Could grocers steal a slice of the pizza market from top chains?

Premium ingredients and customizable offerings could deliver tasty sales for the popular food item at local supermarkets.

By Jeff Wells • April 11, 2017

Candy cravings grow as innovaton and demand for sugar sweetens sales

The surge is being fueled by online sales and demand for premium chocolates, chewy candy and miniature items that can be shared.

By Doug Harris • April 11, 2017

Explore the Trendline➔

How 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

Surf's up: Ocean Spray hopes new drinks catch a wave

The maker of juices and snacks has introduced a trio of premium non-alcohol drinks made with real fruit juice.

By Keith Loria • April 11, 2017

Do consumers need fruit smoothie kits?

Del Monte Fresh Produce's cups of pre-cut fruit are ready for the blender — or to be eaten on their own.

By Doug Harris • April 10, 2017

Where in the world is this food from? Traceability initiatives let consumers know

Manufacturers are rolling out digital solutions to tell people more about what goes into their snacks.

By Keith Loria • April 10, 2017

Kraft Foods cooks up 'cleaner' snack labels

The company used dairy ingredients to cut hydrogenated and partially hydrogenated oils from chips, popcorn and flavored puffs. 

By Caroline Macdonald • April 10, 2017

Brewery salutes Cap'n Crunch with new cereal-infused beer

Slumbrew has created a hybrid that’s made with berries from the popular breakfast food.

By Keith Loria • April 10, 2017

Preparing the market for the Easter bunny's chocolate rush

Market volatility for cocoa and other commodities can wreak havoc on food manufacturers, but Matt Bennett from PROS writes there are things they can do to minimize the impact.

By Matt Bennett • April 7, 2017

Who could devour Unilever's spreads and margarine business?  

The food and consumer products giant, which turned down a takeover offer from Kraft Heinz in February, is struggling with changing consumer tastes.

By Keith Loria • April 7, 2017

Health by stealth: Why companies keep quiet about reformulation

The health profile of about 180,000 products was improved last year, but only 27% of manufacturers made their nutrition changes public. 

By Caroline Macdonald • April 6, 2017

Full of beans: Pulses come with flavor challenge

Using different processing methods to improve taste is particularly desirable for manufacturers because they do not need to be noted on product ingredient lists.

By Caroline Macdonald • April 6, 2017

Can chocolate find the sweet spot between health and indulgence?

It has natural antioxidants and flavanols, which have been linked to improved cardiovascular health, reduced levels of harmful LDL cholesterol and prevention of cognitive decline.

By Caroline Macdonald • April 6, 2017

New process squeezes more natural extracts from citrus

A new cold concentration method can better retain citrus flavors and smells compared to traditional vacuum evaporation methods. 

By Caroline Macdonald • April 6, 2017

Freezing weather, colony losses sting Virginia honey production

The decline in the bee population may affect other crops in the state such as apples, pumpkins, blueberries and peanuts.

By Caroline Macdonald • April 6, 2017

Which oil is the best choice for today's food trends?

Manufacturers explore non-GMO oils, such as sunflower oil, to meet consumer demand for plant-based, natural ingredients in snack and on-the-go products. 

April 4, 2017

Not nice spice: Hunt's Chili Kits recalled for salmonella

An item in the seasoning packet was contaminated, and Conagra Brands issued the recall even though no finished products were found with the bacteria. 

By Keith Loria • April 4, 2017

French's mustard owner looking to sell condiment business

Reckitt Benckiser announced announced a “strategic review” of its food business, which also includes the Frank’s RedHot brand. 

By Keith Loria • April 4, 2017

Craft beers send number of US breweries to record high

The makers of the popular alcoholic drink topped 5,000 for the first time in 2016 with specialty brews accounting for much of that total.

By Doug Harris • April 4, 2017

McDonald's looks to retail to sell its popular sauces

The fast food giant will sell the condiments for its Filet-O-Fish, Big Mac and McChicken sandwiches starting this spring.

By Doug Harris • April 4, 2017

A new Impossible Foods factory will produce 1 million pounds of 'meat' per month

The company wants its plant-based burgers in 1,000 restaurants by end of the year.

By Keith Loria • April 3, 2017

The UK is reducing sugar. Can the US do the same?

Public Health England released a set of voluntary guidelines that aims to cut sweetener levels in nine food categories by 5% by August and by 20% by 2020. 

By Keith Loria • April 3, 2017

Organic is on the menu in most US homes

The trade group representing the industry reported sales in 2015 were $39.7 billion, up 11% from the prior year.

By Keith Loria • April 3, 2017

Survey: Consumers prefer brick-and-mortar grocery stores to online shopping

Many shoppers like to buy their food in-store, but use the web to compare prices — a trend that could lure them to e-tailers. 

By Doug Harris • April 3, 2017

Sargento hopes for a bite of the snack market with new products

The company, best known for its cheeses, has introduced a new line of food combining its signature item along with ingredients like fruit and chocolate.

By Doug Harris • April 3, 2017

Why did contamination get so bad at the soy paste plant at the center of a major E. coli outbreak?

The FDA finally named Dixie Dew Products Inc. as the manufacturer of soy paste that has sickened at least 29 people in 12 states.

By Jeff Wells • April 3, 2017