Ingredients: Page 71
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Butter sales surge as consumers spend more time baking at home
Dairy producer Land O'Lakes, which is selling record amounts of the ingredient, expects sales to increase more than 20% in 2020.
By Jessi Devenyns • Nov. 4, 2020 -
Permission granted by Hooray Foods
Hooray Foods shifts distribution strategy to let people bring home the plant-based bacon
The new brand, which will be in 300 Whole Foods stores this month, was designed by a meat eater to replicate the experience of cooking and eating the popular breakfast side.
By Megan Poinski • Nov. 3, 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 -
Adobe/lilechka75
Sponsored by T. HasegawaT. Hasegawa launches 8 new citrus flavors
Citrus flavors from Japan that add a new complexity, zest and excitement to culinary and beverage brands.
Nov. 2, 2020 -
Permission granted by Almond Board of California
Sponsored by Almond Board of CaliforniaSnacking hybrid innovations meeting consumer demand
Tap into the growing demand for hybrid snacks featuring California almonds.
Nov. 2, 2020 -
Retrieved from Velocity Snack Brands on October 29, 2020
ColumnLeftovers: Popchips explode into grain-free snacks; Hormel cooks up bacon-scented masks
Air popped cassava and corn chips add another degree of health to the better-for-you brand, and Bel Group begins its plant-based cheese line with dairy-free Boursin.
By Food Dive staff • Oct. 30, 2020 -
Courtesy of Barry Callebaut
Barry Callebaut introduces cacao fruit ingredients brand
Cabosse Naturals upcycles the traditionally wasted fruit into four ingredients: pulp, juice, concentrate and cascara flour made from its skin.
By Megan Poinski • Oct. 29, 2020 -
The image by Poyraz 72 is licensed under CC BY-SA 4.0
DouxMatok reveals manufacturing agreement with Canadian sugar company
The Israel-based sugar reduction company has been working with Lantic for two years. It said the ingredient will be available to North American manufacturers in 2021.
By Megan Poinski • Oct. 29, 2020 -
MeliBio makes honey without bees
The California startup said 15 food and beverage companies have committed to using its lab-produced sweetener, which it expects to have on the market by the third quarter of 2021.
By Christopher Doering • Oct. 29, 2020 -
JM Smucker sells Crisco to B&G Foods for $550M
The divestiture will allow the jam manufacturer to exit the U.S. baking category and focus more attention on growth areas such as pet food, coffee and snacking.
By Christopher Doering • Oct. 27, 2020 -
Permission granted by Planterra
How Planterra is bringing JBS into the plant-based space
The world's largest meat company entered the segment earlier this year, and the CEO of its new division says the category represents another option for consumers.
By Megan Poinski • Oct. 26, 2020 -
Retrieved from Banza on October 21, 2020
ColumnLeftovers: 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 -
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 -
Deep DiveLess 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 -
iStock.com
Sponsored by IFPCGet 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 -
Megan Poinski/Food Dive
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 -
Courtesy of Bolthouse Farms
ColumnLeftovers: 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 -
Permission granted by Olam
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 -
Yunjin Kim/Food Dive
Deep DiveIs 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 -
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 -
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
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