Ingredients: Page 94
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Ingredion's gum-based textures target better-for-you trends
The company's new ingredients were developed to help reduce the amount of undesirable items in CPG goods and promote clean labels.
By Jessi Devenyns • Feb. 21, 2019 -
Why floral and international flavors will dominate 2019
Ingredient companies have created profiles to keep up with these tastes, while consumer preferences show they have staying power.
By Cathy Siegner • Feb. 21, 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 -
Glanbia acquires ingredients company Watson for $89M
With its latest acquisition, the Irish company hopes to break further into the health and wellness sector with specifically tailored product offerings.
By Jessi Devenyns • Feb. 21, 2019 -
Carvel and Captain Lawrence Brewing launch Cookie Puss beers
With the popularity of milkshake IPAs holding strong, the ice cream company brings a classic character to alcoholic beverages.
By Jessi Devenyns • Feb. 20, 2019 -
Tilray buys hemp food maker Manitoba Harvest for $317M
The Canadian cannabis producer plans to collaborate with the world leader for edible products made from the nutrient-rich seeds and oils.
By Megan Poinski • Feb. 20, 2019 -
What is 'milk'? Danone and Chobani take opposing viewpoints
While both companies are known for their yogurt, the one with a large plant-based arm feels there is no consumer confusion, while the other sharply disagrees.
By Jessi Devenyns • Feb. 15, 2019 -
Colleges tap growing need for beer industry education
Demand for a more skilled workforce is spurring states and their higher ed institutions to develop opportunities for brewers to level up.
By Hallie Busta • Feb. 15, 2019 -
Column
Leftovers: Chicken and Waffles come to cereal, chocolate milk for adults
Post once again shakes up the cereal aisle — this time with flavors from two savory brunch staples; Reese's offers words of encouragement with a peanut butter bar.
By Food Dive staff • Feb. 15, 2019 -
Sodium is not a treatment for lightheadedness, study finds
Researchers at Boston's Beth Israel Deaconess Medical Center found higher intake can actually make the condition worse, which runs counter to traditional recommendations.
By Cathy Siegner • Feb. 14, 2019 -
Fungus among us: New mushroom snack line signals category growth
Shrooms Snacks are made from produce grown and handpicked on South Mills Champs' farms in Kennett Square, Pennsylvania.
By Cathy Siegner • Feb. 14, 2019 -
Biltong's US popularity is building
More snack manufacturers are adding the South African meat snack to their product lines, although consumers aren't clear about what it is.
By Cathy Siegner • Feb. 14, 2019 -
Bye-bye beans: Atomo Coffee recreates the classic drink from the molecular level
The startup has its eyes on sustainability, threats to crops from global warming and using science to create a better-tasting cup of joe.
By Megan Poinski • Feb. 14, 2019 -
Sponsored by National Sunflower Association
New USDA labeling requirements spur changes in product development
Whether you are creating better-for-you snacks, plant-based foods, or pantry staples, sun oil will not only meet your functional requirements, but it may also increase your sales.
Feb. 13, 2019 -
Ultra-processed foods can increase risk of early death, study finds
These items, which are mostly snacks, desserts or ready-to-eat meals, now account for more than 29% of total calories consumed, researchers said.
By Jessi Devenyns • Feb. 13, 2019 -
Tastewise uses artificial intelligence to digest information on the latest food trends
The site analyzes billions of data points — including more than 1 billion photos shared every month and 153,000 restaurant menus across the U.S.
By Lillianna Byington • Feb. 13, 2019 -
Retrieved from Coca-Cola on February 08, 2019
Will Orange Vanilla Coke bring more sunshine to soda sales?
The new flavor, created to be a nostalgic reminder of creamy popsicles enjoyed during childhood, hits shelves on Feb. 25.
By Jessi Devenyns • Feb. 11, 2019 -
Q&A
How the cannabis beverage was established — and expanded — by Keef Brands
CEO Erik Knutson told Food Dive how his company created sodas, seltzers and juices with the trendy ingredient, entered into a partnership for beer and where he sees the market going.
By Megan Poinski • Feb. 11, 2019 -
Column
Leftovers: Tom Brady hopes to score with pea protein; Unicorns bring magic to pudding cups
Will the six-time Super Bowl winner's plant-based powder be the MVP? And how to express your love through GMOs this Valentine's Day.
By Food Dive staff • Feb. 8, 2019 -
Cargill launches palm oil shortening line for baked goods
The company said PalmAgility has a smoother and creamier texture, meaning faster mixing times and better incorporation of ingredients.
By Cathy Siegner • Feb. 7, 2019 -
Retrieved from Nestle on February 11, 2014
Nestlé acquires rights to technology to fight iron deficiency
Ferri Pro is a protein-iron complex that uses food-grade materials to fortify food and beverages, but without negatively affecting the quality or taste.
By Cathy Siegner • Feb. 7, 2019 -
How healthy is coconut oil? Lawsuit attacks label claims
The case, filed Jan. 24 in California, said the ingredient contains high levels of saturated fat and is not good for consumers.
By Cathy Siegner • Feb. 7, 2019 -
Pea proteins showing up in more bakery products
Manufacturers are turning to the ingredient to meet consumer demand for healthier food options and replace allergens such as wheat, dairy and egg.
By Cathy Siegner • Feb. 7, 2019 -
Opinion
What dairy pros need to know about the USMCA
The agreement, which still needs to be approved, shifts the trade and export of products between the United States, Mexico and Canada. Ted Jacoby III, who leads the T.C. Jacoby & Company trading firm, breaks down the plan.
By Ted Jacoby III • Feb. 7, 2019 -
How Bulletproof brews a transparent coffee supply chain
For the keto-friendly brand, the promise of superhuman health has to be backed up by a relentless sourcing strategy.
By Emma Cosgrove • Feb. 7, 2019 -
Grain-free tortilla startup Siete raises $90M from Stripes Group
The family-owned Mexican brand wants to be a billion-dollar company, and will use the funds to expand the reach of its products, which hit on the latest trends.
By Jessi Devenyns • Feb. 6, 2019
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