Ingredients: Page 85
-
Why olive oil tariffs are controversial
Lawmakers are asking the Trump administration to take a 100% duty on EU imports of the cooking staple off the table, which they say could lead to high prices and shortages.
By Jessi Devenyns • Aug. 23, 2019 -
PureCircle shows off its stevia ingredients in ice cream
The Chicago company is the latest to use the frozen summer treat as a way to showcase its products.
By Cathy Siegner • Aug. 22, 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 -
Study: 88% of children's foods don't meet WHO's nutritional standards
Canadian researchers found better-for-you claims and "fun appeals" significantly increased in the past 10 years — while the amount of sugar also went up.
By Cathy Siegner • Aug. 22, 2019 -
Ajinomoto to acquire majority interest in More Than Gourmet
The deal allows the Japanese firm to tap into the growing popularity of stocks, broths and sauces coveted because of their convenience and role in enhancing taste.
By Cathy Siegner • Aug. 22, 2019 -
Motif raises $27.5M to expand production of animal-free ingredients
The nascent company has about 15 products under development, including one that would better maintain the fat structure in plant-based burgers.
By Cathy Siegner • Aug. 22, 2019 -
Sugar concerns box out kids' juice market
Companies are developing beverages with less or no sugar — and sometimes without any juice at all — to combat growing worries about overly sweet drinks.
By Cathy Siegner • Aug. 20, 2019 -
Column
Leftovers: Pumpkin Spice Spam ushers in fall, Lucky Charms marshmallows get Jet-Puffed
No joke: The latest food item to get the seasonal treatment will be sold online later this month, and Pabst Blue Ribbon dives into seltzer with an 8% ABV drink.
By Food Dive staff • Aug. 16, 2019 -
Live Real Farms taps into blended trend with the first dairy and plant-based milk
The company says the mixed beverages have both a creamy texture and unique flavor, with less sugar and calories.
By Jessi Devenyns • Aug. 16, 2019 -
Parabel creates water lentil protein to replace soy or pea in meat substitutes
The Florida-based company said its neutral-colored ingredient is allergen-free, non-GMO and has a complete amino acid profile.
By Cathy Siegner • Aug. 15, 2019 -
Dark chocolate may lower the risk of depression, study finds
Data on 13,626 U.S. adults reviewed by researchers at University College London also found consuming more chocolate of any type made reports of symptoms much less likely.
By Cathy Siegner • Aug. 15, 2019 -
New uses for ancient grains: Yogurt mix-ins, milks and performance snacks
Barley, buckwheat, quinoa, sorghum, millet and spelt could soon be added to new products as innovative food manufacturers look to tap into their nutritional benefits popular with consumers.
By Cathy Siegner • Aug. 15, 2019 -
Megan Poinski/Food Dive
Miyoko's Creamery brings vegan cheese out of 'the dark ages of food'
The company's sales grew 170% last year, with dairy-free products available in about 12,000 stores. It is planning new cheddar and pepper jack varieties in 2019 that include hemp protein.
By Megan Poinski • Aug. 14, 2019 -
Opinion
Food for thought: From outer space to the kitchen table
With advances in technology, a growing population and shifting consumption habits, Anthony DeLio with Ingredion says the food industry needs to become more agile to address changing consumer demands.
By Anthony DeLio • Aug. 13, 2019 -
3 investments food and grocery companies are making for the future
As food and grocery companies head into the future, they are exploring new technologies and new ideas to push their industries forward. Food Dive and Grocery Dive looked at specific places that are seeing interest and investment.
By Food Dive and Grocery Dive staff • Aug. 9, 2019 -
Prune growers market fruit as superfood to millennials
Producers are positioning the dried plum as a sweet, better-for-you snack as the industry tries to rebound from flat U.S. consumption and the trade war with China.
By Cathy Siegner • Aug. 8, 2019 -
Report: DuPont may sell its food additives and ingredients unit for $20B
The fast-growing division could be an attractive target for companies such as Kerry Group or International Flavors & Fragrances, Bloomberg reported.
By Christopher Doering • Aug. 8, 2019 -
1.6M people in the US have sesame allergies, study finds
The FDA has been debating whether this should become the ninth major allergen, and these findings could help tip the scales.
By Jessi Devenyns • Aug. 8, 2019 -
Opinion
Mr. Lighthizer, please keep your tariffs off my charcuterie board
There is a trade battle heating up over airplane parts, and Specialty Food Association President Phil Kafarakis writes it's unfair to punish lovers of good food in retaliation.
By Phil Kafarakis • Aug. 8, 2019 -
New Arizona Beverages partnership will create THC-infused goods
By licensing its brand name for products using one of the industry's trendiest ingredients, the iced tea maker hopes to reinvigorate sales, which have slid over the last few years.
By Jessi Devenyns • Aug. 8, 2019 -
Chapul exits insect protein bars after co-packer goes out of business
While the Utah company didn't rule out a return to the space, it will now turn its attention to raising fly larvae for fish and poultry feed.
By Cathy Siegner • Aug. 8, 2019 -
Climate change threatens production of non-dairy ice cream
An increase in tropical storms poses a risk to the coconut supply from Southeast Asia, forcing some manufacturers to look for substitutes such as tofu and lab-made milk.
By Cathy Siegner • Aug. 5, 2019 -
Why Tyson is developing the functional snack Pact
The protein giant has been looking elsewhere to continue its growth, and this new brand will be full of health-minded consumers' favorite ingredients.
By Jessi Devenyns • Aug. 2, 2019 -
Column
Leftovers: French's scoops mustard-flavored ice cream; Baby Shark comes to breakfast bowls
McCormick & Co. and Coolhaus are partnering on a bright yellow frozen dessert based on the condiment, and fall is coming even earlier this year with the launch of Pumpkin Spice Latte creamers.
By Food Dive staff • Aug. 2, 2019 -
Ain't nothin' like the real thing? Analysts look at the long game for meat alternatives
Comparing it with the sugar substitute market, Rabobank says perfection is elusive and there are challenges in coming up with acceptable alternatives.
By Cathy Siegner • Aug. 2, 2019 -
Is sea buckthorn the next go-to superfruit?
The berries are not well known, but researchers think awareness will continue to rise as more studies show their health benefits, which include vitamins C and E.
By Marina Mayer • Aug. 1, 2019
Previous
