Deep Dive

Small candy makers forced to rethink their business strategies

Sweets manufacturers, many of them family owned, are doing away with long-time traditions in order to survive amid labor shortages, high costs and unreliable deliveries of some ingredients.

Christopher Doering • July 18, 2022

How should cell-based meat be labeled? What 1,179 comments to USDA say about stakeholders' priorities

With decision-making coming soon, players in cultivated and animal meat industries, state governments and policy groups expressed opinions about how the nascent space should be represented.

Megan Poinski • May 31, 2022

Big Food's sustainable packaging goals hit supply and demand reality

As CPGs set targets to cut virgin plastic use, chaotic forces like the pandemic, poor weather and war complicate the timeline.

Samantha Oller • May 25, 2022

What's standing in the way of a circular food packaging economy?

As CPGs test new bottle and wrapper prototypes and set goals to cut virgin plastic use, critics warn roadblocks could trip up their progress.

Chris Casey • May 24, 2022

Tracking sustainable food and beverage packaging innovation

Corona debuts a low-carbon aluminum beer can in Canada, and McCormick plans to roll out a food coloring bottle made of 100% recycled plastic.

Updated July 8, 2022

Lost and found: Brands neglected by large CPGs thrive under new ownership

Krave jerky, Funfetti baking products and Häagen-Dazs are just a few of the lines that have flourished after being divested, with their new owners spending more on marketing, innovation and improving product quality.

Christopher Doering • May 3, 2022

Beyond the blue: Interest in spirulina shifts to new applications

The microalgae can provide a desirable natural color, but it's also sustainable and nutritious — and finding its way into a wider assortment of uses.

Megan Poinski • April 14, 2022

The 'silent salesman': How kosher certification went mainstream

While the seal signifies that items meet Jewish dietary laws, it increasingly represents purity, good practices and trustworthiness to non-observant consumers.

Megan Poinski • April 13, 2022

With a portfolio of iconic snacks, Hostess Brands sweetens its business for another century

Just a decade after bankruptcy, the Twinkies maker is thriving under CEO Andy Callahan, who has prioritized innovation and moving its iconic offerings into faster-growing occasions.

Christopher Doering • March 30, 2022

Food suppliers wade into logistics as trucking rates soar

Businesses can't evade the trucking market, but there are strategies they can adopt to lessen the impact of market forces.

Shefali Kapadia • Feb. 25, 2022

Once an afterthought, brand licensing reaps billions for CPGs hungry for growth

Hershey, Conagra and Post are a few companies using the strategy to expand their business, build equity and keep products relevant.

Christopher Doering • Feb. 22, 2022

Why famous people are joining food tech advisory boards

Hollywood A-listers including Leonardo DiCaprio and Ashton Kutcher, former government officials and other household names are working with companies, lending their expertise and cachet.

Megan Poinski • Feb. 8, 2022

Beef has a sustainability problem. Is this the year the industry finds a fix?

As producers explore the potential of regenerative farming and emission-busting feed additives, critics argue that more compelling solutions deserve investment.

Chris Casey • Jan. 27, 2022

Why fermented meat analogs will steal the spotlight in 2022

As interest in plant-based food has surged, several companies using an age-old method to grow high-quality proteins are bringing a meat-like texture and sustainability story to plates across the U.S.

Megan Poinski • Jan. 18, 2022

CPGs grapple with a murky 2022 outlook as inflation, supply chain weigh on operations

Uncertainty over the severity and permanence of these and other challenges is making it hard for CEOs to determine whether they should make moves such as price increases.

Christopher Doering • Jan. 11, 2022

For food CPGs and grocers, finding harmony online is a difficult dance

Product manufacturers face a sometimes-daunting array of requirements when seeking to sell products through e-commerce channels run by retailers.

Christopher Doering and Sam Silverstein • Jan. 10, 2022

6 trends shaping food and beverage growth in 2022

The lingering effects of the pandemic will continue to influence everything from consumers' meal choices to the ability of manufacturers to meet demand.

Chris Casey, Christopher Doering and Megan Poinski • Jan. 4, 2022

Who wins in food industry class action cases?

Litigation can be long and expensive and relief can be hard to come by, as consumers find themselves with small rewards and brands struggle with keeping their reputations intact. 

Megan Poinski • Dec. 16, 2021

Why are so many class action lawsuits filed against the food industry?

In 2020, the number of court cases from consumers claiming that food and drink companies deceived them hit an all-time high, according to statistics compiled by law firm Perkins Coie.

Megan Poinski • Dec. 15, 2021

Where the dollars go: Lobbying a big business for large food and beverage CPGs

Coca-Cola, PepsiCo, AB InBev and 27 other companies spend close to $40 million a year on issues including trade and taxes in an effort to make their voices heard by lawmakers and regulators.

Christopher Doering • Dec. 6, 2021

Despite drought, almonds will keep on growing

California produces about 80% of the world's supply of the nut, which farmers have spent many years learning to produce more of with less water.

Megan Poinski • Nov. 4, 2021

Why the food and beverage industry is building toward the future in 2021

Pandemic-related increases in consumption and a revitalization of CPGs are leading to more big facility construction projects, but challenges in staffing and supply chain may cloud the industry's growth.

Megan Poinski • Oct. 25, 2021

Inside Farther Farms' mission: Using french fries to make the food system more sustainable

The New York startup is pioneering a unique method of making fresh food shelf stable, hoping to reduce the industry's reliance on the cold chain.

Megan Poinski • Oct. 21, 2021

5 ways to boost plant-based products in grocery stores

From appointing category managers to dedicating shelf space, maximizing sales of animal alternatives at retail requires a holistic approach.

Megan Poinski and Catherine Douglas Moran • Oct. 18, 2021

Technology is revolutionizing food, but how can it be explained to consumers?

Companies are making real dairy, meat and eggs without animals and using fermentation to produce new analogs, but the challenge is describing it in a way that sounds appetizing — and not like science fiction.

Megan Poinski • Sept. 20, 2021