Mondelēz leans on startups to help fuel ambitious growth plans

The Oreo manufacturer said SnackFutures, its venture capital arm, plans to at least double the number of companies in its portfolio by 2030.

By Christopher Doering • Aug. 28, 2023

Leftovers: Tillamook takes its cheese into frozen meals | B&G brings whiskey buzz to the grill

The dairy brand is entering the freezer aisle for the first time with mac & cheese and pizza, while Dolci takes advantage of pumpkin spice season with its new blondie treat.

By Food Dive staff • Aug. 25, 2023

Explore the Trendline➔

Plant-Based Dairy is Maturing, Booming and Full of Opportunities

As numerous plant-based dairy alternatives continue to enter the market and prices fluctuate, consumer interest is creating a dynamic shift in the consumption of dairy and alternatives.

By Food Dive staff

The Drinkable Company gives RTD coffee, tea and soda an added buzz with cannabis

The new brand from two beverage industry veterans is launching the products to meet consumers at different occasions, and is planning to launch on a state-by-state basis.

By Chris Casey • Aug. 25, 2023

It’s the moment for macadamia nuts

Natural disaster threats and competition pose challenges for what’s known as “the king of all nuts,” but experts agree that the market’s potential is promising.

By Alexandra Frost • Aug. 24, 2023

Craft rum market poised to reach $2.5B by 2031

As young consumers prefer artisanal alcohol, the increased demand has created significant opportunities for small producers. 

By Chris Casey • Aug. 23, 2023

MOSH raises $3M for retail expansion

Patrick Schwarzenegger — a former investor in trendy CPG products — and his mom, Maria Shriver, bring a unique profile to promote a protein bar focused on brain health.

By Elizabeth Flood • Aug. 23, 2023

Leftovers: Kellogg’s Eggo brings boozy brunch to a jar | Entenmann’s debuts ready-to-bake cookies

The cereal giant partners with spirit specialists from Sugarlands Distilling on a waffle-inspired creamy liqueur, while bakery giant Entenmann’s brings its cookie dough to the refrigerated section.

By Food Dive Staff • Aug. 18, 2023

How Unilever’s Liquid I.V. is quenching a rise in thirst for hydration drinks

An executive with the electrolyte mix explained why the brand is launching new items with better-for-you attributes — and how its product line could evolve.

By Chris Casey • Aug. 17, 2023

Food tech startup creates edible plant-based food coverings

Foodberry has developed coatings inspired by fruit skin that can extend the shelf life of moisture-rich foods such as ice cream or hummus.

By Elizabeth Flood • Aug. 17, 2023

From Popeyes to açaí, how a new team plans to elevate Oakberry

Bruno Cardinali and Leandro Gasparin both have a breadth of experience in the CPG space, and big plans for the açaí category, they told Food Dive.

By Elizabeth Flood • Aug. 16, 2023

Kraft Heinz appoints head of North American operations as CEO

Carlos Abrams-Rivera will take leadership control of the CPG giant starting in January 2024. Current CEO Miguel Patricio will move to a non-executive role on the company’s board.

By Chris Casey • Aug. 14, 2023

The rise of edamame: The bean that’s seeing green with consumers

The popular crop is expected to continue benefiting from growing demand for higher protein and healthier snacks.

By Alex Frost • Aug. 10, 2023

Pink pineapples boost Fresh Del Monte earnings

Demand is outpacing supply for the produce giant's innovative Pinkglow fruit, which took 16 years of bioengineering to create.

By Sarah Zimmerman • Aug. 10, 2023

How Cheerios works to stay relevant across generations

The iconic cereal brand aims to satisfy consumers by adding in better-for-you elements such as vitamin D, said General Mills’ U.S. cereal division president.

By Chris Casey • Aug. 10, 2023

Flavor and ingredients provider IFF struggles as consumers cut back on spending

The company slashed its outlook and said volumes are not expected to recover in the second half of the year.

By Christopher Doering • Aug. 10, 2023

Dive into flavor with Custom Flavors

Not all flavors are created equally. Learn more about natural flavors and why they’re so popular.

Aug. 7, 2023

Leftovers: Blue Diamond is sweet on Honey Butter flavored almonds | Lunchables debuts in produce aisle

The nut offering is inspired by Korean Honey Butter potato chips, while broth and stocks maker Swanson rips into portable pouches containing chicken.

By Food Dive staff • Aug. 4, 2023

Pecans coming out of their shell amid a surge in consumer demand, product launches

The nut has benefited from an increase in shopper preference for healthy and local items, as well as a jump in the popularity of snacking.

By Alexandra Frost • Aug. 3, 2023

Leftovers: French’s tastes the rainbow with mustard Skittles | Spam sweetens things with maple

Fun-sized packs of the mustard candy will be given away next week at pop-up events in New York City, Washington, D.C. and Atlanta and look for a new Ragu to celebrate National Lasagna Day.

By Food Dive Staff • July 28, 2023

Postbiotics pack a punch as gut health boom continues

Proponents of the ingredients tout their immune-boosting capabilities, but food science experts want consumers to be cautious about claims appearing on products ahead of regulation and labeling.

By Chris Casey • July 27, 2023

Anheuser-Busch lays off hundreds of corporate employees

The job cuts follow months of declining sales for Bud Light, which was dethroned as the best-selling beer in the country after the controversy involving Dylan Mulvaney.

By Chris Casey • July 27, 2023

Kraft Heinz’s Maxwell House launches its first innovation in nearly a decade

The coffee brand’s Iced Latte with Foam, which is made by mixing together one of its packets with iced water, is aimed at consumers who want the premium beverage but also want to save time and money.

By Christopher Doering • July 26, 2023

Yo Egg announces nationwide partnership with Veggie Grill

The launch of the plant-based egg at the national restaurant group comes as other egg substitutes are available only as a scramble — not a whole egg.

By Elizabeth Flood • July 25, 2023

Philadelphia Cream Cheese debuts three new plant-based flavors nationwide

After seeing success with an original version of the vegan spread, the renowned cream cheese brand is launching in strawberry and onion and chive.

By Elizabeth Flood • July 25, 2023

With Coca-Cola and Nestlé dominating sparkling water, Mineragua finds its niche

The beverage, which competes with Topo Chico, San Pellegrino and other brands, has benefited as consumers gravitate toward better-for-you offerings while still wanting fizz.

By Christopher Doering • July 24, 2023