GLP-1 users to make up 35% of food and beverage sales by 2030: report

As more consumers take weight loss medications like Ozempic or Wegovy, companies will need to act fast if they want to adapt, according to Circana.

By Sarah Zimmerman • Nov. 25, 2025

US removes tariffs on Brazil coffee, beef

The Trump administration is expanding tariff relief on the major agricultural producing country as the White House looks to lower consumer food costs.

By Phil Neuffer • Nov. 21, 2025

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: Heinz offers squeezable gravy for Thanksgiving leftovers | Novak Djokovic invests in sorghum snacks

The condiment maker's limited-edition offering is inspired by the iconic Moist Maker sandwich from Friends, while Athletic Brewing releases a nonalcoholic pickle beer.

By Food Dive staff • Updated Nov. 24, 2025

Barry Callebaut to use NotCo’s AI for chocolate recipes

The chocolate maker will use the startup's technology to improve nutritional profiles and unlock new innovation amid volatile commodity prices.

By Sarah Zimmerman • Nov. 20, 2025

Danone launches Silk Protein to help ‘reignite interest’ in plant-based dairy

The food giant said the segment has been largely ignored as a source of protein, providing a big opportunity for its brand.

By Christopher Doering • Nov. 19, 2025

Hershey closes LesserEvil acquisition as it looks to ‘lead the future of snacking’

The purchase of the better-for-you puffs and popcorn maker comes as the confectionery giant aims to grow its salty snacks division to 20% of revenue during the next decade.

By Christopher Doering • Nov. 19, 2025

Congress appears unwilling to stop state ingredient bans in blow to food industry

A bill meant to reform the review process for new additives avoided preempting states from passing their own restrictions.

By Sarah Zimmerman • Nov. 17, 2025

Trump walks back tariffs on some food, including beef, coffee

Tea, tropical fruits and fruit juices are now exempt from the 10% global tariff and similar country-specific duties implemented by the U.S. earlier this year.

By Edwin Lopez , Sam Silverstein • Nov. 17, 2025

How Vital Farms cracked open the pasture-raised egg market

The company is on track to reach $1 billion in sales, benefiting from consumer interest in traceable and ethically produced foods.

By Christopher Doering • Nov. 17, 2025

Leftovers: Torani unveils 2026 flavor of the year | Brown-Forman brings Mexico’s top RTD to US

The syrup maker said this year’s pick highlights growing interest in botanicals, while Flowers Foods adds protein to its popular Nature’s Own Life bread line.

By Food Dive staff • Nov. 14, 2025

US cracks down on hemp-derived THC drinks, upending buzzy beverage market

Lawmakers closed a legal loophole allowing companies to sell the products in a potentially critical blow to the budding industry.

By Sarah Zimmerman • Nov. 13, 2025

Ingredion taps Cosaic’s yeast-based ingredient amid push to broaden its portfolio

The Illinois company is partnering with the Swiss startup to scale its innovation that contains a unique mix of stabilizing, emulsifying and texturizing functions.

By Christopher Doering • Nov. 13, 2025

Danone’s Too Good & Co enters coffee creamers

The expansion into a new category, the first for the 5-year-old yogurt brand, taps into consumer demand for low sugar and natural ingredients.

By Christopher Doering • Nov. 13, 2025

Switching to natural dyes? What food companies should consider

Transitioning away from artificial colors requires careful collaboration with suppliers, experts say.

By Laurel Deppen • Nov. 6, 2025

Inside Perfect Snacks’ ambitious goal to become Mondelēz’s next $1B brand

Sales of the refrigerated snack bar have surged 20% during the last year as consumers turn to its healthy and fresh attributes.

By Christopher Doering • Nov. 6, 2025

Caulipower purchased by private equity firm

The cauliflower pizza crust maker will be added to Paine Schwartz’s specialty dough portfolio.

By Christopher Doering • Nov. 3, 2025

Faravelli shines bright at SupplySide West 2025: Innovation and functional expertise in Las Vegas

Faravelli at SSW 2025: from FARA® Functional Solutions to full ingredient innovation.

Nov. 3, 2025

Food companies can now certify their products as free from ultraprocessed ingredients

The Non-UPF Program says it's the first to offer a label in the U.S. for brands to highlight products free from excessive processing and artificial additives.

By Sarah Zimmerman • Oct. 30, 2025

Danone can’t make enough high-protein yogurt to meet US demand

The Oikos and Activia maker said supply constraints have forced the company to make “trade-offs” within its innovation strategy.

By Sarah Zimmerman • Oct. 30, 2025

McCormick ups tariff impact to $140M despite mitigation efforts

The spice giant is trying to offset tariff costs through productivity savings, alternative sourcing and higher prices.

By Antone Gonsalves • Oct. 29, 2025

Food companies are under pressure to innovate faster than ever before

As social media shortens the lifespan of certain ingredient trends, the industry remains torn over whether to focus efforts on fewer and bigger bets.

By Sarah Zimmerman • Oct. 28, 2025

Navigating holiday supply chain volatility: Insights for the food industry

Food supply chains face new risks—see how smart sourcing and analytics build resilience.

By Noah Hoffman, Vice President - NAST • Oct. 27, 2025

Food industry prepares to fight MAHA in states

A new lobbying group called Americans for Ingredient Transparency is pushing for national labeling laws and has the backing of companies including Coca-Cola, Kraft Heinz and Nestlé.

By Sarah Zimmerman • Oct. 23, 2025

Leftovers: Cup Noodles serves Thanksgiving ramen | Ore-Ida launches tater tot croutons

The Japanese instant ramen maker wants to deliver the full holiday experience with its latest limited-time offering, while Haribo soda gummies go sour for its latest innovation.

By Food Dive staff • Oct. 17, 2025

Mondelēz-backed startup reaches breakthrough for lab-grown chocolate

Celleste Bio's cell-cultured cocoa butter could replace the most expensive ingredient in the chocolate-making process as companies navigate long-term supply challenges.

By Sarah Zimmerman • Oct. 16, 2025