Ingredients: Page 90
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GoodMills Innovation launches new functional seed, grain ingredients
Products containing these substances could appeal to on-the-go snackers and shoppers looking for more natural and sustainable products.
By Cathy Siegner • May 9, 2019 -
Consumers are sweeter than ever for sweet potatoes
Foods and beverages around the world using the root vegetable posted a 21% compound annual growth rate from 2015 to 2018, according to Innova Market Insights.
By Cathy Siegner • May 9, 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 -
Opinion
Insurgents vs. industry incumbents: How the food and beverage industry is reshaping itself for the woke consumer
Colin Elkins with IFS explores how ambitious companies can leapfrog industry giants by meeting consumer expectations of product transparency and sustainability.
By Colin Elkins • May 3, 2019 -
Retrieved from Walmart on May 03, 2019
ColumnLeftovers: Nickelodeon frozen treats are ready for slime time; Kidfresh hides more veggies
The Walmart exclusive is perfect for times when you don't want to take the physical challenge, and Coca-Cola's recycling program moves toward pomp and circumstance.
By Megan Poinski • May 3, 2019 -
Coconut milk sales expected to enjoy robust growth, report says
The ingredient is popular because of its high nutrition content, as well as broader consumer interest in plant-based and organic items.
By Cathy Siegner • May 2, 2019 -
CP Kelco's new ingredient turns citrus peels into fiber
The company said its Nutrava product line responds to consumer demand for clean-label products.
By Cathy Siegner • May 2, 2019 -
Can palm oil be replaced with extracts from coffee grounds?
Scottish startup Revive Eco is producing natural oils from what it collects from cafes and roasters, resulting in a more sustainable substitute.
By Cathy Siegner • May 2, 2019 -
Research links propionate in food with obesity and diabetes
A Harvard study found that while the FDA recognizes the compound as GRAS, the results warrant further investigation into the ingredient and potential alternatives.
By Jessi Devenyns • May 2, 2019 -
Report: Millennials and Gen Z love baked goods, but hate food waste
A recent report funded by the American Bakers Association showed 48% of younger generations would try a product if the ingredients were responsibly sourced.
By Cathy Siegner • May 2, 2019 -
Mondelez CEO to CNBC: We are exploring CBD snacks
Dirk Van de Put said while the hemp derivative might not work for family-centered brands like Oreo, it could be added to other items after the FDA provides clarity.
By Cathy Siegner • May 2, 2019 -
Opinion
The latest official word on salt: Eat less
The Center for Science in the Public Interest's Michael Jacobson and Peter Lurie argue it is time to act on the abundant evidence that salty diets are harmful.
By Michael Jacobson and Peter Lurie • May 1, 2019 -
Clara Foods' chicken-free egg protein may crack the market with funding, Ingredion partnership
The California company reportedly raised $40 million to invest in its proprietary yeast fermentation process that cuts down on the cost of functional proteins usually made from animals.
By Cathy Siegner • April 26, 2019 -
Decline in vanilla price may not be enough to cut demand for less-expensive options
While the cost of vanilla beans has dropped 10% to 15% since last year, food and beverage makers may be turned off by recent volatility.
By Cathy Siegner • April 25, 2019 -
New ingredient makes curcumin more water soluble and bioavailable
Dolcas Tenshi Bioceuticals' new offering addresses many of the problems in getting the full benefits of the trendy nutrient in turmeric.
By Jessi Devenyns • April 25, 2019 -
FDA will exempt allulose from 'added sugar' labeling rules
The agency said the low-calorie sweetener is metabolized differently from other sugars, justifying its exemption from Nutrition Facts panel requirements.
By Cathy Siegner • April 25, 2019 -
Smell, taste more closely linked than previously thought, study finds
Monell Center researchers investigating functional olfactory receptors that detect odors found they're present in human taste cells on the tongue as well as in the nose.
By Cathy Siegner • April 25, 2019 -
Will Soylent's 100-calorie snack bars be successful?
The meal replacement company is hoping to attract a more mainstream audience with its second attempt in the trendy protein bar category.
By Jessi Devenyns • April 23, 2019 -
Standards of identity for frozen cherry pie and French dressing are on the way out
The Trump administration's deregulation agenda includes dropping requirements for the amount of fruit in the dessert and proportions of oil in the salad topping.
By Cathy Siegner • April 23, 2019 -
Sponsored by Institute of Food Technologists (IFT)
The truth about processed food
As we start to see governmental bodies looking to classification systems to inform policy, the importance of understanding what classifies food as processed or ultra-processed, as well as healthy versus unhealthy, becomes critical.
April 22, 2019 -
Mondelez takes minority stake in Hu through SnackFutures program
The company, which operates vegan and paleo-friendly snack brand Hu Products and runs New York City restaurant Hu Kitchen, fits into well-being and premium trends.
By Jessi Devenyns • April 22, 2019 -
Study: Reducing sodium with salt blends can still deliver desired taste
Washington State University researchers used tasting panels and an "electric tongue" to explore the limits of when blends of different compounds become unpalatable.
By Cathy Siegner • April 18, 2019 -
'Added sugars' on food labels will improve health and save money
While relabeling and potentially reformulating are expensive propositions, a modeling study found it could prevent thousands of diabetes and cardiovascular disease cases.
By Cathy Siegner • April 18, 2019 -
Retrieved from Kraft Heinz on April 05, 2019
When it comes to popular condiments, simple is better
Despite a noticeable jump in the popularity of ethnic cuisines, shoppers still show a strong preference for plain and original options in products like mayonnaise, mustard and ketchup.
By Jessi Devenyns • April 18, 2019 -
Keurig Dr Pepper partners to deliver an Adrenaline Shoc to the energy drink category
The coffee and soft drink company partnered with beverage entrepreneur Lance Collins to claw out a portion of the post-workout drink market share.
By Jessi Devenyns • April 18, 2019 -
How Barry Callebaut developed a way to truly taste chocolate
The method relies on all five senses to describe the confection, using a descriptive wheel to communicate its precise flavor and experience.
By Megan Poinski • April 18, 2019
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