Ingredients: Page 83
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Deep Dive
Turning back time: How brands tap into nostalgia to build their future
From Hostess Brands' Twinkies to B&G Foods' Green Giant vegetables, CPG companies are turning sentimental in an effort to reduce their marketing expenses and get consumers to open their wallets.
By Anastassia Gliadkovskaya • Oct. 2, 2019 -
Sponsored by Sorse
SupplySide West: 5 key questions for the CBD supplier evaluation process
One of the most important steps that anyone can take as they move towards developing a CBD-infused product is to find and consult with the best possible supplier.
Oct. 2, 2019 -
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 -
Barry Callebaut upcycles cacao fruit with new chocolate and snacks
The confection will be available to chefs and artisans next year. The first food product — Mondelez's CaPao — is now being sold in the Los Angeles area.
By Megan Poinski • Oct. 1, 2019 -
A Misfit in juice shifts to plant-based meat
Misfit Foods, which used to turn imperfect produce into bottled drinks, says creating blended sausages aligns with the company's ethos to use the food system to save the planet.
By Jessi Devenyns • Sept. 30, 2019 -
How should FDA modernize food standards of identity?
Guidelines were created during the last 81 years "to promote honesty and fair dealing," but many say they currently stifle innovation.
By Lillianna Byington • Sept. 30, 2019 -
Why is fresh fruit putting the squeeze on fruit juice?
The beverages have high sugar content and can be linked to health problems, but consumable produce can have the same issues.
By Cathy Siegner • Sept. 30, 2019 -
Sponsored by Edlong
Why making plant-based delicious is so important
The need for better plant-based food has never been more critical. Dairy flavors may be the key.
Sept. 27, 2019 -
Column
Leftovers: Snickers hopes pecan will satisfy, Soylent embraces green
The iconic Mars candy bar gets its newest filling from consumers voting for the Texas-grown nut, and Floyd's helps consumers hit the jackpot with alcoholic and CBD cherries.
By Food Dive staff • Sept. 27, 2019 -
Nestlé invests in food allergy prevention with stake in Before Brands
The Swiss giant has exclusive licensing rights to selling SpoonfulOne's products outside of the U.S., and retains the right to purchase all remaining equity in the company.
By Jessi Devenyns • Sept. 27, 2019 -
Study: Consumers still eat too much sugar, starch and saturated fat
Researchers found that, from 1999 to 2016, U.S. adults got 42% of their energy intake from low-quality carbs.
By Cathy Siegner • Sept. 26, 2019 -
Cubiq Foods converts liquid oils into solid fats with new process
The Spanish startup says its technology can reduce saturated fat levels in plant-based burgers and improve juiciness without hydrogenation.
By Cathy Siegner • Sept. 26, 2019 -
Strauss creates milk chocolate with 30% less sugar and more fiber
The Israeli company said the product also contains flour from the tiger nut tuber that is rich in vitamins and minerals and has a high amount of probiotic starch to encourage the growth of gut-friendly bacteria.
By Cathy Siegner • Sept. 26, 2019 -
Blue California to commercialize production of allulose sweetener
The FDA said in April the ingredient was exempt from the "total sugars" and "added sugars" line on a label, potentially making it a more attractive option for food and beverage makers.
By Jessi Devenyns • Sept. 26, 2019 -
Kind takes Fruit Bites off the market with a crusade against artificial colors
Citing "retail failure," the company announced the snacks would no longer be sold in stores — and made a public display of the amount of synthetic dyes U.S. children eat on a daily basis.
By Cathy Siegner • Sept. 25, 2019 -
Nestlé's Awesome Burger debuts in crowded plant-based meat space
Sweet Earth founders Kelly and Brian Swette discuss their relationship with the Swiss food giant, the creation of the product and why it will beat its competitors.
By Christopher Doering • Sept. 25, 2019 -
Retrieved from Kraft Heinz on September 23, 2019
Kraft Heinz and Baileys launch non-alcoholic coffee line
This is the second time this year the Diageo-owned Irish cream liquor has licensed its flavor and name to create an indulgent all-hours and all-ages product.
By Jessi Devenyns • Sept. 24, 2019 -
Food companies lead the charge to increase biodiversity
The 19 global companies forming One Planet Business for Biodiversity pledge to have definitive proposals to stop the loss of smaller crop species by October 2020.
By Cathy Siegner • Sept. 24, 2019 -
Lawmakers press FDA to act on CBD regulations
Congress is pressuring the agency to adopt rules clarifying the legal and regulatory framework for CBD as a food additive and dietary supplement.
By Cathy Siegner • Sept. 23, 2019 -
How to make food and drink Generation Z will crave
Research shows the up-and-coming consumers prefer bold and authentic flavors — but nothing too adventurous.
By Jessi Devenyns • Sept. 23, 2019 -
International flavors top US snack preferences, study finds
More than two-thirds of respondents to Frito-Lay's survey said they eat globally inspired foods at least once a month.
By Jessi Devenyns • Sept. 20, 2019 -
Kerry ups its plant-based game with Radicle ingredients line
The company said these new items formulated both for dairy and meat analogs help provide more nutritious foods with authentic tastes and cleaner labels.
By Cathy Siegner • Sept. 19, 2019 -
Bell Flavors & Fragrances launches line of hemp-sourced flavors and extracts
The new ingredients are combined with other natural flavors for use in alcoholic and non-alcoholic beverages, baked goods and savory products.
By Cathy Siegner • Sept. 19, 2019 -
Is plant-based meat really healthier than the real thing?
The products contain more processed ingredients, and those in the nutrition community say additional study is needed to determine their true benefits.
By Cathy Siegner • Sept. 19, 2019 -
Probiotics can reduce flu-like sickness and save healthcare dollars, study says
The research could lead more food and beverages to include the live microorganism that's already found in yogurt, coffee, baked goods, ice cream and granola.
By Cathy Siegner • Sept. 19, 2019 -
Deep Dive
3 hot trends on the Expo East show floor
From Katy Perry's appearance to CBD everything, the 35th annual showcase of natural products was a firework of new tastes and ideas.
By Megan Poinski , Christopher Doering , Lillianna Byington • Sept. 16, 2019
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