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Pectin ingredient targets clean label, low-sugar sweet spot for jams and jellies
Cutting sugar is a major focus for food and drink makers, but lower sugar content can affect a product’s texture. Pectin, which is naturally found in fruits, is necessary to make jams and jellies set…
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Survey: Consumers seek health benefits from gluten-free products
These survey results should come as no surprise to anyone who has been following the global gluten-free market. While it started out focusing on those with celiac disease and other types of gluten intolerance, those…
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Sugar's future tastes sweet despite health push, competing sweeteners
Sugar’s reputation may be souring with people looking to eat healthier, but for now the sweetener is so ubiquitous in many of the foods people enjoy that it’s unlikely to relinquish its stronghold despite efforts…
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Califia Farms expands reach in plant-based segment with drinkable yogurt
Califia Farms entered the already crowded plant-based milk space to become one of the fastest-growing natural beverage companies in the U.S. If the company’s history is any indication of its future, it could have a…
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The race to replace sugar is on. Which natural sweetener will come out on top?
There is arguably no greater pariah than sugar in today’s food and beverage world. Once beloved for its swiss army knife capabilities — helping cakes rise, caramelizing crusts and sauces and of course, delivering mouthwatering sweetness…
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As CPGs struggle, McCormick CEO calls flavor demand a 'tailwind' for company
While large food manufacturers struggle as consumers shun packaged foods in favor of fresher, nutritious fare, at least one company in the space is thriving: McCormick & Co.The 129-year old manufacturer of spices, seasoning mixes, flavorings…
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Perfect Day, a maker of cow-free dairy proteins, raises $24.7M in funding
Animal-free dairy proteins would seem tomagnesium citrate everyday offer similar functional benefits to animal-free, cell-cultured “meat” products,omnibiotics magnesium glycinate which are calcium citrate vs calcium lactateattracting attention and investment from some lliposomal iron vs ferrous…
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The issue with pea protein … it tastes, smells like peas
Pea protein has caught consumers’ attention in a big way in recent years, and the number of new products containing the ingredient jumped 195% from 2013 to 2016, according to Mintel data. For manufacturers, its…
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Ingredion CEO: 'Food anywhere' trend is putting pressure on ingredients makers
As consumer schedules become increasingly hectic, demand for convenient, ready-to-eat meal solutions — or “food anywhere” — shows no sign of slowing down. The rapid shift has not only challenged manufacturers, restaurantvitamin k for iron toxicitys…
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Sea vegetables are making waves in food and beverage applications
Bon Appétit named 2012 “the year of kale.” Kale can now be found everywhere, from Walmart and McDonald’s to fine dining establishments. Now, the search is on for the next big, trendy ingredient. Could that just…