Ingredion leverages AI to advance ingredient discovery

New partnerships with Shiru and Holobiome reflect how the supplier is working to accelerate innovations that support gut health or provide other benefits.

By Sarah Zimmerman • Updated March 18, 2026

Kraft Heinz leans into fiber, protein craze with new mac and cheese

PowerMac, which took nearly a year to develop, is the latest innovation from a major food company looking to turn around sales with trendy ingredients.

By Christopher Doering • March 17, 2026

Explore the Trendline➔

Top 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

USDA sued over state SNAP restrictions on candy, soda

Consumers bringing the lawsuit claim that the limits in their five states violate federal law and hurt both shoppers and retailers.

By Catherine Douglas Moran • March 16, 2026

An ‘everyday choice’: Celsius surges as energy drinks become ‘mainstream’

CEO John Fieldly said more consumers are turning to the beverages as a companion to meals, an alcohol alternative and even when taking GLP-1s.

By Christopher Doering • March 16, 2026

Leftovers: Chomps chomps on chicken | Twizzlers sip from dirty soda trend

The fast-growing meat stick brand said the launch marks a “major evolution” for the company, while Surfside owner Stateside Brands releases a sports drink inspired canned cocktail.

By Food Dive staff • March 13, 2026

Reformulation surge prompts Ingredion to reasses how it does business

With more food companies wanting to add protein or create clean-label products, the 120-year-old ingredient supplier has to be more selective about which categories it participates in.

By Christopher Doering • March 12, 2026

Revisiting the predictions: How have GLP-1s changed the food industry?

Weight loss medications are pushing consumers to become more intentional about what they eat. That has major implications for the future of the sector.

By Bryan Radtke and Jeremy Bartlow • March 12, 2026

Mondelēz rethinks chocolate innovation as high cocoa prices linger

The Toblerone maker is selling more bars with fillings like caramel and nougat while expanding its premium lineup even as commodity costs have come down from record highs.

By Christopher Doering • March 12, 2026

Beyond drops ‘Meat’ from name as it broadens ambitions for plant-based proteins

The change comes as the company enters the beverage space and looks to fulfill “a range of consumer protein needs over time,” according to a spokesperson.

By Christopher Doering • March 6, 2026

Celebrity-studded Caliwater bets cactus is next big wave in hydration

Despite a roster of investors including Demi Lovato and Benson Boone, the brand hopes to scale by focusing its messaging around taste.

By Laurel Deppen • Updated March 9, 2026

Leftovers: PepsiCo launches protein-packed Doritos | Jack’s Link meat snacks go clean-label

The snacking giant is positioning its portfolio to meet demand for functional ingredients, while Nate’s Honey sweetens nut butters and fruit spreads.

By Food Dive staff • March 6, 2026

Why precision fermentation is set to power the future of food innovation

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help meet fast-growing demand for protein and other specialty ingredients. 

By Sarah Zimmerman • March 5, 2026

Grocery prices are set to rise in 2026

Prices are projected to increase faster for beef, non-alcoholic beverages and sugar and sweets, according to the USDA.

By Sam Silverstein • March 5, 2026

The challenger brands eating Big Food’s lunch

Insurgent brands such as LesserEvil, Chomps and Kodiak drove 25% of growth in the food sector in 2025, according to Bain & Company.

By Christopher Doering • March 5, 2026

Reese’s didn’t change its chocolate because of corporate greed. It was climate change.

The peanut butter cup inventor's grandson blames Hershey for adjusting its recipe — the real culprit is a broken food system, writes Chiara Cecchini.

By Chiara Cecchini • March 5, 2026

Shoppers’ relationship with frozen foods is getting warmer

The sharp growth in sales in part reflects the difficult economic circumstances facing consumers, according to a report.

By Sam Silverstein • March 3, 2026

MAHA calls processed food ‘poison’ but dodges regulatory responsibility. That should tell you everything.

The movement opts for public demonization over real action because it knows its ideas have no scientific or legal basis and won't survive court scrutiny, writes Sean McBride.

By Sean McBride • March 3, 2026

Target to stop carrying cereals with synthetic colors

The retailer’s decision follows recent moves by Walmart and Save A Lot to eliminate artificial dyes from their store brands.

By Sam Silverstein • March 2, 2026

Why Keurig is finally introducing its own coffee after nearly 30 years

The homebrewing system is hoping its namesake brew will attract more consumers to the brand and tap into demand for premium products.

By Christopher Doering • March 2, 2026

Leftovers: Johnsonville cracks open Dr Pepper sausage | Founders taps TikTok for first RTD cocktail

The meat producer is linking with the soda giant for an unusual collaboration, while Glen Powell’s Smash Kitchen enters the snack aisle.

By Food Dive staff • Feb. 27, 2026

How McCormick is keeping up with food giants’ race to reformulate

More companies are looking to quickly add new flavors and boost nutritional content. The flavoring firm’s CEO said the recent “acceleration” is unlikely to abate anytime soon.

By Christopher Doering • Feb. 26, 2026

Candy and soda makers prepare to ‘play offense’ on SNAP restrictions

With more states limiting what consumers can buy with food assistance benefits, Hershey and Keurig Dr Pepper are closely monitoring the potential sales impact.

By Sarah Zimmerman • Feb. 26, 2026

Food makers warn GLP-1s will have ‘lasting influence’ on sector

Weight loss medications, such as Ozempic or Wegovy, are already impacting sales and prompting companies to roll out smaller portions and more offerings with protein and fiber.

By Christopher Doering • Feb. 25, 2026

Food, beverage companies lagging on addressing forced labor risks: report

Despite widespread commitments, companies rarely implement the transparency and labor practices needed to address the issue, a study backed by the Business and Human Rights Centre found.

By Lauren Schenkman • Feb. 24, 2026

Dippin’ Dots parent says MAHA, GLP-1 trends aren’t melting demand for indulgent treats

J&J Snack Foods’ CEO said the Icee owner is benefiting from a close association with experiences such as movies, theme parks and sporting events.

By Christopher Doering • Feb. 23, 2026