Will GMA's new strategy bring back former members?

The CPG industry group said its long-term strategy is to fundamentally transform the organization, which recently went through some difficult times as companies including Nestlé, Campbell Soup and Kraft Heinz left.

By Cathy Siegner • Feb. 15, 2019

Leftovers: Chicken and Waffles come to cereal, chocolate milk for adults

Post once again shakes up the cereal aisle — this time with flavors from two savory brunch staples; Reese's offers words of encouragement with a peanut butter bar.

By Food Dive staff • Feb. 15, 2019

Sodium is not a treatment for lightheadedness, study finds

Researchers at Boston's Beth Israel Deaconess Medical Center found higher intake can actually make the condition worse, which runs counter to traditional recommendations.

By Cathy Siegner • Feb. 14, 2019

Fungus among us: New mushroom snack line signals category growth

Shrooms Snacks are made from produce grown and handpicked on South Mills Champs' farms in Kennett Square, Pennsylvania.​

By Cathy Siegner • Feb. 14, 2019

Bye-bye beans: Atomo Coffee recreates the classic drink from the molecular level

The startup has its eyes on sustainability, threats to crops from global warming and using science to create a better-tasting cup of joe.

By Megan Poinski • Feb. 14, 2019

Ultra-processed foods can increase risk of early death, study finds

These items, which are mostly snacks, desserts or ready-to-eat meals, now account for more than 29% of total calories consumed, researchers said.

By Jessi Devenyns • Feb. 13, 2019

Gen Z consumers want healthier, more convenient food

Those born between 1995 and 2010 have helped move food culture from three sit-down meals a day to several snacks, according to a new report from Packaged Facts.

By Cathy Siegner • Feb. 13, 2019

Tastewise uses artificial intelligence to digest information on the latest food trends

The site analyzes billions of data points — including more than 1 billion photos shared every month and 153,000 restaurant menus across the U.S.

By Lillianna Byington • Feb. 13, 2019

Reformulation is a gamble: The high stakes behind innovation

While the payoff for success can be worth the risk, companies must consider the potential pitfalls of changing up a consumer favorite.

By Jessi Devenyns • Feb. 12, 2019

Too mellow? How companies try to speed the cannabis beer buzz

Developing consumer-friendly infused drinks is a challenge because alcohol absorbs into the bloodstream faster.

By Cathy Siegner • Feb. 12, 2019

How start-ups are accelerating the future of food

Food industry giants are utilizing incubators and accelerators to harness disruptive entrepreneurial ambitions—and it’s paying off. 

Feb. 11, 2019

How the cannabis beverage was established — and expanded — by Keef Brands

CEO Erik Knutson told Food Dive how his company created sodas, seltzers and juices with the trendy ingredient, entered into a partnership for beer and where he sees the market going.

By Megan Poinski • Feb. 11, 2019

Oatmeal is hot, thanks to its convenience and health halo

As cold cereal sales continue to drop, cooked counterparts saw an increase of 1.3% to $1.3 million in 2018. 

By Jessi Devenyns • Feb. 8, 2019

Leftovers: Tom Brady hopes to score with pea protein; Unicorns bring magic to pudding cups

Will the six-time Super Bowl winner's plant-based powder be the MVP? And how to express your love through GMOs this Valentine's Day.

By Food Dive staff • Feb. 8, 2019

Cargill launches palm oil shortening line for baked goods

The company said PalmAgility has a smoother and creamier texture, meaning faster mixing times and better incorporation of ingredients.

By Cathy Siegner • Feb. 7, 2019

Nestlé acquires rights to technology to fight iron deficiency

Ferri Pro is a protein-iron complex that uses food-grade materials to fortify food and beverages, but without negatively affecting the quality or taste.

By Cathy Siegner • Feb. 7, 2019

Pea proteins showing up in more bakery products

Manufacturers are turning to the ingredient to meet consumer demand for healthier food options and replace allergens such as wheat, dairy and egg.

By Cathy Siegner • Feb. 7, 2019

Campbell Soup drops Habit, selling its nutrition company to Viome

Financial terms were not disclosed, but the New Jersey manufacturer has been the sole investor and majority shareholder for the personalized meal planning company since it started in 2015.

By Jessi Devenyns • Feb. 7, 2019

How Bulletproof brews a transparent coffee supply chain

For the keto-friendly brand, the promise of superhuman health has to be backed up by a relentless sourcing strategy. 

By Emma Cosgrove • Feb. 7, 2019

Consumers miss their Sweethearts this Valentine's Day

After NECCO's bankruptcy sale last year, Spangler plans to relaunch the hearts in 2020, but some of the iconic confectioner's less-renowned brands may be back before that.

By Nina Sparling • Feb. 6, 2019

Smokin' hot volcano-to-table protein startup attracts $33M from Danone, ADM

Sustainable Bioproducts said its fermentation technology can grow protein with high nutritional value and minimal impact on the environment.

By Cathy Siegner • Feb. 5, 2019

Bridging the food and beverage manufacturing skills gap with simulation training

Debra Schug of Simutech Multimedia said companies should use the technology to teach new workers and engage existing staff.

By Debra Schug • Feb. 5, 2019

Is corn syrup a desirable beer ingredient? AB InBev Super Bowl ad ignites debate.

In touting Bud Light for not using the ingredient — and slamming Miller Lite and Coors Light for having it — the brewer attracted pushback from competitors and a "disappointed" corn industry.

By Cathy Siegner • Feb. 5, 2019

McCormick turns to artificial intelligence to spice up product development

The Maryland company is using the technology to reduce the time it takes to create a new item by up to 70%, while increasing the likelihood that it has staying power on the market.

By Christopher Doering • Feb. 5, 2019

Perdue, Tyson and Pilgrim's Pride recall 110,000 pounds of chicken

Last week, the poultry producers pulled the nuggets because they either contained rubber or were incorrectly labeled.

By Jessi Devenyns • Feb. 4, 2019