Ingredients: Page 93
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1.6M people in the US have sesame allergies, study finds
The FDA has been debating whether this should become the ninth major allergen, and these findings could help tip the scales.
By Jessi Devenyns • Aug. 8, 2019 -
New Arizona Beverages partnership will create THC-infused goods
By licensing its brand name for products using one of the industry's trendiest ingredients, the iced tea maker hopes to reinvigorate sales, which have slid over the last few years.
By Jessi Devenyns • Aug. 8, 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 -
Opinion
Mr. Lighthizer, please keep your tariffs off my charcuterie board
There is a trade battle heating up over airplane parts, and Specialty Food Association President Phil Kafarakis writes it's unfair to punish lovers of good food in retaliation.
By Phil Kafarakis • Aug. 8, 2019 -
Chapul exits insect protein bars after co-packer goes out of business
While the Utah company didn't rule out a return to the space, it will now turn its attention to raising fly larvae for fish and poultry feed.
By Cathy Siegner • Aug. 8, 2019 -
Climate change threatens production of non-dairy ice cream
An increase in tropical storms poses a risk to the coconut supply from Southeast Asia, forcing some manufacturers to look for substitutes such as tofu and lab-made milk.
By Cathy Siegner • Aug. 5, 2019 -
Why Tyson is developing the functional snack Pact
The protein giant has been looking elsewhere to continue its growth, and this new brand will be full of health-minded consumers' favorite ingredients.
By Jessi Devenyns • Aug. 2, 2019 -
Column
Leftovers: French's scoops mustard-flavored ice cream; Baby Shark comes to breakfast bowls
McCormick & Co. and Coolhaus are partnering on a bright yellow frozen dessert based on the condiment, and fall is coming even earlier this year with the launch of Pumpkin Spice Latte creamers.
By Food Dive staff • Aug. 2, 2019 -
Ain't nothin' like the real thing? Analysts look at the long game for meat alternatives
Comparing it with the sugar substitute market, Rabobank says perfection is elusive and there are challenges in coming up with acceptable alternatives.
By Cathy Siegner • Aug. 2, 2019 -
Is sea buckthorn the next go-to superfruit?
The berries are not well known, but researchers think awareness will continue to rise as more studies show their health benefits, which include vitamins C and E.
By Marina Mayer • Aug. 1, 2019 -
Will Westerners eat jellyfish?
As the human population grows and fish stocks decline, European scientists are studying how to maximize the value of the saltwater creatures.
By Anastassia Gliadkovskaya • Aug. 1, 2019 -
Chia and linseed oils can reduce fat in pork burgers, study finds
Researchers found replacing up to 60% of the fat resulted in a product with a similar sensory quality and healthier lipid profile.
By Cathy Siegner • Aug. 1, 2019 -
Impossible Burgers are coming to grocery shelves in September
The plant-based burger maker announced a large co-packing agreement with OSI Group and received FDA approval for the soy-derived "bleeding" ingredient to be used as a colorant.
By Jessi Devenyns • Aug. 1, 2019 -
Cannabis sales could hit $41B by 2025, Nielsen predicts
The research firm found the variety of products has grown significantly in four years — jumping from 166 brands in 2014 to 2,600 last year.
By Jessi Devenyns • July 30, 2019 -
A guilt-free celebratory drink: Beers tap into workout recovery market
In February, Sierra Nevada Brewing made its only acquisition: Sufferfest Beer Company, which seeks to produce the "Gatorade of beers."
By Cathy Siegner • July 26, 2019 -
Chia seeds are small, but their growth is big
Google searches for the antioxidant-rich superfood have jumped more than 800% in the past decade, showing stronger growth than turmeric, kale and avocado.
By Cathy Siegner • July 25, 2019 -
How iSense plans to disrupt the flavor market
The Swiss startup, which will digitize flavors, is one of many to adopt technology to provide better sensory data to manufacturers faster.
By Cathy Siegner • July 25, 2019 -
Study links spicy food to memory loss
This is the first time researchers have looked at the connection between chili consumption and cognitive function.
By Cathy Siegner • July 25, 2019 -
Tofurky lawsuit: Arkansas 'meat' labeling law violates right to free speech
The legacy maker of plant-based meat alternatives says the state's prohibition of terminology traditionally associated with meat, dairy and rice products is unconstitutional.
By Cathy Siegner • July 24, 2019 -
Coalition of health groups keeps California soda tax issue fizzing
The group — which counts the American Heart Association, California Medical Association and California Dental Association as members — wants to get it on the 2020 ballot.
By Jessi Devenyns • July 19, 2019 -
Sponsored by FEXY Media
Shoppable recipes: How to leverage AI to grow grocery e-commerce
CPGs and grocers can combine artificial intelligence and human intelligence to provide better digital experiences for customers and fuel in-store sales.
July 18, 2019 -
How DuPont's $100M probiotics fermenter could expand functional food offerings
The company said the facility is the world's largest and will make the gut-friendly bacteria for food, beverages and dietary supplements.
By Cathy Siegner • July 18, 2019 -
Equinom breeds non-GMO high protein soybeans
The Israeli startup said its crops contain nearly 58% protein — 50% higher than the industry standard.
By Cathy Siegner • July 18, 2019 -
Hot dates: Why the sweet fruit is getting more popular
Along with its better-for-you nutritional profile, which includes fiber, magnesium, potassium, antioxidants and amino acids, it fits into paleo and Whole30 diets.
By Cathy Siegner • July 18, 2019 -
Insects have more antioxidants than orange juice, study finds
It's unclear whether this research — the latest to show positive health effects from eating bugs — will make consumers any more likely to try them.
By Cathy Siegner • July 18, 2019 -
Danone launches oat milk yogurts from So Delicious
The product is part of the company's growing dairy alternative portfolio, which also includes beverages and frozen desserts made from the grain.
By Jessi Devenyns • July 18, 2019
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