Gingko Bioworks uses $90M funding round to launch ingredients firm Motif

The new company, backed by an investment firm with Bill Gates, Jeff Bezos and Michael Bloomberg on its board, will use biologic engineering to recreate proteins from dairy, egg and meat to use in plant-based alternatives.

By Cathy Siegner • Feb. 27, 2019

Danone tops ranking of food companies based on environmental footprint

When it comes to preparation for integrated sustainability, a report found the French company is at the top for readiness to transition to a low-carbon economy, while Kraft Heinz ranked last. 

By Jessi Devenyns • Feb. 26, 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

Why lab-created milk is a threat to dairy farmers

While plant-based alternatives are stealing market share from creameries, California-based Perfect Day could hold the key to the largest decline of all.

By Cathy Siegner • Feb. 26, 2019

How operational sustainability can help food manufacturers face industry trends

Sustainable operational excellence in the food manufacturing industry may reside within the workplace environment, not the technology.  

Feb. 26, 2019

Campbell inks deal to sell refrigerated soup factory

The 225,000-square-foot plant in Everett, Washington, is being bought by an affiliate of Seattle-based Joshua Green Corporation, a private investment firm. 

By Cathy Siegner • Feb. 25, 2019

Kraft Heinz shares plunge more than 28% after $12.6B loss, SEC investigation and dividend cut

The CPG giant left markets reeling as it dropped a bombshell of an earnings report — yet company leaders are optimistic about the future.

By Megan Poinski • Feb. 22, 2019

Leftovers: Doritos towel bag makes snacking tidier, oat ice cream goes against the dairy-free grain

Frito-Lay's Israel-based partnership debuts ingeniously functional packaging, while kid (and parent) friendly frozen breakfasts aim to make mornings easier.

By Food Dive staff • Feb. 22, 2019

Are egg replacements all they're cracked up to be?

The fluctuating supply and price of chicken-produced varieties, along with the consumer trend toward more plant-based foods, are driving growth.

By Cathy Siegner • Feb. 21, 2019

Ingredion's gum-based textures target better-for-you trends

The company's new ingredients were developed to help reduce the amount of undesirable items in CPG goods and promote clean labels.

By Jessi Devenyns • Feb. 21, 2019

JUST Egg cracks the substitute category wide open

The mung bean-based vegan breakfast item is taking grocery shelves by storm, reinvigorating the category and aiming at new markets with big manufacturing and distribution partnerships.

By Megan Poinski • Feb. 21, 2019

Tilray buys hemp food maker Manitoba Harvest for $317M

The Canadian cannabis producer plans to collaborate with the world leader for edible products made from the nutrient-rich seeds and oils.

By Megan Poinski • Feb. 20, 2019

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