Ingredients: Page 98
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Standards of identity for frozen cherry pie and French dressing are on the way out
The Trump administration's deregulation agenda includes dropping requirements for the amount of fruit in the dessert and proportions of oil in the salad topping.
By Cathy Siegner • April 23, 2019 -
Will Soylent's 100-calorie snack bars be successful?
The meal replacement company is hoping to attract a more mainstream audience with its second attempt in the trendy protein bar category.
By Jessi Devenyns • April 23, 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 Institute of Food Technologists (IFT)
The truth about processed food
As we start to see governmental bodies looking to classification systems to inform policy, the importance of understanding what classifies food as processed or ultra-processed, as well as healthy versus unhealthy, becomes critical.
April 22, 2019 -
Mondelez takes minority stake in Hu through SnackFutures program
The company, which operates vegan and paleo-friendly snack brand Hu Products and runs New York City restaurant Hu Kitchen, fits into well-being and premium trends.
By Jessi Devenyns • April 22, 2019 -
Study: Reducing sodium with salt blends can still deliver desired taste
Washington State University researchers used tasting panels and an "electric tongue" to explore the limits of when blends of different compounds become unpalatable.
By Cathy Siegner • April 18, 2019 -
'Added sugars' on food labels will improve health and save money
While relabeling and potentially reformulating are expensive propositions, a modeling study found it could prevent thousands of diabetes and cardiovascular disease cases.
By Cathy Siegner • April 18, 2019 -
Retrieved from Kraft Heinz on April 05, 2019
When it comes to popular condiments, simple is better
Despite a noticeable jump in the popularity of ethnic cuisines, shoppers still show a strong preference for plain and original options in products like mayonnaise, mustard and ketchup.
By Jessi Devenyns • April 18, 2019 -
Keurig Dr Pepper partners to deliver an Adrenaline Shoc to the energy drink category
The coffee and soft drink company partnered with beverage entrepreneur Lance Collins to claw out a portion of the post-workout drink market share.
By Jessi Devenyns • April 18, 2019 -
How Barry Callebaut developed a way to truly taste chocolate
The method relies on all five senses to describe the confection, using a descriptive wheel to communicate its precise flavor and experience.
By Megan Poinski • April 18, 2019 -
Will voluntary salt-reduction guidelines be derailed by last-minute lobbying?
Several trade groups think the new sodium targets will be too costly, and their opposition has exposed differences within the industry about the impending change.
By Cathy Siegner • April 16, 2019 -
Column
Leftovers: Brach's parties like it's 1999 this Easter; Mars Wrigley offers a sweet internship
An all-purple bag of jelly beans pays tribute to the memory of Prince, while Dunkin' and Harpoon Brewery solve the summer dilemma: cold beer or cold coffee?
By Food Dive staff • April 12, 2019 -
Cheese yields and structure enhanced with Chr. Hansen's new innovation
The Danish ingredients powerhouse made a "small but crucial change" to one of its existing enzymes. It is seeking regulatory approval for it to be used around the globe.
By Cathy Siegner • April 11, 2019 -
Fruit-based ingredient could replace refined sugar in RTE cereals
Gat Foods debuted Fruitlift that uses apples, bananas, mangoes and pineapples to create a liquid that can be added to the morning staple.
By Cathy Siegner • April 11, 2019 -
Cargill takes steps to source more sustainable coconut oil
The move, which protects the forests and growers who make a livelihood raising the crop, comes as consumers are increasingly concerned about where their food comes from.
By Cathy Siegner • April 11, 2019 -
How Olam is adapting to big trends in the ingredients industry
The global spice company launched two new programs in 2018 to expand digital accessibility and help its customers meet their sustainability targets.
By Lillianna Byington • April 11, 2019 -
Kind exposes sugar content in its competitors' products
The company this week debuted an augmented reality display and an online database to showcase hidden sweeteners and sugars in packaged foods.
By Lillianna Byington • April 10, 2019 -
Sponsored by National Sunflower Association
Healthy fats and oils help food manufacturers improve nutritional value of food products
Many food manufacturers have improved the nutrients in their products, but with consumers demanding healthier products it may be time to switch to a healthy oil like non-GMO sunflower oil.
April 9, 2019 -
Deep Dive
International flavors spice up what is thought of as American food
Today's consumers want more than tahini and turmeric, focusing on hyper-local flavors such as Cantonese XO sauce and Javanese sambal oelek.
By Jessi Devenyns • April 8, 2019 -
Q&A
McCormick's executive chef on the company's global search for the next big flavor
Kevan Vetter said in an interview that demand for new tastes shows no sign of losing momentum as Gen Z and millennials want different flavors they can try at restaurants and incorporate into their own meals.
By Christopher Doering • April 8, 2019 -
Kashi works with Gen Z influencers to develop Super Food Bites
The brand used a focus group to redefine snacks for the new generation and developed these filled, soft baked bite-sized treats.
By Jessi Devenyns • April 8, 2019 -
Opinion
How to free the market — and green it too
For once, the free market is helping the environment. Cameron Meyer Shorb of The Good Food Institute writes the government couldn't pick a worse time to intervene.
By Cameron Meyer Shorb • April 8, 2019 -
Researchers collaborate to find fiber's functional benefits
The ingredient has well known value for digestive health, but Tate & Lyle and APC Microbiome are joining forces to see if it might also benefit bone health, immunity and the brain.
By Cathy Siegner • April 4, 2019 -
New partnership establishes the blockchain of taste
High tech tracking company Ripe.io and real-time rating app FlavorWiki join forces so producers, retailers and restaurants can know the taste profile of produce as it moves through the supply chain.
By Megan Poinski • April 4, 2019 -
New plant-based beverage targets older consumers
Perennial developed its non-dairy, ready-to drink product for consumers 50 and older with a proprietary combination of fiber, vitamins and protein to promote healthy aging.
By Cathy Siegner • April 4, 2019 -
Nestlé invests in mitochondrial health ingredient
In its partnership with Amazentis, the company has an equity stake in return for global rights to use Urolithin A technology for foods and beverages, dietary supplements and medical nutrition products.
By Cathy Siegner • April 4, 2019
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