Manufacturing: Page 136
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How manufacturers can respond to fluctuating cocoa prices
While it's key for manufacturers to remain profitable, they have to balance pricing adjustments with consumer sentiment and the risk of backlash.
By Carolyn Heneghan • Dec. 9, 2016 -
Opinion
3 steps food manufacturers can take now to prepare for federal labeling regulations
When it comes to food, authentic is in, and Alexandra Ableitner of McNees Wallace & Nurick LLC explains how to translate that to products and their labeling.
By Alexandra Ableitner • Dec. 9, 2016 -
Explore the Trendline➔
Getty Images
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 -
Hershey beefs up portfolio with new Krave meat bars
Instead of only innovating with flavors and ingredients, the company has decided to extend Krave into nearby subcategories, which maximizes reach among meat snack consumers.
By Carolyn Heneghan • Dec. 9, 2016 -
NASA found the key to out-of-this world protein bars
Proteins and plant polyphenols in astronaut food can create a foam that prevents protein bars from hardening.
By Doug Harris • Dec. 8, 2016 -
How can producers make cultured meat marketable?
At this point, clean meat still faces production cost issues and must overcome its "ick" factor.
By Carolyn Heneghan • Dec. 8, 2016 -
Deep Dive
Barking up a new tree: How pet food is more like what owners eat
There is an ever-growing segment of pet owners who only want the best for their furry friends — including providing them with food that meets the standards of what they would feed their own families.
By Keith Loria • Dec. 8, 2016 -
Will meal kits disrupt the food supply chain like e-commerce did for retail?
As familiar brands enter the meal kit business, the competition over direct-to-consumer food sales is reminiscent of the early battles between Amazon and retail giants.
By Edwin Lopez , Jennifer McKevitt • Dec. 7, 2016 -
Food, beverage and grocery companies continue to lead in LGBTQ workplace progress
Out of the record-breaking 517 U.S. companies that received 100-point scores on the 2017 Human Rights Campaign Corporate Equality Index, 72 are from these sectors.
By Carolyn Heneghan • Dec. 6, 2016 -
USDA
US extends its bumper crop of farm exports, but will that continue under Trump?
In the USDA's annual forecast, farm exports are on track to increase to $134 billion in 2017, the sixth-highest total on record.
By Carolyn Heneghan • Dec. 5, 2016 -
USDA
USDA predicts price fluctuations for beef, pork and chicken in 2017
A wide range of factors governs the cost of meat, but this could trickle down to manufacturers and consumers.
By Carolyn Heneghan • Dec. 5, 2016 -
Could USDA waivers be needed for imported foods in school lunches?
A California lawmaker proposed the bill in response to a hepatitis A outbreak linked to frozen strawberries from Egypt, which sickened 134 people.
By Carolyn Heneghan • Dec. 2, 2016 -
Experts claim processed meats cause cancer — again
Will the meat industry take CSPI's claims and research methods seriously?
By Carolyn Heneghan • Dec. 2, 2016 -
Olive oil group sues Dr. Oz over claims that products are 'fake'
The organization also takes issue with Dr. Oz's statement that the products are "mixed with artificial colors and less expensive oils."
By Carolyn Heneghan • Dec. 2, 2016 -
USDA proposes changes to Nutrition Facts panel as industry seeks to delay it
The agency wants to update the nutrients meat processors have to declare, align values with more updated research and revise the entire format.
By Carolyn Heneghan • Dec. 2, 2016 -
Strong growth anticipated in citric acid market over next decade
The global citric acid market is expected to experience a 4.6% CAGR between 2016 and 2026, according to Future Market Insights.
By Doug Harris • Dec. 1, 2016 -
Why vegetable breeders are giving kale a makeover
A horticulture professor and grad student at Cornell University are exploring how kale could be bred to have many colors, textures and shapes.
By Doug Harris • Dec. 1, 2016 -
Report: Calcium supplements are as effective as calcium-rich foods
Researchers found that calcium supplements work just as well as calcium-rich foods in reducing bone calcium loss in postmenopausal women.
By Doug Harris • Dec. 1, 2016 -
No pills, please: Consumers would rather eat their nutrients
Many people want to receive minerals from the foods they purchase and eat because it's more convenient.
By Doug Harris • Dec. 1, 2016 -
Deep Dive
Don't think something from a tree can be a meat substitute? You don't know jackfruit
It's the world's largest tree crop and is crossing continents to be the next meat-free main dish.
By Doug Harris and Megan Poinski • Dec. 1, 2016 -
Food sustainability index gives US low scores for obesity, food waste
The U.S. ranked just short of the top 10 for overall sustainability but did rank at No. 6 for its food loss and waste initiatives.
By Carolyn Heneghan • Dec. 1, 2016 -
Could avocado seeds become part of the fight against listeria?
A study indicates that substances in the normally discarded pits could be a source for antimicrobial food additives.
By Doug Harris • Dec. 1, 2016 -
Report: US cereals contain significantly more sugar and sodium than other countries
Kellogg’s Honey Smacks had 55.6 grams of sugar per 100 g in the U.S., but the same product contained only 43 g other places.
By Keith Loria • Dec. 1, 2016 -
How retailers can make the most out of prepared deli meals
The fresh and deli prepared segments posted 96% penetration, but only 12% of consumers said they visit the deli regularly.
By Carolyn Heneghan • Dec. 1, 2016 -
Researchers receive funding to better identify seafood fraud and mislabeling
This tool would be more convenient and affordable, which could make identification testing accessible to establishments of all sizes.
By Carolyn Heneghan • Nov. 30, 2016 -
Nuts have gone from fatty villain to healthy mainstay
Perceptions of saturated fat have changed since research has disproved long-held health theories.
By Carolyn Heneghan • Nov. 30, 2016
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