Leftovers: Perdue takes on takeout with air fryer-ready wings | Idahoan shreds potato category with bold flavors

The poultry giant aims to combat soggy chicken wings with a home-cooked alternative, and vertical farm Oishii debuts a sweet tomato developed using AI.

By Food Dive staff • Dec. 8, 2023

Pea fiber market poised for growth as dietary preferences shift

Puris Protein, AM Nutrition and other leading plant-based suppliers could see high levels of business activity through 2034, according to a new report.

By Elizabeth Flood • Dec. 7, 2023

Explore the Trendline➔

Plant-Based Dairy is Maturing, Booming and Full of Opportunities

As numerous plant-based dairy alternatives continue to enter the market and prices fluctuate, consumer interest is creating a dynamic shift in the consumption of dairy and alternatives.

By Food Dive staff

Daiya revamps dairy-free cheese products

The company said the new oat cream blend, developed using fermentation technology, gives its offerings the same melt factor and taste as animal-based alternatives.

By Elizabeth Flood • Dec. 7, 2023

Impossible Foods broadens portfolio with plant-based franks

The vegan hot dogs will be available in retailers and grocers in 2024 after debuting in a New York City pop-up this month.

By Elizabeth Flood • Dec. 6, 2023

What Coca-Cola’s generative AI experiments mean for the brand’s future

Selman Careaga, president of the global Coca‑Cola category, detailed how the brand balances artificial and human intelligence.

By Chris Kelly • Dec. 5, 2023

2024 Outlook: Bold predictions for brands and retailers

Get the inside scoop: Experts answer pressing questions and offer bold predictions.

Dec. 4, 2023

Exposure doesn’t sway consumers to plant-based meat

A new study from Appetite suggests companies must adopt creative strategies to broaden their consumer base.

By Elizabeth Flood • Nov. 30, 2023

Tyson debuts $300M highly automated chicken plant

The Virginia facility is one of the food giant's most technologically advanced, and is expected to churn out 4 million pounds of protein a week.

By Sarah Zimmerman • Nov. 30, 2023

Danone partners on $200M+ accelerator to reduce methane

The yogurt producer is the first corporate sponsor of the Global Methane Hub’s program, which will fund research for solutions that address livestock's effect on emissions.

By Chris Casey • Nov. 28, 2023

NASA is helping Hawai’i farmers grow more food with AI

Through the use of machine learning and satellite technology, researchers are working with Maui farmers to address food security and rebuild local agriculture with a focus on local tradition.

By Lauren Liebhaber • Nov. 28, 2023

Cultivated meat labeling puzzle could bring legal headaches

Though regulators came to a consensus on what to call the namesake product in 2022, continuing debates over package labeling rules could still create headwinds for players in the space.

By Elizabeth Flood • Nov. 27, 2023

How national brands can retain their edge in times of inflation

As rising inflation is eating away at consumers’ wallets, how can national brands stay attractive? 

Nov. 27, 2023

Camel milk grows in popularity as functional ingredients surge in demand

While plant-based options have taken over the dairy aisle in recent years, camel milk may be getting attention from more consumers.

By Elizabeth Flood • Nov. 16, 2023

Beyond Meat in ‘survival mode’ with going-concern risk a possibility, analyst says

A TD Cowen report pointed to several troubling signs for the plant-based pioneer, including loss of market share, struggles to attract and retain consumers, rising debt level and declining sales.

By Elizabeth Flood • Nov. 13, 2023

How tech, venture capital can help food industry meet 2030 emissions goals

Efforts like feed additives for cattle and implementing solar panels on farms can help producers decrease their carbon footprint, Ceres said in its latest report.

By Chris Casey • Nov. 8, 2023

Crowded cultivated meat industry primed for ‘shakeout’

A new financial advisory report predicts a challenging environment for big players in the space leading to consolidation.

By Elizabeth Flood • Nov. 7, 2023

Ingredion unveils gelling starch for dairy and alternatives

The new ingredient allows formulators of yogurt and plant-based cheese to improve the texture and mouthfeel of their products.

By Chris Casey • Nov. 2, 2023

PepsiCo’s Doritos brand creates technology to ‘silence’ its crunch

The software, aimed at gamers annoyed by the sound from other players, used artificial intelligence and machine learning to analyze more than 5,000 crunches.

By Christopher Doering • Nov. 2, 2023

‘Startup nation’ at war: How Israel’s food tech sector is handling upheaval

The country has been a hotbed for the tech sector, especially for food, but the Israel-Hamas war has put employee engagement and product development initiatives on hold.

By Elizabeth Flood • Nov. 1, 2023

Nestlé launches 3 new plant-based fish items as category grows

The European launch of the vegan filets, fingers and nuggets is part of an effort by the company to increase sales of healthier foods.

By Elizabeth Flood • Oct. 31, 2023

More than half of consumers consider sustainability in food purchases - TetraPak

Although many respondents said they are struggling financially, only 17% indicated a desire to give up purchasing higher-priced food and beverages that are environmentally friendly, organic or healthy.

By Chris Casey • Oct. 30, 2023

Dippin’ Dots owner sees bright outlook for the ‘ice cream of the future’

Despite its strong presence in amusement and entertainment venues, the 35-year-old brand has plenty of room to grow by expanding in places such as c-stores and movie theaters.

By Christopher Doering • Oct. 30, 2023

The power of automation in the modern food industry

Today, manufacturers must navigate complex and ever-evolving compliance requirements while still maintaining efficient and cost-effective production lines.

By Alex Pool, President of Masked Owl Technologies • Oct. 30, 2023

Bold colors, bespoke flavors drive ADM’s 2024 ingredient trends

With consumers prioritizing affordability, taste and wellness, formulators have the opportunity to use eye-catching aesthetics and unique tastes to capture attention, the report found.

By Chris Casey • Oct. 26, 2023

How to safely harness generative AI for productivity gains in food and beverage businesses

There’s a lot of promise for the technology, but it could cause more harm than good if it’s not implemented properly.

By Thor Olof Philogène • Oct. 25, 2023