Nestle takes stake in natural and organic food maker Terrafertil

The latest purchase by the Swiss company expands its reach in healthy foods that are increasingly popular with consumers.

By Erika Kincaid • Feb. 13, 2018

AB InBev taps into renewable energy to produce Budweiser beer

The alcohol manufacturer will place a special symbol on the label starting in the U.S. this spring — a move the company said will resonate with consumers concerned about the climate.

By Cassie Chew • Feb. 6, 2018

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

Danone invests in Harmless Harvest coconut water

The food giant's venture capital arm participated in a $30 million investment in the organic brand, which has been recognized for its commitment to social, agricultural and environmental improvement.

By Alicia Kelso • Feb. 5, 2018

How Grocers Reduce Energy Costs in Their Freezers

Thermal energy storage saves up to 35% of energy costs, and $1 of energy saved equals $59 in sales.

Jan. 31, 2018

Tyson's VC arm buys into cell-cultured meat startup Memphis Meats

Tom Hayes, the protein giant's relatively new and growth-oriented CEO, said that investing in lab-grown protein in no way competes with his company's core businesses.

By Cathy Siegner • Jan. 30, 2018

E-commerce food packaging comes of age as more shoppers go online

The ability of the consumer to order cereal, soda, soup and other items from their computers has created challenges for manufacturers that package and ship those products to a person's doorstep. 

By Pamela DeLoatch • Jan. 30, 2018

Goldman Sachs invests in fast-growing Ripple pea milk

The Wall Street bank was among a group that injected $65 million into the plant-based milk producer to help accelerate its growth.

By Erika Kincaid • Jan. 30, 2018

Florida craft brewery debuts biodegradable beer packaging

The new six-pack ring is made from wheat and barley instead of plastic, making it much more appealing to the more socially conscious consumers. 

By Cathy Siegner • Jan. 26, 2018

4​ ​reasons​ ​why​ ​algae​ ​could​ ​add​ ​value​ ​as​ ​a​ ​functional​ ​​ingredient

Andrew A. Dahl of ZIVO Bioscience describes some of the "chameleon-like" attributes that make it a strong option for many food and beverages.

By Andrew A. Dahl • Jan. 25, 2018

ReFED: Tackling food waste is an $18.2B opportunity for retailers

A new report says the cost of unused products is more than double the profit potential from the original item.

By Cole Rosengren • Jan. 24, 2018

6 major food trends to watch in 2018

Botanicals, transparency, sustainability and ethnic cuisine are among the movements worth watching this year, according to major manufacturers and research firms.

By Cathy Siegner • Jan. 23, 2018

How our food system will be pushed to the limit in 2018

Mahni Ghorashi, a co-founder of Clear Labs, said this will be "a watershed year" for the industry as new technologies, processes and regulatory requirements change how products are made, marketed and delivered.

By Mahni Ghorashi • Jan. 22, 2018

Coca-Cola vows to collect, recycle its packaging by 2030

The beverage maker also said it would increase its consumption of reused material and make "better bottles" by developing plant-based resins or reducing the amount of plastic it uses.

By Christopher Doering • Jan. 19, 2018

Ikea latest retailer to announce chicken welfare standards

The Swedish food and home decor chain plans to gradually phase in the new program, with final compliance expected by 2025.

By Cathy Siegner • Jan. 18, 2018

Beyond Burger sales sizzle with meat eaters

The company said about 70% of consumers who buy its plant-based burgers are not vegetarians, a factor it credits to favorable placement alongside chicken, beef and pork in the grocery store.

By Erika Kincaid • Jan. 16, 2018

Fora Foods to launch plant-based butter made from aquafaba

The manufacturer says the clean label, functional ingredient, which is made using liquid residue from chickpeas, will help it stand out from other non-dairy offerings.

By Cassie Chew • Jan. 16, 2018

Study: Plant genetic manipulation could increase cereal yields

After studying how certain grasses regulate development, scientists may be able to apply this process to economically important crops and feed stocks, boosting production. 

By Cathy Siegner • Jan. 11, 2018

FoodMaven raises $8.6M to help fight food waste

The Colorado-based company reportedly drew Series A financial support from the Walton family, whose members own 50% of Walmart's stock.

By Cathy Siegner • Jan. 10, 2018

Non-dairy milk sales surge as shoppers sour on the popular cow-based alternative

One bright spot for the struggling industry is growing demand for whole and flavored milk, the fastest-growing category in the segment.

By Cassie Chew • Jan. 8, 2018

Finless Foods wants its lab-grown tuna to hit the market in 2019

The Bay Area startup has cut the production cost of its cell-cultured fish, initially running about $19,000 per pound, by 50% since September.

By Emma Liem Beckett • Jan. 5, 2018

The dynamics of food donation

With more than a third of products going to waste, Inmar's Rob Zomok discusses the benefits of donating items for manufacturers and retailers, and how they can overcome obstacles that may slow or prevent them from doing so.

By Rob Zomok • Jan. 2, 2018

Sustainable palm oil deserves a seat at this year's holiday table

With the ingredient used in nearly half of all packaged goods sold in the supermarket, Dan Strechay with the Roundtable on Sustainable Palm Oil says more attention needs to be given toward its future.

By Dan Strechay • Dec. 22, 2017

More shoppers could soon embrace 'upcycled' foods

New research from Drexel University finds consumers would likely have a favorable view of products made with discarded ingredients, if they are presented to them in the right way.

By Erika Kincaid • Dec. 22, 2017

Ingredion launches incubator to jump-start new businesses

The new initiative will help fledgling ingredient startups and established companies boost production and develop on-trend products. 

By Cathy Siegner • Dec. 21, 2017

Sustainability pledges are no longer a luxury for Big Food

Companies in the ultra-competitive industry will likely focus on renewable energy and water conservation in 2018 as they work to reduce their environmental footprint.

By Erika Kincaid • Dec. 20, 2017