolate bar
The Pennsylvania snack maker and confectioner is selling Oat Made bars in select markets as it continues its push into better-for-you products.
By Megan Poinski • Sept. 8, 2021 -
Courtesy of Parabel
Kellogg's VC arm doubles down on duckweed in $21.5M funding round
For the second time in a little over a year, Eighteen94 Capital has invested in Plantible, a startup that is developing a protein from the aquatic plant said to be indistinguishable from animal protein.
By Jessi Devenyns • Sept. 2, 2021 -
Courtesy of Givaudan
Givaudan make strides in fermented ingredients by partnering with other companies
A natural component developed with Manus Bio will be available in 2021, and an agreement with Ginkgo Bioworks will help the Swiss flavor and fragrances giant recreate rare natural substances.
By Megan Poinski • Sept. 2, 2021 -
Mario Tama via Getty Images
Salt substitutes an inexpensive way to lower stroke risk, study finds
According to new research, consuming salt alternatives that contain at least one-quarter potassium can lower the risk of stroke by 14%.
By Chris Casey • Sept. 2, 2021 -
Courtesy of Voyage Foods
Cacao-free chocolate? Voyage Foods aims to make it a reality
The food tech company is emerging from stealth to bring its reverse-engineered candy, coffee and peanut butter to consumers looking for more sustainable and accessible options.
By Megan Poinski • Sept. 2, 2021 -
Getty Images
Sponsored by Ajinomoto Health & NutritionMainstreaming meatless
Creating plant-based meat alternatives that even carnivores can crave.
Aug. 30, 2021 -
Courtesy of PepsiCo
ColumnLeftovers: PepsiCo gets Flamin' Hot, Captain Morgan seeks treasure in RTD cocktails
The snacks and drinks maker announced a new super-spiced Doritos Dinamita chip and a hot take on Mtn Dew; and Entenmann's baked up a sweet protein powder.
By Food Dive staff • Aug. 27, 2021 -
Permission granted by IFF
Locust bean gum's newfound success in food stymied by supply shortages
As demand for the versatile ingredient found in everything from ice cream to plant-based foods has increased, soaring prices have prompted some companies to look for cheaper substitutes.
By Christopher Doering • Aug. 26, 2021
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