Ingredients: Page 96
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The big chill: CBD-infused ice cream coming to Ben & Jerry's
There's a lot of buzz around the announcement — the first cannabis commitment from a major brand — but it will be a while before it offers anything beyond Chocolate Therapy.
By Megan Poinski • May 31, 2019 -
Retrieved from Target on May 30, 2019
ColumnLeftovers: Mountain Dew celebrates liberty with 50 flavors in 1 bottle; Ben & Jerry's goes sour
The PepsiCo soda's blue seasonal variety wears its patriotism on its label, and Godiva gets festive with a premium summer sampler.
By Food Dive staff • May 31, 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 -
Sponsored by Ajinomoto - Booth #4240
IFT 19: The concept of kokumi
An R&D team of scientists developed a line of yeast and yeast extracts which adds targeted flavor impact across many delicious applications.
May 30, 2019 -
Stevia-sweetened product launches jumped 31% last year
PureCircle said use of the plant-based sweetener eclipsed aspartame in 2018.
By Cathy Siegner • May 30, 2019 -
Half of baby boomers are limiting sugar consumption, study finds
Innova Market Insights found health concerns are driving this generation to reduce their use of the sweetener, with 40% of the demographic eating fewer sweet snacks.
By Cathy Siegner • May 30, 2019 -
Study: Blueberries benefit heart health
A study funded by the berry's promotion board mirrors similar research showing the fruit can have a positive impact on cholesterol and Alzheimer's disease.
By Jessi Devenyns • May 30, 2019 -
Frozen food is hot, but will freeze-dried be too?
Once products mostly for adventurers, Mountain House is bringing freeze-dried meals to the mass market in hopes of landing the on-the-go consumer.
By Jessi Devenyns • May 29, 2019 -
How IRI and Label Insight's ingredient-level analysis can help manufacturers and retailers
The companies' partnership will combine point-of-sale and purchasing data from shopper loyalty cards with product label attributes for a wider view of consumer behavior.
By Cathy Siegner • May 29, 2019 -
Sponsored by Faravelli
IFT19: Faravelli to exhibit the best ingredients for a tasty life
The Best Ingredient for the success of your business and your finished products.
May 28, 2019 -
Column
Leftovers: Fritos pays tribute to America's military; Ferrero sweetens its lineup
The PepsiCo-brand is donating some proceeds from 22 million specialty bags — one for each person who has served in the Armed Forces — to Carry the Load, and Field Roast and Elysian Brewing make a plant-based beer brat.
By Food Dive staff • May 24, 2019 -
Sponsored by Lycored
IFT 2019: When colors pop, flavor happens!
Lycored’s cast of super-stable colors are ready to help popular beverages take center stage.
May 23, 2019 -
Why an e-tongue should be used when formulating spicy food
Researchers at Washington State University found the technology can distinguish spiciness levels more quickly and accurately than humans.
By Cathy Siegner • May 23, 2019 -
Ultra-processed foods lead to weight gain, study says
NIH researchers found that eating items high in fat, sugar and salt causes overeating and weight gain compared to a diet of whole foods or minimally processed ones.
By Cathy Siegner • May 23, 2019 -
How Sproutly's fast-acting cannabis extract could be a game changer for edibles
The Canadian company, which has developed a revolutionary water soluble option containing the drug, could appeal to consumers interested in clean label food and beverage products.
By Megan Poinski • May 23, 2019 -
PepsiCo patents process to co-ferment oat flour and dairy milk
The move may signal that drinkable or spoonable clean-label products such as yogurt could be coming from the company's Quaker Oats brand.
By Cathy Siegner • May 23, 2019 -
Spero Foods seeks capital to ramp up plant-based eggs and cheese
The company concentrates on using high protein and nutritious ingredients, such as seeds, for its substitutes.
By Jessi Devenyns • May 22, 2019 -
Plant-based meat sizzles as brands eye retail
As Impossible Foods and Before the Butcher gear up for their grocery debuts and develop new products, Beyond Meat's first-mover advantage in supermarkets may be threatened.
By Emma Liem Beckett • May 21, 2019 -
As markets surge for meat substitutes, can pea protein keep up?
Global consumers are cutting down on meat due to health and climate concerns, but cost and availability of alternatives are constraining the market, according to new research from Euromonitor International.
By Cathy Siegner • May 21, 2019 -
Sponsored by Edlong
The demand for low sugar foods, low sodium foods and more—A snapshot of healthy indulgence
The experts agree: consumers want “permissible indulgence”— delicious foods for healthy lifestyles.
May 20, 2019 -
Retrieved from Walmart on May 17, 2019
How Kind's new frozen bar continues to transform snacking
Through an exclusive partnership with Walmart, the new Dark Chocolate Almond Sea Salt bars will toe the line between ice cream treats and snacks.
By Jessi Devenyns • May 17, 2019 -
Retrieved from General Mills on May 17, 2019
ColumnLeftovers: Blondies have stolen your Lucky Charms; Pringles fires up its own mystery machine
The magically delicious cereal is now a marshmallow-filled sweet snack available at club stores; and Garbage Pail Kids cereal, energy drinks and candy bars bring back gross-out '80s nostalgia.
By Food Dive staff • May 17, 2019 -
Chr. Hansen debuts sweeter culture solution for dairy applications
The Danish ingredients firm said its Y-1 product converts more existing sugars in milk from lactose.
By Cathy Siegner • May 16, 2019 -
Study: Just thinking about coffee can enhance focus
Australian and Canadian researchers found the effect much stronger in people who are used to drinking caffeinated beverages for this purpose.
By Cathy Siegner • May 16, 2019 -
Why B&G Foods acquired Clabber Girl for $80M
The acquisition-hungry company expects the brand, which has produced baking powder and corn starch for 150 years, to generate approximately $70 million to $75 million of net sales annually.
By Jessi Devenyns • May 16, 2019 -
New stevia extract ingredient can be labeled as natural flavor
The additive called Zolesse is formulated to work with other products using the popular sweetener and can help companies meet consumer demand for clean label items.
By Cathy Siegner • May 16, 2019
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