Choose a healthy, reliable oil to meet increased food manufacturing demands

Exploring the importance of a consistent ingredient supply that includes healthy fats and oils.

April 14, 2020

Terra Ingredients sees demand jump 30% amid coronavirus

Orders for the organic grain and pulse ingredients provider are coming in for both food for people and livestock feed — and 10% of that is from new customers.

By Megan Poinski • April 9, 2020

Explore the Trendline➔

How GLP-1s are shaking up snacking

Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.

By Food Dive staff

Ingredion acquires controlling stake in PureCircle

The ingredients giant now owns 75% of the business and former shareholders of the stevia pioneer own the remaining 25%. Terms of the purchase were not disclosed.

By Megan Poinski • Updated July 1, 2020

Nestlé expands blockchain to Swedish coffee brand Zoégas

Companies have been increasing their use of the sourcing technology as consumers look for more transparency about the food and beverages they purchase.

By Jessi Devenyns • April 9, 2020

Transportation bottlenecks snarl inputs to food supply chains

Global agricultural commodity prices are jumping as pandemic mitigation efforts constrict logistics and trade.

By Emma Cosgrove • April 8, 2020

Applegate launches Well Carved line with blended veggies and meat

The Hormel-owned brand, which is coming to shelves this month, mixes organic meat, vegetables, grains and pulses into burgers and meatballs.

By Megan Poinski • April 8, 2020

Growing in NYC: Power-packed spirulina for smoothies and more

Since 2019, spirulina-growing startup We Are the New Farmers has been thriving at Brooklyn Army Terminal's modern industrial campus.

April 8, 2020

Leftovers: Häagen-Dazs makes an ice cream bar you can really sink your teeth into; Kayco shakes up Passover food

The Nestlé ice cream brand aims to create a treat that can stay in one piece, and Noons uses cacao fruit and quinoa to make a unique upcycled snack.

By Food Dive staff • April 3, 2020

SweeGen opens regional innovation centers for stevia research

The company will open facilities in North America, Europe, the Asia-Pacific region and Latin America to increase collaboration with customers in different parts of the world.

By Jessi Devenyns • April 2, 2020

Coronavirus-related supply chain concerns push more Olam customers to source domestically

The CEO of Spices told Food Dive that orders in March for onion, garlic and chilies grown in the U.S. were up 20% from the previous year.

By Lillianna Byington • April 2, 2020

PureCircle posts $79.7M loss in delayed 2019 financial report

The global stevia giant's filing comes after a six-month audit to find the root of financial problems, which also resulted in resignations of the CEO and CFO.

By Megan Poinski • April 2, 2020

Sweet solutions to supply chains in the midst of COVID-19

The COVID-19 pandemic brings new challenges daily for the grocery supply chain. Consumers are stocking up on household essentials and pantry loading - how can manufacturers keep up?

April 2, 2020

IFT20 will go virtual because of coronavirus threat

The Institute of Food Technologists announced the change to its annual July event early, giving organizers time to pivot the conference experience and attendees the opportunity to alter their plans.

By Megan Poinski • March 31, 2020

Novozymes' enzyme cuts sugar and boosts fiber content in dairy products

The new additive's ability to address both attributes at the same time could make it especially attractive to milk and other producers in the space who have seen sales decline recently.

By Jessi Devenyns • March 26, 2020

Newly discovered plant pigments could brighten CPG products

Scientists at the New Zealand Institute for Plant and Food Research said auronidins could create more stable and intense natural colors in foods and beverages.

By Jessi Devenyns • March 26, 2020

Nature's Fynd raises $80M for alternative protein

Formerly known as Sustainable Bioproducts, the company makes food using a protein found living in harsh conditions in Yellowstone National Park.

By Megan Poinski • March 24, 2020

Why sea buckthorn is traveling from the Himalayas to the US

The wild berry rich in vitamins C and B12 is finding its way into a variety of products, from beverages to chocolate bars, as more consumers seek functionality.

By Lillianna Byington • March 19, 2020

Kerry Group invests $125M in Georgia plant expansion

The project is expected to significantly improve the Ireland-based company's capacity to meet increasing demand for poultry, seafood and alternative proteins solutions.

By Cathy Siegner • March 19, 2020

Tropicana sued over presence of malic acid in 'natural juices'

Plaintiffs claim the PepsiCo-owned brand is deceiving customers by not disclosing on product labels that several of its juice-based beverages contain artificial flavors.

By Cathy Siegner • March 19, 2020

USDA sets parameters for items labeled 'healthy'

Food products could use this claim if their fat profile contains mostly mono and polyunsaturated fats or a serving has at least 10% of the government-set daily value of potassium or vitamin D.

By Megan Poinski • March 18, 2020

Consider this key ingredient for prepared foods and take-home meals

Consumers want healthier take-home choices, so formulating your products with non-GMO sunflower oil makes a lot of sense.

March 17, 2020

Impossible Foods raises $500M to invest in the future and expand

The latest financial haul, which included investments from celebrities such as Jay-Z and Katy Perry, brings the total amount of money the plant-based firm has collected to $1.3 billion.

By Megan Poinski • March 16, 2020

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

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