Manufacturing: Page 36
-
Courtesy of Upside Foods
Deep DiveFrom 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 Megan Poinski • Nov. 9, 2022 -
Permission granted by Danone
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 Christopher Doering • Nov. 9, 2022 -
Permission granted by Mondelez International
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 Sarah Zimmerman • Nov. 8, 2022 -
Courtesy of Future Meat Technologies
Deep DiveFrom 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 Megan Poinski • Nov. 8, 2022 -
Permission granted by Finless Foods
Deep DiveFrom 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 Megan Poinski • Nov. 7, 2022 -
Courtesy of Hershey
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 Christopher Doering • Nov. 7, 2022 -
Courtesy of Straus Family Creamery
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 Chris Casey • Nov. 4, 2022 -
Courtesy of Caulipower
ColumnLeftovers: 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 -
Courtesy of International Flavors & Fragrances
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 Megan Poinski • Nov. 3, 2022 -
Retrieved from Nestle.
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 Christopher Doering • Oct. 31, 2022 -
Courtesy of Impossible Foods
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 Megan Poinski • Oct. 31, 2022 -
Retrieved from Pilgrim's Pride on September 23, 2020
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 Chris Casey • Oct. 28, 2022 -
Courtesy of Barry Callebaut
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 Megan Poinski • Oct. 28, 2022 -
Permission granted by Arzeda
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 Megan Poinski • Oct. 27, 2022 -
Brightseed/Food Dive
Brightseed launches upcycled functional gut health fiber
The ingredient made from hemp hulls was discovered by the company’s artificial intelligence platform. It will be first used in a protein crisp jointly developed with Puris.
By Christopher Doering • Oct. 27, 2022 -
Courtesy of Cargill
Mondelēz commits $600M more to cocoa sustainability
Dirk Van de Put, the snack giant’s CEO, said additional collaboration is needed to have a greater impact on the popular crop and its growers.
By Christopher Doering • Oct. 27, 2022 -
Retrieved from PepsiCo on October 26, 2022
How PepsiCo is working to convince its farmers to embrace regenerative agriculture
The food and beverage giant hopes practices such as using cover crops can help it meet its goal of achieving net zero emissions by 2040, said Rob Meyers, vice president of global sustainability.
By Chris Casey • Oct. 26, 2022 -
Permission granted by Metcalfe's Market
Consumer Brands Association names news industry trade group head as CEO
David Chavern, who takes over on Jan. 3, joins the group as CPGs deal with issues such as inflation, supply chain challenges and labor shortages.
By Christopher Doering • Oct. 25, 2022 -
Courtesy of Nestlé
Nestlé’s Blue Bottle wades into instant coffee
After three years of development, the brand’s first soluble product in the U.S. will allow consumers to make premium drinks at home without pricey machines or brewing expertise.
By Christopher Doering • Oct. 24, 2022 -
Permission granted by Kodiak Cakes
Q&AHow one private equity firm is adapting its strategy in today’s volatile environment
While Peter Burns, managing partner at Sunrise Strategic Partners, said there is plenty of money still looking for a home in food, investors are more cautious and prioritizing profitable, established brands.
By Christopher Doering • Oct. 24, 2022 -
Permission granted by Motif FoodWorks
Motif FoodWorks partners to improve dairy and meat alternatives
The agreement with precision fermentation specialist Vectron Biosolutions, which has mostly worked in the pharmaceutical space, focuses on improving taste, texture and nutrition levels.
By Megan Poinski • Oct. 21, 2022 -
Permission granted by SunOpta
OpinionHow food processors can tap into tied-up capital with sale leasebacks
By selling property and immediately leasing it back, food processors can get a fresh layer of cash while maintaining long-term control of their facilities, writes Malik Franklin, a partner at SLB Capital Advisors.
By Malik Franklin • Oct. 20, 2022 -
Courtesy of King Arthur
Why King Arthur sees regenerative agriculture as a collective CPG effort
The flour brand, which aims to have 100% of its products milled from regeneratively grown wheat by 2030, said it is part of a network of companies aiming to improve the sustainability of the ingredient.
By Chris Casey • Oct. 20, 2022 -
Retrieved from PepsiCo.
Gatorade ventures into gummies
The sports drink maker’s first dietary supplement includes Recovery for use after exercise and Immune Support with vitamins and minerals.
By Christopher Doering • Oct. 19, 2022 -
Courtesy of Beyond Meat
Beyond Meat settles legal battles with Don Lee Farms
The settlement of two bitterly fought cases between the publicly traded company and its former co-manufacturer is confidential, but both sides say they are “satisfied with the outcome.”
By Megan Poinski • Oct. 19, 2022
Previous
