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

Campbell Soup’s Goldfish launches potato chip-inspired crisps

The innovation marks the first time the food manufacturer incorporated spuds into the nearly $1 billion snacking brand, which is popular among teens and adults.

By Christopher Doering • Dec. 7, 2023

Consumers on weight-loss drugs buying less in certain grocery aisles, study finds

Buy rates are down as much as 20% in some categories, with bakery and snacks among the hardest hit, Numerator found.

By Christopher Doering • 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

Plant-based milk maker Ripple Foods raises another $49M on heels of innovation

The company, which rolled out a new unsweetened kids’ non-dairy milk product in July has $274 million in funding.

By Elizabeth Flood • Dec. 5, 2023

General Mills leans into cereal as a snack with new twists on old favorites

The CPG giant is betting on consumers continuing to see the breakfast staple as a treat option with new flavors and mini versions of some of its biggest brands.

By Chris Casey • Dec. 5, 2023

Leftovers: Blue Moon takes on bagels; Fresh Cravings debuts Tajín, pickle hummus flavors

Molson Coors’ beer brand partners with viral brand PopUp Bagels, and Momo Kombucha unveils a hoppy new offering in time for Dry January.

By Food Dive staff • Dec. 1, 2023

Tate & Lyle Sugars adds sucralose to sweetener portfolio

The debut of the low-calorie sweetener to its portfolio also marks the company’s retirement of its sucrose brand, Zucro. 

By Elizabeth Flood • Nov. 30, 2023

Kraft Heinz’s incoming North American president dishes on innovation, M&A

Pedro Navio, who takes over from soon-to-be CEO Carlos Abrams-Rivera, also discussed with Food Dive the biggest challenges and opportunities facing his business.

By Christopher Doering • Nov. 30, 2023

Kraft Heinz launches plant-based mac & cheese

The product, which starts hitting shelves this week, is the third innovation launched by the CPG giant and food tech company NotCo in just over a year.

By Christopher Doering • Nov. 29, 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

Nestlé, Kraft defeat egg producers in price-fixing case

An Illinois federal jury found Cal-Maine and other egg giants liable for limiting the supply of the protein in 2004-2008 in an effort to drive up costs. Damages are set to be awarded to companies such as Nestlé, Kraft and Kellogg.

By Chris Casey • Nov. 27, 2023

FTC crackdown could change influencer marketing for food and beverages

Warnings from the antitrust division over aspartame have the potential to make social media campaigns more cautious in how they communicate.

By Chris Casey • Nov. 27, 2023

How Fresh Del Monte uses its farms to test regenerative agriculture efforts

The produce giant is stepping up to address gaps in sustainability for tropical fruits by experimenting with conservation efforts on company-owned farms.

By Sarah Zimmerman • Nov. 22, 2023

Kim Kardashian’s firm acquires minority stake in Truff

The investment is the first for private equity arm Skky Partners as it looks to cash in on growing demand for spicy, unique condiments.

By Chris Casey • Nov. 21, 2023

Beyond Meat makes another push into restaurants with Pizza Hut pepperoni in the UK

The topping will be available for a limited time starting in January. The plant-based pioneer has struggled to gain traction with similar partnerships in the U.S. 

By Christopher Doering • Nov. 20, 2023

Why a Pabst, Diageo veteran and a Grammy-winning band teamed up on hard kombucha

Mate Maker, which is establishing its beverage in California before expanding it nationally, said the product should resonate with consumers willing to try different alcoholic offerings.

By Chris Casey • Nov. 20, 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

Snickers maker Mars to buy UK chocolatier for $665M

The purchase of Hotel Chocolat expands the confectionery giant’s presence in the region and increases its exposure to premium offerings.

By Christopher Doering • Nov. 16, 2023

Thanksgiving meal costs down from 2022, but still 25% higher than pre-pandemic

The American Farm Bureau Federation said while the average cost declined 4.5% from last year’s record, high supply costs and inflation continue to weigh on food prices.

By Christopher Doering • Nov. 16, 2023

Phreshly’s RTD cocktails target consumers tired of hard seltzers

The brand, which was off the market for more than a year after its 2022 launch, is back with two bourbon and rum-based offerings for adults looking for more mature products.

By Chris Casey • Nov. 15, 2023

PepsiCo sets goals to lower sodium, incorporate more diverse ingredients

The Doritos manufacturer is in “a constant cycle of innovation to reimagine” foods so they are better for consumers without compromising on taste, a top executive said.

By Christopher Doering • Nov. 14, 2023

Why Magnolia Bakery has high hopes for edibles endeavor

The New York City chain’s entrance into cannabis signals the continued promise food and beverage companies see in the space despite a lack of federal regulation.

By Chris Casey • Nov. 14, 2023