Leftovers: Khloud adds collagen to protein chips | Hershey goes beyond sweets for Halloween

Khloé Kardashian's snack brand is expanding its functional lineup, while McCain's frozen snack brand debuts sauce-filled mozzarella sticks.

By Food Dive staff • Aug. 14, 2026

Will Congress be left to define ultraprocessed foods?

As the FDA delays its proposed definition, lawmakers have stepped up to take action.

By Sarah Zimmerman • Aug. 13, 2026

Explore the Trendline➔

Top 5 stories from Food Dive

Check out a selection of articles about some of the biggest trends and news — from McCormick’s reformulation strategy to the impact of GLP-1s  — shaping the food industry in 2026.

By Food Dive staff

Mondelēz takes big bite of premium cookie market with Tate’s

The snacking giant said the brand is growing 2.5 times faster than the cookie category and is benefiting from consumer demand for high-end treats.

By Christopher Doering • Aug. 12, 2026

Jif’s reworks logo to go beyond peanut butter and jelly

A new campaign taps into the brand’s recognizability and turns it into a vehicle to suggest new occasions for the peanut butter.

By Chris Kelly • Aug. 12, 2026

Goldfish debuts first gluten-free option

The Campbell's Company said the innovation is one of the most requested by consumers in the brand's history.

By Sarah Zimmerman • Aug. 11, 2026

Stoli redesigns spicy vodka following Tabasco lawsuit

The spirits brand settled with the hot sauce maker after a judge agreed its Halapeño Pepper Vodka could confuse consumers.

By Laurel Deppen • Aug. 11, 2026

FDA lays out plan to close ingredients ‘loophole’ targeted by RFK Jr

Food industry groups say the agency is limited in its authority to require more transparency under the controversial GRAS framework, pushing for Congress to approve a national standard.

By Sarah Zimmerman • Updated Aug. 11, 2026

Grocers have entered a ‘new affordability era,’ report notes

With no end in sight to consumers’ value-focused shopping habits, retailers should focus on helping people feel confident they’re getting good quality for their money, according to Acosta.

By Jeff Wells • Aug. 10, 2026

Leftovers: C4 splashes into sparkling protein | Minute Maid Spiked expands into hard iced tea

The energy drink brand's launch is part of a move into non-caffeinated functional beverages, while Mexico juice giant Jumex enters protein shakes.

By Food Dive staff • Aug. 7, 2026

More ultraprocessed foods could carry GMO labels after court ruling

The USDA will need to rewrite labeling standards for bioengineered foods by 2028 after a judge ruled against exemptions for highly refined ingredients.

By Sarah Zimmerman • Aug. 6, 2026

Froot Loops maker WK Kellogg will cut artificial colors a year ahead of schedule

All of the cereal giant’s products will soon use dyes from natural sources, with shipments to retailers expected to begin by the end of 2026.

By Christopher Doering • Aug. 6, 2026

The biggest food M&A deals of 2026 so far

Companies focused on clean-label ingredients and high-protein made up the bulk of acquisition activity as big brands strategically capitalize on new trends.

By Sarah Zimmerman • Aug. 5, 2026

PepsiCo expands presence in refrigerated meals with chilled soup

The food giant is bringing its Alvalle gazpacho brand to the U.S. as it looks to expand in fresh snacks and meals.

By Christopher Doering • Aug. 4, 2026

Chobani faces revived lawsuit claiming ‘zero sugar’ label deceived consumers

A judge ruled the complaint could continue after the FDA said allulose counted as a sugar despite past enforcement discretion guidance. 

By Laurel Deppen • Aug. 4, 2026

How the shift away from artificial dyes is impacting food sales

Sales of products with natural colors grew more than those using synthetic dyes, a report from the National Confectioners Association and RTI International found.

By Sarah Zimmerman • July 30, 2026

Chocolate makers are defending themselves against cocoa price swings

Despite a recent decline in prices, Mondelēz International and Hershey are rethinking their supply chains and relying on innovation to reduce their dependence on the commodity.

By Sarah Zimmerman • July 30, 2026

Mondelēz shows uneven gains on 2025 sustainable sourcing goals

The Oreo and Ritz maker reported 100% certified sourcing for palm oil and cocoa.

By Antone Gonsalves • July 30, 2026

‘Bean Appétit’: How Jelly Belly is positioning itself as a luxury candy

Ferrara is framing the jelly bean as an alternative to high-end chocolate, which has become a thriving category as consumers flock to premium offerings.

By Christopher Doering • July 29, 2026

Future proofing CPG portfolios with natural ingredients

Reformulating with natural ingredients? Learn how brands can protect quality, shelf life and consumer trust.

July 27, 2026

Leftovers: Philadelphia rings in lactose-free cream cheese | Cheez-It launches first beer collab with Coors Light

The Kraft Heinz brand is positioning the innovation as a cheaper alternative to other options on the market, while Pringles collaborates with Buffalo Wild Wings on sauce-inspired chips.

By Food Dive staff • July 24, 2026

McCormick outlines operating structure ahead of Unilever combination

The spice giant disclosed its new executive team after its $44 billion acquisition made some investors "squeamish," according to one analyst.

By Sarah Zimmerman • July 23, 2026

IFF sells natural ingredients business

Nutraceutical firm SuanNutra is acquiring the fragrance and flavor giant’s range of natural colors and functional ingredients.

By Sarah Zimmerman • July 22, 2026

General Mills subpoenaed in Florida ingredients investigation

The state’s attorney general is requesting safety information and documentation from the Pillsbury owner connected to breadmaking additive potassium bromate.

By Sarah Zimmerman • July 20, 2026

Food innovation no longer happens in the lab alone

Food innovation increasingly depends on ecosystems that can move concepts to shelf faster.

July 20, 2026

PepsiCo improves sustainable sourcing, delays emissions reporting

The company adjusted its environmental targets last year “to what we have confidence we can achieve.”

By Phil Neuffer • July 17, 2026