Q&A: Hampton Creek CEO Josh Tetrick on fixing the degrading food system through clean meat and plant proteins

In the first part of our interview, the startup's founder affirmed they are "not betting it all on the conscious consumer" to achieve the company's mission of making it easy for people to eat better.

By Megan Poinski • Sept. 5, 2017

Sports drinks, fresh fruit top back-to-school grocery lists

For students, parents are buying plenty of apples, strawberries and mangoes while also closely checking ingredient labels of Gatorade and other similar beverages.

By Cathy Siegner • Sept. 5, 2017

Explore the Trendline➔

Top 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

Researchers find jackfruit qualities could allow it to imitate cocoa

Panelists said the moisture, color and pH of the popular fruit, along with its smell, may make it a potential substitute in the production of chocolate.

By Cathy Siegner • Aug. 24, 2017

Cargill takes a stake in cell-cultured meat startup Memphis Meats

The protein giant didn't disclose the size of the investment, but it was part of $17 million in funding that also included Richard Branson and Bill Gates.

By Emma Liem Beckett • Aug. 23, 2017

Study: Organic onions have more antioxidants than conventional ones

A 6-year-long assessment found better farming soil management practices, not a lack of pesticides, contributed to an increase in levels of the substance.

By Erika Kincaid • Aug. 17, 2017

Hydroponics proposals see little agreement from organic advisory board

In a webcast discussion, members did not see eye-to-eye on whether plants grown outside of traditional soil environments could receive the USDA certification.

By Megan Poinski • Aug. 17, 2017

Digital disruption from farm to fork: Tracking the food supply

It's possible to tame food waste, spoilage and recalls with the Industrial Internet of Things. John Fryer of Stratus Technologies explains how to get started.

By John Fryer • Aug. 11, 2017

Aiming for an active crowd, Exo's rebrand highlights use of crickets in protein bars

The company originally downplayed the use of the insect in its bars, but it is now highlighting the health benefits for consumers.

By Caitlin Mannering • Aug. 11, 2017

Pea protein soars as food firms keep their finger on the pulse

Its health-friendly and sustainable benefits help the ingredient grow in popularity among manufacturers and consumers.

By Caroline Macdonald • Aug. 10, 2017

Moving 'beyond meat': Algae is at the center of nutritional innovation

The race is on to find sustainable and tasty replacements for animal proteins — and Algarithm Founder and CEO Dale Kelly writes that the best option might quite literally be green. 

By Dale Kelly • Aug. 10, 2017

The 3 Cs of sustainable packaging: Compliance, commitment and collaboration

With a third of consumers choosing brands based on social and environmental goals, top CPG companies are rethinking their sustainability efforts. Pierre-François Thaler, co-founder and CEO of EcoVadis, shows how to move in that direction.

By Pierre-François Thaler • Aug. 8, 2017

Solving food date label confusion is a tricky situation

Across age and political leanings, Americans are confused about food date labels. Will GMA and FMIs efforts clear things up?

By Caitlin Mannering • Aug. 8, 2017

Montana mill targets booming demand for non-GMO foods

The new $20 million facility dedicated to producing grain products and organic oilseeds is expected to be completed next fall.

By Caroline Macdonald • Aug. 3, 2017

A new 'added value': How yogurt leader Dannon won its Non-GMO Project label

After more than a year of working to secure ingredients, the manufacturer is starting to ship verified Danimals and other products to stores nationwide.

By Megan Poinski • Aug. 2, 2017

Can super-sustainable farm fresh foods survive the Amazon-Whole Foods deal?

Efficiencies and price reductions following the merger could threaten the relationships some specialty producers have with the grocer.

By Sandy Skrovan • Aug. 2, 2017

Hunger for organic food continues to grow

The natural-origin foods are in 82.3% of U.S. homes, and while many consumers are willing to pay more for produce and meat farmed that way, shelf-stable products are slower to catch on.

By Erika Kincaid • Aug. 1, 2017

Mars and Danone invest in sustainable Madagascan vanilla

By connecting producers more directly to the market, the Livelihoods Fund for Family Farming aims to return about 60% of the extract's value directly to farmers during the next decade.

By Caroline Macdonald • July 27, 2017

Finding opportunity at the intersection of food production and distribution

Ensuring key parts of the supply chain are geographically convenient improves quality, and Missouri Partnership CEO Steve Johnson explains how to determine if this setup works for manufacturers.

By Steve Johnson • July 17, 2017

Target more than doubles its organic offerings and cleans up labels and packaging

"We hope to be a catalyst for change across the industry,” said Vice President for Corporate Social Responsibility Jennifer Silberman.

By Emma Liem Beckett • July 14, 2017

How high-tech tracking systems used by airlines can cut grocery food waste

RFID tags have been used for years to track clothing inventories and luggage — and, according to Avery Dennison's Francisco Melo, have led to a 20% reduction in items stores discard.

By Francisco Melo • July 14, 2017

Palm oil sustainability could get boost from satellite monitoring

Environmental experts said new technology could help protect vulnerable land, detect illegal deforestation and identify pest and disease problems.

By Caroline Macdonald • July 6, 2017

Almond joy: It's the most used nut for 10th year running

The California-grown crop was included in 38% of new products containing nuts — with 82% coming from confectionery, bakery, bars, snacks and cereal.

By Caroline Macdonald • July 6, 2017

What's driving consumer desire for plant-based foods?

At the Institute of Food Technologists conference, several panelists credited it to growing interest in protein and clean eating. 

By Emma Liem Beckett • July 5, 2017

Study: Seafood sustainability is the last thing shoppers care about

While it ranks below taste, price and texture when buying seafood, consumers still trust that grocers and fisheries ensure food safety and avoid overharvesting issues.

By Sandy Skrovan • July 5, 2017

Lactalis buys organic yogurt maker Stonyfield for $875M

Danone was required to sell the U.S. dairy company as part of the agreement with the federal government to close its $10 billion deal with plant-based foods giant WhiteWave.

By Christopher Doering • July 5, 2017