Ingredients
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Kelly Stroh/Food Dive
How food manufacturers are rethinking product assortments
Brands are opting for fewer SKUs and being selective about restocking practices, experts said at the Food Manufacturing Summit.
By Kelly Stroh • April 13, 2026 -
National Sunflower Association
Sponsored by National Sunflower AssociationHigh oleic sunflower oil supports food formulations that are both adventurous and eco-conscious
High oleic sunflower oil for food formulations that are adventurous and eco-conscious
April 13, 2026 -
Explore the Trendline➔
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TrendlineHow GLP-1s are shaking up snacking
Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.
By Food Dive staff -
Getty Images
Sponsored by Pall CorporationFermentation is faster: How next generation technologies accelerate alternative protein production
New technologies are helping producers scale fermentation faster without sacrificing quality.
By Kartheek Anekella • April 13, 2026 -
Courtesy of Lamb Weston
Lamb Weston warns of supply chain pressures amid Iran war
The french fry maker anticipates a rise in commodity volatility, including for packaging and fuel, if the conflict persists.
By Antone Gonsalves • April 10, 2026 -
Retrieved from Unilever.
ColumnLeftovers: Liquid IV turns Grillo’s pickle flavor prank into reality | Mike’s Hard Lemonade gives dirty soda a shot
The Unilever-owned hydration brand is launching a briny new variety, while PBR teams with Smithfield on a brat-infused sausage for grilling season.
By Food Dive staff • April 10, 2026 -
Sarah Silbiger via Getty Images
FDA delays approval of 2 natural food dyes following safety objections
Critics said the agency skipped critical assessments when approving beetroot red and expanding uses for spirulina extract.
By Sarah Zimmerman • April 9, 2026 -
Courtesy of Ferrero North America
Deep DiveBreakfast food is breaking free of the morning routine
Changing eating habits, plus growing demand for protein and convenience, has opened new opportunities for food companies to bring the most important meal to other parts of the day.
By Christopher Doering • April 9, 2026 -
Justin Sullivan via Getty Images
Hershey’s CEO stays ‘hungry’ for growth as snack giant outpaces rivals
Strength in permissible snacks and iconic brands, such as Reese’s, has enabled Hershey to grow despite inflation, GLP-1 adoption and other headwinds.
By Christopher Doering • April 7, 2026 -
Courtesy of Vital Proteins
Vital Proteins launches collagen sparkling water
The Nestlé-owned brand is expanding its ready-to-drink lineup as more consumers look for ingredients that improve skin health and beauty.
By Laurel Deppen • April 6, 2026 -
Courtesy of La Colombe
La Colombe reformulates canned lattes to recreate coffeehouse experience
The Chobani-owned brand is turning to espresso and reducing added sugar to appeal to the “everyday consumer.”
By Laurel Deppen • April 6, 2026 -
Sponsored by Burns & McDonnell
Rethinking food production amid the shift toward natural ingredients
As dye bans expand and safety rules tighten, food makers face new pressures. Success hinges on adapting quickly while keeping products familiar.
By Mark Vermeij • April 6, 2026 -
Shutterstock
Sponsored by Prova Inc.The new flavor pipeline: How social media is rewriting the rules of food and beverage innovation
As trends go viral, flavor development timelines are being put to the test.
April 6, 2026 -
Tim Boyle via Getty Images
Nestlé inks partnership to support labor rights in coffee supply chains
The project with the International Labour Organization to promote fair recruitment and labor rights in Brazil, Colombia and Mexico.
By Zoya Mirza • April 3, 2026 -
Sarah Zimmerman/Food Dive
Shift to natural ingredients opens the door to food fraud
As companies race to replace artificial dyes, experts are seeing a surge in fake ingredients claiming to be clean label.
By Sarah Zimmerman • April 2, 2026 -
Laurel Deppen/Food Dive
How AI is changing food supply chains
As consumer shopping habits evolve, experts say accurate and on-time deliveries have become more important than ever.
By Laurel Deppen • April 2, 2026 -
Christopher Doering/Food Dive
Hershey reverting back to ‘classic’ chocolate recipe for some Reese’s products
The change, which will only affect 3% of products, follows a weeks-long campaign from the grandson of the peanut butter cup’s founder.
By Christopher Doering • April 1, 2026 -
Catherine Douglas Moran/Food Dive
Food industry moves toward transparency with smarter barcodes
A SmartLabel initiative that gives consumers detailed product information via QR codes is gearing up for a major shift in retail technology.
By Catherine Douglas Moran • April 1, 2026 -
Courtesy of General Mills
General Mills launches Trix, Lucky Charms cereals with natural colors
The Cotton Candy and “Moana” varieties will debut this summer, the same time the food giant expects to remove synthetic dyes across its cereals.
By Christopher Doering • March 31, 2026 -
Permission granted by Mondelēz International
Q&AHow Mondelēz is adding more ‘razzle-dazzle’ to Easter and beyond
The company is positioning Oreo, Swedish Fish and Sour Patch Kids to have a bigger holiday presence as the seasonal segment drives outsized growth for the snacking giant.
By Christopher Doering • March 30, 2026 -
Permission granted by IFT FIRST
Sponsored by IFT FIRSTWhen food science meets the expo hall: How IFT FIRST is re‑engineering professional learning in 2026
IFT FIRST in 2026 brings science, innovation and application together — directly in the expo hall.
By Leisha Nicol • March 30, 2026 -
Courtesy of Aleph Farms
Q&AAI is raising the stakes in functional ingredient formulation
The technology is fundamentally reshaping food science while also allowing consumers to test brands’ health claims in real time, said Nora Khaldi, founder and CEO of Nuritas.
By Sarah Zimmerman • March 26, 2026 -
Getty Images
California to consider creating ‘not ultraprocessed’ food label
The state is weighing a first-of-its kind state verification program that gives companies the option to certify their products.
By Sarah Zimmerman • March 26, 2026 -
Permission granted by The Campbell’s Company
Why Campbell’s $1B Rao’s brand is winning on sauce
By touting its premium ingredients list and encouraging trial, the fast-growing sauce aims to build consumer awareness and household penetration.
By Christopher Doering • March 25, 2026 -
Courtesy of Nestle
How c-stores are capitalizing on Americans’ caffeine obsession
As consumers look to boost energy across the day, brands and retailers are becoming more personalized in their product lineups, according to Circana.
By Christine Blank • March 24, 2026 -
Permission granted by Unilever
Unilever in talks to sell food business to McCormick
The deal would be the largest in the flavor giant’s history and create a condiment portfolio that includes Frank’s RedHot and Hellmann’s.
By Christopher Doering • March 20, 2026
