Emulsifiers, stabilizers, hydrocolloids

Banza picks up new business with Ahold, Kroger

Banza chickpea pasta rolls out to 8,000+ stores: ‘We’re one of the most productive pastas in the set’

15-Dec-2017 By Elaine Watson

Chickpea-fueled pasta brand Banza is now in 8,000+ locations after striking deals with Kroger and Ahold that have added 2,000+ stores to its footprint, but remains laser focused on velocity as part of its bid to be the “most productive pasta in the set”...

Soylent products now in 500+ bricks & mortar stores including H.E.B. and 7-Eleven

Bryan Crowley assumes CEO role at Soylent, gears up for wider bricks & mortar rollout after trial at 7-Eleven ‘blew away our expectations’

11-Dec-2017 By Elaine Watson

Bryan Crowley is moving into the CEO role at Los Angeles-based Soylent as the high-profile meal replacement brand seeks to expand its retail footprint in bricks & mortar stores following a trial at 7-Eleven that “blew away our expectations.”

Geltor seeks to disrupt gelatin market with potentially game-changing animal-free alternative

Geltor creates designer proteins using cellular agriculture: ‘Scale is one of the biggest hurdles’

08-Dec-2017 By Elaine Watson

As anyone that’s tried a vegan gummy bear lately will tell you, it’s incredibly hard to replicate the unique properties of gelatin, a gelling agent derived from animal skin, bones and connective tissues used in everything from candies to Jello. But what...

NadaMoo! raises $4m to fuel plant-based frozen dessert ambitions

07-Dec-2017 By Elaine Watson

NadaMoo! – which is carving out a niche at the premium end of the dairy-free frozen dessert market with its organic coconut milk based wares – has raised $4m in a Series A financing round led by InvestEco Capital and supported by District Ventures Capital,...

Hydrocolloids expert: ‘A failure of the sector is to focus on technical issues and not on consumer perceptions’

01-Dec-2017 By Stephen Daniells

Negative consumer perceptions around ingredients like carrageenan and xanthan gum are challenging their usage in the US, but darlings like pectin are booming and now is the time industry should be talking more to consumers, says a leading hydrocolloids...

News in Brief

Barentz and Deltagen pen deal to expand LatAM and Caribbean distribution

27-Nov-2017 By Stephen Daniells

Netherlands-based Barentz International has announced a strategic partnership with Deltagen Group to expand both companies’ presence across Latin America and The Caribbean region.

‘Needed’: FDA issues draft guidance for best practices for GRAS panels

20-Nov-2017 By Stephen Daniells

Hailed by experts as ‘needed’ and ‘significant’, the US Food and Drug Administration has issued draft guidance on best practices to follow when convening a panel of experts to evaluate whether a substance is “generally recognized as safe” (GRAS).

Fresh, filled and free-from: General Mills seeks patent on gluten-free pastas

13-Nov-2017 By Kacey Culliney

General Mills is seeking to patent a way to make gluten-free and reduced-gluten fresh, filled pastas such as ravioli without any breakages or tears during processing.

Per capita consumption of dairy milk beverages plunges 22% between 2000 and 2016; plant-based alternatives pick up the slack

09-Nov-2017 By Elaine Watson

US per capita consumption of dairy milk beverages decreased by 22% from 197 pounds to 154 pounds between 2000 and 2016, according to data* from USDA’s economic research service, with the biggest drop in fat-free and skim milk (whole milk in contrast is...

Soylent working to resolve ‘categorization issue’ that has halted Canadian sales

28-Oct-2017 By Elaine Watson

Los Angeles-based ‘ready-to-drink meal’ brand Soylent says it is working hard to a resolve a “categorization” issue that prohibits it from selling its beverages in Canada.

Judge sets Feb 2018 deadline to conduct settlement conference in Hint ‘all natural’ case

25-Oct-2017 By Elaine Watson

Fruit infused water brand Hint has until February 2, 2018, to conduct a settlement conference* to resolve a legal dispute with plaintiffs who have accused it of misleading shoppers with its ‘all natural’ claims.

Judge stays Annie’s ‘natural’ lawsuit, says FDA is likely to address natural claims ‘in a relatively short amount of time’

23-Oct-2017 By Elaine Watson

The judge handling a putative class action lawsuit* over ‘natural’ claims on Annie’s salad dressings, has stayed the case (put it on hold) on primary jurisdiction** grounds, and speculated that the FDA is likely to address the use of the term natural...

PepsiCo seeks label-friendly alternatives to glycerin as part of clean-label drive

13-Oct-2017 By Elaine Watson

PepsiCo is seeking more natural-sounding alternatives to glycerin with equivalent functionality as part of a clean-label drive.

High obesity, diabetes rates in Mexico push consumers to better-for-you and cleaner products

10-Oct-2017 By Elizabeth Crawford

High rates of obesity and diabetes in Mexico has consumers looking for healthier options that do not compromise on a taste – a difficult combination that is nonetheless within reach for manufacturers thanks to innovative ingredients showcased at the Food...

Nestlé-backed Swiss scientists create novel process for foams that last 'essentially forever'

20-Sep-2017 By Niamh Michail

Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have "for the first time" developed a novel strategy to make foam bubbles last "essentially ‘forever".

FDA has no objections to GRAS status of Cargill’s canola lecithin

13-Sep-2017 By Elaine Watson

The FDA has issued a GRAS (Generally Recognized As Safe) letter of no objection for Cargill’s canola lecithin for use in a variety of foods.

US plant-based food market up 8.1% in year to August 12, 2017, Nielsen data

13-Sep-2017 By Elaine Watson

US retail sales of plant-based foods and beverages rose 8.1% to $3.1bn in the 52 weeks to August 12, according to Nielsen data compiled for the Plant Based Foods Association and The Good Food Institute.

Is it safe to make 'natural' claims on products containing xanthan gum?

31-Aug-2017 By Elaine Watson

General Mills has been hit with a second putative class action lawsuit alleging that shoppers are being misled by ‘natural’ claims on Annie’s salad dressings containing xanthan gum – a widely used thickener and stabilizer produced via microbial fermentation.

GUEST ARTICLE: The surprising ingredients linked to foods people love

23-Aug-2017 By Eric Taylor, senior data scientist, CircleUp

When it comes to food and nutrition, there are some ideas that we’ve accepted as common sense: Water is good. MSG is probably bad. Sodium in general isn’t great, but sea salt is a plus. Garlic is tasty. And what the heck is lecithin?

TerraVia auction set for September 11

23-Aug-2017 By Elaine Watson

Assuming that there are suitors willing to top Corbion’s $20m stalking horse bid for the algae-fueled company, an auction for some or all of TerraVia's assets will take place on September 11 in New York at the offices of Davis Polk & Wardwell...

TerraVia files for Chapter 11 and enters into competitive bidding process

02-Aug-2017 By Elaine Watson

After almost 15 years in business without generating a profit, algae ingredients pioneer TerraVia has filed for bankruptcy protection under Chapter 11 and subjected itself to a competitive bidding process, with ingredients supplier Corbion entering the...

Good Food Institute, NMPF, to FDA: Give the industry some clarity on plant ‘milk’ labeling

31-Jul-2017 By Elaine Watson

The FDA – which has continued to maintain radio silence over plant-based ‘milk’ labeling despite mounting frustration from stakeholders – should clarify its position in the face of increasing commercial, legal and political pressure, says the Good Food...

Daiya Foods CEO on selling to Otsuka: ‘The entire senior leadership team is staying on… our job is just beginning’

28-Jul-2017 By Elaine Watson

Daiya Foods has carved out an enviable slice of the fast-growing plant-based foods market since its 2008 launch, but did not attract the valuation it was looking for when it first explored a sale in 2014/15. Fast forward to 2017, however, and its value...

Protein2o raises $4m, attracts ex-Gatorade execs to support ‘explosive’ growth

25-Jul-2017 By Elaine Watson

Protein2o – a rapidly-growing brand of flavored waters infused with electrolytes and 15g of whey protein – has completed a $4m capital raise and attracted two high-profile ex-Gatorade executives as its president and chairwoman after a year of “explosive”...

Growth in low pH beverages creates opportunity for pectin

21-Jul-2017 By Hank Schultz

As palates in North America change and acidified foods become more acceptable, space is created, too, for additives such as pectin that can handle specific pH regimes.

IFT 2017 part three: Plant-based formulation challenges, and where next for stevia?

13-Jul-2017 By Elaine Watson

In the third and final part of our trendwatching tour of the IFT 2017 expo floor, we discovered how the growth in plant-based foods and high protein beverages is creating new opportunities for ingredients suppliers, and caught up with a couple of key...

IFT 2017 part two: Clean label moves beyond the ingredients list

07-Jul-2017 By Elaine Watson

'Clean label' used to be about ousting artificial (or artificial-sounding) ingredients from food labels, but is beginning to move beyond what must be declared on the ingredients list to cover incidental additives, pesticide residues, and animal...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

06-Jul-2017 By Niamh Michail

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...

IFT 2017 part one: From clean meat and clean label, to green jackfruit and banana flour

29-Jun-2017 By Elaine Watson

This year, edible bugs competed with clean (aka cultured) meat, green banana flour and jackfruit for the spotlight, while many fibers remain in limbo as the FDA mulls over definitions. Meanwhile, the clean label trend continues to gather pace, along with...

COO: 'We’re in a stable financial position both from an operating point of view and a capital point of view'

Chobani moves beyond Greek with Smooth launch: 'We're a yogurt company, not a Greek yogurt company'

28-Jun-2017 By Elaine Watson

Chobani – which disrupted the US dairy category a decade ago with its Greek yogurt – is now aiming to do the same in the non-Greek segment with the launch of Chobani Smooth, a low fat, mild-tasting blended fruit yogurt with twice the protein, 25% less...

Ocean's Balance to showcase kelp puree at IFT 2017

16-Jun-2017 By Elaine Watson

Maine-based Ocean’s Balance is unveiling a new kelp purée at the IFT show in Las Vegas this year, where it will showcase a series of dishes made with the calcium-, iron-, and folate-packed ingredient.

Your guide to IFT 2017: From clean meat and cannabis edibles to space farming

15-Jun-2017 By Elaine Watson

What does 'processed' food mean? And how much is too much? Will consumers embrace 'clean' meat? And what can we grow in space? Check out FoodNavigator-USA's guide to the hottest topics at the Institute of Technologists (IFT) Annual...

IFT 2017 Preview

Ingredion’s new rice flour to launch at IFT17, marketed as ‘clean label’ texture ingredient

14-Jun-2017 By Adi Menayang

Ingredion’s new rice flour ingredient—designed to meet consumer demand for smooth, silky, gluten-free products—will premiere at this year’s IFT show in Las Vegas.

Attorney: ‘Slapping another undefined term on packages that could be attacked legally’ is risky

'GoCleanLabel certified' scheme rolls out, but what does it mean?

13-Jun-2017 By Elaine Watson

A new 'clean label' certification scheme has been launched in the US market as the concept of ‘clean’ eating continues to gain traction. But will CPG brands embrace the ‘Go Clean Label Certified’ logo, and are there risks to using a term that...

Cargill's novel process matches cultivated carrageenan functionality with wild

01-Jun-2017 By Niamh Michail

A novel way of processing carrageenan means the cultivated variety matches wild carrageenan for functionality in dairy desserts. It's also cheaper than wild and has a more stable supply, says Cargill.

Clean label drive spurs innovation in texturizers, preservatives

23-May-2017 By Hank Schultz

The challenges of clean label formulation might hit hardest at the humblest of ingredients, texturizers and preservatives—those behind-the-scenes stage hands that do the dirty work of making food formulations palatable and shelf stable.

Clean label trend opens up new application opportunities for citrus fiber

27-Apr-2017 By Elaine Watson

The quest to rid product labels of phosphates, carrageenan, titanium dioxide, mono- and di-glycerides and other substances gracing food marketers’ ‘unacceptable ingredients’ lists has created new growth opportunities for Fiberstar’s citrus fibers, which...

Think clean label just means no artificial ingredients? Think again

CLEAN LABEL 2.0: Natural flavors and preservatives, pesticide residues, and Non-GMO in the spotlight

27-Apr-2017 By Elaine Watson

Think 'clean label' just means ditching ‘artificial’ ingredients and avoiding anything attracting negative press (warranted or otherwise)? Think again. Today, brands are also questioning whether ‘natural’ flavors, preservatives and sweeteners...

SPECIAL REPORT: Consumers and ‘clean’ food: Where is the clean label trend going next?

26-Apr-2017 By Elaine Watson

To the casual observer, ‘cleaning up’ our food sounds like an eminently sensible thing to do. But where is the clean label trend going, and is ditching every ingredient you can’t pronounce really the key to fixing the ‘broken’ food system (as Panera implies...

In age of sugar reduction and 'clean label,' sweetener manufacturers adapt

28-Mar-2017 By Adi Menayang

“When consumers are asked an open-ended question, ‘What are you trying to avoid,’ the top three out of four answers are related to a sweetener,” Andy Ohmes, global director of high intensity sweeteners at Cargill, told FoodNavigator-USA.

Daiya Foods VP: The Dairy Pride Act is a solution looking for a problem

08-Feb-2017 By Elaine Watson

The Dairy Pride Act, which seeks to crack down on the use of dairy-derived labels for plant-based products on the grounds shoppers are being misled, is a “solution looking for a problem,” claims the marketing boss of one of the leading players in the...

'We'll defend ourselves rather than contribute to a toxic environment that encourages more shakedown lawsuits'

Propylene glycol in the spotlight as Hint Water is targeted in ‘all-natural’ lawsuit with a new twist

20-Jan-2017 By Elaine Watson

UPDATE: This complaint was dismissed with prejudice in December 2017, with the consent of both parties. Hint cannot provide details but did not pay a settlement or change its labels as a result of the lawsuit.

Are eggs ‘healthy’? Outdated FDA labeling rules don’t reflect latest science, says United Egg Producers

13-Jan-2017 By Elaine Watson

In recently revised guidance on ‘healthy’ label claims, the FDA changed its stance on total fat, but it should also make other changes in order to allow nutrient-dense foods such as eggs to be marketed as ‘healthy,’ says United Egg Producers.  

Soylent unveils new products, says TerraVia squabble will have 'no impact' on business

06-Jan-2017 By Elaine Watson

Soylent – which had a rocky few months at the end of 2016 marred by recalls of its powdered beverage and food bar and a public squabble with a supplier – is hoping to start 2017 in a more positive light with the launch of two new ready-to-drink products.

Ingredion to acquire TIC Gums in $400m deal

20-Dec-2016 By Elaine Watson

Ingredion has struck a $400m deal to acquire privately-held gums and hydrocolloids specialist TIC Gums.

Cargill meets demand for non-GMO and allergy-friendly ingredients with the launch of de-oiled canola lecithin

20-Dec-2016 By Elaine Watson

Cargill has responded to growing demand for non-GMO and allergy-friendly ingredients with the launch of a new de-oiled canola lecithin. 

Good Karma CEO eyes $600m opportunity in plant-based yogurt category

13-Dec-2016 By Elaine Watson

In the natural channel, says Good Karma CEO Doug Radi, plant-based options account for 25% of dollar sales of fluid ‘milk,’ but just 8% of yogurt sales. In the conventional channel, meanwhile, the figures are 8% and 1% respectively. “So if you close the...

Soup-To-Nuts Podcast: Defining and meeting consumer demand for clean label

09-Dec-2016 By Elizabeth Crawford

The predictable upcoming onslaught of annual New Year’s resolutions to “eat better” could lead to surge of consumer interest in products with short ingredient decks and “clean labels” that they perceive as healthier.

NOSB’s vote to delist carrageenan viewed as ‘dangerous precedent,’ restrictive

18-Nov-2016 By Elizabeth Crawford

The National Organic Review Board’s decision Thursday to remove carrageenan from the list of allowable non-organic ingredients in organic products will limit consumers’ organic options, result in inferior products and sets a dangerous precedent for the...

Pros & cons of carrageenan weighed at NOSB ahead of vote to delist it

17-Nov-2016 By Elizabeth Crawford

Advocates for and against allowing organic products to continue using the non-organic thickener carrageenan argued their cases in front of the National Organic Standards Board Wednesday ahead of the advisory committee’s vote on the issue Thursday.