Ingredients: Page 89
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Will coffee bean protein get consumers buzzing?
Applied Food Sciences said the product is caffeine free and comes naturally loaded with phytonutrients such as antioxidants and fiber.
By Cathy Siegner • Oct. 31, 2019 -
Retrieved from McDonald's on September 26, 2019
Beyond Meat to triple pea protein sourcing in 2020 to avoid past bottlenecks
CEO Ethan Brown said the company has "dramatically" increased its protein supply and diversified its supplier base to keep up with exploding demand.
By Emma Cosgrove • Oct. 30, 2019 -
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 -
Kellogg agrees to $20M settlement of 'healthy' sugary cereal lawsuit
The cereal maker denies any wrongdoing, and it's unclear if this will set a precedent for other manufacturers — many of which are dealing with similar cases.
By Jessi Devenyns • Oct. 25, 2019 -
Israel Chemicals invests $20M in plant-based ingredient production
The specialty minerals and chemicals company said it will expand manufacturing capacity and R&D support for its Rovitaris alternative protein technology.
By Cathy Siegner • Oct. 24, 2019 -
TraceTrust wants to bring credibility to food and beverages with CBD
Several companies are currently beta testing a third-party certification program that is planned to launch by the end of the year.
By Lillianna Byington • Oct. 24, 2019 -
Can better-for-you junk food dominate the snack segment?
Some CPG companies try to balance nostalgia for childhood treats with today's healthier trends, but critics say these products are more of a marketing ploy.
By Cathy Siegner • Oct. 24, 2019 -
Cargill develops a more sugar-like stevia ingredient
The company said it created a botanical extract that when combined with its EverSweet sweetener results in a solution that is up to 30% stevia.
By Cathy Siegner • Oct. 24, 2019 -
RayZyn looks to turn wine grapes into a superfood snack
While the fruit has up to twice the sugar content of the table variety, it has 10 times more antioxidants than raw black grapes and is high in fiber and calcium.
By Jessi Devenyns • Oct. 23, 2019 -
Retrieved from Daiya Foods on October 23, 2019
Inside Daiya's plan to become a global plant-based powerhouse
After the Canadian allergen-free brand was acquired by Japanese pharmaceutical Otsuka two years ago, it has expanded, improved and found a new consumer base.
By Megan Poinski • Oct. 23, 2019 -
Tuna company Thai Union invests in insect protein startup
As sales continue to sink, one of the world's largest producers of canned products looks to bugs to give it wings.
By Jessi Devenyns • Oct. 23, 2019 -
Dairy products may increase prostate cancer risk, study finds
Mayo Clinic researchers also found no clear association between the disease and consumption of meat or fish, but noted a decreased risk among people with plant-based diets.
By Cathy Siegner • Oct. 22, 2019 -
USDA
Private equity firm completes purchase of Innophos for $932M
One Rock Capital Partners closed on its acquisition of the ingredients firm this week and in conjunction with the deal, Richard Hooper was appointed CEO.
By Jessi Devenyns • Updated Feb. 7, 2020 -
Column
Leftovers: Ramen goes vegetarian; Baileys debuts red velvet Irish cream
Cece's Veggie Co. is swapping zucchini for the traditional wheat flour noodles, and Chobani is launching its second limited-edition charity flavor called Farmer Batch.
By Food Dive staff • Oct. 18, 2019 -
Can new food preservation methods get macaroni and cheese on the menu for the trip to Mars?
Washington State University researchers have developed a way to triple the shelf life of ready-to-eat foods from one year to three years.
By Cathy Siegner • Oct. 17, 2019 -
More than 50% of consumers have never heard of pea protein, survey finds
Streetbees also found 36% of shoppers in the U.S. and the U.K. said the ingredient is environmentally friendly, while the same number said it's tasty.
By Cathy Siegner • Oct. 17, 2019 -
Why employees are leaving Big Food to work for Motif FoodWorks
With $117.5 million raised this year, Chief Commercial Officer Michele Fite told Food Dive the company is ramping up growth efforts while products are in R&D.
By Lillianna Byington • Oct. 17, 2019 -
Givaudan to cut at least 85 jobs as it closes two plants
The Swiss flavor manufacturer joins other food and beverage companies such as Kellogg, Dean Foods and Coca-Cola that have recently slashed jobs or closed plants.
By Lillianna Byington • Oct. 17, 2019 -
Opinion
FDA warning letters shed light on enforcement priorities for CBD-infused food
Joining the trend may be lucrative, but lawyers Allison Fulton and Sarah Blitz argue companies should use caution and avoid these potential pitfalls.
By Allison Fulton and Sarah Blitz • Oct. 17, 2019 -
How a Supreme Court case about water pollution could impact craft beer
If the Clean Water Act doesn't require wastewater plants to get federal permits to indirectly discharge treated sewage, 60 brewers argue, it will eventually harm the water they rely on.
By Cathy Siegner • Oct. 17, 2019 -
Kendall Davis/Food Dive
Tracking the plant-based protein movement
MyForest Foods gets a $15 million investment, and Beyond Meat launches smash burgers in foodservice.
By Nami Sumida, Lillianna Byington • Updated June 7, 2023 -
Courtesy of Impossible Foods
Why plant-based meat uses many protein sources
A PreScouter report about alternative meats found pea protein is the most widely used, but other common ingredients include rice, mung bean, soy and potato.
By Cathy Siegner • Oct. 15, 2019 -
Column
Leftovers: Pop-Tarts get salty; Taco Bell's chips don't fear the Reaper
Kellogg's signature toaster pastry gets a pretzel crust in December, and Boar’s Head thinks consumers will fall for Pumpkin Pie Dessert Hummus.
By Food Dive staff • Oct. 11, 2019 -
Inside Sustainable Bioproducts' plan to feed the world with a discovery in a volcano
The company received $33 million in Series A funding — and has the backing of NASA, the EPA, the National Science Foundation and the USDA — and its alternative protein products should hit the market next year.
By Megan Poinski • Oct. 10, 2019 -
Why umami is a vital flavor for food
A new white paper from the Kerry Health and Nutrition Institute examines how people sense this savory taste and how its use might benefit manufacturers.
By Cathy Siegner • Oct. 10, 2019 -
IFF partners with Neptune Wellness to bring CBD products to the US
The collaboration, which will expand the reach of both companies, comes despite regulatory uncertainty from the FDA.
By Cathy Siegner • Oct. 10, 2019
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