Ingredients: Page 65
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Courtesy of Hershey
Hershey's 'big bet' on better-for-you confections
Producing more low- or no-sugar, organic and bite-size offerings could generate up to $1 billion in additional revenue for the iconic maker of Kisses and Reese's, a top executive said.
By Christopher Doering • Feb. 17, 2021 -
Courtesy of Nature's Fynd
Nature's Fynd launches fermented cream cheese and sausage online
The products, which sold out in hours, are a taste of what the company says it plans to roll out later this year.
By Megan Poinski • Feb. 16, 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 -
Retrieved from Rule Breaker Snacks.
Grupo Bimbo takes minority stake in allergy-friendly snacks maker
The baking giant's venture capital arm, Bimbo Ventures, is investing an undisclosed amount in sweets maker Rule Breaker Snacks.
By Christopher Doering • Feb. 12, 2021 -
Permission granted by Coca-Cola
ColumnLeftovers: Topo Chico twists on the tangerine; Tillamook shows vintage cheese is in
The new fruit flavor is the latest bit of citrus to be added to the Coca-Cola-owned sparkling water brand, and SweetPea has a scoop: Chickpeas can make ice cream.
By Food Dive staff • Feb. 12, 2021 -
Study: Higher plant-based milk prices are justified, but dairy milk is too cheap
While non-dairy substitutes cost about twice as much, Mintec found the conventional staple's profits only cover production costs, leaving little for R&D or innovation.
By Megan Poinski • Feb. 12, 2021 -
Courtesy of International Flavors & Fragrances
IFF gives activist investor seat on board
The ingredient company's agreement with Sachem Head Capital Management would give managing partner Scott Ferguson a 14th seat on its board.
By Megan Poinski • Updated March 8, 2021 -
Courtesy of LIVEKINDLY
Puris partners with Livekindly to accelerate plant-based adoption
The goal of the joint ventures is to bring plant-based crops to other parts of the world while reducing waste when these commodities are turned into food.
By Christopher Doering • Feb. 11, 2021 -
Permission granted by Nick's Ice Cream
How Nick's plans to redefine better-for-you ice cream
A $30 million funding round, new CEO and a partnership with Perfect Day give the Swedish treat maker a launchpad for U.S. growth in 2021.
By Megan Poinski • Feb. 8, 2021 -
Shutterstock.com/Syda Productions
Sponsored by National Sunflower AssociationNew Dietary Guidelines spur change in product development
There have been some important changes. Here's what food manufacturers need to consider.
Feb. 8, 2021 -
IFF and DuPont Nutrition & Biosciences have merged. What's next?
With the deal closed, the two large companies have formed an ingredients behemoth. As they integrate, analysts say the future for the sector as a whole looks bright.
By Megan Poinski • Feb. 4, 2021 -
Permission granted by Pairwise
Pairwise raises $90M to develop new fruit and vegetable varieties using CRISPR
The startup is using the gene-editing technology to make produce more palatable, such as by removing the bitterness from a nutrient-dense green or seeds from the outside of a blackberry.
By Christopher Doering • Feb. 4, 2021 -
Super Bowl LV snacking will favor variety and wellness
The pandemic has put consumers in the mood for new food and alcohol beverage options as viewing parties stay small.
By Mike De Socio • Feb. 4, 2021 -
Christopher Doering/Food Dive
Consumer concerns about COVID-19 put focus on better-for-you products
Increased demand for functional foods offers CPGs a chance to boost wellness attributes in energy drinks, yogurts and more, according to Evergi Consumer Insights.
By Samantha Oller • Feb. 2, 2021 -
Smithfield pledges 10% sugar and sodium reduction in all products
Along with a promise for cleaner labels, the meat company added a health and wellness pillar to its sustainability commitment at a time when consumers want food that is better for them.
By Mike De Socio and Samantha Oller • Feb. 1, 2021 -
Courtesy of Future Meat Technologies
Future Meat Technologies makes cell-based chicken costing $7.50 and gets $26.75M funding
The Israel-based cultured meat company is planning to get its products on plates in 2022 — or earlier if regulatory agencies move faster.
By Megan Poinski • Feb. 1, 2021 -
Permission granted by Almond Board of California
Sponsored by Almond Board of CaliforniaThe global appetite for almonds: developing for consumer demand in 2021
Learn how almonds continue to meet Innova Market Insights' 2021 consumer eating and drinking trends.
Feb. 1, 2021 -
Nestlé sets goal of 100% responsibly sourced coffee by 2025
The company requires farmer groups and suppliers to adopt practices aligned with its Responsible Sourcing Standards.
By A.B. Brown • Jan. 29, 2021 -
Courtesy of Hellowater
Hellowater partners with agricultural company on toxin-fighting beverage line
The collaboration with Brandt, which develops technologies to boost crop yields, represents the latest leap in functionality for the competitive enhanced water segment.
By Jessi Devenyns • Jan. 29, 2021 -
Courtesy of DouxMatok
DouxMatok names executives to bring Incredo Sugar to the US
The Israel-based maker of a sweetener that can reduce sugar content by 40% plans to have the ingredient in products this year.
By Megan Poinski • Jan. 28, 2021 -
Courtesy of Stony Brook WholeHeartedFoods
Pumpkin seeds shift beyond seasonal as their functional qualities shine
A good source of nutrients and crunch, the high-protein, highly versatile ingredient is taking center stage in snacks, cereals and even oils.
By Samantha Oller • Jan. 28, 2021 -
Lillianna Byington/Food Dive
Survey: Consumers want healthy protein that tastes good, but aren't as concerned about sustainability
The report from the International Food Information Council found 75% of people classify themselves as omnivores, and seven in 10 tried a new plant-based protein in the past year.
By Megan Poinski • Jan. 28, 2021 -
Courtesy of Cargill
Cargill's sea salt flour aims to balance flavor with dietary demands
As consumers reach for more snacks, food developers' hunt for ingredients that reduce sodium content while not blunting a product's taste continues to grow.
By Jessi Devenyns • Jan. 28, 2021 -
Courtesy of Courtesy of Sproud
Sproud raises $6.6M for North American expansion of pea-protein milk
The company is tackling the crowded U.S. dairy alternatives market with a sustainability hook, and the potential of repeating the success of fellow Swedish plant-based milk manufacturer Oatly.
By Samantha Oller • Jan. 27, 2021 -
Courtesy of Ukko
Ukko raises $40M for AI-enabled food allergy solutions
The company is making a nonallergenic version of gluten and a peanut tolerance treatment based on a safe version of the legume's protein.
By Megan Poinski • Jan. 27, 2021 -
Deep Dive
Will 2021 be the turning point for food technology?
What we eat and drink could soon change thanks to advances that allow for the creation of better ingredients, crops and animals. The biggest challenge: explaining the science to consumers.
By Megan Poinski • Jan. 26, 2021
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