Manufacturing: Page 2
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Mama algae: Researchers say they can manufacture proteins found in human breast milk
Triton Algae Innovations of San Diego said it has developed a proprietary method that could disrupt the infant formula market.
By Cathy Siegner • Nov. 01, 2018
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Why are companies developing allergen-free ingredients?
An estimated 15 million people in the U.S. — including about 5.9 million children — have food allergies.
By Cathy Siegner • Nov. 01, 2018
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TreeHouse Foods' net sales plummet 10% in Q3
The private label manufacturer's net revenue missed analyst expectations this quarter and the company narrowed its adjusted earnings guidance for the year as a result.
By Lillianna Byington • Nov. 01, 2018
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Despite a boost from RXBAR, Kellogg says operating profit will be flat this year
New on-the-go snack packages and higher shipping costs led to a 2.6% decrease in adjusted operating profit during the quarter for the Michigan manufacturer best known for its cereals.
By Jessi Devenyns • Oct. 31, 2018
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PepsiCo fights for protein with Health Warrior acquisition
The maker of plant-based bars and mixes will be the first company in the snack and soda giant's new accelerator program, The Hive.
By Megan Poinski • Oct. 31, 2018
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Sesame may become a top allergen, FDA says
The agency is studying the prevalence and seriousness of reactions to the seed, said Commissioner Scott Gottlieb, which may result in major labeling changes.
By Jessi Devenyns • Oct. 31, 2018
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Deep DiveSweet innovation: How private label candy wins with consumers
While these smaller manufacturers don't have recognizable brand labels, they can bring a creative and premium product to tempt the sweet tooth of specific consumer groups.
By Jessi Devenyns • Oct. 31, 2018
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Q&AMars Wrigley's chief Halloween officer answers our burning candy marketing questions
In an emailed conversation, Victor Mehren — COO by day — explains the unique challenges and opportunities for the company behind iconic treats like M&M's, Snickers and Skittles.
By Peter Adams • Oct. 30, 2018
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Hain Celestial names former Pinnacle exec as CEO
Will Mark Schiller, who takes the helm of the natural and organic CPG company from founder Irwin Simon next month, be angling for improvement or an eventual sale?
By Megan Poinski • Oct. 29, 2018
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Frozen pizza heats up as consumers want convenience
Vegetables, plant-based protein and fiber add-ons could be helping the freezer staple go from a cheese-laden cholesterol special to a healthier meal option.
By Cathy Siegner • Oct. 29, 2018
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Thanks to data, Spicy Snickers really satisfies Chinese consumers
Real time consumer insights from Alibaba helped Mars create a candy variety that was an instant hit — and demonstrated how powerful online information can be for product innovation.
By Jessi Devenyns • Oct. 26, 2018
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ColumnLeftovers: Pizza goes green, milk gets smart
Because where cauliflower goes, broccoli must follow? And a reminder: 57 days until Christmas.
By Food Dive staff
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Q&AWhy mochi ice cream continues to dominate the novelty market
Craig Berger, CEO of My/Mo Mochi Ice Cream, talks about the company's latest innovation and the frozen treat's rapid growth.
By Lillianna Byington • Oct. 24, 2018
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Bantam Bagels bought for $34M cash by Lancaster Colony
The frozen breakfast item maker, which rose to prominence with an appearance on "Shark Tank," does about $20 million in annual sales in grocery stores and Starbucks.
By Cathy Siegner • Oct. 24, 2018
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General Mills goes against the grain with traditional farming methods to fight climate change
The 152-year-old CPG company wants to incorporate more organic acreage and work with perennial grains, cover crops and pollinator habitats, which are all naturally regenerative practices.
By Jessi Devenyns • Oct. 23, 2018
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Kite Hill raises $40M, once again led by General Mills
The plant-based dairy company will use the funds to spur brand growth and increase manufacturing capacity for yogurt, cheese and pasta.
By Jessi Devenyns • Oct. 23, 2018
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Can a national coalition get manufacturers to cut sugar by 40% in 7 years?
The National Salt and Sugar Reduction Initiative, announced last week, wants a voluntary limit of the sweetener in packaged foods and drinks by a percentage depending on the product.
By Cathy Siegner • Oct. 22, 2018
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OpinionReading between the 'clean label' lines
While consumers clamor for simple ingredients, Rob Wong of Agri-Neo points out that on the way to being used in products, some items undergo even more chemical processes.
By Rob Wong
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ColumnLeftovers: Treats sure to be a Halloween smash, creepy crisps
Upscale candy gets into the fun-size game, bars get bakeable and a Chinese company decides to munch on spent silkworms.
By Food Dive staff
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Q&AHow a veteran insect supplier makes cricket products sing
Darren Goldin, co-founder of ingredient manufacturer Entomo Farms, talks about getting consumers comfortable with eating bugs and what's ahead for the budding segment.
By Emma Liem • Oct. 18, 2018
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New dairy-free ice cream is made with persimmon
WellKit Foods International plans to debut four flavors of its My Goodness! plant-based ice cream in New Zealand next month before reaching out to export markets in Asia.
By Cathy Siegner • Oct. 18, 2018
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Kerry's consumer preference simulator aims for product sweet spot
The Ireland-based company gathered views of 17 sweeteners to better understand how people perceive them across sports drinks, carbonated soft drinks, ice cream, flavored alcoholic malt beverages, granola bars and cookies.
By Cathy Siegner • Oct. 18, 2018
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Startups are using tomatoes, eggplant and carrots to improve fake fish
Sustainability-minded consumers are looking to imitation smoked salmon, sushi and shrimp to take pressure off the oceans — as long as these products are convincing enough to replace the real deal.
By Cathy Siegner • Oct. 18, 2018
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Nestlé's sales perk up 2.9% with growth in coffee and the North American sector
CEO Mark Schneider said in a release that this quarter's increases were "supported by disciplined execution and faster innovation."
By Lillianna Byington • Oct. 18, 2018
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Time to ban dihydrogen monoxide? Consumers take clean label to extremes
Some additives, artificial colors and flavors are being taken out of food products to appease shoppers who want healthy and recognizable ingredients.
By Cathy Siegner • Oct. 18, 2018