Ingredients: Page 77
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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 -
Explore the Trendline➔
Courtesy of PIPA
TrendlineGetting reformulation right: How food companies are rethinking ingredients to meet consumer demand
Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use.
By Food Dive staff -
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 -
Courtesy of Ramar Foods
Purple problems: Filipino company reports ube shortage
The vibrant yam well known in Asian cuisine is becoming less available because of coronavirus-related supply chain strain in the Philippines, Ramar Foods says.
By Jessi Devenyns • Aug. 27, 2020 -
Permission granted by Clio Snacks
Refrigerated bar maker Clio Snacks closes $8M funding round
The chocolate-wrapped Greek yogurt bar doubled its sales compared to last year and increased distribution points 57%.
By Jessi Devenyns • Aug. 27, 2020 -
Courtesy of Lightlife
Lightlife urges Impossible Foods and Beyond Meat to clean up their labels
In an ad in several newspapers, the 41-year-old company says its burger made with 11 easily recognized ingredients represents a future that is "cleaner, tastier, and nutritionally superior."
By Megan Poinski • Updated Aug. 26, 2020 -
Yujin Kim/Food Dive
Why A Dozen Cousins created 'soulfully seasoned beans'
Ibraheem Basir hopes his products like Cuban Black Beans and Trini Chickpea Curry will help make the natural foods space more accurately reflect the diversity in the U.S.
By Lillianna Byington • Aug. 24, 2020 -
Yujin Kim/Food Dive
Iya Foods founder leverages her Nigerian roots to tap into a new market
When CEO Toyin Kolawole noticed there wasn't adequate representation for African-inspired flavors on U.S. grocery shelves, she began pitching her products at trade shows and to buyers.
By Lillianna Byington • Aug. 24, 2020 -
Courtesy of Symrise
Symrise TAPs into trends and expertise for new plant-based ingredient line
The flavor and fragrance producer is also using the Taste for Alternative Protein platform to develop meat analogs that improve upon the taste, richness, masking, color and appearance of current offerings.
By Jessi Devenyns • Aug. 20, 2020 -
Retrieved from Foodarom on August 20, 2020
Glanbia acquires custom flavor designer Foodarom for $45M
The Canadian firm boasts a flavor library of more than 15,000 recipes with both liquid and powder applications.
By Jessi Devenyns • Aug. 20, 2020 -
Permission granted by University of Minnesota, David L. Hansen
A modern-day Johnny Appleseed: The long road to creating the next apple variety
Researchers at the University of Minnesota have spent more than a century experimenting to create new varieties of the popular fruit — its most famous being the Honeycrisp.
By Christopher Doering • Aug. 20, 2020 -
PureCircle fined $575,000 for using prison labor for imported stevia
The sweetener producer denies wrongdoing, but the real question may be how this impacts Ingredion, which acquired a controlling stake in the company last month.
By Megan Poinski • Aug. 18, 2020 -
Courtesy of New Belgium Brewing
ColumnLeftovers: Fat Tire toasts the environment; Flora spreads into the United States
New Belgium Brewing's beverage was certified as the nation's first nationally distributed carbon neutral beer last week, and Vive adds some spritz to fall with Pumpkin Spice Hard Seltzer.
By Food Dive staff • Aug. 14, 2020 -
Permission granted by Bob's Red Mill
Alternative flours get a boost as traditional counterpart sells out
The pandemic's baking frenzy benefited companies such as Renewal Mill and Nature's Eats as consumers experimented with products from almond to okara flours.
By Lillianna Byington • Aug. 13, 2020 -
Scientists discover the key to increase garlic's strength
Virginia Tech researchers found a way to synthesize allicin — the enzyme that creates its pungent odor and flavor — that could be tweaked to change its intensity.
By Jessi Devenyns • Aug. 13, 2020 -
Arla Foods launches its first organic milk-based protein isolate
The company's micellar casein ingredient is low in lactose and fat, heat stable, taste neutral and contains a minimum of 87% native milk proteins.
By Jessi Devenyns • Aug. 13, 2020 -
New York accuses Hillandale Farms of egg price gouging
Early in the pandemic, the state said the producer made $4 million in two months from unlawful price increases, charging up to four times the price at the beginning of the year.
By Megan Poinski • Updated Aug. 12, 2020 -
Courtesy of Vital Farms
Vital Farms launches its first finished consumer product
The microwaveable protein-packed Egg Bites are designed to bring convenience to the consumer who places a premium on ethical animal treatment and clean label eating, the company said.
By Megan Poinski • Aug. 12, 2020 -
Courtesy of Atomo Coffee
Atomo Coffee gets $9M for a molecular morning jolt
The Seattle startup, which makes the brewed beverage from upcycled ingredients that chemically match conventional coffee, will build a roastery and have products on the market next year.
By Megan Poinski • Aug. 11, 2020 -
Courtesy of Ferrera
ColumnLeftovers: Trolli's crunchy gummies could make others squirm; Angostura mixes it up with cocoa
Candy maker Ferrera adds new innovation to the chewy worm-shaped sweet, while Hershey shrinks One bars.
By Food Dive staff • Aug. 7, 2020 -
AppHarvest raises $28M, adds Martha Stewart and Impossible Foods' CFO to board
The company is planning to open one of the world’s largest indoor farms this fall in Kentucky at 2.76 million square feet. It will initially start growing non-GMO tomatoes.
By Christopher Doering • Aug. 7, 2020 -
Permission granted by Aryballe
Aryballe's technology matches scents to help improve reformulations
The France-based company, which is working with IFF, has a software solution that turns odors into digital data and can be used for functions like quality control and to detect product freshness.
By Megan Poinski • Aug. 6, 2020 -
Retrieved from Algenuity on August 06, 2020
Unilever partners with microalgae ingredient startup
Algenuity will work with the CPG giant's food and refreshment division to develop uses for the protein in future plant-based offerings.
By Jessi Devenyns • Aug. 6, 2020 -
Proposed rules aim to prevent organic fraud and strengthen regulations
In the 20 years since the initial standards were written, the segment has grown substantially, with more complex supply chains and sales worth over $50 billion last year.
By Megan Poinski • Aug. 6, 2020
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