Manufacturing
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Rhythm Superfoods will expand its beat with organic fruit chips
The Texas company is growing its product line by introducing fruit chips made with mango, pineapple and watermelon as the kale boom has flattened out.
By Cathy Siegner • Jan. 15, 2019
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Q&AHow Kerry helps companies transition their food and beverage products to clean label
The company's director of marketing insights told Food Dive about the challenges the shift has caused, where it is heading and the most common ingredients being targeted by its customers.
By Lillianna Byington • Jan. 14, 2019
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Plant-based steak: Will it be what's for dinner?
Impossible Foods CEO Patrick Brown said R&D at the California-based company has been "going at a blazing speed since Day One," with whole cuts of beef being its next big launch.
By Cathy Siegner • Jan. 14, 2019
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Kraft debuts natural cheese without artificial growth hormone rbST
The company said it listened to its customers and wants to position its products to align with consumer trends, giving them an advantage in a market crowded with dairy products.
By Cathy Siegner • Jan. 14, 2019
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General Mills factory workers vote to unionize in Iowa
With job cuts actively occurring and cereal sales looking soggier, it’s no surprise more than 500 workers at the Cedar Rapids plant are seeking shelter in a union.
By Jessi Devenyns • Jan. 11, 2019
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ColumnLeftovers: Caulipower wraps into the next veggie trend; Doritos catch fire
The brand that brought the vegetable to grocery pizza crusts has found another canvas on which to build a healthy meal, and a new cookie helps unicorns earn their stripes.
By Food Dive staff
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Sweet and heat: More spicy dairy products coming in 2019
Ice cream, yogurt and flavored milk are increasingly offering an exotic combination of creaminess, sweetness and spice from chili peppers, according to Food Business News.
By Cathy Siegner • Jan. 10, 2019
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Will environmental sustainability be included in the 2020 Dietary Guidelines?
A non-profit group of nutrition educators advocating for the addition may find a responsive consumer, but supporters could be foiled by political gridlock in Washington.
By Cathy Siegner • Jan. 10, 2019
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How Kraft Heinz's CIO avoids getting lost in the shuffle of innovation
Francesco Tinto posed the question, "Are we really changing the way we're operating, or just operating the same way and we just changed the technology?"
By Samantha Ann Schwartz • Jan. 10, 2019
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Today's home chef is cooking up international recipes with eyes on screens
With most Americans eating at home five nights a week, there is a whole new world of opportunity opening up for food manufacturers to market to consumers.
By Jessi Devenyns • Jan. 10, 2019
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How is the government shutdown impacting the food industry?
Federal agencies are delaying publication of market reports farmers and others rely upon, and food inspectors are either working without pay or on limited program status.
By Cathy Siegner • Jan. 09, 2019
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Impossible Burger becomes gluten-free in new reformulation
The first major revamp of the company's signature product makes it more adaptable to replace ground beef in any recipe, less salty and more clean-label.
By Cathy Siegner • Jan. 09, 2019
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Study: 1 in 10 adults have a food allergy
According to the survey of 40,443 U.S. consumers, at least half developed them after childhood.
By Nina Sparling • Jan. 08, 2019
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What are FDA's next regulatory steps on CBD and hemp?
Commissioner Scott Gottlieb said the agency plans to hold a public meeting to hear from stakeholders about experiences and challenges with the products.
By Cathy Siegner • Jan. 07, 2019
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Deep Dive6 trends to impact the food industry in 2019
Concepts that started rocking the business in 2018 will continue, making this year sure to be full of big deals, new functional ingredients and items that are sustainable on many levels.
By Megan Poinski , Christopher Doering , Lillianna Byington • Jan. 07, 2019
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Global milk production soured by trade wars and plummeting prices, report says
2018 is on track for the worst year-on-year growth in domestic production since 2013, according to Rabobank.
By Nina Sparling
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ColumnLeftovers: Yoplait sweetens New Year's resolutions; CBD goes coconuts
New yogurt flavors mimic less-than-healthy (but delicious) breakfast choices, and Hershey launches new Kisses full of love and lava.
By Food Dive staff
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US food producers brace for hit as Pacific trade deal goes into effect
As the Comprehensive and Progressive Agreement for Trans-Pacific Partnership kicks in, beef and wheat exports are expected to suffer.
By Cathy Siegner • Jan. 03, 2019
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How food companies are getting consumers to pay more
Several already signaled planned increases to cover ingredient and shipping costs, and more expensive items helped boost grocery prices by 2% last year — though sales were flat by volume.
By Cathy Siegner • Jan. 02, 2019
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2018 was the year of the 'sustainable shopper,' Nielsen says
Americans spent $128.5 million on sustainable fast-moving consumer goods — a 20% growth in product sales.
By Nina Sparling
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Impossible Foods needs FDA approval to sell uncooked burgers in stores
The company wants to sell its plant-based burger in retail outlets next year, but the FDA said the soy leghemoglobin in the product needs approval as a color additive.
By Cathy Siegner • Dec. 21, 2018
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USDA issues final GMO-labeling guidelines for food
Manufacturers need to disclose the presence of some bioengineered items on packaging starting in 2020 through text, symbol, electronic or digital link and/or text message.
By Cathy Siegner • Dec. 21, 2018
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Now that hemp and CBD are legal, what comes next for food and beverage?
With the 2018 Farm Bill signed into law, the cannabis plant can be legally regulated by state and tribal governments and commercialized in foods and dietary supplements — unless the FDA objects.
By Cathy Siegner • Dec. 20, 2018
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Could dates become the next trendy sweetener?
D'vash Organics markets its nectar from the fruit as a lower-calorie alternative to sugar and with about 25% less of the popular ingredient than honey.
By Cathy Siegner • Dec. 20, 2018
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Why Ingredion is investing $140M in plant-based proteins
The ingredients provider is upgrading plants in Nebraska and Saskatchewan to produce protein isolates from peas and other pulse-based flours and concentrates.
By Cathy Siegner • Dec. 20, 2018