1 in 4 US consumers discuss responsible food sourcing online

The Center for Food Integrity analyzed millions of online engagements and found more people than just Generation Z cares about how what they eat is made and processed.

By Cathy Siegner • July 19, 2019

How DuPont's $100M probiotics fermenter could expand functional food offerings

The company said the facility is the world's largest and will make the gut-friendly bacteria for food, beverages and dietary supplements.

By Cathy Siegner • July 18, 2019

Explore the Trendline➔

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

​Budweiser launches limited-edition lager to connect with farmers

The beer giant collaborated with its barley suppliers to develop the Harvest Reserve Deep Golden Lager that will be sold only in Nebraska and Iowa. 

By Cathy Siegner • July 15, 2019

Food brands embrace stand-up pouches to stand out on shelves

More companies also are implementing the flexible flip-top packaging because it's more durable, sustainable and cheaper to produce than glass bottles.

By Anastassia Gliadkovskaya • July 11, 2019

It's such a Perfect Day: Animal-free dairy ice cream available online

The company that uses fermentation to make milk without a cow is selling its first product and wants to revolutionize the food system, co-founder Ryan Pandya told Food Dive.

By Megan Poinski • July 11, 2019

Arla to test 3D imagery systems to improve cow welfare

The artificial intelligence technology is designed to identify changes in the physical well-being, mobility and weight of the animal before they are detected by the human eye.

By Jessi Devenyns • July 11, 2019

Making gin from peas could limit alcohol's impact on climate

Researchers from the U.K. and Ireland found the legume has a smaller environmental footprint. It also provides more protein than wheat.

By Cathy Siegner • July 11, 2019

Not chickening out: McCain leads $7M investment and will manufacture plant-based Nuggs

The startup pledges to constantly update its product formulation based on consumer feedback.

By Jessi Devenyns • July 10, 2019

3 tips for scaling your growing food business with a co-packer

This partnership can be an effective way to add production capacity, but doing it right can be tricky. Dori Brewer and Emily Klick of Perkins Coie offer tips for a mutually beneficial agreement.

By Dori Brewer and Emily Klick • July 10, 2019

Can Agile development help Campbell Soup improve sales?

The company used the popular programming methodology to quickly develop and market Epic Crunch Goldfish crackers — and wants to do the same with soup.

By Cathy Siegner • July 9, 2019

Report: Supply chains cause 40% of food waste in North America

Balancing the desire to cut down on what's thrown away with having high quality products in stock can be difficult, said an associate from the World Resources Institute.

By Matt Leonard • July 3, 2019

Beyond Meat and Impossible Foods: First mover advantage in a rapidly growing market

Since its IPO in May, the price for shares in the company known for its plant-based burgers have taken off. Jeff Robards of Alantra looks at the two giants in the space and their potential future performance.

By Jeff Robards • July 1, 2019

DuPont develops natural egg white replacement for plant-based meats

The company said the ingredient for burgers, sausages and cold cut substitutes improves taste and texture, and eliminates the risk of salmonella or avian flu.

By Cathy Siegner • June 27, 2019

How smart brands are redefining convenience

Accenture's Laura Gurski said it's all about doing the small things right such as focusing on detail and using digital technology to tailor a product to each individual.

By Laura Gurski • June 27, 2019

Ingredion rolls out line of clean-label texturizing starches

The new ingredients help food and beverage manufacturers make natural labeling claims and produce items with better shelf life and stability.

By Cathy Siegner • June 27, 2019

Unilever lays off 300 with ice cream plant closure

The Nevada factory will cease operations next month as the work gets moved to other states.

By Megan Poinski • June 26, 2019

How the food industry has weathered an unpredictable 2 years of Trump's trade tactics

With new tariffs announced in tweets, trade agreements awaiting approval and mixed signals from the White House, the period has been filled with ups and downs.

By Lillianna Byington • June 26, 2019

Brazi Bites expands Latin portfolio with empanadas

The maker of Brazilian cheese bread snacks said frozen snacking represents an untapped space for this ethnic cuisine.

By Cathy Siegner • June 25, 2019

Maintaining mouthfeel: The challenge of preserving food texture on the shelf and during delivery

Manufacturers, ingredient suppliers, restaurants and packaging designers are all working together to make sure the consumer gets items that feel freshly made — wherever they are.

By Alicia Kelso • June 24, 2019

Epogee Foods launches fat replacement ingredient

The company claims its product can reduce calories by up to 92% without sacrificing taste, texture or appearance.

By Cathy Siegner • June 20, 2019

DouxMatok raises $22M to commercialize its sugar reduction technology

The Israeli company plans to use the funding to scale up production and explore similar innovations in areas such as salt.

By Lillianna Byington • June 20, 2019

Plant-based cheesemaker Parmela Creamery raises $1.25M to grow brand recognition

The company, which makes non-GMO cultured items from cashew milk, said it wants to be known for making nutcheese "the world's first option."

By Cathy Siegner • June 20, 2019

Why personalized packaging works for CPG companies

Benefits include greater consumer engagement and brand awareness, increased sales and more consumer loyalty, a report from PreScouter found.

By Cathy Siegner • June 19, 2019

Domino goes for the gold with its new sugar product

This less-processed option can be used to replace the granulated white variety in recipes, the company says — and attract consumers focused on more natural ingredients.

By Cathy Siegner • June 18, 2019

Researchers develop process to detoxify gluten proteins

Changes to the protein's molecular structure could allow those with celiac disease or sensitivity to the substance to safely eat foods containing wheat, rye and barley.

By Cathy Siegner • June 13, 2019