Growing demand for nootropics and “wholesome” energy

Explore the growing demand for nootropic products, and learn about a newer botanical ingredient called guayusa.

By Alex Bloom • Sept. 18, 2023

Leftovers: Pop-Tarts flips for pancakes | Somos debuts ready-made burrito kits

The Kellogg-owned brand is fulfilling breakfast cravings with its latest toaster treat flavor, and Kentucky Coffee is entering the RTD cocktail category with three flavors of whiskey-infused Hard Cold Brew.

By Food Dive staff • Sept. 15, 2023

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

Alternative protein company creates first of its kind plant-based casein

Pureture wants to become an industry leader in mimicking both the nutritional and functional value of animal-based dairy products, such as cheese and milk.

By Elizabeth Flood • Sept. 14, 2023

BioBetter opens molecular farming plant using tobacco to help grow cultivated meat

The Israeli startup created a manufacturing platform for producing growth factors using tobacco plants as self-sustained, animal-free bioreactors.

By Elizabeth Flood • Sept. 12, 2023

What Biden’s cannabis rescheduling review could mean for food and beverage

Analysts said the administration’s recommended update will not spur greater availability of items, even as demand for the products continues to grow.

By Chris Casey • Sept. 12, 2023

Leftovers: Gordon Ramsay debuts frozen meals | Banza brings chickpeas to breakfast

The celebrity chef is entering the freezer aisle with premium entrees, and Nestlé embraces nostalgia with a PB&J-flavored Coffee mate creamer.

By Food Dive staff • Sept. 8, 2023

Ofi combines cocoa with Asian flavors using AI

The company said the technology helped identify trends from Eastern cuisines — such as miso, yuzu and chili — that can be incorporated into confectionery applications.

By Chris Casey • Sept. 7, 2023

PepsiCo’s Muscle Milk flexes into plant-based category

The offering allows the brand, with nearly half a billion in sales annually, to participate in a category that consumers are turning to more frequently throughout their day.

By Christopher Doering • Sept. 7, 2023

PepsiCo brings hydration juggernaut Gatorade into water

The electrolyte-infused beverage, which was developed by the CPG giant to help support all-day hydration, will start hitting shelves in 2024.

By Christopher Doering • Sept. 7, 2023

Leftovers: Planters falls for donuts | Crackers sip on chardonnay

Hormel is debuting Planters Apple Cider Donut Cashews for a limited time, while Idahoan launches new potato shreds in two crave-worthy flavors.

By Food Dive Staff • Sept. 1, 2023

The ‘shroom boom’ is here but it’s complicated

Health-conscious drinkers are leading the way in adding mushrooms as functional ingredients to their beverages.

By Alexandra Frost • Aug. 31, 2023

Talking the future of food with Ginkgo Bioworks’ Patrick Boyle

As the head of Codebase, Boyle was a synthetic biologist "before it was cool.” We checked in to discuss the field of engineered organisms and what it means to the food industry.

By Judy McGuire • Aug. 31, 2023

Mycoprotein maker Enough raises over $40M to double production

The Scottish company has ambitious goals of producing one million tons of its mycoprotein product “Abunda,” which is the equivalent of replacing five million cows or more than one billion chickens.

By Elizabeth Flood • Aug. 30, 2023

Hain Celestial’s CEO describes her ‘prove it’ strategy as challenges loom

Wendy Davidson, who took over in January, said the organic and natural products giant has reached “an inflection point” where the 30-year-old business can “unlock” its potential.

By Christopher Doering • Aug. 29, 2023

Pair warm and comforting senses with Sensegen’s sustainable fall flavors crafted through biology

Cozy up to the season with sustainable fall flavors powered by biology. Capture indulgence in every bite and sip.

By Natasha D’Souza, VP of Taste and Consumer Experiences • Aug. 28, 2023

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

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