Culture club: Why Danone is opening access to thousands of its yogurt strains

To mark the 100th anniversary of its first product, the French company said it may lead to additional uses for food and other applications.

By Cathy Siegner • May 10, 2019

How CPG companies reinvent manufacturing to improve efficiency

Companies can overcome barriers to innovation by examining legacy equipment and applying the latest techniques to adapt machines, argues David Russell of PA Consulting.

By David Russell • May 9, 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

Consumers are sweeter than ever for sweet potatoes

Foods and beverages around the world using the root vegetable posted a 21% compound annual growth rate from 2015 to 2018, according to Innova Market Insights.

By Cathy Siegner • May 9, 2019

GoodMills Innovation launches new functional seed, grain ingredients

Products containing these substances could appeal to on-the-go snackers and shoppers looking for more natural and sustainable products.

By Cathy Siegner • May 9, 2019

Impossible Burgers run short as manufacturer 'spares no expense' to double supply

Statements from the company confirm its production capacity and a steep incline in demand has caused the shortage, and sourcing ingredients is not the issue.

By Emma Cosgrove • May 7, 2019

Insurgents vs. industry incumbents: How the food and beverage industry is reshaping itself for the woke consumer

Colin Elkins with IFS explores how ambitious companies can leapfrog industry giants by meeting consumer expectations of product transparency and sustainability.

By Colin Elkins • May 3, 2019

CP Kelco's new ingredient turns citrus peels into fiber

The company said its Nutrava product line responds to consumer demand for clean-label products.

By Cathy Siegner • May 2, 2019

TreeHouse to close Minnesota snack plant, cutting 120 jobs

The private label food manufacturer also announced it would sell its ready-to-eat cereal business to Post Holdings for an undisclosed amount.

By Christopher Doering • May 2, 2019

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

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

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