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

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

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How 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

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

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

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

Strauss creates milk chocolate with 30% less sugar and more fiber

The Israeli company said the product also contains flour from the tiger nut tuber that is rich in vitamins and minerals and has a high amount of probiotic starch to encourage the growth of gut-friendly bacteria.

By Cathy Siegner • Sept. 26, 2019

McCafé packaged coffee to be distributed by Keurig Dr Pepper

The previous partnership the fast food brand had with Kraft Heinz will end next year, the company says. 

By Lillianna Byington • Sept. 26, 2019

Food companies are aligning with international sustainability goals, but need to do more, study finds

The Barilla Foundation saw a lack of detailed supply chain analysis as well as insufficient evidence of companies' corporate citizenship.

By Jessi Devenyns • Sept. 26, 2019

GMA will become the Consumer Brands Association in 2020

The new name for the leading trade group for the food, beverage and CPG industry reflects its new focus on people who use the products and larger issues that unite companies making items ranging from bread to bandages to beer.

By Megan Poinski • Sept. 26, 2019

Process Expo 2019: Products that adapt to the ever-changing F&B industry

Today’s business world demands the best. Engineers, Food Processors, manufacturers all desire premium products at a reasonable price, and they need it now.

Sept. 25, 2019

Lawmakers press FDA to act on CBD regulations

Congress is pressuring the agency to adopt rules clarifying the legal and regulatory framework for CBD as a food additive and dietary supplement.

By Cathy Siegner • Sept. 23, 2019

How to make food and drink Generation Z will crave

Research shows the up-and-coming consumers prefer bold and authentic flavors — but nothing too adventurous. 

By Jessi Devenyns • Sept. 23, 2019

Probiotics can reduce flu-like sickness and save healthcare dollars, study says

The research could lead more food and beverages to include the live microorganism that's already found in yogurt, coffee, baked goods, ice cream and granola.

By Cathy Siegner • Sept. 19, 2019

A think tank predicts beef and dairy will collapse in 11 years. Is it right?

RethinkX said as technology to produce these products in a lab gets better and less expensive, demand for items from cows will plunge 70% by 2030.

By Megan Poinski • Sept. 18, 2019

Cargill to shut down fresh and frozen turkey production at Texas plant

The Minnesota company has closed other facilities in the past few years, including a beef plant in Milwaukee and a malt plant in North Dakota.

By Cathy Siegner • Sept. 17, 2019

What's in a name? Research looks at the best ways to describe lab-grown meat

"Cultivated meat" might be the best term to describe products made in a lab from animal cells, according to research unveiled at the Good Food Conference.

By Cathy Siegner • Sept. 16, 2019

How treatment that could reduce peanut allergies might change food

Researchers found small doses of liquified nut protein under the tongue could increase children's tolerance of the legume.

By Cathy Siegner • Sept. 12, 2019

Socati CEO wants to fill the 'void in the market' for CBD ingredients

In recent months, the company has launched new products, raised $40 million and acquired a manufacturing facility to scale its production.

By Lillianna Byington • Sept. 12, 2019

Kraft Heinz's VC fund leads $3.5M round for animal-free dairy cheese maker

Sales continue to drop for the CPG giant, but emerging startup New Culture could help it tap into a new consumer base. 

By Cathy Siegner • Sept. 11, 2019

Pilgrim's Pride reaches $29M deal in wage-fixing case

The settlement was made with workers who claimed the processor worked with other poultry companies to keep pay low, according to Law360.

By Cathy Siegner • Updated July 8, 2021

Socati creates 2 CBD ingredients derived from hemp

The company, which can customize ingredients from the plant for the CPG market, is introducing an oil product and a water-soluble powdered option.

By Cathy Siegner • Aug. 29, 2019

Nestlé reformulates its plant-based Incredible Burger

Nearly half a year after its initial release, the company is tweaking its Incredible Burger, which is made of soy and wheat, to be juicier and beefier.

By Jessi Devenyns • Aug. 26, 2019