Emulsifiers, stabilizers, hydrocolloids

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.

NOSB debates organic status of carrageenan, tocopherols, marine algae, hydroponics

16-Nov-2016 By Elizabeth Crawford

Organic industry stakeholders from across the nation are gathered in St. Louis today for what promises to be a highly contentious three-day meeting during which the National Organic Standards Board will debate the role of hydroponic production, carrageenan,...

US gluten-free retail sales rose 11% in 2015; will slow to +6% in 2016, says Packaged Facts

08-Nov-2016 By Elaine Watson

US retail sales* of gluten-free products rose 11% in 2015 and are predicted to rise a more modest 6% to $1.66bn in 2016, according to a new report from Packaged Facts, which predicts that as the market matures, growth rates are “expected to slow considerably.”

60-second interview, Beneo: Is rice still the first choice in gluten-free recipe formulation?

31-Oct-2016 By Elaine Watson

Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...

Sugar is sneaking up on preservatives & chemicals as most troublesome ingredient, CivicScience finds

31-Oct-2016 By Elizabeth Crawford

Consumers appear to becoming more sophisticated and specific about which ingredients or characteristics they find most troublesome in packaged foods and beverages, new research from CivicScience suggests. 

Nothing But Real’s Oat Chocolate & Protein pushes free-from trend into protein shake category

24-Oct-2016 By Elizabeth Crawford

On a mission to “take back” food from the chemical industry which “hijacked” it, CPG manufacturer Nothing But Real is launching its debut product: Oat Chocolate & Protein – a vegan shake made without artificial or processed ingredients, says company...

Leadbetter's realigns to focus on allergy-friendly manufacturing: ‘Our growth curve is very steep’

13-Oct-2016 By Elaine Watson

San Francisco-based Leadbetter’s Bake Shop has stopped making English muffins, its flagship product, and changed its name to Better Bakeries as it focuses on building an allergy-friendly food manufacturing and co-packing business designed to bridge the...

American Egg Board to get 'ethics training' after USDA uncovers 'inappropriate behavior' over Hampton Creek

07-Oct-2016 By Elaine Watson

The American Egg Board (AEB) engaged in “inappropriate conduct” in a bid to counter the threat of egg-free mayo maker Hampton Creek, although evidence to support more serious allegations of misconduct is lacking, concludes a review from USDA’s agricultural...

Veggies in disguise? Outer Aisle Gourmet plays stealth health card with cauliflower-based grain-free sandwich thins, pizza crust

04-Oct-2016 By Elaine Watson

Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...

IBIE 2016 PREVIEW

Clean label: Small but growing part of bakery products mix, says DuPont

30-Sep-2016 By Douglas Yu

Clean-label products represent a small but growing part of the bakery market, according to ingredients supplier DuPont Health and Nutrition.

IBIE 2016 PREVIEW

Trends shaping NPD and consumer behavior in the US bakery market

30-Sep-2016 By Vince Bamford

Analysts identify the trends shaping product development and consumer behavior in the baked goods market ahead of the International Baking Industry Exposition in Las Vegas this week.

Cleaner labels can increase inefficency, but will ultimately pay off, says La Tortilla Factory innovation chief

14-Sep-2016 By Adi Menayang

California-based La Tortilla Factory is rolling out newly non-GMO verified products with new packaging and a simplified ingredients list.

Cargill R&D chief: 'When I started, food science was cool, now it’s viewed with suspicion'

30-Aug-2016 By Elaine Watson

Ironically, perhaps, just as open innovation is fostering a more open and collaborative culture in the notoriously secretive world of food R&D, consumers are becoming increasingly suspicious of scientists ‘meddling’ with their food, says Cargill’s...

Soup-To-Nuts Podcast:The rise & future potential of grass fed claims

26-Aug-2016 By Elizabeth Crawford

Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally processed food and care about animal welfare, and as such manufacturers increasingly are using them on products across categories and channels to drive up...

New research tackles carrageenan safety concerns

25-Aug-2016 By Elizabeth Crawford

New research attempts to set the record straight on the safety of carrageenan – a controversial but widely used stabilizer and thickening ingredient that has been called into question as a potential cause of inflammation. 

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

16-Aug-2016 By Elaine Watson

If you think producing gelatin from a genetically engineered micro-organism in fermentation tanks doesn’t sound like something Grandma would do; hydrolyzing collagen from animal skin, bones and connective tissues on an industrial scale isn’t exactly a...

IFT 2016 in review

Replacement ingredients fail to fulfill full functionality of eggs across platforms, AEB funded research shows

27-Jul-2016 By Elizabeth Crawford

New research showing the superior function and flavor of eggs compared to replacement ingredients in baked goods is part of a larger effort by The American Egg Board to win back manufacturers that reformulated recipes with fewer eggs during the Avian...

Your guide to IFT 2016: From eBeam processing to brainfood, plant-based proteins & genomics

13-Jul-2016 By Elaine Watson

Are all these 'alternative proteins' as sustainable as we think? Is there real money to be made from acid whey? And will electron beam processing be as disruptive as high pressure processing? Check out FoodNavigator-USA's guide to the hottest...

Phantom fullness: It’s not the calories that count, it’s consistency

06-Jul-2016 By Niamh Michail

A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower their energy intake, according to new research.

Gores Group Holdings to take majority stake in Twinkies maker Hostess Brands

05-Jul-2016 By Elaine Watson

Private equity firm Gores Group Holdings will take a majority stake in Twinkies maker Hostess Brands LLC and plans to introduce it as a publicly traded company with an enterprise value of c. $2.3bn.