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
Stoked Oats Expands Beyond Breakfast With Alt-Rice
Stoked Oats announced it is moving beyond the breakfast aisle for the first time with the launch of a new innovation today: Stoked OatRice.
Insider Daily Briefing: K-Food Continues to Climb
Expect Korean foods and flavors to roll out to more retail shelves in the coming year as the cuisine continues to gain traction on U.S. menus.
Cultured Protein Maker Taps Beef Industry Vet, Eyes Supplier Role
Dutch cultured meat maker Meatable announced its a appointed beef industry executive as its CEO to lead the food tech outfit into a role partnering with established meat companies.
Why Refresh Gum Tapped Nostalgia To Rethink BFY Candy
What began as a pandemic-era home kitchen experiment has transformed into a full-blown business with 3,000 retail placements across all 50 states, all in just two years’ time. Last week, Refresh Gum doubled its SKU count with three new plant-based, sugar-free gums in Peppermint, Bubble Gum and Peach flavors.
Behind Big Picture Foods’ Big Move Across Aisles
Big Picture Foods has always had a vision that goes beyond its flagship line of fermented, organic and regeneratively-grown olives, peppers and capers. Now, three years after the company’s launch, that picture is starting to come into view.
From Bees To A Business Model: Inside Mellody’s Plan To Build A Plant-Based Honey Market
Mellody is readying to substantially scale up its plant-based honey business through a new retail distribution partnership with KeHE, starting with Town & Country Markets in the Pacific Northwest region.
Making Waves With Microalgae: Meet Algae Cooking Club
Algae Cooking Club launched earlier this year and immediately began to make waves in the industry and online. But, despite the rising popularity of macroalgae – a group that includes seaweed, sea moss, kelp and other ocean-hailing ingredients – in food and beverage products, Algae Cooking Club (ACC) identifies with a completely separate group.
Expo West: ZenB’s Path To Brand Building With A Simple Pea Ingredient
Yellow pea-powered pantry staple brand ZenB has grown its lineup to span pastas, sides and snacks with a single legume as its North Star. The brand has quickly innovated and entered new categories – but how does it decide what comes next?
Accelerating Ag: Inside Snacktivist’s Pivot From CPG to Supplier
Snacktivist Foods, a regenerative agriculture-focused baking mix brand, is putting its CPG line on the back burner while it works to spearhead a new ingredient supply and brokerage service.
Legal Roundup: KIND Cleared in ‘All-Natural’ Class Action; Kashi Sued For Pear-Filled Strawberry Bars
In this roundup: KIND is cleared in ‘All-Natural” class action suit, Kashi sued for misleading consumers with pear-filled, strawberry-flavored bars, Kellogg’s served for not putting enough whole grains in crackers and Sabra sued to remove its Kosher mark.