Ingredients: Page 68
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Lawsuit claims Steaz has too much added sugar to be 'lightly sweetened'
The class action case filed against parent company Healthy Beverage Co. argues the labels on its iced tea — with 30% of the recommended consumption amount of the sweetener — are misleading.
By Jessi Devenyns • Oct. 13, 2020 -
iStock.com/Drazen Zigic
Sponsored by FaravelliPatented micro-encapsulated MCT provide a better consumer experience
Medium-chain triglycerides are ideal in ketogenic diets, weight management, sports nutrition, and nutritional products.
Oct. 13, 2020 -
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 -
Getty Images
Sponsored by AjinomotoGlutamates: The key to plant-based success
Enliven taste while reducing sodium in plant-based products with our line of glutamates.
Oct. 10, 2020 -
The image by Ketzirah Lesser & Art Drauglis via flikr is licensed under CC BY-SA 2.0
Firmenich uses AI to create flavor mimicking grilled beef
The Swiss company partnered with Microsoft to analyze its flavors database and devise a new meat taste for plant-based alternatives.
By Jessi Devenyns • Oct. 8, 2020 -
Permission granted by Harpoon Brewery
A look behind beer's hidden secret to success: carbon dioxide
While ingredients such as barley or hops get most of the attention, the colorless gas helps with everything from enhancing flavor and maintaining the foam to changing the acidity.
By Christopher Doering • Oct. 8, 2020 -
Permission granted by Kerry
Kerry plans to reach more than 2B people a day with its ingredients by 2030
CEO Edmond Scanlon said his firm plans to meet its growth target by finding new clients, developing additional products through innovation and M&A.
By Megan Poinski • Oct. 8, 2020 -
Retrieved from Before the Butcher on October 06, 2020
Before the Butcher launches plant-based burgers costing the same as beef
The company's Mainstream line, designed so any consumer can afford a non-meat burger, is likely to hit stores and menus later this year.
By Megan Poinski • Oct. 6, 2020 -
Courtesy of General Mills
ColumnLeftovers: Progresso tops off soup; Red Baron makes pizza a sandwich
The General Mills brand makes an easy innovation to reduce consumers' dirty dishes, and Mikey's wraps immunity boosters into its new product.
By Food Dive staff • Oct. 2, 2020 -
Courtesy of Impossible Foods
How to make plant-based ingredients look, smell and taste like meat
From the aroma created by cooking to replicating the different textures, ADM's flavorists and protein experts detail the complex process to design a product similar to the real thing.
By Megan Poinski • Oct. 1, 2020 -
Chr. Hansen to sell its natural colors business to PE group for $940M
The divestiture to EQT IX will allow the Denmark-based company to focus on developing its more lucrative fermentation technology.
By Jessi Devenyns • Oct. 1, 2020 -
Kerry rolls out clean-label citrus extracts for beverages
The ingredients company said the new flavors, which include lemon, orange and tangerine, can be used with water, energy drinks, hard seltzers and beer.
By Jessi Devenyns • Oct. 1, 2020 -
Oat milk surges to second most popular in plant-based dairy
The grain-based beverage likely rose in popularity through a combination of function, taste, nutritional attributes and hype.
By Megan Poinski • Sept. 30, 2020 -
Permission granted by United Soybean Board
Sponsored by United Soybean BoardSoy looks good on your labels (now more than ever) and here's why
Demand for sustainable products is higher than ever, see how soy can help you come out on top.
Sept. 30, 2020 -
The Kraft Heinz procurement overhaul is here
Chief Procurement Officer Marcos Eloi outlined four areas he's working to transform: sourcing, manufacturing, centralization and product development.
By Emma Cosgrove • Sept. 28, 2020 -
Retrieved from Bazooka Candy Brands on September 25, 2020
ColumnLeftovers: Bazooka gets into gummies; Undressed redefines 'salad bar'
The bubble gum brand's new launch of dragon and unicorn candies is (literally) Totally Awesome, and WW brews up canned RTD coffee drinks.
By Food Dive staff • Sept. 25, 2020 -
Permission granted by Puris
Puris CEO talks expansion strategy and pea protein innovation
After a $75 million investment from Cargill, the ingredients company plans to open its second factory next year and is growing its offerings with lupin flour and pea syrup.
By Lillianna Byington • Sept. 24, 2020 -
Phytolon raises $4.1M to fund natural food coloring technology
The money will go toward expanding the reach of the Israel-based firm, which makes colorants from natural plant pigments extracted through fermentation.
By Jessi Devenyns • Sept. 24, 2020 -
"starr-120606-7046-Theobroma_cacao-fruit_for_sale-Laulima_Farm_Kipahulu-Maui" by Forest and Kim Starr is licensed under CC BY 2.0
Olam achieves 100% traceability for cocoa it sources
About 60% of the commodity used by the global company can be traced from the place it was harvested to the processing facility, providing a window on sustainability and labor issues.
By Jessi Devenyns • Sept. 24, 2020 -
Courtesy of Gardein
Gardein launches canned soup featuring plant-based meat
The vegan versions of popular varieties — including Chick'n Noodl' and Saus'ge Gumbo — are the first to bring this trend to the fall and winter staple.
By Megan Poinski • Sept. 24, 2020 -
Permission granted by Caulipower
How Caulipower seizes market opportunity
The veggie-forward company was built out of a working mother's need for a convenient and healthy gluten-free option, and keeps growing by looking for products it can improve.
By Megan Poinski • Sept. 22, 2020 -
Retrieved from General Mills on September 22, 2020
With '80s cereal formulations, General Mills goes back to the future
Cocoa Puffs, Golden Grahams, Cookie Crisp and Trix are returning to the ingredients and tastes of four decades ago as the manufacturer sponsors a Saturday morning cartoon marathon.
By Jessi Devenyns • Sept. 22, 2020 -
Courtesy of Nature's Fynd
Record $435M invested in fermentation this year, report says
Almost a third of the $1.5 billion invested in the alternative proteins segment so far in 2020 has gone toward fermentation-based companies, the Good Food Institute found.
By Megan Poinski • Sept. 18, 2020 -
Courtesy of Brightseed
AI upstart Brightseed raises $27M as demand for healthy offerings surges
CEO Jim Flatt said his business has more interest for its services than it can handle as consumers look to eat healthier and businesses search for ways to meet those needs.
By Christopher Doering • Sept. 17, 2020 -
Courtesy of Lavva
Lavva launches new plant-based milk made with pili nuts
While the nutrient-rich offering is loaded with antioxidants, amino acids and Omega 3's, its higher price tag could scare off some consumers.
By Jessi Devenyns • Sept. 17, 2020 -
How comfort flavors are helping consumers get through 2020
In a year with a pandemic, social upheaval and natural disasters, people are turning more to the tastes that bring them to a good place in their minds, ADM's chief global flavorist said.
By Megan Poinski • Sept. 17, 2020
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