Leftovers: Banza makes chickpea pizza crust; General Mills launches a contest to scare up Halloween intrigue

The pulse-centered company says its offering has more protein and fiber and fewer carbs and sodium than other alternatives to the Italian cuisine staple, and Cleveland Kitchen brings fermented function to salad dressing.

By Food Dive staff • Oct. 23, 2020

Child labor in cocoa production rises despite industry promises, report says

In Côte d’Ivoire and Ghana, it increased 14% between the 2009 and 2019 harvest seasons, while overall cocoa production went up 62%, according to the U.S. Department of Labor and University of Chicago.

By Jessi Devenyns • Oct. 22, 2020

Explore the Trendline➔

Top 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

Functional flavor and international flair top McCormick's latest trends

While some of the predictions in the seasoning company's annual Flavor Forecast are holdovers from last year, some new ideas will likely spice up consumers' shopping carts. 

By Jessi Devenyns • Oct. 22, 2020

Less sugar, more problems: How reducing the popular sweetener causes reformulation challenges

Sugar helps with the texture, structure, color and shelf-life of products — all aspects that need to be replaced when manufacturers reduce the amount of the ingredient they use.

By Megan Poinski • Oct. 22, 2020

Cow muscles can be engineered to produce beta-carotene, research shows

The study published in Metabolic Engineering suggests that cell-cultured meat may have the potential to surpass the nutritional profile of conventionally raised animal products.

By Jessi Devenyns • Oct. 21, 2020

Get to the root of alternative fiber solutions

Focusing on the function chicory root performs in your product can help lead the way to finding the right replacement.

Oct. 20, 2020

FDA to examine labeling for some alternative sweeteners

The agency may be opening the door to additional reform with other sugar substitutes as it tries to figure out how they fit into the Nutrition Facts panel.

By Megan Poinski • Oct. 19, 2020

Leftovers: Bolthouse Farms gets back to its roots; Takis spices up nuts

The company that started as a carrot farm launches a suite of substitutes featuring its original product, and Smithfield makes a convenient, meat-packed breakfast. 

By Food Dive staff • Oct. 16, 2020

Is rapeseed the next big plant-based protein ingredient?

Researchers found the plant used to make canola oil, which has the same metabolic effects in the human body as soy, could be valuable in improving nutrition.

By Megan Poinski • Oct. 15, 2020

Why Olam Coffee is setting its 1st public sustainability targets

By 2025, the company aims to reduce its greenhouse gas emissions by 15% and implement deforestation remediation plans by planting 5 million trees.

By Lillianna Byington • Oct. 15, 2020

Is coronavirus accelerating the growth of plant-based meat?

Sales for the category have exploded as the pandemic disrupts business as usual. Is this because people are turning away from animal-based eating, or is it keeping with the segment's trends?

By Megan Poinski • Oct. 13, 2020

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

Patented 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

Glutamates: The key to plant-based success

Enliven taste while reducing sodium in plant-based products with our line of glutamates.

Oct. 10, 2020

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

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

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

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

Leftovers: 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

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

Soy 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