Manufacturing: Page 132
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Indian flavors are hot at Winter Fancy Food Show
Consumer demand for unique and exotic profiles gives manufacturers a prime opportunity for to expand their formulas.
By Emma Liem Beckett • Jan. 26, 2017 -
Study: Consumers go nuts for plant-based fats
USDA research shows average calorie intake is declining as millennials have started to identify and consume sources of better-for-you fats.
By Doug Harris • Jan. 26, 2017 -
Explore the Trendline➔
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TrendlineHow AI is transforming the food and beverage industry
Companies are leaning on the technology across nearly all parts of their operations, from marketing to product design.
By Food Dive staff -
How an alternative sweetener 'meringue' can change beverages
Lampados International's Liteez, a 3D plant-based sweetener, is sugar-free and each piece contains less than two calories.
By Keith Loria • Jan. 26, 2017 -
Deep Dive
Delicious or deceptive? Food fraud's economic and safety costs
Experts say fakes cost the industry up to $40 billion a year, and stopping the problem requires massive manufacturer, policy and consumer cooperation.
By Keith Loria • Jan. 25, 2017 -
McCormick sees record sales performance
Cash flow from the seasoning company's operations increased 12% to a record $658 million.
By Keith Loria • Jan. 25, 2017 -
Bob Evans sells its restaurant business to focus on food products
Golden Gate Capital will acquire the food service company for $565 million by the end of fiscal 2017.
By Keith Loria • Jan. 25, 2017 -
Food and agriculture coalition asks Trump to modernize — but not scrap — NAFTA
A letter from 133 companies and industry groups says they want to maintain their prosperity through trade by keeping the agreement in some form.
By Megan Poinski • Jan. 25, 2017 -
Report: Older consumers prioritize wellness
Baby boomers' economic activity is worth around $7.6 trillion, something to which producers should give adequate attention.
By Doug Harris • Jan. 24, 2017 -
Food-X names 8 start-ups for its fifth cohort
Each company will receive $50,000 in an effort to change the culture of the food or beverage space.
By Keith Loria • Jan. 24, 2017 -
Campbell ventures into the egg-less mayo space
The Bolthouse Farms brand developed Maio, a line of refrigerated yogurt-based spreads, for vegans and health-conscious consumers.
By Keith Loria • Jan. 23, 2017 -
Deep Dive
Moo-ve over milk: Dairy alternatives are becoming more prevalent
Many consumers say vegan alternatives to beverages, cheese and desserts taste just as good, are better for them, and benefit the environment.
By Keith Loria • Jan. 23, 2017 -
What Hain Celestial's strategic alliance in India means for the future
The joint venture aims to market and distribute brands including Terra, Garden of Eatin', Sensible Portions, Dream and Earth's Best.
By Keith Loria • Jan. 23, 2017 -
Survey: Food companies are mixed on Trump's potential impact
A lot will depend on the specific plans and policies of USDA nominee Sonny Perdue.
By Keith Loria • Jan. 23, 2017 -
Global food and beverage brands have a FReSH take on sustainability
Kellogg, PepsiCo, Nestle and more have joined forces to create the Food Reform for Sustainability and Health Program to promote change in global food systems.
By Keith Loria • Jan. 23, 2017 -
Why Roquette is betting big on pea protein
The company is investing more than $303 million to build a manufacturing site in Canada.
By Keith Loria • Jan. 20, 2017 -
Kellogg cutting 250 jobs in the name of cost savings
Few specifics are known about the cuts, which come after the company posted a 42% increase in profits and 2.2% drop in sales in its most recent earnings report.
By Keith Loria • Jan. 20, 2017 -
South Dakota to bring Puerto Rican laborers to revive local dairy
Experts have already hosted recruiting sessions to discuss cost of living and farm routine, and hope to bring 20 workers to the mainland by September.
By Doug Harris • Jan. 20, 2017 -
Why packaging innovations are going green
Foam made from mushrooms and plant-based bottles are just a few changes that could disrupt the industry.
By Keith Loria • Jan. 20, 2017 -
Which consumers are shaping the food industry?
Peak Performers — or those who drive change and set trends — seem to have an outsized influence..
By Keith Loria • Jan. 19, 2017 -
Investors go bananas for Barnana with $5.3M in funding
The healthy snack maker uses ugly fruit to keep costs low and promote sustainability.
By Keith Loria • Jan. 19, 2017 -
McCormick named top sustainable food company
Its strategy could be a viable model for producers looking to reduce their environmental impact.
By Keith Loria • Jan. 19, 2017 -
Will an altered version of sugar be as widely accepted as the real thing?
Holista CollTech Limited partnered with a Nobel Prize nominee to file a patent for the world’s first all-natural low glycemic index sugar.
By Emma Liem Beckett • Jan. 19, 2017 -
Deep Dive
Under pressure: HPP preserves food, texture and taste
High pressure processing is getting more popular because it doesn’t alter taste, texture or quality and can triple shelf life — all without adding chemicals.
By Keith Loria • Jan. 19, 2017 -
DuPont's solution to nutrition for hospital patients: Ice cream
The high-in-protein-and-fiber frozen products would address nourishment problems.
By Keith Loria • Jan. 18, 2017 -
How manufacturers can serve the 42% of consumers who don't think they eat healthy
According to Mintel, fewer than 38% believe that good-for-you food is worth paying more for, and only 16% trust health claims on product packaging.
By Keith Loria • Jan. 18, 2017
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