Leftovers: Sweethearts cozies up to tough economy | Red Baron, Bibigo grill Korean BBQ pizza

The candy brand is debuting new sayings reflecting the realities of modern romance, while Sparkling Ice teams with Life Savers on a candy-inspired sparkling water.

By Food Dive staff • Feb. 6, 2026

FDA loosens rules for ‘no artificial colors’ label in food

Companies can now employ the label when using natural dyes — a move meant to speed the transition away from synthetic colors.

By Sarah Zimmerman • Feb. 5, 2026

Explore the Trendline➔

Reformulating for the future: Why the food industry is overhauling ingredient lists

Companies are under rising pressure to improve the nutritional profile of their products while balancing taste, texture and affordability.

By Food Dive staff

Ahold Delhaize gives food brands a closer look at nutrition trends

The grocer’s Guiding Stars program links with Circana’s Attribute Marketplace to offer insights on how to develop and promote products for health-conscious consumers.

By Peyton Bigora • Feb. 5, 2026

How grocers are taking charge of food traceability requirements

Walmart and Kroger are among the retailers setting stricter standards that go beyond the federal requirements.

By Catherine Douglas Moran • Feb. 4, 2026

McCormick tackles $50M tariff hit through pricing, other measures

The spice maker will stick with its 2025 playbook to mitigate tariff impacts this year, including alternative sourcing and other supply chain initiatives.

By Antone Gonsalves • Feb. 3, 2026

The food and beverage outlook for 2026

The most successful CPG brands are redefining what it means to provide value to win back consumers.

By Sarah Zimmerman • Jan. 30, 2026

Leftovers: Frank’s RedHot scores in sauce | Peeps unleash ‘swicy’ Easter lineup

The McCormick owned brand is introducing new dips and sauces ahead of the Super Bowl, while Absolut and Tabasco partner on a spicy vodka.

By Food Dive staff • Jan. 30, 2026

ADM to pay $40M to settle SEC accounting fraud probe

The agency also sued the ingredient maker’s former CFO, claiming he inflated the performance of the company’s key nutrition business segment.

By Maura Webber Sadovi • Jan. 30, 2026

From ‘newstalgia’ to ‘swangy’: The flavor trends taking over 2026

Unexpected combinations and globally-inspired ingredients are defining food and beverage innovation as brands cater to a rise in adventurous eating.

By Sarah Zimmerman , Christopher Doering , Laurel Deppen • Jan. 29, 2026

Beyond protein: The new wellness trends shaping food and beverage

Consumers are looking to improve their physical and emotional health through what they eat and drink, driving demand for functional ingredients such as fiber or adaptogens.

By Laurel Deppen , Sarah Zimmerman • Updated Jan. 28, 2026

Food and beverage brands adopt new non-ultraprocessed label

Spindrift and Amy's Kitchen are among the first to be verified under the Non-GMO Project's certification program.

By Sarah Zimmerman • Jan. 27, 2026

Small and local food brands stand out at grocery stores

Carrying products from local suppliers is becoming a powerful way for retailers to stand out from competitors while satisfying discerning customers.

By Catherine Douglas Moran , Sam Silverstein • Jan. 27, 2026

Trump admin puts spotlight on sugar in 2026 food policy agenda

The FDA plans to encourage the industry to reduce added sugar this year to align with a major priority of the "Make America Healthy Again" movement.

By Sarah Zimmerman • Jan. 26, 2026

How Boston Beer is building Sun Cruiser hard iced teas into its next ‘iconic brand’

The Sam Adams brewer has tripled distribution of the canned cocktail line, which has quickly become a top-selling RTD spirit.

By Christopher Doering • Jan. 26, 2026

Shaping the taste of tomorrow, today!

Discover the flavors shaping 2026 and turn today’s trends into tomorrow’s taste advantage.

Jan. 26, 2026

Private label sales set another record in 2025

Shoppers spent just under $283 billion on store-brand products last year, up 3% compared with 2024, the Private Label Manufacturers Association reported.

By Sam Silverstein • Jan. 23, 2026

Leftovers: Cheez-It goes gluten-free | Sanpellegrino sips on limoncello

The Mars-owned brand called the launch one of its “most highly requested innovations,” while Twisted Tea packs a punch with an expanded high-alcohol lineup.

By Food Dive staff • Jan. 23, 2026

FDA moves toward tougher gluten labeling rules

The agency issued a request for more information that will shape new regulation on ingredient transparency.

By Sarah Zimmerman • Jan. 22, 2026

Simply Good Foods brings back former CEO

Joe Scalzo is returning as the Atkins owner faces decreased demand with consumers abandoning low-carb diets in favor of GLP-1s.

By Laurel Deppen • Jan. 21, 2026

Tapatio hot sauce acquired by private equity firm

The purchase will enable the 55-year-old brand to enter new geographies and distribution channels while boosting innovation.

By Christopher Doering • Jan. 20, 2026

Leftovers: Lifeway churns up probiotic butter | Modelo goes nonalcoholic

The kefir maker is capitalizing on demand for premium butters, while Horizon Organic splashes into the fast-growing creamer category.

By Food Dive staff • Jan. 16, 2026

Babybel owner partners to put real fruit at center of snack innovation

Bel US will leverage Foodberry’s plant-based coatings to develop products prioritizing nutrition and convenience, beginning with a protein and fruit snack.

By Sarah Zimmerman • Jan. 15, 2026

Mission Produce buys avocado rival Calavo in deal worth $430M

The acquisition gives the produce giant a path to enter the ready-made guacamole market and expand its portfolio to include tomatoes and papayas.

By Sarah Zimmerman • Jan. 15, 2026

Beyond Meat enters beverage category with protein drinks

Sparkling beverages broaden the company’s ambitions to bring protein to new channels as the alternative meat category struggles.

By Laurel Deppen • Jan. 15, 2026

Save A Lot to remove artificial food dyes from private label products

The grocer’s move reflects an effort by the FDA to eliminate synthetic colors from the nation’s food supply.

By Sam Silverstein • Jan. 13, 2026