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

Strategically 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

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

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

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

Leftovers: 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

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

Expert advice for CEOs during a crisis

Now is the time to have a communication plan. Lisa Cruz of Red Shoes Inc. walks through how to put one together and be effective.

By Lisa Cruz • May 7, 2020

How SoRSE Technology is formulating CBD products in a pandemic

As interest in infused food and drink has increased during the outbreak, the supplier is staggering shifts in the lab and sending samples to different locations.

By Lillianna Byington • May 7, 2020

Kerry expands clean label reach with 2 acquisitions

The purchases of IsoAge Technologies and Biosecur Lab will help the company better respond to trends such as eating healthier.

By Christopher Doering • May 7, 2020

Flow Alkaline Spring Water raises $45M

The company, which recently opened a spring in Virginia and is set to roll out collagen-infused drinks this month, hopes to double its consumer base by 2021.

By Megan Poinski • May 5, 2020

Anheuser-Busch wins appeal in corn syrup battle with Molson Coors

The Seventh Circuit Court of Appeals wrote in its decision if the brewer does not like the "sneering tone" of the ad, it "can mock" its rival through its own advertisement.

By Christopher Doering • May 5, 2020

Sales growth drives demand for high-quality, US-grown hazelnut ingredients

U.S. chocolate-hazelnut product sales now exceed $420 million – up 6% from the prior year – with spreads booming at +10%.

May 5, 2020

Leftovers: Brami dips into lupini hummus; Steeped Coffee brews sustainability

The protein-packed European bean makes the dip and spread shelf-stable and clean label, and Drinkworks partners with Brown-Forman to bring Jack Daniel's Lynchburg Lemonade home.

By Food Dive staff • May 1, 2020

Will chickpeas, seaweed, coconuts and mung beans become the top plant-based proteins?

FutureBridge looked at which ingredients could displace the peas, wheat and soy that many manufacturers in the space lean heavily on today.

By Jessi Devenyns • April 30, 2020

From candy to clean label, gum arabic's 'workhorse' reputation

The ingredient is popular because it can perform a range of functions including emulsifying, stabilizing, thickening, improving mouthfeel and being a natural glue.

By Christopher Doering • April 30, 2020

Chickpea protein company InnovoPro secures $15M to boost production

The funding round will increase supply of the company's 70% protein concentrate, as well as form business development and marketing joint ventures. 

By Jessi Devenyns • April 30, 2020

How plant-based meat companies are staying afloat while coronavirus shutters restaurants

Impossible Foods, Beyond Meat and Before the Butcher have all seen sales drop as foodservice establishments close their doors, but are finding new ways to get to customers during the pandemic.

By Megan Poinski • April 30, 2020

#Consciouscapitalism: The new imperative for food and beverage manufacturers

To feed the world and sustain their own future, manufacturers need to change their mindsets, adopt methods to enhance nutrition, boost health and be kinder to the planet, writes Roy Henderson of Green Cell Technologies.

By Roy Henderson • April 29, 2020

Cal-Maine accused of price gouging in Texas lawsuit

The country's largest egg producer denies the accusation, saying spikes of about 300% came from "unprecedented retail demand."

By Megan Poinski • April 27, 2020

Leftovers: My/Mo Mochi adds single-serve packaging; Upton's Naturals launches meat substitute to go bananas for

In the wake of the coronavirus pandemic, the frozen treat provides more hygienic protection, and BE Protein Smoothies adds chicken to its blend.

By Food Dive staff • April 24, 2020

Motif FoodWorks transforms home kitchen into lab during pandemic

Dilek Uzunalioglu, head of food applications, recruited her family to help with sensory evaluations and to taste test formulas.

By Lillianna Byington • April 23, 2020

What will a virtual IFT be like?

Companies and scientists among the 25,000 attendees and 1,200 exhibitors usually at the annual event speculate about how the experience can be replicated online.

By Megan Poinski • April 23, 2020