How thinking small could pay off big for Ingredion

The ingredient supplier is spending more time partnering with upstart companies to run tests and troubleshoot — a move that lays a foundation for growth while expediting product development for young businesses.

By Christopher Doering • March 29, 2023

WunderEgg cracks the plant-based hard boiled egg

The new offering from Crafty Counter has drawn incredulous responses on social media as it starts hitting store shelves.

By Megan Poinski • March 27, 2023

Navigating today’s complexities: 4 challenges food developers face and how to address them.

Learn how Ajinomoto Health & Nutrition can help spark inspiration and innovation for food manufacturers.

March 27, 2023

New FDA policy would let manufacturers use salt substitutes

The proposed rule would make the standards of identity for 140 products more flexible, but would not require reformulation to reduce sodium content.

By Megan Poinski • March 24, 2023

Biotechnology should be used to improve nutrition, sustainability and resiliency of food, Biden report says

The new document sets out “bold goals” to improve areas that include human health and supply chain management. It follows a September executive order that made this kind of technology a national priority.

By Megan Poinski • March 23, 2023

PepsiCo pledges to invest $216M into regenerative agriculture

The soda and snacks giant is partnering with farm groups on new projects that aim to cut three million metric tons of emissions by 2030.

By Chris Casey • March 22, 2023

Best known for its iconic confections, Hershey hits its stride in salty snacks

Kristen Riggs, who oversees brands such as SkinnyPop popcorn and Dot’s pretzels, said the 129-year-old company is building scale and grabbing market share as it evolves into a major player in both sweet and salty foods.

By Christopher Doering • March 22, 2023

Eat Just gets FDA clearance for cultivated meat in US

Good Meat chicken, which has been approved for sale in Singapore since 2020, is the second cell-based meat item to get the first green light from the federal government.

By Megan Poinski • Updated March 22, 2023

Tyson invests $70M to build new Arkansas hatchery

The 131,000-square-foot facility will triple capacity and improve operational efficiency, the company said. The announcement comes less than a week after it said it would close two other plants.

By Chris Casey • March 21, 2023

McCormick’s plastic spice bottles changed to maintain freshness longer

The first redesign to the packaging in nearly 40 years is made partly with recycled content, leaving it with a smaller carbon footprint, the company said.

By Maria Rachal • March 20, 2023

Are you ready to shake the salt habit? 3 strategies food manufacturers can use to lower sodium content.

Ajinomoto Health & Nutrition team can help spark inspiration and innovation for food manufacturers aiming to make more flavorful, full-textured alternative protein products.

March 20, 2023

ADM expands regenerative reach with new consumer ingredient brand

Knwble Grwn, which features flax, hemp oil and seeds, focuses on sustainable practices and highlighting underrepresented farmers, the company's commercial manager told Food Dive.

By Chris Casey • March 16, 2023

Krispy Kreme exiting CPG snack business, cutting 102 jobs

The sweets maker said the segment underperformed on the market. Instead, the company is focusing on delivering fresh-baked doughnuts to stores.

By Megan Poinski • March 16, 2023

Kellogg’s new company names — Kellanova and WK Kellogg Co — signal ‘disruptive’ fresh start, CEO says

The monikers bring its recognizable brand into two distinct businesses for snacking and cereal, Steve Cahillane told Food Dive.

By Chris Casey • March 15, 2023

Bank collapses unlikely to affect large food companies, but smaller upstarts at risk, analyst says

A Mizuho research note said short-term disruption, tighter lending standards and a stronger emphasis on free cash/profitability could prevent some businesses from gaining financing or entering the industry. 

By Christopher Doering • March 15, 2023

Tyson to close two plants, laying off nearly 1,700 workers

The company said closing two of its processing facilities will help it optimize its chicken supply chain. It offered assistance to employees impacted by the decision.

By Chris Casey • Updated March 14, 2023

Nobell Foods poaches Impossible executive to head food science and product development

Sergey Solomatin spent more than a decade at the plant-based meat giant where he helped to develop, scale and commercialize its technology.

By Christopher Doering • March 14, 2023

Inside Nestlé‘s long road to improve the sustainability of its packaging footprint

From Nespresso pods made of paper to Stouffer’s trays made with 30% recycled plastic, the CPG giant is finding novel ways to improve some of the millions of pounds of packaging material it uses annually.

By Christopher Doering • March 13, 2023

How Bonumose’s new tagatose facility moves better-for-you sweeteners forward

The Virginia plant producing the rare sugar officially opened this month, making a supply of the healthier stand-in for sucrose available for manufacturers.

By Megan Poinski • March 9, 2023

As US mulls vaccinating poultry for bird flu, chicken industry could stand in the way

Broiler producers are concerned about trade implications, but fears that the virus will mutate or spread to humans may spur a new plan of action.

By Chris Casey • March 9, 2023

Former Blue Bell CEO to plead guilty to charges connected to 2015 listeria outbreak

All fraud charges against Paul Kruse will be dropped and he will be fined $100,000, according to the plea agreement.

By Megan Poinski • March 9, 2023

Tyson workers in Arkansas sue company over pandemic protections

The suit filed by 34 current and former employees of the company’s meatpacking facilities claim the poultry giant put profit over its workers’ well-being.

By Chris Casey • March 8, 2023

Hershey debuts plant-based Reese’s and chocolate bar

The confections, which will hit shelves in March and April, are made with oats. This will be the first time the company offers permanent products in the category.

By Christopher Doering • March 7, 2023

How Ingredion benefits from diversification and on-demand ingredients in volatile times

CEO Jim Zallie said the company, which works with more than 18,000 customers, inherently minimizes risk by providing hundreds of ingredients in both staple and trendy categories.  

By Christopher Doering • March 2, 2023

Eat Just laying off 18% of workers with cuts impacting plant-based egg business

The loss of about 45 jobs is part of an effort by the company to reduce expenses and get the fast-growing product closer to profitability. 

By Christopher Doering , Megan Poinski • March 2, 2023