Will voluntary salt-reduction guidelines be derailed by last-minute lobbying?

Several trade groups think the new sodium targets will be too costly, and their opposition has exposed differences within the industry about the impending change.

By Cathy Siegner • April 16, 2019

Saputo interested in acquiring Dean Foods, report says

Canada's largest dairy producer is looking at its largest American competitor as well as Kraft Heinz's Breakstone's brand, The Globe and Mail reports.

By Jessi Devenyns • Updated July 1, 2019

Cheese yields and structure enhanced with Chr. Hansen's new innovation

The Danish ingredients powerhouse made a "small but crucial change" to one of its existing enzymes. It is seeking regulatory approval for it to be used around the globe.

By Cathy Siegner • April 11, 2019

Cargill takes steps to source more sustainable coconut oil

The move, which protects the forests and growers who make a livelihood raising the crop, comes as consumers are increasingly concerned about where their food comes from.

By Cathy Siegner • April 11, 2019

Fruit-based ingredient could replace refined sugar in RTE cereals

Gat Foods debuted Fruitlift that uses apples, bananas, mangoes and pineapples to create a liquid that can be added to the morning staple. 

By Cathy Siegner • April 11, 2019

Cascadian Farm releases limited-edition Kernza cereal amid crop challenges

The General Mills-owned brand produced just 6,000 boxes with the wheat relative, which has a sweet and nutty taste and is better for the environment. 

By Cathy Siegner • April 11, 2019

How Olam is adapting to big trends in the ingredients industry

The global spice company launched two new programs in 2018 to expand digital accessibility and help its customers meet their sustainability targets.

By Lillianna Byington • April 11, 2019

Co-founders of cricket protein bar company Exo branch out into cereal

Gabi Lewis and Greg Sewitz launched Magic Spoon to overhaul a category they described as "stale yet massive" by using nostalgic branding and a better-for-you nutritional profile.

By Cathy Siegner • April 11, 2019

Yogurt sales tumble after a decade of growth

The decline may be attributed to the fact that consumers have more choices than ever, including plants-based, low-sugar and Icelandic, French and Australian options.

By Cathy Siegner • April 10, 2019

Kashi works with Gen Z influencers to develop Super Food Bites

The brand used a focus group to redefine snacks for the new generation and developed these filled, soft baked bite-sized treats.

By Jessi Devenyns • April 8, 2019

How to free the market — and green it too

For once, the free market is helping the environment. Cameron Meyer Shorb of The Good Food Institute writes the government couldn't pick a worse time to intervene. 

By Cameron Meyer Shorb • April 8, 2019

Leftovers: Lunchables join the breakfast club, Ben & Jerry goes dough

The all-in-one lunchbox staple packs itself for brunch, and Kraft Heinz continues mixing condiments with Kranch.

By Food Dive staff • April 5, 2019

Why Tofurky accepted $7M of private funding

The plant-based protein maker had not received outside money in its more than 30 years. It plans to use this investment for new equipment, innovations and scaling production capacity.

By Cathy Siegner • April 5, 2019

Report: Pork safety inspection oversight shifting to processors

The Trump administration plans to cut federal inspectors by 40% starting next month, according to The Washington Post. 

By Cathy Siegner • April 4, 2019

Another chicken price-fixing lawsuit filed, now from CPG companies

The plaintiffs claim breeder hens were destroyed to reduce the chicken supply from 2008 until 2016, inflating wholesale prices nearly 50%. 

By Jessi Devenyns • April 3, 2019

Salt Institute shuts down as new dietary policy discussion begins

The trade association didn't give any specific reasons for closing and its board said the group had made a positive impact over the years demonstrating "the essential nature of salt in our daily lives."

By Cathy Siegner • April 2, 2019

Report: Mondelez close to buying Arnott's for $2.5B

The international snacking giant outlasted Ferrero and private equity for the Campbell Soup-owned brands, according to an Australian news source.

By Jessi Devenyns • April 1, 2019

Leftovers: Sun-Maid makes sweet raisins sour; Tyson's pizza chicken nuggets hit shelves

The growers' co-op is raisin the stakes with trendy innovation, and a bone broth joins the expanding list of keto diet foods.

By Food Dive staff • March 22, 2019

Fast-growing chickens presents texture issue for the industry

Poultry producers are finding some birds have woody breasts, akin to chewing leather, or squishy fillets known as "spaghetti meat." It could take several years to solve the problem.

By Jessi Devenyns • March 20, 2019

New Chobani Incubator class places an emphasis on diversity

In the latest group of startups working with the Greek yogurt giant, 75% have an underrepresented minority founder and 63% have a female founder.

By Megan Poinski • March 18, 2019

Tyson uses DNA to trace beef through the supply chain

Customers of Tyson Fresh Meat can now trace select products back to the ranch of origin by asking the company to run a test. 

By Matt Leonard • March 15, 2019

Leftovers: Elmhurst launches hemp creamer; Triscuit cracks into clusters

The company that ditched its cows to follow the plant-based trend creates a way for people to enjoy their morning beverage with hemp and sugar, and functional coffee gets supercharged with vitamins.

By Food Dive staff • March 15, 2019

Growpacker's new cannabis incubator launches with Ceria as its first brand

California is the new testing ground for big investment in the space as the co-packing giant plans to get brands into its large recreational use market.

By Jessi Devenyns • March 14, 2019

SAP, Bumble Bee Foods team up to track tuna using blockchain

Consumers will be able to scan a QR code on the final product to find out where their fish was caught and how it made it to the store. 

By Matt Leonard • March 12, 2019

Stories from the Consumer Analyst Group of New York conference 2019

Food Dive spoke with executives and analysts to gain insight into how CPG companies are positioning their businesses to capture growth and weather rapidly changing consumer tastes.

By Christopher Doering • March 11, 2019