Ingredients
-
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 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 5 stories from Food Dive
The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future.
By Food Dive staff -
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 -
Courtesy of Bowery Farming
After funding collapse, what’s next for food startups?
Despite changes in the investment landscape, startups remain “critical” for big food companies to remain competitive, according to Cargill and PepsiCo.
By Sarah Zimmerman • March 20, 2026 -
Courtesy of Mondelēz International
ColumnLeftovers: Clif chews on energy bites | Jimmy Dean bulks up protein offerings
The snack bar brand wants to deepen its presence in the energy space, while craft brewer Dogfish Head bets big on RTD.
By Food Dive staff • March 20, 2026 -
Brandon Bell via Getty Images
‘Not all proteins are created equal’: Inside PepsiCo’s approach to functional ingredients
The snacks giant is ensuring that cleaner ingredients don’t compromise taste or color, especially as consumers send mixed messages around what they want.
By Laurel Deppen • Updated March 19, 2026 -
Justin Sullivan via Getty Images
Q&AHow Mondelēz identifies the next disruptive snacking trends
The Oreo maker’s venture capital arm is prioritizing innovation with better-for-you ingredients, but admits it’s “skeptical” of some emerging health trends.
By Laurel Deppen • March 19, 2026 -
Permission granted by The Campbell’s Company
Campbell’s brings iconic soup name to sauces
A new line set to be released in June comes as more consumers use the CPG giant’s soups as an ingredient in home meals.
By Christopher Doering • March 19, 2026 -
Christopher Doering/Food Dive
Why Nestlé is betting on ‘huge opportunity’ in frozen food
The business is a "strategically important" part of the company’s growth outlook due to its presence in key areas like convenience, affordability and global cuisine, according to a top executive.
By Christopher Doering • March 18, 2026
