Why manufacturers are sneaking vegetables into more foods

These products appeal to parents trying to add more produce to their kids' diets and consumers who want to eat more healthy.

By Carolyn Heneghan • Nov. 14, 2016

California voters created a 13,734-square-mile non-GMO zone

The ban on the crops could have mixed implications for manufacturers, depending on their stance on ingredients.

By Carolyn Heneghan • Nov. 14, 2016

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How 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

4 ice cream recalls show risks of contract manufacturing

Brands have to accept the reality that even if they adhere to certain food safety guidelines, their manufacturer may not.

By Carolyn Heneghan • Nov. 11, 2016

With most members returning to Washington, will Congressional ag committees see change?

The majority of members in both the House and Senate committees won their re-election contests, but a new Congress means new organization

By Carolyn Heneghan • Nov. 11, 2016

Has the industry gone too far with meal replacements?

Meal Snacks meet consumer demands for food on the go, but they may not deliver needed nutrition.

By Carolyn Heneghan • Nov. 11, 2016

Location matters: How place is an asset and a challenge for craft brewers

From regionally produced and themed beer varieties to the headaches of city- or state-specific regulations, companies embrace and contend with both on a regular basis.

By Carolyn Heneghan • Nov. 10, 2016

Report: Examining the trends driving savory snacks growth

FONA International found that product launches in North America increased by 3% from 2014 to 2015, compared to a 19% increase from 2013 to 2014.

By Carolyn Heneghan • Nov. 9, 2016

In the name of climate change: Could meat and milk taxes be next?

Surcharges on these commodities could cause an uproar among consumers, legislators and health experts alike.

By Carolyn Heneghan • Nov. 8, 2016

What are Democrats and Republicans buying to eat at their victory parties?

According to Ibotta, Republicans will be eating processed meats and snacks, while Democrats purchased fresh produce and body care products. 

By Carolyn Heneghan • Nov. 8, 2016

How manufacturers are personalizing and customizing their products

The two strategies may appear similar, but producers need to understand their differences in order to successfully update their campaigns.  

By Carolyn Heneghan • Nov. 8, 2016

Could a Massachusetts ballot initiative start a cage-free revolution?

If the issue regulating confinement conditions for food animals passes, the next question will be whether other states take it on. 

By Carolyn Heneghan • Nov. 8, 2016

It's algae: Soylent on what makes consumers green

Other companies have used TerraVia's algal flour in their products for much longer without consumers reporting the same complications.

By Carolyn Heneghan • Nov. 8, 2016

Reports of too-high Georgia Dock poultry prices ruffle feathers

Other pricing indices and the USDA's own market price came in well below the industry's self-reported price for chicken last week.

By Carolyn Heneghan • Nov. 8, 2016

Why it may be time to back away from the protein trend

Americans already consume far more protein from fresh and packaged foods compared to the average global consumer, according to Euromonitor.

By Carolyn Heneghan • Nov. 7, 2016

Generic no more: How private label products compete with national brands

What branded product manufacturers need to know about the strengths, weaknesses and manufacturing styles of their store-brand counterparts.

By Carolyn Heneghan • Nov. 7, 2016

CDC: Organic foods may not be as safe as consumers think

The agency needs more data to conclude whether conventionally farmed products are safer, but it warns consumers to take safety precautions.

By Carolyn Heneghan • Nov. 4, 2016

Could Glanbia's sprouted seed treatment revolutionize food safety?

The nutritional giant introduced two varieties of sprouted flaxseed specially treated to eliminate any potential bacteria or pathogens. 

By Megan Poinski • Nov. 3, 2016

How prebiotics could make the commercial poultry supply healthier

Finding ways to reduce antibiotics usage for humans and the food supply could help health experts determine a better way to control the spread of superbugs. 

By Carolyn Heneghan • Nov. 3, 2016

8 must-read stories on how transparency is changing the food industry

Sales and consumer loyalty are built on how much consumers feel they know about what is in their food, how business is conducted and what happens along the supply chain.

By Megan Poinski , Emma Liem Beckett • Nov. 3, 2016

How manufacturers can benefit from a rise in online snack sales

Companies can embrace partnerships with online retailers and innovative digital marketing strategies of e-commerce.

By Carolyn Heneghan • Nov. 3, 2016

Lawsuit claims USDA certified hydroponic crops as organic

An organic industry watchdog claims the produce, which is primarily imported, grows outside of specifications typically allowed under the stringent certification.

By Carolyn Heneghan • Nov. 2, 2016

How Soylent can turn around public opinion after consumers' illness reports

The company took to social media to say food intolerances, not pathogens or other contaminants, led to reports of illness.

By Carolyn Heneghan • Nov. 1, 2016

Why experts are challenging WHO's 'outmoded' cancer research methods

A recent journal article claimed that these methods could lead to "unfounded public concern and reactionary public policies."

By Carolyn Heneghan • Nov. 1, 2016

Innovation encouraged as global sports nutrition sales to reach $44B by 2021

While this market could plateau, it's unlikely to happen soon because these products offer a range of functionalities, appealing to health-conscious consumers.

By Carolyn Heneghan • Oct. 28, 2016

Boomers vs. millennials: Mind the food generation gap

IFIC CEO Joseph Clayton examines differences between the two largest groups of consumers around the table today.

By Joseph Clayton • Oct. 28, 2016