Ingredients: Page 69
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Permission granted by California Walnuts
Sponsored by California Walnut CommissionEnhance the texture of foods with walnuts
Walnuts are one of the few ingredients that provide texture while delivering clean label functionality.
Sept. 14, 2020 -
Retrieved from Ritz/Coolhaus on September 09, 2020
ColumnLeftovers: Coolhaus gets Ritz-y; Jelly Belly sweetens its offerings with premium chocolate
The premium ice cream brand puts its spin on tradition with Crackers & Cream, and iconic Hostess Snacks come to protein powder.
By Food Dive staff • Sept. 11, 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 -
Permission granted by Comax Flavors
Children are sweet on classic candy flavors, Comax finds
Despite the number of innovative taste varieties available on the market, kids prefer milk chocolate and berry, the company found.
By Jessi Devenyns • Sept. 10, 2020 -
Retrieved from Chr. Hansen on September 10, 2020
Chr. Hansen launches natural blue and yellow colors for candy
Both shades are known to be difficult to create naturally, and the company says these new ingredients will retain their hue when heated.
By Jessi Devenyns • Sept. 10, 2020 -
Permission granted by Pairwise
A pitless cherry? Pairwise uses CRISPR to change produce DNA
The two-year-old food startup is using the gene-editing technology to remove the bitterness from a nutrient-dense green and seeds from the outside of a blackberry.
By Christopher Doering • Sept. 10, 2020 -
Permission granted by NotCo
Plant-based NotCo gets $85M for US expansion
The Chile-based company uses technology to mimic dairy, meat and eggs, and hopes to extend its success in Latin America with products available by early 2021.
By Megan Poinski • Sept. 10, 2020 -
Permission granted by Olam
Inside Olam's shift to enhance its ingredient innovation
Jill Houk, corporate research and development chef for its spices division, said the company is now doing more co-creating with its CPG customers.
By Lillianna Byington • Sept. 3, 2020 -
Bunge invests $22.8M in pea and canola protein maker Merit
The investment in the Canada-based upstart gives the agribusiness powerhouse a minority stake and will help accelerate its product launches.
By Jessi Devenyns • Sept. 3, 2020 -
Coconut oil study tainted by potentially biased research
The findings said coconut oil is more harmful than palm oil, but its lead researcher has since been found to have ties to the palm oil industry.
By Jessi Devenyns • Sept. 3, 2020 -
Consumer trends shifting toward health and wellness, ADM finds
The pandemic has made more people interested in foods that benefit their immunity, metabolism and mental state, as well as solidified the plant-based sector, according to research from the ingredients giant.
By Megan Poinski • Sept. 3, 2020 -
Courtesy of B&G Foods
ColumnLeftovers: Cinnadust shakes on the Cinnamon Toast Crunch flavor; Special K Pastry Crisps add a jolt of coffee
The seasoning blend converts the sweet cereal into an ingredient, and Newman's Own uses avocado oil to take the dairy out of its dressings.
By Food Dive staff • Aug. 28, 2020 -
Permission granted by Nick Katkov, courtesy Dandelion Chocolate
Why a Tesla engineer redesigned the chocolate chip
Dandelion Chocolate is known for its super-premium bean-to-bar confections, and the new shape highlights the tasting and baking experience, founder Todd Masonis said.
By Megan Poinski • Aug. 27, 2020 -
Courtesy of Northwest Dairy Association/Darigold
Darigold names executives to drive its new ingredients business
The Pacific Northwest farmers' co-op, which decided to move into the space two years ago, will build a factory to manufacture these products.
By Jessi Devenyns • Aug. 27, 2020 -
Courtesy of Ramar Foods
Purple problems: Filipino company reports ube shortage
The vibrant yam well known in Asian cuisine is becoming less available because of coronavirus-related supply chain strain in the Philippines, Ramar Foods says.
By Jessi Devenyns • Aug. 27, 2020 -
Permission granted by Clio Snacks
Refrigerated bar maker Clio Snacks closes $8M funding round
The chocolate-wrapped Greek yogurt bar doubled its sales compared to last year and increased distribution points 57%.
By Jessi Devenyns • Aug. 27, 2020 -
Courtesy of Lightlife
Lightlife urges Impossible Foods and Beyond Meat to clean up their labels
In an ad in several newspapers, the 41-year-old company says its burger made with 11 easily recognized ingredients represents a future that is "cleaner, tastier, and nutritionally superior."
By Megan Poinski • Updated Aug. 26, 2020 -
Yujin Kim/Food Dive
Iya Foods founder leverages her Nigerian roots to tap into a new market
When CEO Toyin Kolawole noticed there wasn't adequate representation for African-inspired flavors on U.S. grocery shelves, she began pitching her products at trade shows and to buyers.
By Lillianna Byington • Aug. 24, 2020 -
Yujin Kim/Food Dive
Why A Dozen Cousins created 'soulfully seasoned beans'
Ibraheem Basir hopes his products like Cuban Black Beans and Trini Chickpea Curry will help make the natural foods space more accurately reflect the diversity in the U.S.
By Lillianna Byington • Aug. 24, 2020 -
Courtesy of Symrise
Symrise TAPs into trends and expertise for new plant-based ingredient line
The flavor and fragrance producer is also using the Taste for Alternative Protein platform to develop meat analogs that improve upon the taste, richness, masking, color and appearance of current offerings.
By Jessi Devenyns • Aug. 20, 2020 -
Retrieved from Foodarom on August 20, 2020
Glanbia acquires custom flavor designer Foodarom for $45M
The Canadian firm boasts a flavor library of more than 15,000 recipes with both liquid and powder applications.
By Jessi Devenyns • Aug. 20, 2020 -
Permission granted by University of Minnesota, David L. Hansen
A modern-day Johnny Appleseed: The long road to creating the next apple variety
Researchers at the University of Minnesota have spent more than a century experimenting to create new varieties of the popular fruit — its most famous being the Honeycrisp.
By Christopher Doering • Aug. 20, 2020 -
PureCircle fined $575,000 for using prison labor for imported stevia
The sweetener producer denies wrongdoing, but the real question may be how this impacts Ingredion, which acquired a controlling stake in the company last month.
By Megan Poinski • Aug. 18, 2020 -
Courtesy of New Belgium Brewing
ColumnLeftovers: Fat Tire toasts the environment; Flora spreads into the United States
New Belgium Brewing's beverage was certified as the nation's first nationally distributed carbon neutral beer last week, and Vive adds some spritz to fall with Pumpkin Spice Hard Seltzer.
By Food Dive staff • Aug. 14, 2020 -
Permission granted by Bob's Red Mill
Alternative flours get a boost as traditional counterpart sells out
The pandemic's baking frenzy benefited companies such as Renewal Mill and Nature's Eats as consumers experimented with products from almond to okara flours.
By Lillianna Byington • Aug. 13, 2020 -
Scientists discover the key to increase garlic's strength
Virginia Tech researchers found a way to synthesize allicin — the enzyme that creates its pungent odor and flavor — that could be tweaked to change its intensity.
By Jessi Devenyns • Aug. 13, 2020
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