From a high school project to taking on Dippin’ Dots: How Mini Melts is heating up ice cream

Sales are growing 35% annually and within striking distance of $100 million in the next 18 months as the brand enters new stores and regions, its CEO said in an interview.

By Christopher Doering • Sept. 25, 2023

Unlocking the potential of Phytocann BP®: a next-generation black pepper extract

This extraordinary extract is redefining the horizons of natural health solutions, tailored to meet the discerning needs of industry professionals. 

Sept. 25, 2023

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

Leftovers: Hidden Valley Ranch spices up meals with crunch sauce | Hershey brings seltzer sensation to Ice Breakers

The dressing brand’s collaboration with This Little Goat lets consumers boost the flavor of their favorite foods, and Chex Mix aims to satisfy the late-night munchies with pizza and taco options.

By Food Dive staff • Sept. 22, 2023

DSM-Firmenich unveils pH-preserving yogurt cultures

The ingredients giant said its new line will help producers create mild, creamy varieties of the dairy product that stay fresh longer.

By Chris Casey • Sept. 20, 2023

Why Bettering saw an opening for luxury edibles

The company, which recently launched in Illinois, says its gummies contain minimal ingredients such as brewed tea and real fruits that prioritize a more consistent infusion of THC into the products.

By Chris Casey • Sept. 20, 2023

Dairy industry teams with cybersecurity group to beef up defenses

As cyber crimes become more prevalent, the International Dairy Foods Association joins other food companies in efforts to share information and bolster protections.

By Nathan Owens • Sept. 19, 2023

How Chamberlain Coffee aims for broad appeal while catering to Gen Z

The viral brand, launched online in 2020 by YouTube star Emma Chamberlain, has expanded into retail while touting attributes popular across generations, such as accessibility and sustainability.

By Chris Casey • Sept. 18, 2023

Mondelēz quietly winds down brands it created in its SnackFutures VC arm

The snacking giant said it no longer sells Dirt Kitchen and CaPao, with the venture capital division shifting its focus to investing in already established startups.

By Christopher Doering • Sept. 18, 2023

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

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 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

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

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