Ingredients
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Courtesy of Nestle
Nestlé USA removes artificial colors in all food and beverages
The Nesquik maker joined other food manufacturers last year in pledging to eliminate synthetic dyes from the rest of its portfolio following pressure from the Trump administration.
By Christopher Doering • June 15, 2026 -
PixelsEffect via Getty Images
Sponsored by Ferrero4 strategies for product extensions that build brand value and momentum
Learn how to drive incremental sales with extensions that strengthen your brand
June 15, 2026 -
Explore the Trendline➔
Courtesy of PIPA
TrendlineGetting reformulation right: How food companies are rethinking ingredients to meet consumer demand
Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use.
By Food Dive staff -
Courtesy of Sazerac
ColumnLeftovers: Svedka dips into vodka water | Magic Spoon expands with oatmeal
The alcohol maker said it's introduced a "category-first innovation" with a transparent can, while Italian gelato brand Sammontana grows its U.S. presence with a slate of new desserts.
By Food Dive staff • June 12, 2026 -
Getty Images
More consumers checking nutrition labels for protein
Shoppers are increasingly looking for a broader range of information beyond a list of ingredients to avoid, a new report finds.
By Sarah Zimmerman • June 11, 2026 -
Mario Tama via Getty Images
How grocers are catering to GLP-1 users
Weight loss medications have changed the game of health and wellness. From protein-focused private label to wellness guides, here’s how grocers are keeping up.
By Peyton Bigora • June 10, 2026 -
Courtesy of Violife
Violife slices through dairy-free cheese misconceptions with social series
The brand’s “Undairy the Craving” campaign attempts to combat preconceived ideas surrounding the taste and quality of vegan cheeses.
By Sara Karlovitch • June 8, 2026 -
Dan Kitwood via Getty Images
Ingredion strikes deal to buy Tate & Lyle for $3.6B
The combined company will generate nearly $10 billion in annual revenue and have a broad portfolio to address more consumer needs such as clean label and lower sugar.
By Christopher Doering • June 8, 2026 -
Christopher Doering/Food Dive
A $395 pineapple? How innovation is upending the popular tropical fruit
Fresh Del Monte and Dole have spent years developing premium pineapples featuring different flavors and colors to drive growth and meet demand by consumers and retailers for variety.
By Christopher Doering • June 8, 2026 -
Courtesy of Celsius Holdings
Celsius under investigation for marketing high-caffeine drinks to minors
Texas AG Ken Paxton’s review marks his latest crusade against a big CPG firm after previously targeting WK Kellogg, General Mills and Mars.
By Christopher Doering • June 5, 2026 -
Courtesy of Snickers
Snickers wins praise from Reeses for bigger push behind peanut butter
A spot digging at Reese’s shows a focus group composed of people named Reese who assess the flavor and texture of Snickers Peanut Butter.
By Peter Adams • June 5, 2026 -
Christopher Doering/Food Dive
Sunflower power: Inside Barry Callebault’s bid to win the chocolate alternatives race
The world’s largest chocolate supplier is partnering with Planet A Foods to scale its cocoa-free substitute ChoViva, which has received “very strong” interest from U.S. food manufacturers.
By Christopher Doering • June 4, 2026 -
Courtesy of Hannaford
Q&AAhold Delhaize USA’s head of private label talks strategy
Abby Cook, the grocer’s newly appointed SVP of Own Brands, shares why its store brands continue to outpace the rest of its assortment in sales and volume.
By Peyton Bigora • June 3, 2026 -
Laurel Deppen/Food Dive
Hershey sees s’mores catching fire with more consumers
The gooey campfire staple is a “significant and growing piece” for the company’s namesake chocolate brand, generating nearly $250 million annually, a top executive said.
By Christopher Doering • June 3, 2026 -
Joe Raedle via Getty Images
OpinionThe new rules: How functional foods are redefining CPG brand leadership
As nutrition becomes more important, companies will need to rethink their messaging on what actually makes their products better-for-you.
By Jon Shapiro • June 2, 2026 -
Permission granted by Hormel Foods
Spam thinks outside the can in expansion to sushi and hotdogs
The Hormel-owned brand, which has reported record sales for most of the last decade, is entering new eating occasions as it looks to get more consumers to eat the iconic meat.
By Christopher Doering • June 1, 2026 -
Getty Images
IFF to sell food ingredients business for $4.3B
The transaction with CVC Capital Partners marks the latest step by IFF to improve growth and boost profitability.
By Christopher Doering • May 29, 2026 -
Permission granted by ADM
Inside ADM’s reformulation hub powering better-for-you innovation
The ingredients giant is working to rapidly create solutions for food makers to address consumer demand for lower sugar, reduced sodium and more protein.
By Laurel Deppen • May 28, 2026 -
Courtesy of WK Kellogg
WK Kellogg adds on-pack nutrition guide to highlight cereal benefits
The SPOONS framework, which will debut on classic products such as Rice Krispies and Corn Flakes, provides information on fiber, protein and sugar content.
By Christopher Doering • May 28, 2026 -
Justin Sullivan via Getty Images
Splenda owner to buy Equal sweeteners maker
Heartland Food Products will acquire Whole Earth Brands’ Americas business in a deal combining some of the most recognized sugar substitute brands.
By Sarah Zimmerman • May 27, 2026 -
Christopher Doering/Food Dive
Cactus candies, protein donuts: 5 products highlighting the evolution of snacking
Nutrition and sustainability were key themes at the 2026 Sweets & Snacks Expo, where 1,000 exhibitors from around the world gathered to display their innovations.
By Christopher Doering • May 26, 2026 -
Courtesy of Bush's Beans
ColumnLeftovers: Bush’s bakes apple pie-flavored beans | Slice splashes into dirty soda
The bean brand is reimagining summer classics, including rocket pop and dill pickle, while Fresca launches an alcoholic soda water for post-workouts.
By Food Dive staff • May 22, 2026 -
Justin Sullivan via Getty Images
FDA to reassess safety of ‘yoga mat’ chemical in food
The agency will review ADA and chewing gum preservative BHT as it backs away from a plan to prioritize ingredient safety evaluations based on consumer concern.
By Sarah Zimmerman • May 21, 2026 -
Courtesy of Kraft Heinz
Kraft Heinz launches Jell-O line without artificial dyes
The food giant is rejiggling the brand known for its bright colors as part of a broader innovation plan to return the company to growth.
By Sarah Zimmerman • May 21, 2026 -
Antone Gonsalves/Food Dive
4 ways Bazooka rethought its supplier strategy in face of tariffs
The candy maker scrapped its volume-for-price playbook and adopted a collaborative approach to sharing the pain.
By Antone Gonsalves • May 21, 2026 -
Permission granted by Once Upon a Farm
Once Upon a Farm soars as parents seek healthier kids’ foods despite inflation
John Foraker, the company’s CEO and co-founder, said consumer demand for better-for-you offerings remains robust even as rising prices prompt shoppers to cut back on spending in other areas.
By Christopher Doering • May 20, 2026
