Flowers Foods buys gluten-free Canyon Bakehouse for $205M

The baker also released its latest earnings report, which showed sales slowing a bit — with healthy income growth after closing an inefficient bakery and opening a high-speed bun line.

By Jessi Devenyns • Nov. 8, 2018

Hostess earnings are sweetened by new breakfast business

Revenue at the snacks maker grew 9.7% to $211 million, almost entirely buoyed by its February acquisition of the Cloverhill bakery, which gave it a firm foothold in the breakfast segment.

By Megan Poinski • Nov. 8, 2018

Dean Foods earnings disappoint amid plant closures and private label competition

Dairy isn't dead, but on the heels of a 12% drop in profits, America's largest producer would do well to invest outside of its core business if it hopes to thrive.

By Jessi Devenyns • Nov. 7, 2018

Duncan Hines cake mixes recalled following positive salmonella test

Conagra says the product may be linked to five illnesses under investigation by the Centers for Disease Control and Prevention and the Food and Drug Administration.

By Cathy Siegner • Nov. 7, 2018

Leftovers: Which came first? Chicken snacks or shelf-stable egg bars?

One company drums up new uses for poultry in the snack category, and this winter brings another use for Keurig single-serve coffee makers.

By Food Dive staff • Nov. 2, 2018

Hershey's new supply chain recipe

A modern Hershey is an expensive Hershey, but as long as sales are growing execs still say things are sweet.

By Emma Cosgrove • Nov. 2, 2018

Kraft Heinz posts lopsided results, with higher sales and lower revenues

While earnings dropped at the CPG giant, execs seemed upbeat, saying one-time expenses dragged down the bottom line, which they expect to grow in coming quarters. 

By Megan Poinski • Nov. 2, 2018

Bakers experiment with new whey innovations

The dairy protein is making more frequent appearances in baked goods as an add-on or even a crunchy topping, according to Baking Business.

By Cathy Siegner • Nov. 1, 2018

Mama algae: Researchers say they can manufacture proteins found in human breast milk

Triton Algae Innovations of San Diego said it has developed a proprietary method that could disrupt the infant formula market.

By Cathy Siegner • Nov. 1, 2018

Why are companies developing allergen-free ingredients?

An estimated 15 million people in the U.S. — including about 5.9 million children — have food allergies.

By Cathy Siegner • Nov. 1, 2018

TreeHouse Foods' net sales plummet 10% in Q3

The private label manufacturer's net revenue missed analyst expectations this quarter and the company narrowed its adjusted earnings guidance for the year as a result. 

By Lillianna Byington • Nov. 1, 2018

Despite a boost from RXBAR, Kellogg says operating profit will be flat this year

New on-the-go snack packages and higher shipping costs led to a 2.6% decrease in adjusted operating profit during the quarter for the Michigan manufacturer best known for its cereals.

By Jessi Devenyns • Oct. 31, 2018

PepsiCo fights for protein with Health Warrior acquisition

The maker of plant-based bars and mixes will be the first company in the snack and soda giant's new accelerator program, The Hive.

By Megan Poinski • Oct. 31, 2018

Sesame may become a top allergen, FDA says

The agency is studying the prevalence and seriousness of reactions to the seed, said Commissioner Scott Gottlieb, which may result in major labeling changes.

By Jessi Devenyns • Oct. 31, 2018

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