Ingredients: Page 84
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Leftovers: Hidden Valley Ranch stuffs stockings with dressing; Blue Diamond goes nuts for pickles
As the holidays grow nearer, the Clorox-owned brand made the perfect gift for lovers of the ubiquitous sauce, while Goya launches a campaign to bring coquito's Caribbean flavor to the season.
By Food Dive staff • Nov. 22, 2019 -
Pretty in pink: FDA allows ruby to carry coveted chocolate label
Barry Callebaut has been working with federal regulators for more than a year to market its distinctive pink confection this way. The temporary approval is effective for 15 months.
By Megan Poinski • Updated Nov. 25, 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 -
Retrieved from McDonald's on September 26, 2019
How taste, protein and ingredients are barriers to plant-based meat adoption
A white paper from Kerry goes through the segment's challenges — and potential solutions.
By Jessi Devenyns • Nov. 21, 2019 -
Could seaweed flakes make waves as a popular salt alternative?
Mara Seaweed, which is being sold at Tesco stores in the U.K., allows consumers to reduce their sodium intake while adding the umami taste to food.
By Cathy Siegner • Nov. 21, 2019 -
Sugar rush: As supply runs low, USDA will guarantee a backup
Adverse weather conditions mean there is less of the sweetener available to manufacturers this year, potentially setting the stage for experiments with alternatives.
By Cathy Siegner • Nov. 21, 2019 -
General Mills meets 20% sodium reduction goal across its portfolio
The CPG company achieved the target it set 10 years ago and boosted the nutrient density of its products by increasing whole grains, fiber, vitamins and minerals.
By Cathy Siegner • Nov. 21, 2019 -
Majority of US consumers prefer to cut sugar intake than switch to artificial sweeteners
A survey from Innova Market Insights said this shift is reflected in the fact that more people are choosing savory snacks over sweet ones and drinking reduced-sugar beverages.
By Cathy Siegner • Nov. 21, 2019 -
Israeli startup launches chickpea protein products for dairy alternatives
ChickP said its products provide similar mouthfeel and nutritional profile as cow's milk when used in plant-based dairy and yogurt.
By Cathy Siegner • Nov. 20, 2019 -
Sponsored by Edlong
Connecting with consumers in plant-based dairy
Despite huge category potential, consumer taste expectations are largely being ignored. Here's how companies can turn those gaps into big opportunity.
Nov. 19, 2019 -
Why was Quaker Oat Beverage discontinued?
The PepsiCo brand may have failed because of its packaging, name, health claims — or its taste.
By Jessi Devenyns • Nov. 18, 2019 -
Column
Leftovers: Twinkies get the cereal treatment; Beehive Cheese goes boozy with a bourbon infusion
Post Cereals and Hostess collaborated to put the snack cake into breakfast bowls, and RXBAR is bringing back its gingerbread flavor protein bars.
By Food Dive staff • Nov. 15, 2019 -
USDA turns over a new leaf with red spinach variety
The department's Agricultural Research Service, which is seeking a partner to produce seeds for the market, said the plant could be a substitute for red lettuce, radicchio or chard.
By Cathy Siegner • Nov. 14, 2019 -
Layn develops a sweeter variety of monk fruit
The company's Super V Fruit can help manufacturers with sugar reduction and limit the land, water and other resources needed for production.
By Cathy Siegner • Nov. 14, 2019 -
Sacha inchi capitalizes on superfood potential with functional profile
Ingredient supplier Amazon Health Products features it in its new Starseed brand that includes powders, butters, oils and other snacks.
By Jessi Devenyns • Nov. 14, 2019 -
Nextleaf Solutions secures US patents for CBD extraction and purification
In Canada, the company has gone a step further, partnering with BevCanna Enterprises to launch cannabis drinks.
By Lillianna Byington • Nov. 14, 2019 -
Symrise to open innovation center at Unilever HQ in the Netherlands
The flavor producer said the integrated product development facility will allow more scientific collaboration with the CPG giant on trendy foods.
By Cathy Siegner • Nov. 14, 2019 -
Ocean Spray to settle 'no artificial flavors' lawsuit for $5.4M
If the agreement is approved, the company will stop using the claim on its CranApple and CranGrape products within a year.
By Cathy Siegner • Nov. 13, 2019 -
Deep Dive
Does the beef against beef make financial sense?
As the holidays approach, plant-based protein companies are making a play for the dinner table.
By Barbara Ballinger • Nov. 13, 2019 -
Banza chickpea pasta raises $20M to expand its products, people and reach
The company, which received the latest round of funding from Enlightened Hospitality Investors and Prelude Growth Partners, says it will be moving into food service next year.
By Jessi Devenyns • Nov. 13, 2019 -
Will quinoa milk see market success?
The business developer of Oatly and Swebol Biotech have collaborated with scientists to develop the Quiny brand, which will be sold in South America.
By Cathy Siegner • Nov. 12, 2019 -
The end of flour recalls? New process kills pathogens without heat treatment
Agri-Neo's organic liquid is added at the tempering stage during milling and provides a nearly 100% microbial reduction, potentially ending food safety issues with the baking staple.
By Cathy Siegner • Nov. 11, 2019 -
Plant-based plaintiffs drop lawsuit challenging Mississippi's labeling law
The state's revised regulations allow packages to carry common meat-like terms as long as they also signify products do not contain meat.
By Cathy Siegner • Nov. 8, 2019 -
How clean label went from differentiator to standard
In a white paper, Kerry looked at how the term has evolved and what manufacturers can do to try to meet consumers' requirements today.
By Jessi Devenyns • Nov. 7, 2019 -
Palm oil makes headway as small independent producers surge 165%
A trade group said the figures were particularly encouraging because it has been trying to promote the inclusion of these members while also making sure core sustainability requirements are upheld.
By Cathy Siegner • Nov. 7, 2019 -
Duckweed builds on superfood potential with impact on glucose levels
In addition to its role in plant-based foods, the aquatic ingredient also is loaded with health-friendly attributes such as amino acids, protein, fiber, minerals and vitamins.
By Cathy Siegner • Nov. 7, 2019
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