The Latest
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ColumnLeftovers: Going nuts for Nutter Butter's new design; Wonderful Co. debuts seedless lemons
The peanut butter sandwich cookie is going back in time to revisit history through its packaging, and Cap'n Crunch cereal announced its summer offerings this week, including Cotton Candy Crunch.
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SponsoredShould frozen food be used as a battery to lower energy costs?
Is the common practice of flywheeling on your frozen food really the best way to save the most energy?
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At Molson Coors, supply risk management starts with real-time data
Climate change presents risks to malting grade barley, prompting beer manufacturers to protect the crucial crop.
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FDA clarifies 'added sugars' labeling rules for honey and maple syrup
The agency also said cranberry products such as Craisins and beverages must declare how much extra sweetener is included in grams and the percent Daily Value that it makes up.
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DouxMatok raises $22M to commercialize its sugar reduction technology
The Israeli company plans to use the funding to scale up production and explore similar innovations in areas such as salt.
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Epogee Foods launches fat replacement ingredient
The company claims its product can reduce calories by up to 92% without sacrificing taste, texture or appearance.
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Buyers agree to minimum cocoa price increase after Ghana and Ivory Coast threaten to stop sales
Governments of the West African countries, where about two-thirds of the world's supply is grown, said a higher price is needed to balance what farmers and commodity traders are paid.
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Mondelez acquires majority stake in Perfect Bar owner
The purchase expands the food giant's reach into the $89 billion snacking segment increasingly popular with on-the-go consumers.
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Plant-based cheesemaker Parmela Creamery raises $1.25M to grow brand recognition
The company, which makes non-GMO cultured items from cashew milk, said it wants to be known for making nutcheese "the world's first option."
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Will Reese's peanut butter help Take5 soar?
The little-known Hershey bar that tops taste tests will be rebranding — with some help from a name-brand ingredient that's always been part of the candy.
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7-Eleven launches Quake to shake up the energy drink market
The convenience store chain said 12 ounces of the new product contains 250 milligrams of caffeine, is sugar-free and has no artificial flavors.
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Kellogg plans to cut 150 more North American jobs
The cereal maker will take a $35 million pretax hit as it continues to try to streamline as part of its cost-cutting Project K program.
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Gene-edited chicken cells may stop the spread of bird flu
Removing part of the DNA from lab-grown cells could eliminate the threat, researchers say, but would consumers accept food products from these birds?
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Can food companies avoid consumer lawsuits about GMO labeling?
Attorney Martin Hahn told IFT19 attendees that the answer to that question is probably no since there's a large lack of understanding about genetically modified food and the new law requiring disclosure.
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Why personalized packaging works for CPG companies
Benefits include greater consumer engagement and brand awareness, increased sales and more consumer loyalty, a report from PreScouter found.
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Junk food may cause kids' allergies, study says
Parents are feeding their children healthier food as trends shift, but is it enough?
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Domino goes for the gold with its new sugar product
This less-processed option can be used to replace the granulated white variety in recipes, the company says — and attract consumers focused on more natural ingredients.
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What cannabis edibles on Canadian shelves means for the US
The country's health department issued regulations for the products last week, and items are expected to be in stores starting in December.
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As another study associates red meat with mortality risk, what can producers do?
Those who had more processed red meat were 13% more at risk, while eating less of it and more nuts, fish, poultry and whole grains decreased those odds.
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Arla Foods uses AI to steer milk projections
Using this new technology, the Denmark-based cooperative said its annual production can be forecast in a few hours, increasing efficiency and sustainability.
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Study: Everyone responds differently to the same nutritional content — even identical twins
Researchers say these findings show that a personalized approach to nutrition will provide better long-term health benefits.
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Can Campbell Soup reinvent its namesake product?
The company is planning plant-based options, trendy bone broth and new recipes to help reheat the category.
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How one father and son duo is tackling the organic industry
Ethan Hirshberg followed his dad Gary, who co-founded Stonyfield, by launching his own organic business in 2017. The pair regularly share insight and discuss industry trends.
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Beyond the burger: A look at the building blocks used to make better plant-based meat
As consumers hunger for options in the red-hot space, scientists are deepening their understanding of how to make the products even more like their animal-based alternatives.
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Kraft wants parents to lie to kids with 'Salad Frosting'
Its "#LieLikeaParent" campaign could create the wrong kind of online sensation at a time when the beleaguered company is hungry for a turnaround.
