Ingredients: Page 73
-
Courtesy of Sabra
Sabra's new sesame seed variety will be grown in the US
The hummus giant has worked with seed breeder Equinom to create a better variety of the ingredient, which does not need to be imported.
By Jessi Devenyns • May 28, 2020 -
Q&AHow coronavirus has impacted ingredient sourcing
Brandon Hernandez of Whole Brain Consulting says many manufacturers are pivoting to different countries, growers and regions to find what they need as the pandemic disrupts business across the globe.
By Megan Poinski • May 28, 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 -
Researchers develop process to turn bread waste into vitamin C
The USDA's Agricultural Research Service made the discovery by adding water and enzymes into glucose-rich bread to enable fermentation and the development of acid.
By Jessi Devenyns • May 28, 2020 -
Megan Poinski/Food Dive
IFT20 organizers reveal details on virtual conference and expo
Several platforms will provide an expo hall, educational components and social events for the July 12-15 conference that moved online because of the pandemic.
By Megan Poinski • May 28, 2020 -
Plant-based food sales outpace growth in other categories during pandemic
Consumer spending in this segment was up 90% over last year in mid-March as shoppers stocked their pantries and freezers, according to SPINS.
By Megan Poinski • May 27, 2020 -
FDA allows ingredient swaps without label changes
The guidance, published Friday, is meant to give manufacturers flexibility, but may have the unintended consequence of eroding consumer trust.
By Megan Poinski • May 26, 2020 -
Permission granted by California Walnuts
Sponsored by California Walnut CommissionWalnuts offer plant-based omega-3s
Walnuts are beginning to gain in popularity with food and beverage manufacturers as brand marketers and food scientists realize the ingredient's unique nutritional attributes.
May 26, 2020 -
Courtesy of Mars
ColumnLeftovers: Skittles sheds its rainbow for LGBTQ+ Pride; Amplify's new hot potato chips explode onto the scene
The Mars candy brand will donate $1 to GLAAD for each of the muted packs it sells, and LesserEvil adds summertime fruit flavors to its popcorn.
By Food Dive staff • May 22, 2020 -
Plant-based seafood Good Catch hooks a round of celebrity investors
Woody Harrelson, Shailene Woodley, Paris Hilton and Lance Bass are putting their money behind Gathered Foods as the alternative protein space sees a surge in funding.
By Jessi Devenyns • May 22, 2020 -
Courtesy of Field Roast
Field Roast launches Plant-Based Nuggets
The faux chicken product is the first of its kind from the 23-year-old brand known for its sausages and cheeses.
By Megan Poinski • May 22, 2020 -
Permission granted by Seraphina Therapeutics
A fatty ingredient hidden in butter could be the secret to better health
Researchers at Seraphina Therapeutics found the first essential fatty acid in 90 years, known as C15:0, to demonstrate broad health benefits in studies.
By Christopher Doering • May 21, 2020 -
Cubiq Foods gets $5.5M for development of healthy fats
The Spanish company is making cell-based fats as well as using technology to add nutrients and improve those that naturally occur.
By Megan Poinski • May 21, 2020 -
DSM develops new cheese cultures to improve mozzarella
The use of the ingredient boosts cheese production, increases moisture content and reduces browning.
By Jessi Devenyns • May 21, 2020 -
Task force creates official definition for 'upcycled food'
The group said implementing a single description could unify the category and encourage more food companies to use ingredients that reduce food waste.
By Lillianna Byington • May 21, 2020 -
Courtesy of Beyond Meat
Impossible Foods and Beyond Meat highlight cost and safety as they race to catch conventional meat
With prices of the animal-based staple heading upwards and potential shortages looming, the two plant-based companies have their eyes on grabbing more market share.
By Megan Poinski • May 21, 2020 -
Kraken Images/Shutterstock.com
Sponsored by EpogeeHow the sugar showdown is sparking a food revolution
As consumers increasingly shun sugar, a new food ingredient technology can help manufacturers satisfy preferences for tasty, low-calorie foods.
May 21, 2020 -
Orange juice sales get sweeter as consumers look for immunity boost
Retail sales in the U.S. increased 46% to 44 million gallons in the four weeks ending April 11, and futures trading jumped 27%.
By Jessi Devenyns • May 19, 2020 -
Permission granted by IFPC
Sponsored by IFPCStrategically supporting customers with custom blends
When customers need a custom ingredient blend or manufactured product, an ingredient expert works with them to develop solutions that meet their unique business needs.
May 19, 2020 -
Courtesy of Eat Just
Just partners with Post Holdings for massive foodservice expansion
Plant-based Just Egg will be made and distributed by the cereal and frozen products company's Michael Foods division starting this fall.
By Christopher Doering and Megan Poinski • May 18, 2020 -
Jose Orozco. (2020). "Image Number D3416-1" [photograph]. Retrieved from USDA Agricultural Research Service.
Getting greener: USDA identifies romaine lettuce with longer shelf lives
Researchers have found the genes responsible for wilting, as well as those responsible for downy mildew disease.
By Jessi Devenyns • May 15, 2020 -
Courtesy of Halo Top
ColumnLeftovers: Halo Top pops into a new frozen treat; Kodiak Cakes puts its stamp on granola bars
The revolutionary better-for-you ice cream brand creates an on-the-go version, and Agua Bucha is the mashup of the kombucha and sparkling water trends.
By Food Dive staff • May 15, 2020 -
IFF outlines merger plans with DuPont division
The $26.2 billion deal, which is expected to close in the first quarter of 2021, will create a new company with the purpose of applying science and creativity for a better world, executives said.
By Megan Poinski • May 14, 2020 -
Ingredion signs global quinoa flour distribution deal with NorQuin
The company, which will work with the ingredient for snacks, baked goods and dairy and meat alternatives, retains the right to make an equity investment in the Canadian ancient grain outfit.
By Jessi Devenyns • May 14, 2020 -
Retrieved from Bunge Loders Croklaan on May 13, 2020
Bunge Loders Croklaan launches fat system to reduce sugar by 50%
The company said its new Sweetolin can give products a higher sweetness perception while maintaining texture and mouthfeel.
By Lillianna Byington • May 14, 2020 -
Ingredion launches sugar substitute made from erythritol
The ingredient, which has a distinctive cooling effect, is made through fermentation and can be found naturally in some fruits and vegetables.
By Jessi Devenyns • May 7, 2020
Previous
