Ingredients: Page 70
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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 -
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 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 -
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 -
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
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