Deep Dive

Industry insights from our journalists


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    Permission granted by Almond Board of California

    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
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    Scott Barbour via Getty Images

    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
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    Courtesy of Farther Farms

    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
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    Catherine Douglas Moran/Food Dive

    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
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    Adeline Kon/Food Dive

    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
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    Permission granted by Heineken

    From snack bars to beer, CPGs rethink the art of sampling in a post-COVID world

    The pandemic has changed how companies provide a taste of their products to shoppers — a valuable practice that can boost long-term sales for a brand.

    Christopher Doering • Aug. 23, 2021
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    Justin Sullivan via Getty Images

    Progress report: Brands face increasing pressure on recyclability claims in 2021

    Major corporations have pledged to make big recycling-related changes by 2025, and environmental groups are holding them accountable through reporting requirements, shareholder agreements and lawsuits.

    Megan Quinn • Aug. 17, 2021
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    Christopher Doering/Food Dive

    Has the hard seltzer bubble popped? Analysts and beer makers say not so fast

    Despite the abrupt warning by Truly maker Boston Beer in July that it overestimated demand, many predict further growth in the category and a few major players to eventually dominate.

    Christopher Doering • Aug. 16, 2021
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    Adeline Kon and Christopher Doering/Food Dive

    The thrill-seeking, concert-loving CEO behind Hain's rapid turnaround

    Mark Schiller, whose rare blend of humor and business savvy played a part in reviving brands at PepsiCo and Pinnacle Foods, is immersed in his biggest challenge yet: Hain Celestial. 

    Christopher Doering • July 27, 2021
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    Adeline Kon and Christopher Doering/Food Dive

    Inside Hain Celestial's fight to regain its swagger

    Once a disjointed collection of brands and close to having its stock delisted, the organic and natural products leader has cut money-losing products, prioritized innovation and improved its credibility with retailers. 

    Christopher Doering • July 26, 2021
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    Courtesy of Daring Foods

    Why chicken is taking over plant-based meat

    With Beyond Meat and Impossible Foods entering the space and new options filling freezer cases, the potential for the poultry analog suddenly seems limitless.

    Megan Poinski • July 20, 2021
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    Courtesy of Cutwater Spirits

    As canned cocktails boom, brands eyeing longevity face new marketing challenges

    The explosive category is nearing an inflection point that will force companies to focus on deepening brand identity and targeting millennial drinkers.

    Asa Hiken • July 12, 2021
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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
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    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
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    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 9, 2021
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    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 3, 2021
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    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 4, 2021
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    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
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    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
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    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
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    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
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    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
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    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