• Hand reaching out to "Special" pricing tag in a grocery store.
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    FangXiaNuo via Getty Images

    Three ways global food brands can stay competitive

    As the cost of living rises across the globe, food companies must embrace digital technology, including artificial intelligence to maintain a low-cost base.

    By Stuart Gilby and Duncan Macfarlane • March 20, 2023
  • McCormick's redesigned spice bottles
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    Courtesy of McCormick

    McCormick’s plastic spice bottles changed to stay fresher for a longer period of time

    The first redesign to the packaging in nearly 40 years is made partly with recycled content, leaving it with a smaller carbon footprint, the company said.

    By Maria Rachal • March 20, 2023
  • A person holding a smartphone pushes a shopping cart down a grocery aisle with bottled water on the left and soft drinks on the right. Explore the Trendline
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    Drew Angerer via Getty Images

    The Food Dive Outlook on 2023

    Continued volatility, a focus on sustainability and technology playing a bigger role in giving consumers what they want are playing a huge part in the trends we see for 2023.  

    By Food Dive staff
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    Dimas Ardian via Getty Images

    PepsiCo asks suppliers to avoid buying palm oil from major producer in Indonesia

    The food and beverage giant cut ties with Astra Agro Lestari, which has faced allegations of land grabbing and human rights abuses.

    By Ben Unglesbee • March 20, 2023
  • Knwble Grwn ADM ingredients flax
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    Courtesy of ADM

    ADM expands regenerative reach with new consumer ingredient brand

    Knwble Grwn, which features flax, hemp oil and seeds, focuses on sustainable practices and highlighting underrepresented farmers, the company's commercial manager told Food Dive.

    By March 16, 2023
  • Nobell Foods makes cheese with plant-based casein from bioengineered soy.
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    Permission granted by Nobell Foods

    Nobell Foods poaches Impossible executive to head food science and product development

    Sergey Solomatin spent more than a decade at the plant-based meat giant where he helped to develop, scale and commercialize its technology.

    By March 14, 2023
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    Christopher Doering/Food Dive

    Inside Nestlé‘s long road to improve the sustainability of its packaging footprint

    From Nespresso pods made of paper to Stouffer’s trays made with 30% recycled plastic, the CPG giant is finding novel ways to improve some of the millions of pounds of packaging material it uses annually.

    By March 13, 2023
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    Courtesy of Aloha

    Why Aloha sees big sustainability potential with its new protein bar

    The brand’s Kona bar is made with Ponova oil, an emulsifier that comes from the beans of the Hawaiian pongamia tree, which helps to repair soil impacted by deforestation.

    By March 9, 2023
  • Animal-free ice cream sandwiches made by Coolhaus and Brave Robot
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    Courtesy of The Urgent Company

    Four in 10 consumers will buy food made through precision fermentation

    A recent study done by Hartman Group in partnership with Cargill and Perfect Day found the willingness to try products increases with education about how they’re made and their sustainability benefits.

    By March 8, 2023
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    Christopher Doering/Food Dive

    How Ingredion benefits from diversification and on-demand ingredients in volatile times

    CEO Jim Zallie said the company, which works with more than 18,000 customers, inherently minimizes risk by providing hundreds of ingredients in both staple and trendy categories.  

    By March 2, 2023
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    David Silverman via Getty Images
    Deep Dive

    Why cage-free eggs could be on shaky ground

    Industry leaders are still on a path to wider adoption of cage-free systems, but consumer expectations, bird flu and an upcoming Supreme Court decision could impact whether they continue to invest in the practice.

    By Feb. 28, 2023
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    Justin Sullivan via Getty Images

    Finding and creating value in food waste

    Our system needs to be circular and mimic nature, where nothing is lost, writes Pete Pearson, global initiative lead for the food circularity program at World Wildlife Fund.

    By Pete Pearson • Feb. 27, 2023
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    oatawa via Getty Images
    Sponsored by Ajinomoto

    3 key trends to meet new expectations for alternative proteins in 2023

    Ajinomoto Health & Nutrition can help food manufacturers develop offerings that will allow consumers to indulge their desire for sustainability without ceding taste, texture or nutrition.

    Feb. 13, 2023
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    Christopher Doering/Food Dive

    As CPG needs shift, Ingredion accelerates change within

    From hiring workers with expertise in snacking or alternative sweeteners to bulking up its portfolio, the ingredients provider is quickly adapting to an ever-growing list of demands from its customers and shoppers.

    By Feb. 9, 2023
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    Motif FoodWorks


    Why plant-based meat is not ‘just another fad’

    We are too close to unlocking the full potential of food design and the secrets of taste and texture to pull back on the space now, writes Michael Leonard, CEO of food-tech company Motif FoodWorks.

    By Michael Leonard • Feb. 3, 2023
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    Courtesy of Kellogg

    Kellogg sees positive results from sustainable rice farming pilot

    The cereal giant said the project, focused in the Lower Mississippi River Basin growing area, will inform its approach to other sustainability endeavors.

    By Feb. 2, 2023
  • A person holds a tray of small orange dishes featuring skewers of cultivated meat lying across the top.
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    Courtesy of Eat Just
    Deep Dive

    Will 2023 be the year food plays a role in sustainability policy?

    Policymakers are starting to connect the dots between the sector — which represents roughly a third of all emissions — and climate change. But traditional ideas about food are hard to change.

    By Jan. 31, 2023
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    Courtesy of Oatly North America

    Oatly debuts carbon footprint labeling on U.S. products

    The oat milk maker, which first added the labels in Europe, said it aims to educate consumers and spur other companies to provide transparency about their emissions.

    By Jan. 31, 2023
  • pepsico regenerative agriculture emissions
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    Courtesy of PepsiCo
    Deep Dive

    Food companies say they can reduce their emissions this year. Experts are skeptical.

    Academics and environmental groups say CPGs’ reliance on regenerative agriculture and carbon credits may not be enough to realistically hit their time-based goals.

    By Jan. 30, 2023
  • cocoa
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    Courtesy of Cargill

    Ayana Bio invests $3M to create healthy ingredients from chocolate

    The biological research company will cultivate polyphenol-rich cacao cells to add nutrition to a variety of food and drink items — but will not make candy.

    By Jan. 19, 2023
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    Jeff J Mitchell via Getty Images

    Danone plans to reduce methane 30% by 2030

    Through its new partnership with the Environmental Defense Fund, the dairy giant aims to implement regenerative agriculture practices and influence governments to adopt more climate-friendly policies.

    By Jan. 18, 2023
  • Nestle, carnation breakfast essentials
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    Courtesy of Nestlé

    Nestlé invests $43M in Wisconsin factory expansion

    The CPG giant will increase capacity for its Boost and Carnation Breakfast Essentials drinks, and the zero waste-to-landfill facility will have several energy, water and waste saving features.

    By Jan. 18, 2023
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    Permission granted by Richard's Rainwater

    From cloud to bottle: Richard’s Rainwater turns to raindrops for a sustainable beverage

    The company forecasts sales to top $10 million in 2023, and has benefited from growing demand for earth-friendly products and recent water quality concerns.

    By Jan. 12, 2023
  • cocoa farming
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    Justin Sullivan via Getty Images

    Cocoa can’t be sustainable without systemic changes for farmers, report says

    CPGs are not doing enough to ensure growers supplying the ingredient are paid fairly, Voice Network argued in its biennial Cocoa Barometer report.

    By Jan. 5, 2023
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    Nordroden via Getty Images

    How ADM helps other fermentation companies grow and innovate

    Through investments, expertise and agreements, the global commodities giant has worked with many startups, helping them transform their technology into food. 

    By Dec. 22, 2022
  • A cast iron skillet with four cooked slices of MyBacon sits on a beige round woven placemat with herbs and stones at the upper left, as well as a small dish of pink salt.
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    Courtesy of MyForest Foods

    Inside MyForest Foods’ strategy to make mycelium bacon sizzle

    Research, ingenuity and inspiration to “do something useful” are leading the up-and-coming startup to eventually grow 3 million pounds of mushroom roots a year at its Swersey Silos facility.

    By Dec. 20, 2022