Manufacturing: Page 2
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Campbell inks deal to sell refrigerated soup factory
The 225,000-square-foot plant in Everett, Washington, is being bought by an affiliate of Seattle-based Joshua Green Corporation, a private investment firm.
By Cathy Siegner • Feb. 25, 2019 -
Kraft Heinz shares plunge more than 28% after $12.6B loss, SEC investigation and dividend cut
The CPG giant left markets reeling as it dropped a bombshell of an earnings report — yet company leaders are optimistic about the future.
By Megan Poinski • Feb. 22, 2019 -
ColumnLeftovers: Doritos towel bag makes snacking tidier, oat ice cream goes against the dairy-free grain
Frito-Lay's Israel-based partnership debuts ingeniously functional packaging, while kid (and parent) friendly frozen breakfasts aim to make mornings easier.
By Food Dive staff • Feb. 22, 2019 -
Are egg replacements all they're cracked up to be?
The fluctuating supply and price of chicken-produced varieties, along with the consumer trend toward more plant-based foods, are driving growth.
By Cathy Siegner • Feb. 21, 2019 -
Ingredion's gum-based textures target better-for-you trends
The company's new ingredients were developed to help reduce the amount of undesirable items in CPG goods and promote clean labels.
By Jessi Devenyns • Feb. 21, 2019 -
JUST Egg cracks the substitute category wide open
The mung bean-based vegan breakfast item is taking grocery shelves by storm, reinvigorating the category and aiming at new markets with big manufacturing and distribution partnerships.
By Megan Poinski • Feb. 21, 2019 -
Tilray buys hemp food maker Manitoba Harvest for $317M
The Canadian cannabis producer plans to collaborate with the world leader for edible products made from the nutrient-rich seeds and oils.
By Megan Poinski • Feb. 20, 2019 -
Will GMA's new strategy bring back former members?
The CPG industry group said its long-term strategy is to fundamentally transform the organization, which recently went through some difficult times as companies including Nestlé, Campbell Soup and Kraft Heinz left.
By Cathy Siegner • Feb. 15, 2019 -
ColumnLeftovers: Chicken and Waffles come to cereal, chocolate milk for adults
Post once again shakes up the cereal aisle — this time with flavors from two savory brunch staples; Reese's offers words of encouragement with a peanut butter bar.
By Food Dive staff • Feb. 15, 2019 -
Sodium is not a treatment for lightheadedness, study finds
Researchers at Boston's Beth Israel Deaconess Medical Center found higher intake can actually make the condition worse, which runs counter to traditional recommendations.
By Cathy Siegner • Feb. 14, 2019 -
Fungus among us: New mushroom snack line signals category growth
Shrooms Snacks are made from produce grown and handpicked on South Mills Champs' farms in Kennett Square, Pennsylvania.
By Cathy Siegner • Feb. 14, 2019 -
Bye-bye beans: Atomo Coffee recreates the classic drink from the molecular level
The startup has its eyes on sustainability, threats to crops from global warming and using science to create a better-tasting cup of joe.
By Megan Poinski • Feb. 14, 2019 -
Ultra-processed foods can increase risk of early death, study finds
These items, which are mostly snacks, desserts or ready-to-eat meals, now account for more than 29% of total calories consumed, researchers said.
By Jessi Devenyns • Feb. 13, 2019 -
Gen Z consumers want healthier, more convenient food
Those born between 1995 and 2010 have helped move food culture from three sit-down meals a day to several snacks, according to a new report from Packaged Facts.
By Cathy Siegner • Feb. 13, 2019 -
Tastewise uses artificial intelligence to digest information on the latest food trends
The site analyzes billions of data points — including more than 1 billion photos shared every month and 153,000 restaurant menus across the U.S.
By Lillianna Byington • Feb. 13, 2019 -
Deep DiveReformulation is a gamble: The high stakes behind innovation
While the payoff for success can be worth the risk, companies must consider the potential pitfalls of changing up a consumer favorite.
By Jessi Devenyns • Feb. 12, 2019 -
Too mellow? How companies try to speed the cannabis beer buzz
Developing consumer-friendly infused drinks is a challenge because alcohol absorbs into the bloodstream faster.
By Cathy Siegner • Feb. 12, 2019 -
SponsoredHow start-ups are accelerating the future of food
Food industry giants are utilizing incubators and accelerators to harness disruptive entrepreneurial ambitions—and it’s paying off.
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Q&AHow the cannabis beverage was established — and expanded — by Keef Brands
CEO Erik Knutson told Food Dive how his company created sodas, seltzers and juices with the trendy ingredient, entered into a partnership for beer and where he sees the market going.
By Megan Poinski • Feb. 11, 2019 -
Oatmeal is hot, thanks to its convenience and health halo
As cold cereal sales continue to drop, cooked counterparts saw an increase of 1.3% to $1.3 million in 2018.
By Jessi Devenyns • Feb. 08, 2019 -
ColumnLeftovers: Tom Brady hopes to score with pea protein; Unicorns bring magic to pudding cups
Will the six-time Super Bowl winner's plant-based powder be the MVP? And how to express your love through GMOs this Valentine's Day.
By Food Dive staff • Feb. 08, 2019 -
Cargill launches palm oil shortening line for baked goods
The company said PalmAgility has a smoother and creamier texture, meaning faster mixing times and better incorporation of ingredients.
By Cathy Siegner • Feb. 07, 2019 -
Nestlé acquires rights to technology to fight iron deficiency
Ferri Pro is a protein-iron complex that uses food-grade materials to fortify food and beverages, but without negatively affecting the quality or taste.
By Cathy Siegner • Feb. 07, 2019 -
Pea proteins showing up in more bakery products
Manufacturers are turning to the ingredient to meet consumer demand for healthier food options and replace allergens such as wheat, dairy and egg.
By Cathy Siegner • Feb. 07, 2019 -
Campbell Soup drops Habit, selling its nutrition company to Viome
Financial terms were not disclosed, but the New Jersey manufacturer has been the sole investor and majority shareholder for the personalized meal planning company since it started in 2015.
By Jessi Devenyns • Feb. 07, 2019
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