Ingredients: Page 83
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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 -
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 -
Petinov Sergey Mihilovich/Shutterstock.com
Sponsored by Pyure IngredientsSweet 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 -
Megan Poinski/Food Dive
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 -
Courtesy of Nature's Fynd
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 -
j_lai. (December 20, 2008). "tropicana - old and new". Retrieved from https://www.flickr.com/photos/jlai321/3123175118.
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 -
Permission granted by Tim Fields
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 -
Getty Images
Sponsored by National Sunflower AssociationConsider 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 -
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 -
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 -
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 -
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
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