Despite dire warnings in climate report, HowGood sees promise in food production

The sustainability platform’s chief innovation officer Ethan Soloviev said in an interview that carbon sequestration and deforestation provide solutions to food insecurity despite Big Food’s impact on emissions.

By Chris Casey • April 3, 2023

Why Joe Biden needs to have a conversation with Michelle Obama on food policy

The current administration should take a page or two from the former first lady who said there are limits to government mandates, according to Sean McBride.

By Sean McBride • April 3, 2023

Explore the Trendline➔

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

Supplant upcycles wheat stalks into flour

The company’s second commodity ingredient made from transforming food waste is available for foodservice and in a direct-to-consumer dried pasta.

By Megan Poinski • March 30, 2023

Barry Callebaut partners with Nestlé on agroforestry project

The chocolate producers believe they can lower the carbon emissions of their supply chains by planting new trees and implementing climate positive practices across 30,000 acres of land.

By Chris Casey • March 30, 2023

Nestlé says less than 40% of its sales come from food and beverage offerings considered healthy

The CPG giant, which has vowed to be more transparent about the nutritional value of its entire global portfolio, said it is the first company to disclose such information.

By Christopher Doering • March 23, 2023

Biotechnology should be used to improve nutrition, sustainability and resiliency of food, Biden report says

The new document sets out “bold goals” to improve areas that include human health and supply chain management. It follows a September executive order that made this kind of technology a national priority.

By Megan Poinski • March 23, 2023

PepsiCo pledges to invest $216M into regenerative agriculture

The soda and snacks giant is partnering with farm groups on new projects that aim to cut three million metric tons of emissions by 2030.

By Chris Casey • March 22, 2023

Three ways global food brands can stay competitive

As the cost of living rises across the world, companies must embrace artificial intelligence and other digital technologies to maintain a low-cost base, write Stuart Gilby and Duncan Macfarlane of PA Consulting.

By Stuart Gilby and Duncan Macfarlane • March 20, 2023

McCormick’s plastic spice bottles changed to maintain freshness longer

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

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

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 Chris Casey • March 16, 2023

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 Christopher Doering • March 14, 2023

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 Christopher Doering • March 13, 2023

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 Chris Casey • March 9, 2023

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 Megan Poinski • March 8, 2023

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 Christopher Doering • March 2, 2023

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 Chris Casey • Feb. 28, 2023

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

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

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 Christopher Doering • Feb. 9, 2023

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

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 Chris Casey • Feb. 2, 2023

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 Megan Poinski • Jan. 31, 2023

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 Chris Casey • Jan. 31, 2023

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 Chris Casey • Jan. 30, 2023