Deep Dive: Page 3

Industry insights from our journalists

  • 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. 4, 2021
  • Leona Bell, a housekeeper for Mercy in St. Louis, was among the first to receive the COVID-19 vaccine in the area. Hospitals across the country received the first doses on Monday, Dec. 14 2020.
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    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
  • Eat Just's cultured Good Meat chicken on a grill
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    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
  • palm oil plantation
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    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
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    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
  • Tofurky's Plant-Based Roast
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    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
  • OSHA comes under fire for 'paltry' fines and lax guidance to meat plants

    While critics call the citations "less than a slap on the wrist," companies including Smithfield and JBS have denounced the fines, saying they followed the agency's recommendations for the pandemic once they were available.

    Lillianna Byington • Nov. 17, 2020
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    Once mocked, nonalcoholic beer creates a buzz as traditional brew sales stagnate

    New offerings from brands like Guinness and Budweiser are flooding the space as the segment, which pulls in nearly $200 million in sales, suddenly heats up.

    Christopher Doering • Nov. 12, 2020
  • Celsius
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    Permission granted by Celsius Holdings

    How a Monster competitor plans to be the next $1B brand in energy drinks

    Fast-growing Celsius Holdings has shaken the $14 billion beverage segment dominated by deeper-pocketed players like Red Bull by eschewing questionable ingredients and promising faster calorie burning during exercise.

    Christopher Doering • Nov. 9, 2020
  • for automation story!
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    Permission granted by Tyson Foods

    Meat processors expedite plans to implement robotics as pandemic increases pressure

    The future of meat manufacturing could include 3D scanners and automated cutting. Tyson, Smithfield, Cargill and JBS are all looking at ways to incorporate more automation.

    Lillianna Byington • Nov. 2, 2020
  • Less sugar, more problems: How reducing the popular sweetener causes reformulation challenges

    Sugar helps with the texture, structure, color and shelf-life of products — all aspects that need to be replaced when manufacturers reduce the amount of the ingredient they use.

    Megan Poinski • Oct. 22, 2020
  • beer
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    Courtesy of Yuengling

    Yuengling survived Prohibition and both World Wars. But can it beat the pandemic?

    Despite recent challenges, the sixth-generation leaders of America's oldest brewery are leaning into its reputation as a "traditional" beer company, while pushing ahead on new initiatives including a partnership with Molson Coors.

    Christopher Doering • Oct. 19, 2020
  • custom header for coronavirus plant-based meat adoption story
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    Yunjin Kim/Food Dive

    Is coronavirus accelerating the growth of plant-based meat?

    Sales for the category have exploded as the pandemic disrupts business as usual. Is this because people are turning away from animal-based eating, or is it keeping with the segment's trends?

    Megan Poinski • Oct. 13, 2020
  • Ferrero
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    Permission granted by Ferrero

    Pandemic forces Halloween candy makers to get creative to protect $5B in sales

    Mars Wrigley, Hershey and Ferrero, which prepare years in advance for the holiday, have quickly altered their strategies on packaging, selling and marketing their sweets.

    Christopher Doering • Oct. 12, 2020
  • politics
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    Adeline Kon/Food Dive

    Where they stand: Political donations from 10 of the largest food and beverage makers

    Companies appear to be sitting out of the heated election cycle as contributions across the board dropped this year, with Democrats receiving 30% less and the GOP and trade group PACs seeing a 50% drop.

    Christopher Doering • Oct. 5, 2020
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    Permission granted by Canopy Growth

    Canopy Growth's beverage head is 'bullish' on the future of the cannabis category

    After a delayed launch and an ongoing turnaround effort for its earnings, the Constellation-backed company is No. 1 in dollar share in drinks in Canada and plans to launch into the U.S. in the near future. 

    Lillianna Byington • Sept. 17, 2020
  • Conagra
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    Christopher Doering/Food Dive

    Innovation takes on a different meaning as pandemic forces CPGs to get creative

    Conagra and Campbell Soup are among companies that have tried new development strategies during the coronavirus — from mailing products for at-home testing to a greater social media presence — or risk losing ground.

    Christopher Doering • Sept. 14, 2020
  • Big CPGs struggle to gain market share during COVID-19 despite sales boost

    IRI data shows while large manufacturers grabbed shelf space at the height of the pandemic, upstarts are taking advantage of out-of-stocks and demand for variety to win it back. 

    Christopher Doering • Aug. 31, 2020
  • How food innovation has continued during the pandemic

    Coronavirus has shifted the reasons, processes and funds for new ideas and products, but manufacturers, funders and experts agree: Stopping the process is not an option.

    Megan Poinski • July 27, 2020
  • Less is more: Why retailers and CPGs are moving toward selling fewer products in stores

    As the coronavirus pushes some items off supermarket shelves, the food industry is finding a smaller selection reduces consumer confusion, boosts sales and trims expenses for grocers.

    Christopher Doering • July 20, 2020
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    ​Battling bankruptcy and a pandemic, Borden looks ahead

    Departing CEO Tony Sarsam spoke to Food Dive about the challenges and future prospects for the dairy processor. Its $340 million sale to Capitol Peak Partners and KKR was approved on Friday.

    Lillianna Byington • June 29, 2020
  • Custom illustration for Food Dive feature on baking trend during coronavirus pandemic
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    Adeline Kon/Food Dive

    Flour power: How manufacturers helped baking become the hottest new trend

    Consumers stuck at home during the pandemic turned to their ovens for solace, but were met with empty shelves. Here's how companies plan to meet demand.

    Megan Poinski • June 25, 2020
  • Aunt Jemima pancake mix
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    "Aunt Jemima" by Mike Mozart is licensed under CC BY 2.0

    A historic reckoning with race leaves problematic food brands without an easy path forward

    Remaking Aunt Jemima or Uncle Ben, with characters baked into brand identity, will require heavy investments. A pandemic-related windfall could help.

    Peter Adams • June 24, 2020
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    Permission granted by Hershey

    How Hershey CEO Michele Buck came to create a 'snacking powerhouse'

    The food industry veteran has transformed the small-town maker of Kisses and Reese's through a series of acquisitions and innovation in core brands since taking over the 126-year-old company in 2017.

    Christopher Doering • June 23, 2020