Ingredients: Page
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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 -
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 -
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 -
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 -
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
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