Ingredients: Page 76
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Artificial sweetener and carbs can cause high blood sugar, study says
Yale University researchers found combining sucralose with carbohydrates can lead to previously healthy people becoming glucose intolerant.
By Cathy Siegner • March 12, 2020 -
Corbion shifts focus to natural food preservation and lactic acid
The Dutch food and biochemicals firm also said its growth plans include prioritizing sustainability and on-trend ingredients such as algae.
By Cathy Siegner • March 12, 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 Ingredion
Ingredion launches clean label emulsifier made from chickpeas
The product, touted as a replacement for eggs or for use in dressings and sauces, hits on several trends without affecting taste or texture.
By Christopher Doering • March 12, 2020 -
U.S. Food and Drug Administration. (2020). "Feed Your Mind banner" [illustration]. Retrieved from https://www.fda.gov/food/consumers/agricultural-biotechnology.
Years after GMOs became controversial, the federal government launches consumer education
As food manufacturers put "bioengineered" labels on products made through genetic modification, the FDA, USDA and EPA are using the campaign to share the story behind these crops.
By Megan Poinski • March 6, 2020 -
Permission granted by Noblegen
Ancient nutrition: Why Noblegen thinks one-celled euglena is the ingredient of the future
Through its Eunite brand, the company is testing an egg substitute on consumers before adding it to CPG products.
By Megan Poinski • March 5, 2020 -
The image by Poyraz 72 is licensed under CC BY-SA 4.0
Red light: UK consumers less likely to buy sugary items
Researchers found participants avoided foods with a high sugar content, while those with excess fats and salt were viewed as less bad.
By Cathy Siegner • March 5, 2020 -
Givaudan launches line of natural red colors for plant-based meat
Vegebrite Veggie Reds provide a meat-like color to raw plant-based patties that turns brown when cooked, the company said.
By Lillianna Byington • March 5, 2020 -
Getty Images
Sponsored by Pyure IngredientsConsider before bulking: four tools to rebuild sugar mass
Finding the perfect replacement for your product's lost sugar mass is about weighing the options and testing within your product's formula.
March 5, 2020 -
Permission granted by NadaMoo
Don't have a cow: How NadaMoo has shaped non-dairy desserts
As the Texas company turns 15, the coconut-based ice cream brand is doubling down on sustainability and growth — and continuing its crusade to save the world.
By Megan Poinski • March 2, 2020 -
Courtesy of Barilla Group
Barilla swaps out eggs to make its Protein+ pasta plant based
The offering, which was reformulated with semolina durum wheat, peas, lentils and chickpeas, has the same taste, texture and protein content as its previous version.
By Cathy Siegner • Feb. 27, 2020 -
CPGs push collaboration with Ingredion to accelerate product development
The ingredient company's CEO said food makers used to be "careful and cautious" when working with businesses like his, but pressure to innovate has made them more open, transparent and trusting.
By Christopher Doering • Feb. 27, 2020 -
Kerry acquires Spanish plant protein ingredients company
The purchase of Pevesa Biotech will enhance the Irish taste and nutrition firm's position as more consumers look to curtail their meat consumption.
By Cathy Siegner • Feb. 27, 2020 -
Permission granted by Socati
Socati launches CBD-infused sweetener for hot beverages
The company's chief revenue officer said the market opportunity for coffee additives is significant and interest by CPG companies remains high despite legal uncertainty.
By Lillianna Byington • Feb. 26, 2020 -
Courtesy of Tofurky
Tofurky spreads into plant-based cheese with Moocho launch
The brand, which the meat alternative company created for its cheesecake line, will have shreds and spreads in grocery stores nationwide this summer.
By Megan Poinski • Feb. 25, 2020 -
Cargill enters plant-based meat with burgers and ground products
The world's largest privately held company could be a formidable competitor in the space as its private-label products come to stores and restaurants in April.
By Megan Poinski • Feb. 24, 2020 -
Column
Leftovers: Kit Kat's newest flavor takes the cake; Smashgummy aims to disrupt non-chocolate candies
Hershey's U.S. chocolate brand seems to be breaking off a piece of the strategy that Nestlé's Japanese version is known for, and A Dozen Cousins uses Black History Month — and rice — to commemorate African-American heritage.
By Food Dive staff • Feb. 21, 2020 -
Syngenta's purple tomato with umami taste wins innovation award
The new variety, which the Swiss seed and agrochemical firm developed through a natural selection breeding program, is said to have a high vitamin, mineral and antioxidant content and a savory flavor.
By Cathy Siegner • Feb. 20, 2020 -
Equinom raises $10M to boost seed-breeding technology
The Israeli company said proceeds from the Series B funding round will expand its technology to produce non-GMO "smarter seeds" with higher nutritional profiles and crop yields.
By Cathy Siegner • Feb. 20, 2020 -
Deep Dive
Farm to pint: How Anheuser-Busch cultivates its ingredients amid a changing climate and consumer
In addition to stringent farming protocols, the company is investing millions to find the next rice, hops and barley varieties that can be grown using less water or are more resilient to diseases.
By Christopher Doering • Feb. 20, 2020 -
Silk puts plant-based first in RTD coffee launch
The Danone-owned brand's new drink emphasizes oat and almond milk, but offers few details about the source or roast of the beans.
By Cathy Siegner • Feb. 19, 2020 -
Sponsored by Ajinomoto
The discovery of the flavor sensation formally unknown to the world
How is this flavor sensation enhancing savory products such as snacks, sauces, soups, and gravies?
Feb. 18, 2020 -
Opinion
Valentine's Day reminder: Together we can end child labor in cocoa
The chocolate industry wants to see children in school, not on farms. The efforts to change have had mixed results and a new approach is needed, writes World Cocoa Foundation's Richard Scobey.
By Richard Scobey • Feb. 14, 2020 -
Column
Leftovers: Declare love with a bouquet of Tyson chicken nuggets; Ocean Spray juices up with coffee
The meat processor will award $10,000 and a year's supply of nuggets for the most romantic take on its product, and Hi-Chew creates tropical blends to fight the winter blahs.
By Food Dive staff • Feb. 14, 2020 -
Why McCormick is setting 'audacious' sustainability goals
By 2025, the spice company plans to reduce its emissions, solid waste and carbon footprint while sustainably sourcing its top five ingredients.
By Lillianna Byington • Feb. 13, 2020 -
USDA
5 ingredients that will impact the industry in 2020
Fonio, collagen, pea protein, cacao fruit and lupini beans are poised to make a difference in product launches, nutritional content and consumers eating habits.
By Megan Poinski , Lillianna Byington , Christopher Doering • Feb. 13, 2020
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