Manufacturing: Page 2

Kraft Heinz posts 6.6% earnings loss, but CEO says it's on the path to growth

Net sales in the U.S. were down $4.7 billion compared to a year ago, but Miguel Patricio said this was expected and is the beginning of the company's turn around.

By Megan Poinski • Feb. 13, 2020

Freeze-dried strawberry powder helps stabilize ice cream, USDA says

The department found the ingredient is so effective that frozen desserts retained their shape even after reaching room temperature.

By Cathy Siegner • Feb. 13, 2020

Deep Dive

Cell-based meat products are years away, so why are states making so many laws about them?

Seventeen laws about meat labeling were passed in 14 states in 2019, and nine states are considering similar legislation this year.

By Megan Poinski • Feb. 12, 2020

Tyson sees double-digit inventory accuracy improvement from computer vision

The inventory tracking system reads SKU information and weight for chicken packed in trays, replacing what Tyson described as communication by hand gestures followed by manual inventory entry.

By Emma Cosgrove • Feb. 12, 2020

Nestlé discontinues lower-sugar Milkybar Wowsomes

The food giant didn't give a reason for pulling the candy containing 30% less of the sweetener, but sales reportedly had been disappointing.

By Cathy Siegner • Feb. 10, 2020

Ingredients getting a boost from clean label trend, report says

L.E.K. Consulting said replacing artificial items with cleaner, more natural solutions presents a major opportunity for companies, investors and retailers.

By Cathy Siegner • Feb. 06, 2020

Opinion

AI in food and beverage: 3 money-saving industrial benefits for 2020

Artificial intelligence can optimize operations at every level, and these are the places where efficiency and profit potential will most benefit, writes Plutoshift's Prateek Joshi. 

By Prateek Joshi • Feb. 05, 2020

Prime Roots plans Q1 launch of its koji-powered meat substitutes

The company makes its alternatives to traditional products ranging from bacon to seafood from the fungus that creates the umami taste. It will start selling to consumers online before April.

By Megan Poinski • Feb. 04, 2020

Sponsored by NYCEDC

Growing in NYC: Plant-based snack company Green Mustache thrives in Brooklyn

At Brooklyn Army Terminal, food businesses grow from distinguished community, stability, and support.

Sweet revolution: How cacao fruit is poised to change the food industry

Conventional chocolate production throws out 80% of the fruit that produces cocoa beans. Industry movers are finding ways to upcycle it, creating new confections, snacks and culinary dishes.

By Megan Poinski • Jan. 30, 2020

Rain puts a damper on low sugar prices

Tight supplies are expected until new crops are harvested this fall, putting pressure on manufacturers who use the sweetener in their products.

By Cathy Siegner • Jan. 30, 2020

Adding aromas could help reduce the sugar content in beverages

Researchers found by adding a natural smell synthesized in apples during ripening, tasters thought the juice contained more sweetener than it really did.

By Cathy Siegner • Jan. 30, 2020

Beyond Meat likely to be liable for $628K in ongoing litigation

A federal class action lawsuit has been filed for investors in the meat alternative company who lost money after decisions in the sprawling legal battle between the burger maker and former co-packer Don Lee Farms.

By Megan Poinski • UPDATED: Feb. 5, 2020 at 8:34 a.m.

Conagra to close Tennessee Pride plant, cutting 345 jobs

The facility makes the brand's breakfast sandwiches and will shut down in fall 2021. The production will move to other company-owned factories.

By Lillianna Byington • Jan. 28, 2020

Nestlé partners with Canadian plant-based protein companies

The Swiss food giant said its joint agreement with Merit Functional Foods and Burcon NutraScience will more quickly develop meat and dairy alternatives with a favorable environmental footprint.

By Cathy Siegner • Jan. 27, 2020

Column

Leftovers: Halo Top does keto; craft beer taps into the oat milk craze

The ice cream pint that revolutionized the category is at it again for dieters who want to indulge, and Silk whips the dairy alternative market with its new heavy cream offering.

By Food Dive staff • Jan. 24, 2020

Canopy Growth delays its Canadian cannabis beverage line

The company, in which Constellation Brands invested nearly $4 billion, initially planned for the drinks to hit shelves this month.

By Lillianna Byington • Jan. 24, 2020

Trader Joe's, CVS get low marks on chocolate supply chains

If retailers make the decision to buy the confection based on labor and environmental standards, it can help shift the industry in the right direction, Green America noted in its study.

By Matt Leonard • Jan. 23, 2020

Memphis Meats raises $161M to build a cell-based meat plant

Legacy companies Cargill and Tyson both participated in this funding round for a facility that could be making products in 24 months.

By Megan Poinski • Jan. 23, 2020

Just Egg folds into vegan grab-and-go breakfast market

The San Francisco company is launching a frozen precooked version of its mung bean protein substitute while also improving the recipe and cutting the price of its liquid version.

By Megan Poinski • Jan. 22, 2020

Beyond beverages: Harmless Harvest launches dairy-free coconut yogurt

The California company uses the same microfiltered organic Thai coconut it puts in its drink lines, and it includes no gums to thicken the texture.

By Cathy Siegner • Jan. 21, 2020

Mondelez patents process to lower the amount of sugar in chocolate

Using soluble corn fiber could reduce the need for the sweetener in a product by up to 50%, while keeping the taste consumers expect.

By Cathy Siegner • Jan. 16, 2020

Russell Stover announces 400 layoffs and 300 new jobs

Despite "strong" sales, the company said the job shifts are modifying the company's infrastructure to make sure it can meet future demand.

By Megan Poinski • Jan. 15, 2020

Krave embraces plant-based craze with new jerky product

The Hershey-owned snacks company said along with its product made from peas and fava beans, it's also introducing a pork rind item this month.

By Cathy Siegner • Jan. 15, 2020

Mosa Meat gets investments and support to bring cultured meat to Europe in 2022

The Dutch company that made the first lab-grown hamburger is receiving funds from Lowercarbon Capital and animal nutrition company Nutreco, which also will help create the nutrients to grow the cells.

By Megan Poinski • Jan. 13, 2020