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

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

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

From CBD to plant based: 4 trends that dominated Expo West in 2019

The topics were among those prominent at the five-day conference in California that included thousands of exhibitors launching new products and panel discussions on what's next for food and beverages.

By Lillianna Byington • March 11, 2019

CPG companies make 'significant' progress in reformulating products - report

The Consumer Goods Forum's annual health and wellness progress report found 320,000 items have been changed to limit sugar and salt since the global survey started in 2015.

By Cathy Siegner • March 11, 2019

Mondelez's SnackFutures innovation hub invests in prebiotic Uplift Food

Brigette Wolf said the snack company was drawn to the startup by its work to disrupt the industry through gut health. 

By Lillianna Byington • March 8, 2019

New report slashes guidelines for sodium consumption

The National Academies of Sciences, Engineering, and Medicine said the mineral is linked to chronic disease risk, but will this be enough to change levels in processed foods?

By Cathy Siegner • March 7, 2019

RXBAR's prescription for the future: New name, new products, changes in leadership

Newly created umbrella company Insurgent Brands is debuting savory snacks this week at Expo West with the launch of RX Oats. The company's CEO is stepping down to focus on innovation.

By Cathy Siegner • March 7, 2019

Gottlieb's resignation from FDA thrusts uncertainty into food, CBD regulations

The commissioner, who moved forward with initiatives already in progress and on the horizon, is leaving in a month to spend more time with his family.

By Megan Poinski • March 5, 2019