Deep Dive: Page 2

Industry insights from our journalists

  • 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.
    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
  • Close-up of a hand holding a phone with a grocery app open while inside a supermarket.
    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
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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
  • Image attribution tooltip
    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
  • The U.S Capitol Rotunda is in front of a designed background of $100 bills.
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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.
    Image attribution tooltip
    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
  • Image attribution tooltip
    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
    Image attribution tooltip
    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
  • Heineken
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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
  • Image attribution tooltip
    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
  • hard seltzer
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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
  • Mark Schiller
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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
  • Hain Celestial
    Image attribution tooltip
    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
  • A woman eating Daring Foods' plant-based chicken
    Image attribution tooltip
    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
  • Image of Cutwater Spirits "Cut Out" campaign
    Image attribution tooltip
    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
  • Impossible Foods received a CN label, putting it in the market to be served in public school cafeterias.
    Image attribution tooltip
    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
  • Molson Coors beer
    Image attribution tooltip
    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
  • This cereal was colored with Sensient's natural colors
    Image attribution tooltip
    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