Ingredients: Page 92
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Another drink company finds stevia too bitter
Petal, a fizzy botanical beverage made with rose water, decided to remove the natural sweetener and replace it with agave after consumer criticism.
By Lillianna Byington • March 28, 2019 -
Dry pasta competition increases even as US sales slip
The category has struggled as consumers shun carbohydrates while embracing alternative varieties made from vegetables and even seaweed.
By Cathy Siegner • March 28, 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 -
Mars discloses cocoa suppliers in step toward transparency
This supports the company's Cocoa for Generations plan, which has the aim of attaining a deforestation-free supply chain by 2025.
By Emma Cosgrove • March 28, 2019 -
Crisp Sensation debuts low-fat, no fry crispy coating
ZeroFry targets health-conscious consumers who like tasty crumb-coated snacks, but don't want the extra calories that often accompany them.
By Cathy Siegner • March 28, 2019 -
Mint holds promise for new food and beverage applications
The herb is showing growth as a botanical ingredient in foods and beverages, particularly in combination with chocolate, floral or citrus flavors.
By Cathy Siegner • March 28, 2019 -
Study: 40% of U.S. consumers would try CBD
Despite a very recent declassification from a scheduled narcotic and few FDA regulations, interest in the hemp-derived substance for food and beverage is charging forward.
By Jessi Devenyns • March 27, 2019 -
Chocolate or peanut butter? New Reese's cups let consumers choose their favorite
The limited-time release, which asks consumers to pick the candy containing more of one of these popular ingredients, will be available nationwide beginning in mid-April.
By Lillianna Byington • March 26, 2019 -
Buffalo milk yogurt enters the US market
Annabella Buffalo Creamery is producing yogurt from the animal and exporting five varieties to America from Colombia where it is based.
By Cathy Siegner • March 26, 2019 -
Conagra aims to expand Pinnacle's big 3 brands: Birds Eye, Wish-Bone and Duncan Hines
Frozen spiral-cut veggie noodles and improved branding for cake mix and salad dressing are ways the newly acquired brands could grow their market share.
By Jessi Devenyns • March 25, 2019 -
MillerCoors sues AB InBev over misleading claims in Bud Light Super Bowl spot
The beer giant says the ad is deceptive and intended to "frighten" consumers, many of whom don't understand the distinction between corn syrup and high fructose corn syrup.
By Erica Sweeney • March 22, 2019 -
Study links egg consumption to higher risk of heart disease
The study, published in the Journal of the American Medical Association, found a person was 27% more likely to have the condition if they consumed two eggs per day.
By Cathy Siegner • March 22, 2019 -
Column
Leftovers: Sun-Maid makes sweet raisins sour; Tyson's pizza chicken nuggets hit shelves
The growers' co-op is raisin the stakes with trendy innovation, and a bone broth joins the expanding list of keto diet foods.
By Food Dive staff • March 22, 2019 -
Honey testing reveals no labeling fraud, study shows
Tests on 30 top-selling products from U.S. stores found no adulteration in the 28 labeled as pure, according to the Honey Integrity Task Force.
By Cathy Siegner • March 21, 2019 -
New durum wheat varieties could add more protein to products
While it comprises just 5% to 8% of global production, this variety is the second most commonly cultivated species, growing in production and popularity as consumers seek whole-grain flour.
By Cathy Siegner • March 21, 2019 -
Deep Dive
How companies respond when consumers blame ingredients for making them ill
Shoppers have wanted more transparency about the food and drinks they buy, demanding additional testing to ensure the safety of products.
By Lillianna Byington • March 21, 2019 -
Swiss flavor company donates $3.5M to save trees from citrus greening
The contribution from Givaudan will help UC Riverside protect 2.8 acres of trees from the disease in case the crop needs to be recultivated in the U.S.
By Jessi Devenyns • March 21, 2019 -
Study: Sugar-sweetened drinks increase risk of death
Beverages like soda represent the largest source of the added sweetener in Americans' diets, even though consumption has reduced in the last decade.
By Jessi Devenyns • March 19, 2019 -
Column
Leftovers: Elmhurst launches hemp creamer; Triscuit cracks into clusters
The company that ditched its cows to follow the plant-based trend creates a way for people to enjoy their morning beverage with hemp and sugar, and functional coffee gets supercharged with vitamins.
By Food Dive staff • March 15, 2019 -
Why DuPont is expanding its plant-based protein nugget line
Demand for convenient and nutrient packed snacks and bars is only going to continue, analysts say.
By Cathy Siegner • March 14, 2019 -
Nestlé and Mondelez double down on plan to eliminate deforestation
The companies joined West African governments and 31 other businesses to help protect the cocoa supply chain that is important for food production and local economies.
By Cathy Siegner • March 14, 2019 -
Why a potato-based color is making bright reds especially sweet
Chr. Hansen commercialized the Hansen sweet potato, which it said shows promise as a natural and vibrant alternative to carmine and artificial food colors.
By Cathy Siegner • March 14, 2019 -
Functional foods attract health-conscious consumers
Kerry found a balanced diet is seen as the top way to proactively manage health, and nearly two-thirds of people want added benefits from what they eat and drink.
By Megan Poinski • March 14, 2019 -
Growpacker's new cannabis incubator launches with Ceria as its first brand
California is the new testing ground for big investment in the space as the co-packing giant plans to get brands into its large recreational use market.
By Jessi Devenyns • March 14, 2019 -
Q&A
Why Kellogg's MorningStar Farms is going 100% plant based
The Michigan company's head of global marketing, strategy and innovation for plant-based protein and natural brands talked about how consumers want more options in that sector — and how the brand is responding.
By Lillianna Byington • March 13, 2019 -
Cage-free egg commitments are in the spotlight — and may cost companies billions
Experts say U.S. producers pledging to make the change have transitioned between 17% and 25% of their birds so far.
By Cathy Siegner • March 13, 2019
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