Ingredients: Page 86
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Will Westerners eat jellyfish?
As the human population grows and fish stocks decline, European scientists are studying how to maximize the value of the saltwater creatures.
By Anastassia Gliadkovskaya • Aug. 1, 2019 -
Chia and linseed oils can reduce fat in pork burgers, study finds
Researchers found replacing up to 60% of the fat resulted in a product with a similar sensory quality and healthier lipid profile.
By Cathy Siegner • Aug. 1, 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 -
Impossible Burgers are coming to grocery shelves in September
The plant-based burger maker announced a large co-packing agreement with OSI Group and received FDA approval for the soy-derived "bleeding" ingredient to be used as a colorant.
By Jessi Devenyns • Aug. 1, 2019 -
Cannabis sales could hit $41B by 2025, Nielsen predicts
The research firm found the variety of products has grown significantly in four years — jumping from 166 brands in 2014 to 2,600 last year.
By Jessi Devenyns • July 30, 2019 -
A guilt-free celebratory drink: Beers tap into workout recovery market
In February, Sierra Nevada Brewing made its only acquisition: Sufferfest Beer Company, which seeks to produce the "Gatorade of beers."
By Cathy Siegner • July 26, 2019 -
Chia seeds are small, but their growth is big
Google searches for the antioxidant-rich superfood have jumped more than 800% in the past decade, showing stronger growth than turmeric, kale and avocado.
By Cathy Siegner • July 25, 2019 -
How iSense plans to disrupt the flavor market
The Swiss startup, which will digitize flavors, is one of many to adopt technology to provide better sensory data to manufacturers faster.
By Cathy Siegner • July 25, 2019 -
Study links spicy food to memory loss
This is the first time researchers have looked at the connection between chili consumption and cognitive function.
By Cathy Siegner • July 25, 2019 -
Tofurky lawsuit: Arkansas 'meat' labeling law violates right to free speech
The legacy maker of plant-based meat alternatives says the state's prohibition of terminology traditionally associated with meat, dairy and rice products is unconstitutional.
By Cathy Siegner • July 24, 2019 -
Coalition of health groups keeps California soda tax issue fizzing
The group — which counts the American Heart Association, California Medical Association and California Dental Association as members — wants to get it on the 2020 ballot.
By Jessi Devenyns • July 19, 2019 -
Sponsored by FEXY Media
Shoppable recipes: How to leverage AI to grow grocery e-commerce
CPGs and grocers can combine artificial intelligence and human intelligence to provide better digital experiences for customers and fuel in-store sales.
July 18, 2019 -
How DuPont's $100M probiotics fermenter could expand functional food offerings
The company said the facility is the world's largest and will make the gut-friendly bacteria for food, beverages and dietary supplements.
By Cathy Siegner • July 18, 2019 -
Hot dates: Why the sweet fruit is getting more popular
Along with its better-for-you nutritional profile, which includes fiber, magnesium, potassium, antioxidants and amino acids, it fits into paleo and Whole30 diets.
By Cathy Siegner • July 18, 2019 -
Equinom breeds non-GMO high protein soybeans
The Israeli startup said its crops contain nearly 58% protein — 50% higher than the industry standard.
By Cathy Siegner • July 18, 2019 -
Insects have more antioxidants than orange juice, study finds
It's unclear whether this research — the latest to show positive health effects from eating bugs — will make consumers any more likely to try them.
By Cathy Siegner • July 18, 2019 -
Danone launches oat milk yogurts from So Delicious
The product is part of the company's growing dairy alternative portfolio, which also includes beverages and frozen desserts made from the grain.
By Jessi Devenyns • July 18, 2019 -
Study: GMOs are needed to feed the planet in 2050
A World Resources Institute report said more use of genetic modification will help ensure there is enough food for the estimated population of 10 billion people, but the technology is still controversial with consumers.
By Cathy Siegner • July 18, 2019 -
Retrieved from Nestle on July 17, 2019
A sweet idea: Nestlé uses cacao pod leftovers to sweeten chocolate
The first product using the patented process will be released this year in Japan under the KitKat Chocolatory brand.
By Jessi Devenyns • July 17, 2019 -
With 50M meals sold worldwide, Huel shakes up the meal replacement market
The British company says it has seen year-over-year customer growth of more than 150% and expects its valuation to top $1.25 billion by 2022.
By Jessi Devenyns • July 16, 2019 -
Plant-based food market value hits $4.5B, with sales growing 11% in the past year
Data from The Good Food Institute and the Plant Based Foods Association show the alternative products grew five times faster than the entire market.
By Cathy Siegner • July 16, 2019 -
Dutch company debuts blue food coloring made from algae
GNT Group said the natural ingredient can be used in a variety of products, including beverages, white chocolate and icing.
By Cathy Siegner • July 11, 2019 -
It's such a Perfect Day: Animal-free dairy ice cream available online
The company that uses fermentation to make milk without a cow is selling its first product and wants to revolutionize the food system, co-founder Ryan Pandya told Food Dive.
By Megan Poinski • July 11, 2019 -
Mycoprotein more effective than milk protein for muscle growth, study says
Research from the University of Exeter in the U.K. could be significant for Quorn Foods because mycoprotein is a key ingredient in its products.
By Cathy Siegner • July 11, 2019 -
DSM, Avril partner on non-GMO canola protein
The new product, which may be commercially available by the end of 2021, could be used in meat and dairy alternatives as well as bars.
By Cathy Siegner • July 11, 2019 -
Making gin from peas could limit alcohol's impact on climate
Researchers from the U.K. and Ireland found the legume has a smaller environmental footprint. It also provides more protein than wheat.
By Cathy Siegner • July 11, 2019
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