Manufacturing: Page 33

  • Sabra, hummus
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    Courtesy of Sabra
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    Hummus leader Sabra regaining swagger after ‘difficult’ move to halt production

    Several months after temporarily shutting down its Virginia plant for repairs, CEO Joey Bergstein said the brand, co-owned by PepsiCo, is experiencing a sharp rebound in sales and recouping lost market share.

    By • Nov. 21, 2022
  • Young beautiful focused female worker in sterile cloths using a tablet to check correction of inventory in factory storage room
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    dusanpetkovic via Getty Images
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    Sponsored by HSI

    How PepsiCo streamlined the management of chemicals and safety data sheets

    Ensuring safety in every manufacturing facility is critical and complex. How does PepsiCo do it? The company uses a safety management platform that helps ensure SDSs are accessible, provide accurate inventory and stay current. 

    Nov. 21, 2022
  • PepsiCo, Doritos, Frito-Lay
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    Courtesy of PepsiCo
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    PepsiCo brings Doritos into dip category

    The new snacks, which come in Spicy Nacho and Cool Ranch Jalapeno varieties, are meant to be used with foods other than chips, including pizza, wings and veggies.

    By • Nov. 17, 2022
  • Three square paper containers of chicken chunks, greens and crudites with Upside Foods napkins nearby on a yellow background
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    Courtesy of Upside Foods
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    Race for regulation of cell-based meat

    Upside Foods gets FDA greenlight for cultivated chicken

    The California company received the first U.S. regulatory approval of any kind for meat grown from cells. It awaits a decision from the USDA before it can serve its products to consumers.

    By • Updated Nov. 16, 2022
  • Campbell Soup, chunky
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    Christopher Doering/Food Dive
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    Inside Campbell Soup’s overhaul to innovation and how it’s paying off

    From technology to how workers collaborate, the 153-year-old food giant is scrapping old practices in favor of new ones to quicken product development and boost its chances of success.

    By • Nov. 15, 2022
  • Tyson Foods
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    Permission granted by Tyson Foods
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    Tyson will eliminate ‘difficult’ jobs as automation increases

    CEO Donnie King did not specify how many positions would be impacted, but said workers would be reassigned to open roles in the company.

    By • Nov. 15, 2022
  • A hand wearing a safety glove gives a paper-wrapped ice cream sandwich with round cookies and pink ice cream to another hand.
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    Alex Wong via Getty Images
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    Deep Dive

    From science to CPG: New ventures create opportunities for startups

    While many larger players in the food tech space had to build their own facilities and processes from scratch, entities are planning to give those starting out now a smoother beginning.

    By • Nov. 11, 2022
  • Three slices of Air Chicken are on a glass plate, garnished with a small radish and purple flower. The background is a blue sky with a few clouds.
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    Courtesy of Air Protein
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    Deep Dive

    From science to CPG: Finding the right team to go beyond the lab

    While scientific processes and developments are core to what food tech companies do, they need employees who can turn the science into a successful business.

    By • Nov. 10, 2022
  • A royal blue box of Entenmann's Cake Truffles in Chocolate Delight.
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    Courtesy of Entenmann's
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    Sara Lee owner Grupo Bimbo to spend more than $600M to build 2 new plants

    The Ohio and Georgia facilities are expected to create a total of 620 jobs. 

    By • Nov. 10, 2022
  • Beyond Meatballs at a retail store.
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    Courtesy of Beyond Meat
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    As revenue slides, Beyond Meat CEO outlines strategy to improve business

    CEO Ethan Brown said today’s economy has not been kind to plant-based meat. He’s aiming to return the company to cash-flow-positive operations in the second half of 2023.

    By • Nov. 10, 2022
  • A rendering of Steakholder Foods' planned future facility: A large open room with windows. Three large bioreactors in the middle, with smaller ones, 3D printers and storage drawers arranged around.
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    Courtesy of Steakholder Foods
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    From science to CPG series

    A five-part series examining the challenges food tech companies face when scaling up.

    By • Nov. 9, 2022
  • People in food safety protective gear handle yellow plastic tubs on a metal table in the middle of a room with metal walls, tubing and fans.
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    Courtesy of Upside Foods
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    Deep Dive

    From science to CPG: Adapting R&D to regulations — and eventually consumers

    As food tech startups grow, their focus needs to shift from scientific breakthroughs to meeting stringent manufacturing rules, as well as thinking a lot about the people who will one day eat their products.

    By • Nov. 9, 2022
  • Danone, two good, smoothie, yogurt
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    Permission granted by Danone
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    Danone expedites Two Good yogurt’s move into smoothies

    The new offering, which was initially planned to launch in 2023, brings the company’s fastest-growing North American brand into the portable space while building on its low-sugar, high-protein popularity.

    By • Nov. 9, 2022
  • Mondelez International
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    Permission granted by Mondelez International
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    Mondelēz names new chief of supply chain operations

    Leadership changes come as the snack giant reports improvements in production levels following its move to prioritize key SKUs. 

    By • Nov. 8, 2022
  • A person in lab safety gear bends slightly and works with one of Future Meat Technologies' large silver bioreactors.
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    Courtesy of Future Meat Technologies
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    Deep Dive

    From science to CPG: How money makes the food tech startup world go round

    Fundraising and understanding a realistic timeline are high barriers for these companies as they face R&D and regulatory challenges.

    By • Nov. 8, 2022
  • A view of an industrial room with scientific equipments and desks.
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    Permission granted by Finless Foods
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    Deep Dive

    From science to CPG: How food tech companies grow into tomorrow’s food manufacturers

    It’s difficult to take a scientific discovery that could change the way the world eats and get it to consumers’ plates. Startups need tenacity, money, R&D, patience and an understanding of reality.

    By • Nov. 7, 2022
  • Several packages of Hershey chocolate products, including York, Kit Kat, Reese's and Hershey brand candies.
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    Courtesy of Hershey
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    Mondelēz and Hershey CEOs: Snacks are an ‘affordable’ luxury amid inflation

    The companies behind brands including Oreo and Reese’s increased their sales forecasts last week, as consumers have shown the willingness to pay more for their treats. 

    By • Nov. 7, 2022
  • cows dairy organic
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    Courtesy of Straus Family Creamery
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    Organic dairy farmers petition USDA for drought relief funds

    The weather in the western U.S. is exacerbating dire conditions for many operations already facing supply chain challenges and higher feed costs, prompting some producers to go out of business.

    By • Nov. 4, 2022
  • Three pans, each one containing a different variety of Caulipower's Frozen Meals, sit on a white tiled counter. Packages of the frozen meals and ingredients including tomatoes and herbs are nearby.
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    Courtesy of Caulipower
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    Column

    Leftovers: Caulipower thaws innovation in frozen meals; Truff shakes into seasoning salt

    The cauliflower brand is expanding its presence in the freezer aisle with three gluten-free pasta options, and Jimmy Dean thinks small with egg bites.

    By Food Dive staff • Nov. 4, 2022
  • A plant-based boeuf bourguignon, with brown broth and vegetables, is in a white bowl, resting on a white saucer with a beige cloth napkin and wood-handled silverware between the plate and bowl.
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    Courtesy of International Flavors & Fragrances
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    IFF launches plant-based ingredient that mimics chunky meat texture

    The company said its soy-based Supro Tex product can be hydrated with a variety of colors and flavors for use in plant-based beef, chicken, pork and lamb dishes.

    By • Nov. 3, 2022
  • Nestle, deliwich
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    Retrieved from Nestle.
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    Nestlé aims for bigger bite of $600M thaw and eat category

    The nascent segment, which is growing at a 25% CAGR, allows food makers to get their brands into the hands of on-the-go consumers who don’t have immediate access to an oven or microwave.

    By • Oct. 31, 2022
  • An Impossible Burger cut in half
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    Courtesy of Impossible Foods
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    Impossible Foods’ patent affirmed in legal battle with Motif FoodWorks

    While the ingredient company’s challenge to the plant-based meat maker’s intellectual property was not reviewed, the litigation between the two parties continues. 

    By • Oct. 31, 2022
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    Retrieved from Pilgrim's Pride on September 23, 2020
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    Pilgrim’s Pride’s revenue soars as cash-strapped consumers trade down to chicken

    A shift away from more expensive beef and pork is helping poultry, a trend CEO Fabio Sandri says will continue through an economic downturn.

    By • Oct. 28, 2022
  • Small pieces of chocolate sit on a surface covered with crushed cocoa beans
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    Courtesy of Barry Callebaut
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    Why Barry Callebaut says its new chocolate is a ‘paradigm shift’

    The ingredients maker unveiled Second Generation Chocolate, which uses a customized process to produce a more natural and clean label confection with 50% less sugar.

    By • Oct. 28, 2022
  • A view of Arzeda's lab, with stairs on the left and several lab tables with equipment on the right.
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    Permission granted by Arzeda
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    AAK partners with Arzeda to transform oils with enzymes

    The protein designer, which has worked with BP and Unilever, has long wanted to use its processes to help make the food industry more sustainable and efficient, said CEO Alexandre Zanghellini.

    By • Oct. 27, 2022