Deep Dive

Industry insights from our journalists


  • A Beyond Meat double cheeseburger with a toothpick flag of the company's logo sits on a counter.
    Image attribution tooltip
    Courtesy of Beyond Meat

    How can plant-based meat get back to growth?

    As business indicators have worsened, Beyond Meat and other companies in the space have tried new strategies — but analysts say they may have forgotten consumers along the way.

    Megan Poinski • Nov. 17, 2022
  • A hand wearing a safety glove gives a paper-wrapped ice cream sandwich with round cookies and pink ice cream to another hand.
    Image attribution tooltip
    Alex Wong via Getty Images

    From science to CPG: New ventures create opportunities for startups

    While many larger players in the food tech space had to build their own facilities and processes from scratch, entities are planning to give those starting out now a smoother beginning.

    Megan Poinski • Nov. 11, 2022
  • Three slices of Air Chicken are on a glass plate, garnished with a small radish and purple flower. The background is a blue sky with a few clouds.
    Image attribution tooltip
    Courtesy of Air Protein

    From science to CPG: Finding the right team to go beyond the lab

    While scientific processes and developments are core to what food tech companies do, they need employees who can turn the science into a successful business.

    Megan Poinski • Nov. 10, 2022
  • People in food safety protective gear handle yellow plastic tubs on a metal table in the middle of a room with metal walls, tubing and fans.
    Image attribution tooltip
    Courtesy of Upside Foods

    From science to CPG: Adapting R&D to regulations — and eventually consumers

    As food tech startups grow, their focus needs to shift from scientific breakthroughs to meeting stringent manufacturing rules, as well as thinking a lot about the people who will one day eat their products.

    Megan Poinski • Nov. 9, 2022
  • A person in lab safety gear bends slightly and works with one of Future Meat Technologies' large silver bioreactors.
    Image attribution tooltip
    Courtesy of Future Meat Technologies

    From science to CPG: How money makes the food tech startup world go round

    Fundraising and understanding a realistic timeline are high barriers for these companies as they face R&D and regulatory challenges.

    Megan Poinski • Nov. 8, 2022
  • A view of an industrial room with scientific equipments and desks.
    Image attribution tooltip
    Permission granted by Finless Foods

    From science to CPG: How food tech companies grow into tomorrow’s food manufacturers

    It’s difficult to take a scientific discovery that could change the way the world eats and get it to consumers’ plates. Startups need tenacity, money, R&D, patience and an understanding of reality.

    Megan Poinski • Nov. 7, 2022
  • dot's, pretzels, Hershey
    Image attribution tooltip
    Retrieved from Dot's Homestyle Pretzels.

    How CPGs are using M&A to boost manufacturing amid supply disruptions

    While dealmaking often focuses on food or beverage brands, more companies are buying plants to ramp up production, widen an offering’s reach and lessen dependence on outside manufacturers.

    Christopher Doering • Aug. 31, 2022
  • candy
    Image attribution tooltip
    Christopher Doering/Food 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
  • Upside Foods' cell-based chicken on a salad
    Image attribution tooltip
    Courtesy of Upside Foods

    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
  • Two people with hard hats walking past bales of plastic scrap.
    Image attribution tooltip
    Natalie Behring via Getty Images

    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
  • A close up of a hand throwing away a plastic bottle into a recycling container.
    Image attribution tooltip
    Stockah via Getty Images

    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
  • Sustainable packaging tracker header image
    Image attribution tooltip

    Photo Illustration: Shaun Lucas/Industry Dive; Getty Images

    Tracking sustainable food and beverage packaging innovation

    Kraft Heinz has removed the signature plastic ‘shaker’ bag from its Shake ‘N Bake products, which it says will save 900,000 pounds of plastic annually.

    Updated Nov. 14, 2022
  • Krave, jerky
    Image attribution tooltip
    Permission granted by Sonoma Brands

    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
  • Spirulina algae grown by Back of the Yards Algae Sciences
    Image attribution tooltip
    Permission granted by Back of the Yards Algae Sciences

    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
  • Kosher certified pizza cheese
    Image attribution tooltip
    Permission granted by OK Kosher

    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
  • Hostess Brands, Donettes, Twinkies
    Image attribution tooltip
    Permission granted by Hostess Brands

    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
  • Image attribution tooltip
    Courtesy of Johnsonville

    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
  • Hershey, a2, milk
    Image attribution tooltip
    Christopher doering/Food Dive

    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
  • People at business meeting
    Image attribution tooltip
    vm via Getty Images

    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
  • Livestock cows in New Zealand
    Image attribution tooltip
    Permission granted by Silver Fern Farms

    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
  • Nature's Fynd released this photo of products made using its fungus-based Fy protein.
    Image attribution tooltip
    Courtesy of Nature's Fynd

    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
  • Hain Celestial, tea
    Image attribution tooltip
    Permission granted by Hain Celestial

    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
  • Image attribution tooltip
    Edwin Tan via Getty Images

    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
  • Grocery basket with products
    Image attribution tooltip
    Nodar Chernishev via Getty Images

    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
  • College campus building
    Image attribution tooltip
    Rawf8/Getty Images Plus via Getty Images

    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