Ingredients: Page 91
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Will voluntary salt-reduction guidelines be derailed by last-minute lobbying?
Several trade groups think the new sodium targets will be too costly, and their opposition has exposed differences within the industry about the impending change.
By Cathy Siegner • April 16, 2019 -
Column
Leftovers: Brach's parties like it's 1999 this Easter; Mars Wrigley offers a sweet internship
An all-purple bag of jelly beans pays tribute to the memory of Prince, while Dunkin' and Harpoon Brewery solve the summer dilemma: cold beer or cold coffee?
By Food Dive staff • April 12, 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 -
Cheese yields and structure enhanced with Chr. Hansen's new innovation
The Danish ingredients powerhouse made a "small but crucial change" to one of its existing enzymes. It is seeking regulatory approval for it to be used around the globe.
By Cathy Siegner • April 11, 2019 -
Fruit-based ingredient could replace refined sugar in RTE cereals
Gat Foods debuted Fruitlift that uses apples, bananas, mangoes and pineapples to create a liquid that can be added to the morning staple.
By Cathy Siegner • April 11, 2019 -
Cargill takes steps to source more sustainable coconut oil
The move, which protects the forests and growers who make a livelihood raising the crop, comes as consumers are increasingly concerned about where their food comes from.
By Cathy Siegner • April 11, 2019 -
How Olam is adapting to big trends in the ingredients industry
The global spice company launched two new programs in 2018 to expand digital accessibility and help its customers meet their sustainability targets.
By Lillianna Byington • April 11, 2019 -
Kind exposes sugar content in its competitors' products
The company this week debuted an augmented reality display and an online database to showcase hidden sweeteners and sugars in packaged foods.
By Lillianna Byington • April 10, 2019 -
Sponsored by National Sunflower Association
Healthy fats and oils help food manufacturers improve nutritional value of food products
Many food manufacturers have improved the nutrients in their products, but with consumers demanding healthier products it may be time to switch to a healthy oil like non-GMO sunflower oil.
April 9, 2019 -
Deep Dive
International flavors spice up what is thought of as American food
Today's consumers want more than tahini and turmeric, focusing on hyper-local flavors such as Cantonese XO sauce and Javanese sambal oelek.
By Jessi Devenyns • April 8, 2019 -
Q&A
McCormick's executive chef on the company's global search for the next big flavor
Kevan Vetter said in an interview that demand for new tastes shows no sign of losing momentum as Gen Z and millennials want different flavors they can try at restaurants and incorporate into their own meals.
By Christopher Doering • April 8, 2019 -
Kashi works with Gen Z influencers to develop Super Food Bites
The brand used a focus group to redefine snacks for the new generation and developed these filled, soft baked bite-sized treats.
By Jessi Devenyns • April 8, 2019 -
Opinion
How to free the market — and green it too
For once, the free market is helping the environment. Cameron Meyer Shorb of The Good Food Institute writes the government couldn't pick a worse time to intervene.
By Cameron Meyer Shorb • April 8, 2019 -
Researchers collaborate to find fiber's functional benefits
The ingredient has well known value for digestive health, but Tate & Lyle and APC Microbiome are joining forces to see if it might also benefit bone health, immunity and the brain.
By Cathy Siegner • April 4, 2019 -
New partnership establishes the blockchain of taste
High tech tracking company Ripe.io and real-time rating app FlavorWiki join forces so producers, retailers and restaurants can know the taste profile of produce as it moves through the supply chain.
By Megan Poinski • April 4, 2019 -
New plant-based beverage targets older consumers
Perennial developed its non-dairy, ready-to drink product for consumers 50 and older with a proprietary combination of fiber, vitamins and protein to promote healthy aging.
By Cathy Siegner • April 4, 2019 -
Nestlé invests in mitochondrial health ingredient
In its partnership with Amazentis, the company has an equity stake in return for global rights to use Urolithin A technology for foods and beverages, dietary supplements and medical nutrition products.
By Cathy Siegner • April 4, 2019 -
Sea salt is the latest ingredient to ride the probiotic wave
Gustus Vitae, which also sells spices and sugars, said the product supports the immune system, digestive health and protein utilization.
By Cathy Siegner • April 4, 2019 -
'Keep it real, eat the peel': Rind Snacks appeals to consumers with sustainability and nutrition
About 15% of the 1.3 billion tons of food waste generated annually is edible peels, the company's founder said. His dried fruit snacks are aimed at lowering this figure.
By Lillianna Byington • April 3, 2019 -
Cannabis investor takes 9.8% stake in Jones Soda
Sol Global is now the premium beverage maker's largest stockholder, potentially signaling that infused craft soda could be in the works.
By Cathy Siegner • April 2, 2019 -
Salt Institute shuts down as new dietary policy discussion begins
The trade association didn't give any specific reasons for closing and its board said the group had made a positive impact over the years demonstrating "the essential nature of salt in our daily lives."
By Cathy Siegner • April 2, 2019 -
Burger King pilots Impossible Whoppers
If the QSR expands its plant-based limited-time offer to all 7,200 U.S. stores, it would become the largest chain to offer the product systemwide.
By Kevin Whiteley • April 2, 2019 -
A Tasty partnership: McCormick creates branded seasoning blends
The branded spices hit stores this summer and will come in five flavors: Fiery, Zesty, Savory, Jazzy and Hearty.
By Jessi Devenyns • March 29, 2019 -
Opinion
5 ways USDA's school programs fail 'Start Simple'
The U.S. Department of Agriculture doesn't seem to be following its own nutritional guidelines when it comes to cafeteria lunches. Jennifer Molidor from the Center for Biological Diversity identifies some of the inconsistencies.
By Jennifer Molidor • March 29, 2019 -
Sunflower flour shines with $750K funding round from Barilla and others
Planetarians upcycles what's left over from oil production into a high-protein, high-fiber ingredient with three times the protein and twice the fiber of the kind ground from wheat.
By Cathy Siegner • March 28, 2019 -
New tomato varieties turn to the skies to meet consumer demands
A Cornell University professor spent 15 years creating small varieties focusing on flavor, shelf life and looks with names like Starlight and Midnight Pear.
By Christopher Doering • March 28, 2019
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