Manufacturing
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Keto-friendly Love good fats raises $5M and plans US expansion
The Canadian snack brand has taken off in its home country, and trendspotters say on-the-go options that meet the high protein, low carb diet are going to be hot in 2019.
By Nina Sparling
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Coca-Cola invests in PET recycling company
Ioniqa Technologies is developing the tools to process otherwise hard-to-recycle plastics as the soda company wants to transition to at least 50% recycled packaging materials by 2030.
By Nina Sparling
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ColumnLeftovers: Buzzy wine, honey nut trolling
Tony the Tiger gives a favorite cereal flavor a new form, and a Japanese snack manufacturer's latest product is for young women to say "cheese."
By Food Dive staff
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Indoor farm startup Bowery raises $90M for leafy greens
After raising $20 million only a year ago, this vertical farm has now quadrupled funding for its sustainable farming practices.
By Jessi Devenyns • Dec. 13, 2018
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70% of US adults are concerned about sugar consumption, study finds
Despite this concern, the survey found just 49% were likely to use a sugar substitute such as stevia, Splenda, agave or monk fruit.
By Cathy Siegner • Dec. 13, 2018
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Aleph Farms raises cell-grown steaks
The Israel-based startup said its new product is "delivering the full experience of meat with the appearance, shape and texture of beef cuts."
By Cathy Siegner • Dec. 13, 2018
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OpinionFinally, the food industry is coming around to the science of women's nutrition
While modern science has taken steps to make up for lost time, Villanova Business School faculty member Keith Wright writes that some in the business community are taking matters into their own hands.
By Keith Wright
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JUST partners with Toriyama to produce lab-grown wagyu beef
With this agreement, the company has changed the argument for cell cultured meat from one about sustainability to one about possibility.
By Megan Poinski • Dec. 11, 2018
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Kellogg expanding Cheez-It, Pringles and Rice Krispies with new snack offerings
The cereal and snacks maker is the latest company to use established brands as a platform to launch new products, joining M&Ms, Lay's, Oreos, Twinkies and Cheerios.
By Cathy Siegner • Dec. 10, 2018
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Smithfield invests $45M in South Dakota facility amid growing pork demand
A rise in the global population, surging protein consumption and expanding middle classes are creating additional interest in meat, prompting more companies to invest millions in new production.
By Jessi Devenyns • Dec. 10, 2018
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ColumnLeftovers: Baileys makes baking more indulgent; cannabis meets protein snacks
A new ingredient combines the taste and smell of the popular liqueur with chocolate chips, and a new treat makes it harder to fumble gift-giving.
By Food Dive staff
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Why manufacturers need to be careful about allergens
Ingredients that aren't declared are the leading cause of recalls, but more alternatives are coming to the market.
By Cathy Siegner • Dec. 06, 2018
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InnovoPro gets $4.25M to launch chickpea protein products
The food technology company plans to use the funding to scale up production, support sales and expand into new global markets.
By Cathy Siegner • Dec. 06, 2018
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Canned tuna sales suffer amid waves of changing tastes
During the last 30 years, consumption has declined 42% — and the industry blames young consumers turning away from more processed food.
By Jessi Devenyns • Dec. 06, 2018
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Boston-based food lab to reopen Pilotworks
Chew, a food lab company, will reopen the incubator space Pilotworks as The Nursery, a similar shared kitchen business with a food technology focus.
By Kristine Sherred • Dec. 06, 2018
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Consumer Federation of America urges regulators to take salmonella seriously
A new report calls out policymakers and politicians for failing to adequately address high rates of infections.
By Nina Sparling
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Manufacturers raise the bar for consumers less interested in traditional granola varieties
After growth in recent years, unit sales dropped 3.6% and total sales fell 3% — but protein-rich and clean-label varieties buoyed the category.
By Nina Sparling
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ColumnLeftovers: Sour, sweet, cereal?
Sour Patch Kids is becoming a cereal, one lucky fan may be grateful for Cherry Garcia ice cream sales and Oreo launches a powdered drink mix for that just-dipped-cookies-in-it taste.
By Food Dive staff
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Research finds citrus fiber conveys benefits to baked goods
The health and application benefits of dietary fiber sourced from citrus fruit are expected to push global market growth to more than 6% to 2024.
By Cathy Siegner • Nov. 29, 2018
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Season's eatings: Half of all food gifts are purchased during winter holidays, report finds
Online shopping is important, but consumers are making in-person purchases — 36% at Walmart, 27% at retailers like Target or Kmart, 30% at supermarkets and 26% at warehouse clubs.
By Cathy Siegner • Nov. 29, 2018
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Brazi Bites gets new big cheese: Former Justin's president
As growth of the the Brazilian snack bread brand skyrockets, will former nut butter company president Mike Guanella be priming the company for a sale?
By Jessi Devenyns • Nov. 29, 2018
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Only 3 in 10 US consumers would buy cultured meat, study finds
But 17% were familiar with the concept of growing it in the lab, and two-thirds said they would be willing to try the protein, according to Kadence International.
By Jessi Devenyns • Nov. 28, 2018
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How deep are color-taste associations?
Penn State researchers found 60% of surveyed consumers could learn new patterns — but bold new colors may not be worth the gamble.
By Nina Sparling
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How Perfect Day's partnership with ADM could change the dairy industry
The startup and ingredient titan will be supplying their non-animal-derived proteins to companies next year.
By Jessi Devenyns • Nov. 21, 2018
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Campbell Soup Q1 profit slides as key shareholder vote looms
The company, which is engaged in a bitter proxy fight with hedge fund Third Point, said soup sales fell 6% during the quarter but are showing signs of improving.
By Christopher Doering • Nov. 20, 2018