Sustainability: Page 31
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A fungus among us: Food makers cuddle up to the much maligned mushroom
From jerky to bars, the ingredient is being incorporated into more products by CPG companies wanting to tap into its numerous health benefits and meat-like qualities.
By Christopher Doering • Nov. 7, 2019 -
How clean label went from differentiator to standard
In a white paper, Kerry looked at how the term has evolved and what manufacturers can do to try to meet consumers' requirements today.
By Jessi Devenyns • Nov. 7, 2019 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 5 stories from Food Dive
The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future.
By Food Dive staff -
Palm oil makes headway as small independent producers surge 165%
A trade group said the figures were particularly encouraging because it has been trying to promote the inclusion of these members while also making sure core sustainability requirements are upheld.
By Cathy Siegner • Nov. 7, 2019 -
Opinion
What plant-based meat misses about chicken
To make an impact, new companies need to outperform the poultry industry and strike at what Big Chicken puts on the shoulders of its workers, the planet and public health, writes Rebellyous founder and CEO Christie Lagally.
By Christie Lagally • Nov. 6, 2019 -
Quorn's secret to longevity in the meat alternative sector
The 34-year-old company, which estimates it has served 5 billion meals in 17 countries, started out as a sustainability project. It now makes items including meatless burgers, nuggets and fish sticks.
By Megan Poinski • Nov. 5, 2019 -
Opinion
Top 5 food packaging trends to watch for in 2020
The need for manufacturers to deliver on-brand messages in a simple, clear and environmentally friendly presentation is stronger than ever. Josh White of OffWhite shares how companies are doing that.
By Josh White • Nov. 5, 2019 -
Tyson will assess its deforestation risks
Sustainability-focused nonprofit Proforest will help the company look at its sourcing for cattle, palm oil, soy, timber, pulp and paper to develop its upcoming forest protection policy.
By Cathy Siegner • Nov. 4, 2019 -
Opinion
How regenerative agriculture and organic farming helps the earth
PBS recently published an article on how organic farming could worsen global warming, but General Mills' Shauna Sadowski writes it had omissions and misleading assertions.
By Shauna Sadowski • Nov. 4, 2019 -
Most consumers will eat tech-assisted food, especially those in Gen Z
The study from Ketchum shows wide acceptance of food made with genetically modified ingredients, optimized through CRISPR or cultured in labs, may be a few short years away.
By Cathy Siegner • Nov. 4, 2019 -
Tetra Pak study ranks environment as top concern for consumers
The packaging company found the most successful brands will be those that can show they have a purpose and are making a positive contribution to society, in addition to having a good product.
By Jessi Devenyns • Nov. 1, 2019 -
Industry, government take aim at food waste in the supply chain with formal commitment
A senior EPA official said the effort is intended to change industry "attitudes and apathy" around the issue of food waste and relieve some confusion around food recovery and donation liability.
By Emma Cosgrove • Oct. 31, 2019 -
Will coffee bean protein get consumers buzzing?
Applied Food Sciences said the product is caffeine free and comes naturally loaded with phytonutrients such as antioxidants and fiber.
By Cathy Siegner • Oct. 31, 2019 -
Beverage giants pledge $100M to capture more PET bottles with major recycling groups
Amid growing attention around single-use plastic waste, Coca-Cola, PepsiCo and Keurig Dr Pepper are funding a new voluntary effort. The Recycling Partnership and Closed Loop Partners will manage the initiative.
By E.A. Crunden • Oct. 30, 2019 -
Report: Awareness of water risks is rising in food and beverage, but more progress is needed
Sustainability nonprofit Ceres found 77% of 35 publicly traded food and beverage companies consider it to be a potential issue in financial filings, an increase from 59% two years ago.
By Cathy Siegner • Oct. 30, 2019 -
PepsiCo rolls out its best known drinks for SodaStream
The launch, starting in Europe, is not surprising since the soft drink giant purchased the at-home carbonated water maker for $3.2 billion last year.
By Jessi Devenyns • Oct. 24, 2019 -
Tuna company Thai Union invests in insect protein startup
As sales continue to sink, one of the world's largest producers of canned products looks to bugs to give it wings.
By Jessi Devenyns • Oct. 23, 2019 -
Sponsored by Viking Cold Storage
New tools to transform frozen food energy costs into revenue streams
How and why do utilities pay food processors and distributors to add technologies that cut energy costs?
Oct. 23, 2019 -
Danone's venture arm buys minority stake in plant-based Forager Project
The investment from the French food giant will enable the upstart to expand its portfolio, increase brand awareness and widen distribution.
By Cathy Siegner • Oct. 18, 2019 -
Why employees are leaving Big Food to work for Motif FoodWorks
With $117.5 million raised this year, Chief Commercial Officer Michele Fite told Food Dive the company is ramping up growth efforts while products are in R&D.
By Lillianna Byington • Oct. 17, 2019 -
Tyson shuts down production of Yappah upcycled snacks
The protein crisps were the company's first product launched from its Innovation Lab last year but failed to gain enough traction.
By Cathy Siegner • Oct. 16, 2019 -
Kendall Davis/Food Dive
Tracking the plant-based protein movement
MyForest Foods gets a $15 million investment, and Beyond Meat launches smash burgers in foodservice.
By Nami Sumida, Lillianna Byington • Updated June 7, 2023 -
Courtesy of Impossible Foods
Why plant-based meat uses many protein sources
A PreScouter report about alternative meats found pea protein is the most widely used, but other common ingredients include rice, mung bean, soy and potato.
By Cathy Siegner • Oct. 15, 2019 -
Retrieved from Chobani on October 15, 2019
Chobani's secret to success: A 'restless' approach
President of the yogurt giant Peter McGuinness highlighted the company's dominant position in the space, noting that as "goes Chobani, so goes the category."
By Christopher Doering • Oct. 15, 2019 -
Opinion
Single serving without the waste
As plastic pollution becomes a bigger problem, manufacturers should be looking to edible and soluble replacements, writes Dorota Bartosik of Monosol, LLC.
By Dorota Bartosik • Oct. 14, 2019 -
Carlsberg debuts sustainable paper bottle prototype
The Danish brewer has been working on the idea since 2015 and is now testing out two versions, both made from sustainably sourced wood fiber.
By Jessi Devenyns • Oct. 14, 2019
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