Ingredients: Page 90
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Canopy Growth buys majority stake in BioSteel Sports Nutrition
The all-cash purchase of 72% of the sports drink, protein and supplements company lays the groundwork to put CBD in future products.
By Cathy Siegner • Oct. 9, 2019 -
Regularly eating nuts can lower risk of obesity, study finds
Harvard University researchers said eating about half an ounce of the crunchy snacks daily is "significantly associated with less weight gain."
By Cathy Siegner • Oct. 7, 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 -
Courtesy of Impossible Foods
Impossible Foods CEO: Plant-based competitors 'suck' and stifle industry growth
Pat Brown, who started the California company eight years ago, said other offerings in the market only serve to reinforce the idea that faux meat options "are terrible."
By Christopher Doering • Oct. 7, 2019 -
Column
Leftovers: Hershey and Yuengling make chocolate porter; veggies play Peekaboo in ice cream
The two venerated Pennsylvania companies spent almost a year on this mashup, and Jack Daniel's hopes drinkers will fall for its new apple whiskey.
By Food Dive staff • Oct. 4, 2019 -
37% of consumers use functional food for health, Tastewise finds
The Israeli startup that distills trends from social media posts, restaurant menus, reviews and recipes also received $5 million to expand its AI prediction platform.
By Cathy Siegner • Oct. 3, 2019 -
McCormick unveils Flavor Maker app for home chefs
The app has an immersive VR video called "Fields of Vision" to show how spices are harvested.
By Robert Williams • Oct. 3, 2019 -
Q&A
Kraft Heinz's R&D chief explains how iconic brands evolve for modern consumers
Cleaner labels, new line extensions and product launches are among the methods the legacy manufacturer is using to stay relevant, Amanda Young told Food Dive.
By Megan Poinski • Oct. 3, 2019 -
Why the pork industry should target Latinos
These consumers, who represent almost $1.7 trillion in purchasing power, may gravitate to other protein sources if they can't get appropriate products for their traditional recipes, according to a report from the National Pork Board.
By Cathy Siegner • Oct. 3, 2019 -
Bolthouse Farms will launch CBD products next year
Less than a year after selling off the maker of juices, coffees, salad dressings and plant-based milk, Campbell Soup may regret divesting the brand — especially if this new line is successful.
By Jessi Devenyns • Oct. 3, 2019 -
Noblegen readies non-GMO alternative protein from algae
The Canadian ingredients startup said it can produce a complete plant-based option with the same nutrition and functionality as one derived from an animal.
By Cathy Siegner • Oct. 3, 2019 -
Deep Dive
Turning back time: How brands tap into nostalgia to build their future
From Hostess Brands' Twinkies to B&G Foods' Green Giant vegetables, CPG companies are turning sentimental in an effort to reduce their marketing expenses and get consumers to open their wallets.
By Anastassia Gliadkovskaya • Oct. 2, 2019 -
Sponsored by Sorse
SupplySide West: 5 key questions for the CBD supplier evaluation process
One of the most important steps that anyone can take as they move towards developing a CBD-infused product is to find and consult with the best possible supplier.
Oct. 2, 2019 -
Barry Callebaut upcycles cacao fruit with new chocolate and snacks
The confection will be available to chefs and artisans next year. The first food product — Mondelez's CaPao — is now being sold in the Los Angeles area.
By Megan Poinski • Oct. 1, 2019 -
How should FDA modernize food standards of identity?
Guidelines were created during the last 81 years "to promote honesty and fair dealing," but many say they currently stifle innovation.
By Lillianna Byington • Sept. 30, 2019 -
A Misfit in juice shifts to plant-based meat
Misfit Foods, which used to turn imperfect produce into bottled drinks, says creating blended sausages aligns with the company's ethos to use the food system to save the planet.
By Jessi Devenyns • Sept. 30, 2019 -
Why is fresh fruit putting the squeeze on fruit juice?
The beverages have high sugar content and can be linked to health problems, but consumable produce can have the same issues.
By Cathy Siegner • Sept. 30, 2019 -
Sponsored by Edlong
Why making plant-based delicious is so important
The need for better plant-based food has never been more critical. Dairy flavors may be the key.
Sept. 27, 2019 -
Column
Leftovers: Snickers hopes pecan will satisfy, Soylent embraces green
The iconic Mars candy bar gets its newest filling from consumers voting for the Texas-grown nut, and Floyd's helps consumers hit the jackpot with alcoholic and CBD cherries.
By Food Dive staff • Sept. 27, 2019 -
Nestlé invests in food allergy prevention with stake in Before Brands
The Swiss giant has exclusive licensing rights to selling SpoonfulOne's products outside of the U.S., and retains the right to purchase all remaining equity in the company.
By Jessi Devenyns • Sept. 27, 2019 -
Study: Consumers still eat too much sugar, starch and saturated fat
Researchers found that, from 1999 to 2016, U.S. adults got 42% of their energy intake from low-quality carbs.
By Cathy Siegner • Sept. 26, 2019 -
Cubiq Foods converts liquid oils into solid fats with new process
The Spanish startup says its technology can reduce saturated fat levels in plant-based burgers and improve juiciness without hydrogenation.
By Cathy Siegner • Sept. 26, 2019 -
Strauss creates milk chocolate with 30% less sugar and more fiber
The Israeli company said the product also contains flour from the tiger nut tuber that is rich in vitamins and minerals and has a high amount of probiotic starch to encourage the growth of gut-friendly bacteria.
By Cathy Siegner • Sept. 26, 2019 -
Blue California to commercialize production of allulose sweetener
The FDA said in April the ingredient was exempt from the "total sugars" and "added sugars" line on a label, potentially making it a more attractive option for food and beverage makers.
By Jessi Devenyns • Sept. 26, 2019 -
Kind takes Fruit Bites off the market with a crusade against artificial colors
Citing "retail failure," the company announced the snacks would no longer be sold in stores — and made a public display of the amount of synthetic dyes U.S. children eat on a daily basis.
By Cathy Siegner • Sept. 25, 2019 -
Nestlé's Awesome Burger debuts in crowded plant-based meat space
Sweet Earth founders Kelly and Brian Swette discuss their relationship with the Swiss food giant, the creation of the product and why it will beat its competitors.
By Christopher Doering • Sept. 25, 2019
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