Deep Dive

Industry insights from our journalists


  • candy
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    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
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    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
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    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.
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    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
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    Photo Illustration: Shaun Lucas/Industry Dive; Getty Images

    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
  • Krave, jerky
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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.
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    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
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    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
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    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
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    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
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    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
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    Joe Raedle via Getty Images

    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
  • capitol, congress, lobbying
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    Getty via Getty Images

    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
  • Almonds harvested from California trees.
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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
  • Farther Farms' shelf stable french fries
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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
  • Plant-based meat at a Giant Food in Washington, D.C.
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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
  • custom header for story about language of food tech
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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