GMA is transforming both its outlook and name, CEO says

In the second part of his interview with Food Dive, Geoff Freeman talks about the association's pivot to more storytelling, a focus on the supply chain and a better way to represent CPGs.

By Megan Poinski , Christopher Doering • May 2, 2019

GMA's CEO talks about the need to unite the food and beverage industry

Geoff Freeman, who took the helm of the Grocery Manufacturers Association in August, said the organization is more focused now after having lost its way.

By Megan Poinski , Christopher Doering • May 1, 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

As Nestlé meets 77% of its deforestation goal, will others follow?

The company is using satellite imagery to track its impact on the supply chain, with a current focus on palm oil production.

By Jessi Devenyns • May 1, 2019

Mondelez invests in Israeli food-tech incubator

After making three United States-based partnerships through its SnackFutures program, the snacking giant is now working with the Kitchen Hub. 

By Jessi Devenyns • April 29, 2019

Why smart packaging could grow by 11% each year

A Deloitte survey found senior industry executives are interested in taking advantage of its potential applications.

By Cathy Siegner • April 26, 2019

Decline in vanilla price may not be enough to cut demand for less-expensive options

While the cost of vanilla beans has dropped 10% to 15% since last year, food and beverage makers may be turned off by recent volatility.

By Cathy Siegner • April 25, 2019

New ingredient makes curcumin more water soluble and bioavailable

Dolcas Tenshi Bioceuticals' new offering addresses many of the problems in getting the full benefits of the trendy nutrient in turmeric.

By Jessi Devenyns • April 25, 2019

Standards of identity for frozen cherry pie and French dressing are on the way out

The Trump administration's deregulation agenda includes dropping requirements for the amount of fruit in the dessert and proportions of oil in the salad topping.

By Cathy Siegner • April 23, 2019

How Mars Wrigley keeps Easter candy hopping

The nation's largest confectioner has been planning for this year's holiday since 2016. The company's head of seasonal marketing Chris Brody tells Food Dive about what's new — and what's never changing.

By Megan Poinski • April 18, 2019

Constellation takes minority stake in mezcal label El Silencio

In another move toward high growth products, the alcohol giant is making its first venture investment in the trendy agave-based spirit with this craft brand.

By Jessi Devenyns • April 17, 2019

Inside The Hatchery: Chicago's food incubator is laying a foundation for industry growth

The new 67,000-square-foot facility is open for business with ingenuity from entrepreneurs and several partnerships with big food companies including PepsiCo, Conagra Brands and Kellogg.

By Megan Poinski • April 17, 2019

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