Sweet innovation: How private label candy wins with consumers

While these smaller manufacturers don't have recognizable brand labels, they can bring a creative and premium product to tempt the sweet tooth of specific consumer groups.

By Jessi Devenyns • Oct. 31, 2018

Mars Wrigley's chief Halloween officer answers our burning candy marketing questions

In an emailed conversation, Victor Mehren — COO by day — explains the unique challenges and opportunities for the company behind iconic treats like M&M's, Snickers and Skittles.

By Peter Adams • Oct. 30, 2018

Hain Celestial names former Pinnacle exec as CEO

Will Mark Schiller, who takes the helm of the natural and organic CPG company from founder Irwin Simon next month, be angling for improvement or an eventual sale?

By Megan Poinski • Oct. 29, 2018

Frozen pizza heats up as consumers want convenience

Vegetables, plant-based protein and fiber add-ons could be helping the freezer staple go from a cheese-laden cholesterol special to a healthier meal option. 

By Cathy Siegner • Oct. 29, 2018

Thanks to data, Spicy Snickers really satisfies Chinese consumers

Real time consumer insights from Alibaba helped Mars create a candy variety that was an instant hit — and demonstrated how powerful online information can be for product innovation.

By Jessi Devenyns • Oct. 26, 2018

Leftovers: Pizza goes green, milk gets smart

Because where cauliflower goes, broccoli must follow? And a reminder: 57 days until Christmas.

By Food Dive staff • Oct. 26, 2018

Bantam Bagels bought for $34M cash by Lancaster Colony

The frozen breakfast item maker, which rose to prominence with an appearance on "Shark Tank," does about $20 million in annual sales in grocery stores and Starbucks.

By Cathy Siegner • Oct. 24, 2018

Why mochi ice cream continues to dominate the novelty market

Craig Berger, CEO of My/Mo Mochi Ice Cream, talks about the company's latest innovation and the frozen treat's rapid growth.

By Lillianna Byington • Oct. 24, 2018

General Mills goes against the grain with traditional farming methods to fight climate change

The 152-year-old CPG company wants to incorporate more organic acreage and work with perennial grains, cover crops and pollinator habitats, which are all naturally regenerative practices.

By Jessi Devenyns • Oct. 23, 2018

Kite Hill raises $40M, once again led by General Mills

The plant-based dairy company will use the funds to spur brand growth and increase manufacturing capacity for yogurt, cheese and pasta.

By Jessi Devenyns • Oct. 23, 2018

Can a national coalition get manufacturers to cut sugar by 40% in 7 years?

The National Salt and Sugar Reduction Initiative, announced last week, wants a voluntary limit of the sweetener in packaged foods and drinks by a percentage depending on the product.

By Cathy Siegner • Oct. 22, 2018

Reading between the 'clean label' lines

While consumers clamor for simple ingredients, Rob Wong of Agri-Neo points out that on the way to being used in products, some items undergo even more chemical processes.

By Rob Wong • Oct. 22, 2018

Leftovers: Treats sure to be a Halloween smash, creepy crisps

Upscale candy gets into the fun-size game, bars get bakeable and a Chinese company decides to munch on spent silkworms.

By Food Dive staff • Oct. 19, 2018

How a veteran insect supplier makes cricket products sing

Darren Goldin, co-founder of ingredient manufacturer Entomo Farms, talks about getting consumers comfortable with eating bugs and what's ahead for the budding segment.

By Emma Liem Beckett • Oct. 18, 2018

New dairy-free ice cream is made with persimmon

WellKit Foods International plans to debut four flavors of its My Goodness! plant-based ice cream in New Zealand next month before reaching out to export markets in Asia.

By Cathy Siegner • Oct. 18, 2018

Kerry's consumer preference simulator aims for product sweet spot

The Ireland-based company gathered views of 17 sweeteners to better understand how people perceive them across sports drinks, carbonated soft drinks, ice cream, flavored alcoholic malt beverages, granola bars and cookies.

By Cathy Siegner • Oct. 18, 2018

Startups are using tomatoes, eggplant and carrots to improve fake fish

Sustainability-minded consumers are looking to imitation smoked salmon, sushi and shrimp to take pressure off the oceans — as long as these products are convincing enough to replace the real deal.

By Cathy Siegner • Oct. 18, 2018

Nestlé's sales perk up 2.9% with growth in coffee and the North American sector

CEO Mark Schneider said in a release that this quarter's increases were "supported by disciplined execution and faster innovation."

By Lillianna Byington • Oct. 18, 2018

Time to ban dihydrogen monoxide? Consumers take clean label to extremes

Some additives, artificial colors and flavors are being taken out of food products to appease shoppers who want healthy and recognizable ingredients.

By Cathy Siegner • Oct. 18, 2018

Danone sales rise 1.4% amid strong demand for yogurt and plant-based foods

While the French company faces ongoing challenges in other parts of its operations, segments known to consumers in North America continue performing well.

By Christopher Doering • Oct. 17, 2018

Big Food drops legacy brands to make way for new products

Healthier consumer eating habits and increasing millennial and Gen Z influence are pushing manufacturers to cut slower-growing items.

By Cathy Siegner • Oct. 16, 2018

Commercial kitchen and distribution service Pilotworks shuts down overnight

With no warning and no explanation, the much-celebrated incubator closed its doors, leaving 175 startups in the lurch. 

By Jessi Devenyns • Oct. 16, 2018

Former Kellogg sub-distributors sue over logistics shift

The once-downstream partners claim the manufacturer misrepresented its supply chain plans.

By Edwin Lopez • Oct. 16, 2018

How to prepare for a food recall before it starts

Following this month's beef recall, Nicole Hardin, director of product management at Sage, outlines actionable steps for how to respond to foodborne illnesses.

By Nicole Hardin • Oct. 15, 2018

Smucker looks to innovation and marketing to build brands

The Ohio-based maker of Jif, Folgers and Crisco is relying on consumer insights and data to enhance new ideas and messaging for its products.

By Cathy Siegner • Oct. 15, 2018