Oct. 29 - MeliBio makes honey without bees | Barry Callebaut debuts cacao fruit ingredients

Barry Callebaut introduces cacao fruit ingredients brand; DouxMatok reveals manufacturing agreement with Canadian sugar company; FDA proposes updating allergy label if risky portion of ingredient is removed; JM Smucker sells Crisco to B&G Foods for $550M View online | Signup | Forward

Ingredients weekly Oct.​ 29,​ 2020 | This week's ingredients news and insights for food industry leaders   BROUGHT TO YOU BY — Food Dive's studioID America's Evolving View of Alternative Fats After decades of viewing it as a nutritional villain, Americans are learning to view fat – including high-oleic soybean oil – for what it is: an essential nutrient. Learn more in this playbook.   MeliBio makes honey without bees The California startup said 15 food and beverage companies have committed to using its lab-produced sweetener, which it expects to have on the market by the third quarter of 2021.  Barry Callebaut introduces cacao fruit ingredients brand Cabosse Naturals upcycles the traditionally wasted fruit into four ingredients: pulp, juice, concentrate and cascara flour made from its skin. DouxMatok reveals manufacturing agreement with Canadian sugar company The Israel-based sugar reduction company has been working with Lantic for two years. It said the ingredient will be available to North American manufacturers in 2021. Sponsored Content by Food Dive's studioID How F&B leaders are increasing customer engagement No longer the go-to source for food content, discover how food brands and grocers can re-connect with their audience and create more personalized and compelling consumer experiences. Learn more. FDA proposes updating allergy label if risky portion of ingredient is removed If the measure is approved, the agency said in a Federal Register notice an exemption could be requested after supportive scientific evidence is submitted to the health regulator. JM Smucker sells Crisco to B&G Foods for $550M The divestiture will allow the jam manufacturer to exit the U.S. baking category and focus more attention on growth areas such as pet food, coffee and snacking. Read more news From Our Library Webinar - on demand Formulation Advances in Plant-Based Foods With High Consumer Demand By studioID Playbook Achieving Food Safety and Traceability with Technology By studioID Playbook Why Investing in and Optimizing Recipe Content Is More Critical Than Ever By studioID Whitepaper How COVID-19 is Testing and Strengthening Food Industry Supply Chains By studioID View all resources What We're Reading Dairy Reporter Valio researchers first to document importance of ash-protein ratio in reduced sugar chocolate Ingredients Network Alland & Robert introduces organic karaya gum to the food industry Food Ingredients First Instagram-friendly colors: GNT expands range with beetroot-based Fiesta Pink Suggest a story we should read Upcoming Event What Should Retailers & Brands Consider When Planning for 2021? Nov. 17, 2020 - Nov. 17, 2020 | Webinar 2pm ET Company Announcements Press releases from companies in your industry. Whoa Dough Announces Reformulation and NEW Brownie Batter Bar Flavor Press release from Woah Dough Food Union Innovates New Fall and Winter Ice Cream Products Press release from Food Union Egglife Foods Announces National Distribution Partnership with Sprouts Farmers Market Press release from Egglife Foods Post a press release Dive Into a Topic Manufacturing Grocery Ingredients Corporate Packaging / Labeling Food Safety Policy Meat / Protein Marketing Beverages Sustainability Share Food Dive: Ingredients Weekly with others and get rewarded. You've referred 0 readers. To become an official Dive Insider, just successfully refer 10 contacts to Food Dive: Ingredients Weekly. Here's your link to share: https://www.fooddive.com/signup/insiders/?signup_referred_by=5f93078d7aa51972095c9316

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