Ingredients: Page 95
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Epogee Foods launches fat replacement ingredient
The company claims its product can reduce calories by up to 92% without sacrificing taste, texture or appearance.
By Cathy Siegner • June 20, 2019 -
DouxMatok raises $22M to commercialize its sugar reduction technology
The Israeli company plans to use the funding to scale up production and explore similar innovations in areas such as salt.
By Lillianna Byington • June 20, 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 -
Plant-based cheesemaker Parmela Creamery raises $1.25M to grow brand recognition
The company, which makes non-GMO cultured items from cashew milk, said it wants to be known for making nutcheese "the world's first option."
By Cathy Siegner • June 20, 2019 -
Will Reese's peanut butter help Take5 soar?
The little-known Hershey bar that tops taste tests will be rebranding — with some help from a name-brand ingredient that's always been part of the candy.
By Jessi Devenyns • June 20, 2019 -
FDA clarifies 'added sugars' labeling rules for honey and maple syrup
The agency also said cranberry products such as Craisins and beverages must declare how much extra sweetener is included in grams and the percent Daily Value that it makes up.
By Cathy Siegner • June 20, 2019 -
What cannabis edibles on Canadian shelves means for the US
The country's health department issued regulations for the products last week, and items are expected to be in stores starting in December.
By Cathy Siegner • June 18, 2019 -
Domino goes for the gold with its new sugar product
This less-processed option can be used to replace the granulated white variety in recipes, the company says — and attract consumers focused on more natural ingredients.
By Cathy Siegner • June 18, 2019 -
As another study associates red meat with mortality risk, what can producers do?
Those who had more processed red meat were 13% more at risk, while eating less of it and more nuts, fish, poultry and whole grains decreased those odds.
By Jessi Devenyns • June 18, 2019 -
Despite health benefits, resistant starch struggles with clean label demand
While shown to help control weight and blood glucose, among other things, manufacturers may need greater marketing to boost awareness and overcome opposition to an "unsexy" ingredient.
By Cathy Siegner • June 13, 2019 -
Researchers develop process to detoxify gluten proteins
Changes to the protein's molecular structure could allow those with celiac disease or sensitivity to the substance to safely eat foods containing wheat, rye and barley.
By Cathy Siegner • June 13, 2019 -
Turmeric extract eases osteoarthritis symptoms, study finds
Researchers said the ingredient was as effective in easing pain for people with the joint disease as nonsteroidal anti-inflammatory drugs, and patients taking it experienced fewer side effects.
By Cathy Siegner • June 13, 2019 -
Free-range milk company raises $10M
Even as overall sales of milk decline, Hart Dairy received a large investment that will help it expand production of its 100% grass-fed, free-range product in the U.S. and Asia.
By Jessi Devenyns • June 13, 2019 -
Flavor giant IFF rebrands in bid to unlock growth opportunities
Following a barrage of acquisitions since 2015, the New York-based company is sharpening its focus into three areas: nutrition and ingredients, taste and scent.
By Megan Poinski • June 13, 2019 -
Kind campaign bites into Clif Bar over nutritional claims
The snack brand's latest 30-second TV spot dramatizes how much sugar is in its competitor's products.
By Robert Williams • June 12, 2019 -
Perdue gets into plant-based food with blended Chicken Plus line
Starting this fall, patties, nuggets and tenders made of cauliflower, chickpeas and white meat chicken will come to grocers' shelves.
By Lillianna Byington • June 12, 2019 -
Courtesy of Impossible Foods
Beyond the burger: A look at the building blocks used to make better plant-based meat
As consumers hunger for options in the red-hot space, scientists are deepening their understanding of how to make the products even more like their animal-based alternatives.
By Megan Poinski • June 10, 2019 -
Megan Poinski/Food Dive
Deep Dive4 eye-catching trends on the IFT19 show floor
If this trade event is any indication, expect to see a lot of pea protein, alternative sweeteners, previously blacklisted ingredients and CPGs successfully crossing over in the years ahead.
By Megan Poinski • June 10, 2019 -
Column
Leftovers: Kind Pride celebrates LGBTQ month; Lagunitas taps into hops without the booze
The brewer is introducing a beverage full of hops common in beer but without the alcohol, and Justin's is doubling down on its signature ingredient with new organic nut butter covered nuts.
By Food Dive staff • June 7, 2019 -
Could kelp really become the new kale?
The industry needs to overcome processing, marketing and logistical challenges before the sea vegetable can become the next hot superfood.
By Cathy Siegner • June 6, 2019 -
Up to 25 cups of coffee a day likely won't harm heart health
Researchers from Queen Mary University of London said their study debunks previous findings that suggested drinking the caffeinated beverage increases arterial stiffness.
By Cathy Siegner • June 6, 2019 -
Layn expands into CBD market with $60M investment
The company known for its high-intensity sweeteners is bringing food industry know-how to produce ingredients out of the substance.
By Megan Poinski • June 6, 2019 -
Inside Corteva's plan to bridge gaps between farmers, food companies and consumers
The new company, which was officially spun off last week, aims to be an agricultural entity that conducts business like a food manufacturer.
By Megan Poinski • June 5, 2019 -
Insects could play a role in lab-grown meat and poultry, study finds
Several questions still need to be answered for this to work, including their impact on taste and consumer willingness to try it, Tufts University researchers said.
By Cathy Siegner • June 4, 2019 -
How food companies can unlock future trends
Being in tune with where consumers are going means getting out there, being realistic and harnessing data, panelists said at an IFT session.
By Megan Poinski • June 4, 2019 -
Study: Energy drinks can alter heart rhythm and increase blood pressure
Researchers from the University of the Pacific and two other institutions said further investigation is warranted on whether individual ingredients or a combination of them leads to these changes.
By Cathy Siegner • June 4, 2019
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