Ingredients: Page 58
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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 -
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 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 -
Courtesy of Conagen
Conagen debuts natural preservative created by fermentation
This latest addition to the company's portfolio is said to deliver functionality without interfering with the taste of products.
By Jessi Devenyns • Aug. 26, 2021 -
Courtesy of Goodfish
Bear Grylls joins upcycled salmon snack maker Goodfish
The survivalist has become a co-founder in the company as it aims to tackle climate change and support Alaskan fisheries with its functional crisps.
By Jessi Devenyns • Aug. 26, 2021 -
Courtesy of Vow
Vow and Nourish team up to make cell-based meat with animal-free fat
The Australian companies are joining forces to eventually make a product with a taste and mouthfeel superior to its animal counterpart.
By Megan Poinski • Aug. 25, 2021 -
General Mills eyes animal-free dairy with new brand website
It's not clear if Renegade Creamery is an actual product line that is in the works from the Minneapolis-based manufacturer, but if it is, it could be a big development for the up-and-coming segment.
By Megan Poinski • Updated Aug. 24, 2021 -
Getty Images
Sponsored by NZMPThe trends of functional foods and how probiotics can be the ultimate wellness solution
The COVID-19 pandemic has fueled strong interest in functional foods and consumers are seeking products with multiple health benefits – immunity support and overall wellness being at the top of that list.
Aug. 23, 2021 -
Courtesy of Quorn
Quorn aims to ramp up US presence with new culinary center
While the facility is equipped to test and innovate all of the company's products, it will focus on the increasingly popular chicken category.
By Jessi Devenyns • Aug. 20, 2021 -
Sean Gallup via Getty Images
US-based research center to examine the potential of insect protein in food
Texas A&M University, with the support of industrial partners including Mars and Tyson, will focus on different aspects of wide-scale commercialized farming of insect protein.
By Jessi Devenyns • Aug. 19, 2021 -
Courtesy of Barry Callebaut
Barry Callebaut debuts caramelized white chocolate
Caramel Aura, which taps into consumer demand for new flavors and sustainably sourced ingredients, is touted by the company as addressing both comfort and premiumization trends.
By Samantha Oller • Aug. 19, 2021 -
Courtesy of Cargill
Cargill partners with AeroFarms to increase cocoa bean yields, improve farming practices
The multiyear pact will allow the companies to test different indoor growing technologies, such as aeroponics and hydroponics, light, irrigation and nutrition, to identify optimal growing conditions.
By Christopher Doering • Aug. 19, 2021 -
Courtesy of General Mills
ColumnLeftovers: General Mills' Pillsbury rolls out baking kits; Unilever and Chrissy Teigen fry up a new sauce
The Minnesota-based company sees opportunity in do-it-yourself baked goods during the pandemic, and Cappello's offers up keto-friendly frozen pizza with a secret ingredient.
By Food Dive staff • Aug. 13, 2021 -
Courtesy of Amyris
Will Purecane's fermented Reb M get consumers to think differently about sweeteners?
People want less sugar, but tend to feel substitutes will give their baking an off flavor. With its product, parent company Amyris seeks to change this perception.
By Megan Poinski • Aug. 12, 2021 -
Mario Tama via Getty Images
Two-thirds of US youths' calories come from ultra-processed foods, study finds
Newly published research shows that kids and teens are eating more highly processed ready-to-heat and -eat meals and confections, but less sugar-sweetened beverages.
By Jessi Devenyns • Aug. 12, 2021 -
Permission granted by Sensient
Debut Biotech partners with DIC to develop natural colors for food
Fresh off a $22.6 million funding round, the upstart aims to show how its cell-free biomanufacturing platform can overcome some of the existing barriers to creating all-natural and biodegradable pigments.
By Lauren Manning • Aug. 12, 2021 -
Courtesy of Danone
Danone's Silk launches plant-based Greek yogurt
With the thick, protein-packed variety dominating the dairy-based segment, the company's new offer aims to recreate its success.
By Megan Poinski • Aug. 10, 2021 -
Courtesy of Del Monte
ColumnLeftovers: Del Monte's fruit cups get functional; French's bun mashup bakes in the mustard
Digestion, energy and immune-boosting ingredients are infused in the company's fruit, and Nissin Foods says "yes" to pumpkin spice ramen.
By Food Dive staff • Aug. 6, 2021 -
Courtesy of DouxMatok
DouxMatok hires CEO with experience in partnerships, marketing and brand building
Ari Melamud is the first outside leader for the Israel-based sweetener company and joins at a time when its Incredo Sugar is widely available to manufacturers.
By Megan Poinski • Aug. 5, 2021
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