Manufacturing: Page 60
-
Tuna company Thai Union invests in insect protein startup
As sales continue to sink, one of the world's largest producers of canned products looks to bugs to give it wings.
By Jessi Devenyns • Oct. 23, 2019 -
Sponsored by Viking Cold Storage
New tools to transform frozen food energy costs into revenue streams
How and why do utilities pay food processors and distributors to add technologies that cut energy costs?
Oct. 23, 2019 -
Explore the Trendline➔
Getty Images
TrendlineHow AI is transforming the food and beverage industry
Companies are leaning on the technology across nearly all parts of their operations, from marketing to product design.
By Food Dive staff -
Why Strauss Brands canceled a Milwaukee slaughterhouse project
The beef, lamb and veal processor said it respects community opinion and doesn't want to expand to a place where it isn't wanted.
By Cathy Siegner • Oct. 23, 2019 -
AB InBev claims MillerCoors stole secret beer recipes
A counterclaim in the lawsuit about a Super Bowl advertisement indicates MillerCoors's C-suite asked a former employee of the brewery that makes Bud Lite about the ingredients, processes and alcohol volumes of the beverage.
By Cathy Siegner • Oct. 21, 2019 -
Can new food preservation methods get macaroni and cheese on the menu for the trip to Mars?
Washington State University researchers have developed a way to triple the shelf life of ready-to-eat foods from one year to three years.
By Cathy Siegner • Oct. 17, 2019 -
Why employees are leaving Big Food to work for Motif FoodWorks
With $117.5 million raised this year, Chief Commercial Officer Michele Fite told Food Dive the company is ramping up growth efforts while products are in R&D.
By Lillianna Byington • Oct. 17, 2019 -
More than 50% of consumers have never heard of pea protein, survey finds
Streetbees also found 36% of shoppers in the U.S. and the U.K. said the ingredient is environmentally friendly, while the same number said it's tasty.
By Cathy Siegner • Oct. 17, 2019 -
Givaudan to cut at least 85 jobs as it closes two plants
The Swiss flavor manufacturer joins other food and beverage companies such as Kellogg, Dean Foods and Coca-Cola that have recently slashed jobs or closed plants.
By Lillianna Byington • Oct. 17, 2019 -
Opinion
FDA warning letters shed light on enforcement priorities for CBD-infused food
Joining the trend may be lucrative, but lawyers Allison Fulton and Sarah Blitz argue companies should use caution and avoid these potential pitfalls.
By Allison Fulton and Sarah Blitz • Oct. 17, 2019 -
Tyson shuts down production of Yappah upcycled snacks
The protein crisps were the company's first product launched from its Innovation Lab last year but failed to gain enough traction.
By Cathy Siegner • Oct. 16, 2019 -
Kendall Davis/Food Dive
Tracking the plant-based protein movement
MyForest Foods gets a $15 million investment, and Beyond Meat launches smash burgers in foodservice.
By Nami Sumida, Lillianna Byington • Updated June 7, 2023 -
Courtesy of Impossible Foods
Why plant-based meat uses many protein sources
A PreScouter report about alternative meats found pea protein is the most widely used, but other common ingredients include rice, mung bean, soy and potato.
By Cathy Siegner • Oct. 15, 2019 -
Carlsberg debuts sustainable paper bottle prototype
The Danish brewer has been working on the idea since 2015 and is now testing out two versions, both made from sustainably sourced wood fiber.
By Jessi Devenyns • Oct. 14, 2019 -
Permission granted by Future Meat Technologies
Future Meat Technologies gets $14M to bring cultured meat to market in 2021
The Israel-based company's production facility is under construction, and founder Yaakov Nahmias is sure people will be ready to eat the products.
By Megan Poinski • Oct. 11, 2019 -
Inside Sustainable Bioproducts' plan to feed the world with a discovery in a volcano
The company received $33 million in Series A funding — and has the backing of NASA, the EPA, the National Science Foundation and the USDA — and its alternative protein products should hit the market next year.
By Megan Poinski • Oct. 10, 2019 -
Why umami is a vital flavor for food
A new white paper from the Kerry Health and Nutrition Institute examines how people sense this savory taste and how its use might benefit manufacturers.
By Cathy Siegner • Oct. 10, 2019 -
Opinion
What the food and beverage industry needs to know about CBD
Although federal and state laws are evolving and inconsistent, three lawyers break down five concrete lessons for stakeholders based on a snapshot of the regulation today.
By Anita Sabine, Jessica Borowick and Jeff Edelstein • Oct. 7, 2019 -
Q&A
Kraft Heinz's R&D chief explains how iconic brands evolve for modern consumers
Cleaner labels, new line extensions and product launches are among the methods the legacy manufacturer is using to stay relevant, Amanda Young told Food Dive.
By Megan Poinski • Oct. 3, 2019 -
Opinion
3 ways for smaller companies to pack a punch in the brave new world of food and beverage manufacturing
Health and environmental focus is becoming a unique selling proposition for food and beverage manufacturers. Colin Elkins of IFS outlines three key areas where smaller vendors can put pressure on larger competitors.
By Colin Elkins • Oct. 3, 2019 -
Noblegen readies non-GMO alternative protein from algae
The Canadian ingredients startup said it can produce a complete plant-based option with the same nutrition and functionality as one derived from an animal.
By Cathy Siegner • Oct. 3, 2019 -
More dexterous robots make quick work of food manufacturing
New technology is capable of more precise movements, opening possibilities for safely processing and packaging products from chicken to Peeps.
By Craig Guillot • Oct. 2, 2019 -
Deep Dive
Why Chicago is the nation's capital of food and beverage manufacturing
About 4,500 companies call the metro area home today, employing about 130,000 people in manufacturing, distribution and marketing. Here's why they wouldn't be located anywhere else.
By Megan Poinski • Oct. 1, 2019 -
Babybel owner to launch hybrid dairy and plant-based cheeses
Bel Group also plans to remove artificial flavors and colors in its products by 2021 and achieve 100% recyclable or biodegradable packaging by 2025.
By Cathy Siegner • Oct. 1, 2019 -
Opinion
Rethinking packaging? Software can help manage the transition to more sustainable options
As consumers are more aware of the environmental hazards of plastics, many manufacturers need to make some changes. Mike Edgett of Infor walks through how technology can help it be successful.
By Mike Edgett • Sept. 27, 2019 -
Cubiq Foods converts liquid oils into solid fats with new process
The Spanish startup says its technology can reduce saturated fat levels in plant-based burgers and improve juiciness without hydrogenation.
By Cathy Siegner • Sept. 26, 2019
Previous
