Ingredients: Page 63
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Courtesy of International Flavors & Fragrances
IFF CEO announces his retirement, adding to executive turnover
Andreas Fibig will stay on while his replacement is found, which will likely be at the beginning of 2022. Since September, the ingredients megacompany has added a new CFO and two division presidents.
By Megan Poinski • Oct. 7, 2021 -
Courtesy of Danone
How Danone deconstructed milk to create a more realistic plant-based option
Executives at the France-based company are optimistic the taste and texture of Silk Nextmilk and So Delicious Wondermilk will convince dairy lovers hesitant to make the switch.
By Christopher Doering • Oct. 7, 2021 -
Explore the Trendline➔
Courtesy of PIPA
TrendlineGetting 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 -
Courtesy of Mondelez International
Mondelēz launching vegan Cadbury bar
The snacking giant plans to roll out the offering in the U.K. and Ireland, but a company spokesperson didn't rule out eventually introducing the product to the U.S.
By Christopher Doering • Oct. 7, 2021 -
Permission granted by Better Meat Co
Hormel partners with The Better Meat Co. to develop meat analog products
The agreement is the first between a legacy food company and a startup that makes substitutes by fermentation.
By Megan Poinski • Oct. 6, 2021 -
Courtesy of The Every Company
Clara Foods becomes The Every Company and launches animal-free egg white protein
ClearEgg, an odorless, tasteless and soluble substance that is naturally found in small quantities, is now available to amp up the nutrition in beverages and other products.
By Megan Poinski • Oct. 5, 2021 -
Fiona Goodall via Getty Images
Speeding up serendipity: How Kingdom Supercultures will use $25M to create better foods through fermentation
The company is transforming microorganisms into cultures that can change the taste of food, lower the alcohol content of beverages and boost the appeal of plant-based protein.
By Megan Poinski • Oct. 5, 2021 -
Courtesy of Bush's
Bush's partners with Blue Zones to promote the healthy aspects of beans
Four new products with the longevity-focused lifestyle branding are available online now and will be in stores next year.
By Megan Poinski • Oct. 4, 2021 -
Courtesy of Ardent Mills
Ardent Mills to buy gluten-free Firebird Artisan Mills
The purchase price was not disclosed for the North Dakota business, which provides more than 40 flour products from pulses, ancient grains and starches.
By Megan Poinski • Sept. 30, 2021 -
Courtesy of The Urgent Company
Perfect Day raises $350M and announces animal-free cream cheese
The proceeds from the round, tied for the largest single fundraising in the alternative protein space this year, will go toward science, innovation, product development and helping other startups scale.
By Megan Poinski • Sept. 30, 2021 -
Permission granted by Mars
Calyxt partners to develop soy-based alternative to palm oil
The popular ingredient has been plagued for years by questions surrounding its sustainability, prompting pledges from big CPGs to source it in a more environmentally friendly way.
By Jessi Devenyns • Sept. 30, 2021 -
Courtesy of Somos
Kind veterans launch plant-based Mexican brand Somos
Daniel Lubetzky worked with former colleagues from the popular bar maker to create a line of entrees, sides and chips all produced in Mexico.
By Samantha Oller • Sept. 28, 2021 -
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 -
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
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