Getting the art of new product launches down to a science

Odds are stacked against new products succeeding in a shifting market, but Marsha McGraw, SVP, President U.S. Market at Catalina, says data-driven practices can help.

By Marsha McGraw • Dec. 18, 2018

It's not easy being cheesy: How the dairy industry works through an oversupply

Cold storage facilities are packed to the brim with about 1.4 billion pounds of Swiss, cheddar, American and more.

By Nina Sparling • Dec. 18, 2018

Why cannabis is more than just a buzzy investment for food and beverage companies

Changing attitudes, consumer acceptance and legalization have shifted the substance's domain from lazy stoners to big businesses.

By Megan Poinski • Updated June 17, 2019

Despite its popularity, Kellogg's RXBAR sheds 40 employees

The news comes at the tail end of a strong year for the protein bar company, but a spokesperson said the layoffs are proactive as the business plans for 2019. 

By Nina Sparling • Dec. 17, 2018

Lakeview Farms snacks on hummus and salsa with latest acquisition spree

The maker of refrigerated dips, desserts, seafood salads and spreads purchased Tribe Mediterranean Foods and Simply Fresh Foods for an undisclosed amount.

By Cathy Siegner • Dec. 17, 2018

Food manufacturing is hungry for workers

As today's job seekers look for an integrative culture and benefits like education, the once-stable industry is struggling to find people and keep them from leaving.

By Jessi Devenyns • Dec. 17, 2018

Keto-friendly Love good fats raises $5M and plans US expansion

The Canadian snack brand has taken off in its home country, and trendspotters say on-the-go options that meet the high protein, low carb diet are going to be hot in 2019.

By Nina Sparling • Dec. 14, 2018

Coca-Cola invests in PET recycling company

Ioniqa Technologies is developing the tools to process otherwise hard-to-recycle plastics as the soda company wants to transition to at least 50% recycled packaging materials by 2030. 

By Nina Sparling • Dec. 14, 2018

Leftovers: Buzzy wine, honey nut trolling

Tony the Tiger gives a favorite cereal flavor a new form, and a Japanese snack manufacturer's latest product is for young women to say "cheese."

By Food Dive staff • Dec. 14, 2018

Indoor farm startup Bowery raises $90M for leafy greens

After raising $20 million only a year ago, this vertical farm has now quadrupled funding for its sustainable farming practices.

By Jessi Devenyns • Dec. 13, 2018

70% of US adults are concerned about sugar consumption, study finds

Despite this concern, the survey found just 49% were likely to use a sugar substitute such as stevia, Splenda, agave or monk fruit.

By Cathy Siegner • Dec. 13, 2018

Aleph Farms raises cell-grown steaks

The Israel-based startup said its new product is "delivering the full experience of meat with the appearance, shape and texture of beef cuts."

By Cathy Siegner • Dec. 13, 2018

Finally, the food industry is coming around to the science of women's nutrition

While modern science has taken steps to make up for lost time, Villanova Business School faculty member Keith Wright writes that some in the business community are taking matters into their own hands.

By Keith Wright • Dec. 11, 2018

JUST partners with Toriyama to produce lab-grown wagyu beef

With this agreement, the company has changed the argument for cell cultured meat from one about sustainability to one about possibility.

By Megan Poinski • Dec. 11, 2018

Kellogg expanding Cheez-It, Pringles and Rice Krispies with new snack offerings

The cereal and snacks maker is the latest company to use established brands as a platform to launch new products, joining M&Ms, Lay's, Oreos, Twinkies and Cheerios.

By Cathy Siegner • Dec. 10, 2018

Smithfield invests $45M in South Dakota facility amid growing pork demand

A rise in the global population, surging protein consumption and expanding middle classes are creating additional interest in meat, prompting more companies to invest millions in new production.

By Jessi Devenyns • Dec. 10, 2018

Leftovers: Baileys makes baking more indulgent; cannabis meets protein snacks

A new ingredient combines the taste and smell of the popular liqueur with chocolate chips, and a new treat makes it harder to fumble gift-giving.

By Food Dive staff • Dec. 7, 2018

Why manufacturers need to be careful about allergens

Ingredients that aren't declared are the leading cause of recalls, but more alternatives are coming to the market.

By Cathy Siegner • Dec. 6, 2018

InnovoPro gets $4.25M to launch chickpea protein products

The food technology company plans to use the funding to scale up production, support sales and expand into new global markets.

By Cathy Siegner • Dec. 6, 2018

Boston-based food lab to reopen Pilotworks

Chew, a food lab company, will reopen the incubator space Pilotworks as The Nursery, a similar shared kitchen business with a food technology focus.

By Kristine Sherred • Dec. 6, 2018

Canned tuna sales suffer amid waves of changing tastes

During the last 30 years, consumption has declined 42% — and the industry blames young consumers turning away from more processed food.

By Jessi Devenyns • Dec. 6, 2018

Consumer Federation of America urges regulators to take salmonella seriously

A new report calls out policymakers and politicians for failing to adequately address high rates of infections. 

By Nina Sparling • Dec. 4, 2018

Manufacturers raise the bar for consumers less interested in traditional granola varieties

After growth in recent years, unit sales dropped 3.6% and total sales fell 3% — but protein-rich and clean-label varieties buoyed the category.

By Nina Sparling • Dec. 3, 2018

Leftovers: Sour, sweet, cereal?

Sour Patch Kids is becoming a cereal, one lucky fan may be grateful for Cherry Garcia ice cream sales and Oreo launches a powdered drink mix for that just-dipped-cookies-in-it taste.

By Food Dive staff • Nov. 30, 2018

Research finds citrus fiber conveys benefits to baked goods

The health and application benefits of dietary fiber sourced from citrus fruit are expected to push global market growth to more than 6% to 2024.

By Cathy Siegner • Nov. 29, 2018