How a new tomato variety could change urban farming and cultivation

The gene-edited crop grows in compact bunches instead of long vines and can be harvested in small areas, including converted storage containers or potentially spacecraft.

By Cathy Siegner • Jan. 9, 2020

Tofurky launches new burger in crowded plant-based space

The non-GMO and vegan patty is a combination of soy protein, vegetable protein and wheat gluten. It will be available at Target this month. 

By Lillianna Byington • Jan. 8, 2020

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

Consumers can trace coffee beans through new blockchain app

U.S. and Canadian consumers will be able to track the origin of their cup of joe by scanning QR codes on packages of Folgers 1850 premium single-origin beans.

By Cathy Siegner • Jan. 6, 2020

Inside the quest to bring fonio out of Africa and onto shelves around the world

With new processing plants slated to begin operating soon, Terra Ingredients will be the first to export mass quantities of the healthy, tasty and relatively unknown grain.

By Megan Poinski • Jan. 2, 2020

2020 will be the year sustainability goes from buzzword to necessity

Retailers are putting pressure on manufacturers to deliver goods that satisfy consumers' new preference for green and clean options, writes IFS' Colin Elkins.

By Colin Elkins • Dec. 23, 2019

Israeli startup Sufresca gets $500K to develop edible produce packaging

The company received the money from agri-foodtech venture capital fund Rimonim Agro to improve coatings that will cut down on waste and spoilage.

By Cathy Siegner • Dec. 20, 2019

Pete and Gerry's Organics debuts reusable egg cartons

About 500 of the sturdy containers have been purchased at Co-Op Food Stores in New Hampshire and Vermont, and the company plans to expand the program next year.

By Jessi Devenyns • Dec. 18, 2019

Danone Waters accelerates push toward carbon neutrality

Four of the company's water brands, including Evian, have committed to reaching net zero carbon emissions by 2030.

By Jessi Devenyns • Dec. 16, 2019

Can Air Protein help feed and save the world at the same time?

The upstart is using NASA research from the 1960s to create protein to make meat substitutes — and potentially many other products — out of ordinary carbon dioxide.

By Megan Poinski • Dec. 12, 2019

Storytelling is the top product trend for 2020, Innova says

The market research firm found companies that establish dialogues with their consumers are the most likely to connect and forge long-term loyalty.

By Jessi Devenyns • Dec. 10, 2019

Disruptor of the Year: Beyond Meat

The company made 2019 the year of the plant-based burger with products appearing in grocery stores and restaurants nationwide and one of the year's hottest IPOs, which turned the eyes of many toward the segment.

By Megan Poinski • Dec. 9, 2019

Executive of the Year: James Quincey, Coca-Cola

Since he became CEO in May 2017, Quincey has added coffee, sports drinks and sparkling water to its portfolio while innovating some of its key brands such as Diet Coke.

By Christopher Doering • Dec. 9, 2019

Is a coffee shortage percolating?

A new report from the International Coffee Organization says consumption is expected to exceed production next year as drought impacts the bean supply and demand keeps growing.

By Jessi Devenyns • Dec. 5, 2019

Barry Callebaut sourcing more than half of its ingredients sustainably

Antoine de Saint-Affrique, CEO of the chocolate leader, said the company is "well on track" to have 100% produced this way by 2025.

By Jessi Devenyns • Dec. 5, 2019

Nestlé brings plant-based meat to iconic brands

After launching its first beef-like offering under its Sweet Earth banner in October, the food giant is introducing DiGiorno Rising Crust Meatless Supreme and Stouffer's Meatless Lasagna.

By Christopher Doering • Dec. 4, 2019

Will next Thanksgiving have more plant-based alternatives to gobble?

Butterball plans to have its first prototype next year, while Perdue, Tyson and Impossible Foods are all working toward that goal.

By Jessi Devenyns • Nov. 27, 2019

Report: Oceans can feed the world with better management and policies

A report produced for the High Level Panel for a Sustainable Ocean Economy found improved fishery governance could increase yields by 20% in the near term, and up to 40% above current future projections.

By Jessi Devenyns • Nov. 21, 2019

Global CPG companies will miss 2020 zero net deforestation goals, study finds

The report from CDP said Danone, Nestlé and Unilever are doing the best in managing risks, while Tyson Foods, Kraft Heinz and Conagra are among the worst.

By Cathy Siegner • Nov. 18, 2019

Layn develops a sweeter variety of monk fruit

The company's Super V Fruit can help manufacturers with sugar reduction and limit the land, water and other resources needed for production.

By Cathy Siegner • Nov. 14, 2019

Does the beef against beef make financial sense?

As the holidays approach, plant-based protein companies are making a play for the dinner table.

By Barbara Ballinger • Nov. 13, 2019

Bolthouse Farms chief rebuilding company after 'wrong marriage' to Campbell Soup

Jeff Dunn, who worked with a private equity firm to acquire the brand earlier this year, said the maker of fresh carrots and refrigerated juices is rapidly innovating and ideally positioned to benefit from demand for plant-based products.

By Christopher Doering • Nov. 13, 2019

Maple Leaf is the first major food company to go carbon neutral

The producer of meat and plant proteins said the move acknowledges the industry's impact on the environment and the need to reduce global greenhouse gas emissions to zero.

By Cathy Siegner • Nov. 8, 2019

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

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