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

Explore the Trendline➔

Reformulating for the future: Why the food industry is overhauling ingredient lists

Companies are under rising pressure to improve the nutritional profile of their products while balancing taste, texture and affordability.

By Food Dive staff

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

High oleic sunflower oil supports food formulations focused on meeting demand for more protein, fiber and flavor

High oleic sunflower oil supports food formulations that meet rising demand for protein, fiber and flavor.

Feb. 23, 2026

Leftovers: Uncrustables become fridge friendly | Keurig Dr Pepper leans into dirty soda

The Smucker-owned brand is making its handheld sandwiches even more convenient, while Surfside rides the wave of berry flavor launches with its latest vodka tea.

By Food Dive staff • Feb. 20, 2026

FDA to review ultraprocessed ingredients, but regulation unlikely

Health Secretary Robert F. Kennedy Jr. said the agency would “act on” a high-profile petition to reassess safety of commonly used additives, including high fructose corn syrup.

By Sarah Zimmerman • Feb. 19, 2026

Hormel to sell off Thanksgiving turkey assets

The Jennie-O owner is divesting its whole bird business to Life-Science Innovations as it focuses more on deli meat and value-added products.

By Sarah Zimmerman • Feb. 19, 2026

General Mills is ‘innovating how we innovate’ with AI

The company is renovating its portfolio with new product launches to meet consumer demand.

By Laurel Deppen • Feb. 18, 2026

Leftovers: Kraft Natural Cheese packs the protein | Butterfinger brunches with French toast

The Lactalis-owned brand is the latest to jump into the protein craze, while Heineken expands nonalcoholic innovation.

By Food Dive staff • Feb. 13, 2026

Texas law requiring warning labels on snack foods temporarily blocked

A judge sided with the food and beverage industry's arguments that the disclosures violated the First Amendment, a setback for the “Make America Healthy Again” movement.

By Sarah Zimmerman • Feb. 12, 2026

FDA to reassess safety of food preservative BHA

The agency is reevaluating the additive found in lunch meats and cereal as part of a larger review of ingredients that have caused concern among consumers.

By Sarah Zimmerman • Feb. 12, 2026

Fresh produce has a messaging problem

Sales would likely rise faster if grocers took more steps to promote fruits and vegetables to specific consumers, according to Circana.

By Sam Silverstein • Feb. 11, 2026

Leftovers: Sweethearts cozies up to tough economy | Red Baron, Bibigo grill Korean BBQ pizza

The candy brand is debuting new sayings reflecting the realities of modern romance, while Sparkling Ice teams with Life Savers on a candy-inspired sparkling water.

By Food Dive staff • Feb. 6, 2026

FDA loosens rules for ‘no artificial colors’ label in food

Companies can now employ the label when using natural dyes — a move meant to speed the transition away from synthetic colors.

By Sarah Zimmerman • Feb. 5, 2026

Ahold Delhaize gives food brands a closer look at nutrition trends

The grocer’s Guiding Stars program links with Circana’s Attribute Marketplace to offer insights on how to develop and promote products for health-conscious consumers.

By Peyton Bigora • Feb. 5, 2026

How grocers are taking charge of food traceability requirements

Walmart and Kroger are among the retailers setting stricter standards that go beyond the federal requirements.

By Catherine Douglas Moran • Feb. 4, 2026

McCormick tackles $50M tariff hit through pricing, other measures

The spice maker will stick with its 2025 playbook to mitigate tariff impacts this year, including alternative sourcing and other supply chain initiatives.

By Antone Gonsalves • Feb. 3, 2026

The food and beverage outlook for 2026

The most successful CPG brands are redefining what it means to provide value to win back consumers.

By Sarah Zimmerman • Jan. 30, 2026

Leftovers: Frank’s RedHot scores in sauce | Peeps unleash ‘swicy’ Easter lineup

The McCormick owned brand is introducing new dips and sauces ahead of the Super Bowl, while Absolut and Tabasco partner on a spicy vodka.

By Food Dive staff • Jan. 30, 2026

ADM to pay $40M to settle SEC accounting fraud probe

The agency also sued the ingredient maker’s former CFO, claiming he inflated the performance of the company’s key nutrition business segment.

By Maura Webber Sadovi • Jan. 30, 2026

From ‘newstalgia’ to ‘swangy’: The flavor trends taking over 2026

Unexpected combinations and globally-inspired ingredients are defining food and beverage innovation as brands cater to a rise in adventurous eating.

By Sarah Zimmerman , Christopher Doering , Laurel Deppen • Jan. 29, 2026

Beyond protein: The new wellness trends shaping food and beverage

Consumers are looking to improve their physical and emotional health through what they eat and drink, driving demand for functional ingredients such as fiber or adaptogens.

By Laurel Deppen , Sarah Zimmerman • Updated Jan. 28, 2026

Food and beverage brands adopt new non-ultraprocessed label

Spindrift and Amy's Kitchen are among the first to be verified under the Non-GMO Project's certification program.

By Sarah Zimmerman • Jan. 27, 2026