General Mills factory workers vote to unionize in Iowa

With job cuts actively occurring and cereal sales looking soggier, it’s no surprise more than 500 workers at the Cedar Rapids plant are seeking shelter in a union.

By Jessi Devenyns • Jan. 11, 2019

Leftovers: Caulipower wraps into the next veggie trend; Doritos catch fire

The brand that brought the vegetable to grocery pizza crusts has found another canvas on which to build a healthy meal, and a new cookie helps unicorns earn their stripes.

By Food Dive staff • Jan. 11, 2019

Sweet and heat: More spicy dairy products coming in 2019

Ice cream, yogurt and flavored milk are increasingly offering an exotic combination of creaminess, sweetness and spice from chili peppers, according to Food Business News.

By Cathy Siegner • Jan. 10, 2019

Will environmental sustainability be included in the 2020 Dietary Guidelines?

A non-profit group of nutrition educators advocating for the addition may find a responsive consumer, but supporters could be foiled by political gridlock in Washington.

By Cathy Siegner • Jan. 10, 2019

How Kraft Heinz's CIO avoids getting lost in the shuffle of innovation

Francesco Tinto posed the question, "Are we really changing the way we're operating, or just operating the same way and we just changed the technology?" 

By Samantha Schwartz • Jan. 10, 2019

Today's home chef is cooking up international recipes with eyes on screens

With most Americans eating at home five nights a week, there is a whole new world of opportunity opening up for food manufacturers to market to consumers.

By Jessi Devenyns • Jan. 10, 2019

How is the government shutdown impacting the food industry?

Federal agencies are delaying publication of market reports farmers and others rely upon, and food inspectors are either working without pay or on limited program status.

By Cathy Siegner • Jan. 9, 2019

Impossible Burger becomes gluten-free in new reformulation

The first major revamp of the company's signature product makes it more adaptable to replace ground beef in any recipe, less salty and more clean-label.

By Cathy Siegner • Jan. 9, 2019

Study: 1 in 10 adults have a food allergy

According to the survey of 40,443 U.S. consumers, at least half developed them after childhood.

By Nina Sparling • Jan. 8, 2019

What are FDA's next regulatory steps on CBD and hemp?

Commissioner Scott Gottlieb​ said the agency plans to hold a public meeting to hear from stakeholders about experiences and challenges with the products.

By Cathy Siegner • Jan. 7, 2019

6 trends to impact the food industry in 2019

Concepts that started rocking the business in 2018 will continue, making this year sure to be full of big deals, new functional ingredients and items that are sustainable on many levels.

By Megan Poinski , Christopher Doering , Lillianna Byington • Jan. 7, 2019

Global milk production soured by trade wars and plummeting prices, report says

2018 is on track for the worst year-on-year growth in domestic production since 2013, according to Rabobank.

By Nina Sparling • Jan. 4, 2019

Leftovers: Yoplait sweetens New Year's resolutions; CBD goes coconuts

New yogurt flavors mimic less-than-healthy (but delicious) breakfast choices, and Hershey launches new Kisses full of love and lava.

By Food Dive staff • Jan. 4, 2019

US food producers brace for hit as Pacific trade deal goes into effect

As the Comprehensive and Progressive Agreement for Trans-Pacific Partnership kicks in, beef and wheat exports are expected to suffer.

By Cathy Siegner • Jan. 3, 2019

How food companies are getting consumers to pay more

Several already signaled planned increases to cover ingredient and shipping costs, and more expensive items helped boost grocery prices by 2% last year — though sales were flat by volume.

By Cathy Siegner • Jan. 2, 2019

2018 was the year of the 'sustainable shopper,' Nielsen says

Americans spent $128.5 million on sustainable fast-moving consumer goods — a 20% growth in product sales. 

By Nina Sparling • Dec. 21, 2018

Impossible Foods needs FDA approval to sell uncooked burgers in stores

The company wants to sell its plant-based burger in retail outlets next year, but the FDA said the soy leghemoglobin in the product needs approval as a color additive.

By Cathy Siegner • Dec. 21, 2018

USDA issues final GMO-labeling guidelines for food

Manufacturers need to disclose the presence of some bioengineered items on packaging starting in 2020 through text, symbol, electronic or digital link and/or text message.

By Cathy Siegner • Dec. 21, 2018

Now that hemp and CBD are legal, what comes next for food and beverage?

With the 2018 Farm Bill signed into law, the cannabis plant can be legally regulated by state and tribal governments and commercialized in foods and dietary supplements — unless the FDA objects.

By Cathy Siegner • Dec. 20, 2018

Could dates become the next trendy sweetener?

D'vash Organics markets its nectar from the fruit as a lower-calorie alternative to sugar and with about 25% less of the popular ingredient than honey. 

By Cathy Siegner • Dec. 20, 2018

Why Ingredion is investing $140M in plant-based proteins

The ingredients provider is upgrading plants in Nebraska and Saskatchewan to produce protein isolates from peas and other pulse-based flours and concentrates.

By Cathy Siegner • Dec. 20, 2018

Sanderson Farms sales drop 13.2% as it finishes a 'challenging year'

Roiled by problems with demand, issues with tariffs and two hurricanes, the chicken producer saw an operating income loss of $57.7 million in the most recent quarter. Net income for the year was down 78%.

By Lillianna Byington • Dec. 20, 2018

O, Christmas treat: How candy canes sweeten the holidays

Millions of the minty striped sweets are made each year to deck halls, trim trees and delight consumers.

By Jessi Devenyns • Dec. 20, 2018

General Mills net earnings drop 20%

The company missed analyst expectations this quarter, as the North America segment lagged and operating profit fell 23% compared to last year.

By Lillianna Byington • Dec. 19, 2018

Fish fraud 'rampant' in New York, AG report finds

DNA testing found widespread mislabeling of certain species including 27.6% of samples sold as wild salmon, 67% of red snapper and 87.5% of lemon sole.

By Lillianna Byington • Dec. 18, 2018