Sustainability
-
Kraft Heinz pilots recycled plastic packaging as roofing material
If the post-consumer plastic boards being tested on two factories work well, the CPG company may someday be repairing its facilities with packaging from the products it makes.
By Megan Poinski • Feb. 26, 2021 -
Clif Bar plans to double its sales and positive environmental impact
The health bar brand is adding 50 new roles in analytics and innovation, while cutting approximately 125 others as it leans further into sustainability to stay relevant.
By Barbara Smith • Feb. 25, 2021 -
Explore the Trendline➔
PixabayTrendlineSustainability
As consumers care more about sustainability, food and beverage companies are pledging to make their portfolios more eco-friendly. But are they making progress?
By Food Dive staff -
Why chocho may be the next big plant-based protein
A native Ecuadoran athlete discovered the potential of the often-overlooked crop that grows in his home country. He started Mikuna Foods to turn it into products and an ingredient.
By Megan Poinski • Feb. 25, 2021 -
ChickP strikes partnership with Socius Ingredients as part of US product rollout
The 90% chickpea isolate, which is being targeted for use in dairy alternatives, baked products and gluten-free foods, has a dense nutritional profile and neutral flavor.
By Christopher Doering • Feb. 25, 2021 -
How Unilever is turning sustainability into opportunity
The CPG giant is using upcycling, a big plant-based commitment and initiatives to curtail food waste to save money and the environment, says Hanneke Faber, the company's president of foods & refreshment.
By Megan Poinski • Feb. 24, 2021 -
General Mills' Epic debuts bar with beef raised through regenerative farming
The product, which will be sold exclusively at Whole Foods and online, carries a seal certifying it was made using farming techniques that help put carbon underground.
By Barbara Smith • Feb. 23, 2021 -
Mosa Meat raises $10M to scale cell-based meat
The investment closes the Dutch company's $85 million Series B round, which it says will help it scale up in order to bring slaughter-free hamburgers to European consumers in 2022.
By Megan Poinski • Feb. 23, 2021 -
Mondelez to invest in ventures tackling ESG issues
The company's CEO said the Sustainable Futures platform is its first foray into "impact investing" and gives the Oreo maker an opportunity to support environmental and social projects.
By Christopher Doering • Feb. 18, 2021 -
Nature Valley makes recyclable wrappers for granola bars
The General Mills brand did not patent the packaging technology and welcomes other snack manufacturers to adapt it to their products.
By Megan Poinski • Feb. 16, 2021 -
Puris partners with Livekindly to accelerate plant-based adoption
The goal of the joint ventures is to bring plant-based crops to other parts of the world while reducing waste when these commodities are turned into food.
By Christopher Doering • Feb. 11, 2021 -
Coca-Cola transitions to bottles made from 100% recycled plastic
The new packaging and a smaller bottle size will be gradually rolled out during the first half of the year in select states.
By Christopher Doering • Feb. 09, 2021 -
Smithfield Foods hit with FTC complaint tied to sustainability claims
The nation's largest pork producer said the filing made by nine consumer and environmental groups "contains false allegations and is without merit."
By Christopher Doering • Feb. 04, 2021 -
Nestlé sets goal of 100% responsibly sourced coffee by 2025
The company requires farmer groups and suppliers to adopt practices aligned with its Responsible Sourcing Standards.
By A.B. Brown • Jan. 29, 2021 -
Hippeas raises $50M to fund innovation and expansion plans
The chickpea snack maker also picked C-suite veteran Greg Buscher as its CFO and added investor and former PepsiCo and Mondelez executive César Melo to its board.
By Jessi Devenyns • Jan. 27, 2021 -
Deep Dive
Will 2021 be the turning point for food technology?
What we eat and drink could soon change thanks to advances that allow for the creation of better ingredients, crops and animals. The biggest challenge: explaining the science to consumers.
By Megan Poinski • Jan. 26, 2021 -
Sponsored by American Heart Association
Innovative farms make mark on urban food landscapes
Learn how two urban Texas farms are working to build a healthier food system.
-
Column
Leftovers: Pillsbury mashes up Funfetti and Oreos; Babybel rolls out with probiotics
Hometown Food Company adds a heaping dose of color and fun to its new baking mixes, while Alter Eco taps into sustainability and clean label trends with its new dark chocolates.
By Food Dive staff • Jan. 22, 2021 -
Ahead of SPAC deal closure, David Lee says AppHarvest 'will not miss a beat'
The company's new president, who was previously CFO of Impossible Foods, joined the firm just as it harvests its first crop and prepares to become publicly traded.
By Jane Thier • Jan. 21, 2021 -
Retrieved from Algenuity on August 06, 2020Deep Dive
How algae's potential could make other ingredients green with envy
The one-celled organism can be cultivated anywhere — and with research and Big Food partnerships, it might be the next great sustainability story.
By Megan Poinski • Jan. 21, 2021 -
BlueNalu gets $60M in debt financing to bring cell-based seafood to the US this year
The California company is building out its new 40,000-square-foot headquarters to scale up its never-fished mahi-mahi as it continues discussions with FDA regulators.
By Megan Poinski • Jan. 20, 2021 -
How General Mills' CFO prioritizes social justice and sustainability
Sharing a headquarters city with the site of George Floyd’s killing and working to provide food during a crisis has made the company's ESG commitment more than a feel-good effort, Kofi Bruce said.
By Jane Thier • Jan. 15, 2021 -
Kraft Heinz tests recyclable paper Macaroni & Cheese bowls
The new cups are part of the CPG giant's commitment to make all of its packaging recyclable, reusable or compostable by 2025.
By Megan Poinski • Jan. 15, 2021 -
Getting to the root of chicory root's popularity surge
From adding fiber and mouthfeel to its use in prebiotics, the woody perennial's versatility has made it popular with consumers and businesses — especially during the pandemic.
By Christopher Doering • Jan. 14, 2021 -
Treasure8 partners with Mariani for food dehydration innovation
The California startup will use its exclusively licensed technology to help the 115-year-old dried fruit company bring healthier and tastier food to consumers around the world.
By Megan Poinski • Jan. 14, 2021 -
EverGrain upcycles AB InBev's barley waste into plant-based protein
The company, started by the brewer's former head of sustainability, creates two unique ingredients from the waste, which adds up to millions of tons a year.
By Megan Poinski • Jan. 07, 2021