Goldfish debuts first gluten-free option

The Campbell's Company said the innovation is one of the most requested by consumers in the brand's history.

By Sarah Zimmerman • Aug. 11, 2026

7Up ups the lime in recipe overhaul

The change, meant to differentiate 7Up from rival Sprite, marks the biggest innovation for the Keurig Dr Pepper-owned brand in more than 15 years.

By Laurel Deppen • Aug. 10, 2026

Leftovers: C4 splashes into sparkling protein | Minute Maid Spiked expands into hard iced tea

The energy drink brand's launch is part of a move into non-caffeinated functional beverages, while Mexico juice giant Jumex enters protein shakes.

By Food Dive staff • Aug. 7, 2026

Kraft Heinz pours nearly $100M more into innovation to drive turnaround

Higher-impact media partnerships and stronger creative are leading to “green shoots” for its brands in the U.S., executives said.

By Peter Adams • Aug. 7, 2026

B&G Foods replaces CEO after 5 years

The Ortega and Crisco owner has named Tractor Supply executive Robert Mills to replace Casey Keller.

By Christopher Doering • Updated Aug. 10, 2026

Froot Loops maker WK Kellogg will cut artificial colors a year ahead of schedule

All of the cereal giant’s products will soon use dyes from natural sources, with shipments to retailers expected to begin by the end of 2026.

By Christopher Doering • Aug. 6, 2026

Big Food fills up on DTC sales

While sales directly from brands' digital platforms are unlikely to ever top brick-and-mortar, they allow food manufacturers to connect with consumers and test new products.

By Christopher Doering • Aug. 5, 2026

PepsiCo expands presence in refrigerated meals with chilled soup

The food giant is bringing its Alvalle gazpacho brand to the U.S. as it looks to expand in fresh snacks and meals.

By Christopher Doering • Aug. 4, 2026

Cup Noodles maker taps AI to sharpen planning, reduce costs

Nissin Foods expects to record increased fill rates and improved forecasting accuracy by using an AI-powered demand and supply planning tool.

By Phil Neuffer • Aug. 4, 2026

Why cereal box toys are making a comeback

Companies like WK Kellogg are looking to tap into the nostalgia that millennial and Gen X parents feel for the childhood ritual of scooping out the tiny treasures.

By Michael Brady • Aug. 3, 2026

How beverage manufacturers are turning water reuse into a growth strategy

Water reuse is no longer just a sustainability initiative. For beverage manufacturers, it's a strategic investment driving growth and resilience.

By Chris Knodel and Alex Garland, Burns & McDonnell • Aug. 3, 2026

AI is becoming the co-agent for food scientists

See how AI is accelerating R&D formulation—without replacing food scientists.

Aug. 3, 2026

Leftovers: Chips Ahoy! launches first mystery flavor | Sam Adams goes booze-free for Octoberfest

The Mondelēz-owned brand is inviting fans to submit guesses for the chance at a $25,000 prize, while Chef Boyardee rolls out high-protein innovation to the canned pasta aisle.

By Food Dive staff • July 31, 2026

How 6 big beverage brands are embracing functional ingredients

Established brands are looking to stand out in a crowded sector by identifying white spaces and introducing new-to-category innovations.

By Laurel Deppen • July 31, 2026

How the shift away from artificial dyes is impacting food sales

Sales of products with natural colors grew more than those using synthetic dyes, a report from the National Confectioners Association and RTI International found.

By Sarah Zimmerman • July 30, 2026

Chocolate makers are defending themselves against cocoa price swings

Despite a recent decline in prices, Mondelēz International and Hershey are rethinking their supply chains and relying on innovation to reduce their dependence on the commodity.

By Sarah Zimmerman • July 30, 2026

Coca-Cola’s namesake soda won big at the World Cup

CEO Henrique Braun said the 5% volume increase, the brand’s largest in nearly 20 years, reflects how the beverage giant is using innovation and market insights to drive growth.

By Laurel Deppen • July 29, 2026

‘Bean Appétit’: How Jelly Belly is positioning itself as a luxury candy

Ferrara is framing the jelly bean as an alternative to high-end chocolate, which has become a thriving category as consumers flock to premium offerings.

By Christopher Doering • July 29, 2026

Spam maker Hormel Foods elevates insider to CEO

CPG veteran John Ghingo will assume the top role on Oct. 26, telling Food Dive he has plans to “accelerate” investments in critical areas such as data and artificial intelligence.

By Christopher Doering • July 28, 2026

Campbell’s Chunky Soup expands into frozen meals

The offerings, which contain up to 28 grams of protein and feature some of the soup’s most popular flavors, bring the brand into a new part of the store.

By Christopher Doering • July 27, 2026

Leftovers: Philadelphia rings in lactose-free cream cheese | Cheez-It launches first beer collab with Coors Light

The Kraft Heinz brand is positioning the innovation as a cheaper alternative to other options on the market, while Pringles collaborates with Buffalo Wild Wings on sauce-inspired chips.

By Food Dive staff • July 24, 2026

Jeni’s exec says ‘intentional indulgence’ is sweetening ice cream sales

Despite the gourmet ice cream brand’s high price tag, household penetration has accelerated as more consumers look to treat themselves with premium products.

By Laurel Deppen • July 23, 2026

How Dum Dums owner Spangler created a candy empire built on nostalgia

The sweets maker has carved out an enviable niche in the $55 billion candy space with a unique collection of brands with storied histories, such as Sweethearts and Bit-O-Honey.

By Christopher Doering • July 20, 2026

Food innovation no longer happens in the lab alone

Food innovation increasingly depends on ecosystems that can move concepts to shelf faster.

July 20, 2026

Leftovers: Welch’s takes on Uncrustables | Campbell’s launches high-protein soups

The juice and jelly brand is launching a refrigerated PB&J, while Cann removes THC for a new mood-boosting drink.

By Food Dive staff • July 17, 2026