Ingredients
Featured Ingredients Content
Whey Protein Supply Crunch Enters Next Phase
As food and beverage brands continue to push protein into new formats and eating occasions, demand for whey, one of the industry’s most widely used protein sources, has outpaced supply.
Lexington Bakes Readies Retail Growth With New Price, Pack Size and Protein
Lexington Bakes is rolling out a slightly smaller pack size (1.65 oz. versus 2 oz.) which has enabled the company to lower its price point, pursue a national retail strategy, and save on costs without “heavily” sacrificing margin points.
A Year In Food Industry Upheaval: Trump, Tariffs and Titanium Dioxide
This year will go down in the history books as one marked by an unprecedented federal focus on the food industry, sparking strategic overhauls of, and a bit of panic within, Big Food operations; a flurry of state-level action against a plethora of synthetic ingredients; and the adoption of some new acronyms – UPFs and MAHA, just to name a few.
Additional Content
Buckwheat Is Building Momentum. What Brands Are At The Forefront?
Ancient regenerative grain buckwheat is growing its presence in the U.S. market, and three exhibitors at this year’s Summer Fancy Food Show presented a range of applications aimed at introducing the gluten-free, fiber-rich input into American diets.
Is Clean Label, ‘All Consumer’ Focus Key To Making Alt-Meat Mainstream?
The plant-based meat category has undergone numerous waves, but those still in the market believe they finally narrowed in the product types, positioning and formulations to make it among mainstream consumers.
Why ‘Plant-Based’ Might Disappear, And the Products That Will Thrive Without It
The plant-based meat market has garnered billions in venture funding, but many of those heavily-capitalized entities, failed to build loyal, repeat consumers and are now faltering. However, the market is still alive, it just looks a bit different now.
This Saves Lives Goes ‘All In’ On New Brand With A Fresh $4M
Kristen Bell’s snack brand, f.k.a. This Saves Lives, is now All In Foods. The company emerged with its new moniker this month alongside announcing a fresh, $4 million cash infusion.
Kettle & Fire Co-founder Wants To Modernize Food Testing
There is a growing push to hold the food industry to higher traceability and transparency standards. One startup believes it can push the industry forward while creating a “virtuous cycle” between transparency to increased revenue.
Is Vegan Cheese In Crisis Or Just Finding Its Footing?
Are plant-based cheese alternatives having an existential crisis after one of the biggest cheesemakers refocused its approach to the category?
Sensient Warns Of ‘Finite’ Natural Colors Supply
Food coloring, flavoring and extract producer Sensient published a notice warning the industry that current regulatory pressure to phase out synthetic food colors could result in supply shortages.
Can Fonio Be The Next ‘Miracle Grain’? Yes, If There’s Enough
It started with a simple bag of grain. Later that grain was processed into chips. But the fun really ramped up when Yolélé turned fonio into a limited-edition beer.
Beyond Good Finds ‘Skeptical Optimism’ In Facing 47% Tariff
Entrepreneurs navigate internal crises everyday. But with the economic climate continuing to mount external pressures and political sucker punches flowing from Washington, D.C., identifying obstacles early and understanding the full context has become an essential element for keeping any upstart business alive.
Ultraprocessed Food: The Food Industry’s Approach
Ultraprocessed foods (UPF) – the not yet defined, but increasingly controversial group of products that account for roughly 70% of the U.S. food supply – are under researchers’ microscopes, caught up in industry review and on the regulatory chopping block all at once.