Deep Dive
Industry insights from our journalists
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Courtesy of Impossible Foods
How Impossible Foods is getting Gen Z interested in plant-based meat
With its products in public school cafeterias and a teen-focused website that connects animal agriculture to global warming, the company aims to feed and educate the next generation.
Megan Poinski • June 21, 2021 -
Christopher Doering/Food Dive
Molson Coors' CEO has a bold plan to 'fundamentally change' the beer maker. But will it work?
As consumers turn to other beverages, Gavin Hattersley has moved aggressively into energy drinks, diet soda and tequila to revive his company's portfolio — all while combating challenges like COVID-19 and a security breach.
Christopher Doering • June 15, 2021 -
Paula Bronstein via Getty Images
Meat processors wrestle with worker shortages as US economy reopens from COVID-19
With protein demand soaring, companies like Tyson Foods are offering employees better benefits and flexible hours as they consider wider use of automation throughout their businesses.
Christopher Doering • June 09, 2021 -
Permission granted by Sensient
Big Food hit pause on switching to natural colors. What will it take to make the shift?
Manufacturers point to a lack of consumer demand for swapping out artificial colors in brightly hued foods, but new research — and legislation — may force their hands.
Megan Poinski • June 03, 2021 -
George Frey via Getty Images
As inflation rages, food and beverage manufacturers pass higher costs on to consumers
Coca-Cola, Nestlé and General Mills are just a few of the CPGs to announce hikes as they face a jump in expenses for ingredients, manufacturing, packaging and transportation.
Christopher Doering • May 04, 2021 -
Adeline Kon/Food Dive
After the pandemic, how is the food business likely to fare?
With recent growth rates likely to slow down, future success may depend on companies' plans to improve operations, innovate and prevent price increases.
Megan Poinski • April 29, 2021 -
Adeline Kon/Food Dive
How COVID-19 impacted the food business
In a four-part series, Food Dive examines how CPG sales and demand were influenced by the pandemic and what business could look like going forward.
Megan Poinski • April 22, 2021 -
Adeline Kon/Food Dive
Why some food and drink companies lost sales during the COVID-19 pandemic
As consumers changed, they started looking at things to eat with a more critical eye, considering their health, well-being and wallets — and bringing declines in some categories.
Megan Poinski • April 22, 2021 -
Christopher Doering/Food Dive
Coca-Cola and PepsiCo proxy clash with activist investor over sugar hints at future skirmishes
The fight may be a prelude to more battles as shareholders seek greater influence in corporate America on issues such as politics, diversity, health and the environment.
Christopher Doering • April 19, 2021 -
Adeline Kon/Food Dive
How much of a boost did food companies get from COVID-19?
Publicly traded large CPGs had long been struggling with little or no sales growth because of shifting consumer preferences and challenger brands stealing market share. The pandemic changed all that.
Megan Poinski • April 13, 2021 -
By the numbers: How food sales during COVID-19 compare to the year prior
The pandemic's shutdown of food and drink away from home was a boon to some companies and a bane to others, according to data from earnings reports.
Megan Poinski • April 13, 2021 -
Help wanted: Food manufacturers compete over workers as big data, e-commerce stoke hiring frenzy
While employers prioritize adding people who can pivot across multiple jobs, prospective employees are placing more value in what companies stand for before they accept a job.
Christopher Doering • March 22, 2021 -
Courtesy of Bel Brands USA
Plant-based cheese is full of startups. Will dairy providers get into the segment?
New companies and entrenched plant-based food makers are bringing growth and innovation to the sector, while most traditional cheese makers are hanging back. Are they missing an opportunity, or is it not worth their effort?
Megan Poinski • March 16, 2021 -
Flickr
Let's make a deal: How Nestlé is using M&A and multibillion-dollar divestitures to shape its portfolio
With more than $30 billion in transactions since 2018, the world's largest food company is refocusing its offerings on faster-growing categories popular with consumers.
Christopher Doering • March 01, 2021 -
Motif FoodWorks
Will 2021 be the turning point for food technology?
What we eat and drink could soon change thanks to advances that allow for the creation of better ingredients, crops and animals. The biggest challenge: explaining the science to consumers.
Megan Poinski • Jan. 26, 2021 -
Retrieved from Algenuity on August 06, 2020
How algae's potential could make other ingredients green with envy
The one-celled organism can be cultivated anywhere — and with research and Big Food partnerships, it might be the next great sustainability story.
Megan Poinski • Jan. 21, 2021 -
Creative-Family/Getty Images
Could 2021 be the breakout year for cannabis-infused food and beverages?
Although the pandemic slowed progress, the outlook is brighter as more companies enter the market and the regulatory environment has the potential to change.
Lillianna Byington • Jan. 19, 2021 -
Thai Phi Le
CPGs wake up to breakfast's new future after coronavirus shakeup
With more people at home, a less hectic pace has boosted demand for sausage, waffles and cereal — a shift food manufacturers are confident will stick around after the pandemic.
Christopher Doering • Jan. 12, 2021 -
"Woman in Yellow Tshirt and Beige jacket Holding a Fruit Stand" by Anna Shvets is licensed under CC BY 1.0
5 trends fueling food and beverage innovation in 2021
Consumers will pick up their pursuit of immunity boosts, new plant-based options, global flavors and tech-enhanced foods after a tough year.
Lillianna Byington, Christopher Doering and Megan Poinski • Jan. 04, 2021 -
Samantha Liss, Healthcare Dive
5 questions to ask before adopting a coronavirus vaccine policy
Vaccines are still one arrow in an employer's COVID-19 quiver, an attorney said. Incentives and education may also be preferable to mandates.
Ryan Golden • Dec. 22, 2020 -
Courtesy of Eat Just
From science to reality: What approval of cell-based meat means for the industry
Singapore's approval of cultured meat is the beginning of a journey to bring something new to the business and potentially change how the world makes food.
Megan Poinski • Dec. 15, 2020 -
Permission granted by Mars
Breaking down Mars' maverick move for a more sustainable palm oil supply chain
Reducing its palm oil mills from 1,500 to 50 in three years to meet internal goals is a decisive move that will almost certainly work, but the impact beyond Mars' supply chain is less certain.
Emma Cosgrove • Dec. 14, 2020 -
'It's our Super Bowl': How food manufacturers are preparing for an unorthodox holiday season
The pandemic has upended how consumers plan to celebrate, prompting CPG companies to reduce product sizes, tout offerings for novice cooks and shift more resources online.
Christopher Doering • Nov. 23, 2020 -
Adeline Kon/Food Dive
By the numbers: Examining the cost of the pandemic on the meat industry
Over the last eight months, some of the largest companies have spent millions to deal with the coronavirus and seen thousands of workers get infected, while meat supply and pricing fluctuate.
Lillianna Byington • Nov. 19, 2020 -
Courtesy of Tofurky
Talking Tofurky: How its mission and fun approach made a quirky company a plant-based leader
While the 25-year-old family-owned company may be named after its Thanksgiving roast, a diverse array of products and leadership have helped establish the now-trendy segment.
Megan Poinski • Nov. 19, 2020
