Mondelez cuts ties with 12 palm oil suppliers, citing deforestation

The food giant recognizes a "gap" between its current palm oil supply chain state and its goal of 100% sustainability and transparency.

By Shefali Kapadia • Nov. 13, 2018

Kellogg plans to sell Keebler bakery brands and cookie business

The cereal and snacks company — which made dramatic personnel cuts to shore up its bottom line in 2017 — says that divesting the sweets can help it focus on its core business.  

By Megan Poinski • Nov. 13, 2018

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

PepsiCo names first participants in its US accelerator

The program — launched soon after its separate innovation hub became established — is six months of mentoring, advice and a potential $120,000 grant.

By Cathy Siegner • Nov. 13, 2018

Start me up: How big food companies' incubator programs help new companies get going

Most manufacturers have a division dedicated to assisting young, trendy brands in their journey toward success — and maybe an eventual acquisition.

By Megan Poinski • Nov. 12, 2018

Nestlé launches helpline to combat labor issues in palm oil supply chain

While palm oil offers greater yield and lower production costs, the industry is under fire for environmental and human rights concerns. 

By Barry Hochfelder • Nov. 12, 2018

PepsiCo and Walmart top Kantar PoweRanking survey

More than 400 industry leaders responded to the annual confidential questionnaire ranking suppliers and manufacturers on strategic metrics and business fundamentals.

By Cathy Siegner • Nov. 12, 2018

Leftovers: Pringles brings back Thanksgiving flavors

The Kellogg-owned snack brand makes a Turkey Day feast in a can, while ancient grains lend a health halo to a new candy.

By Food Dive staff • Nov. 9, 2018

Plant-based egg substitutes can help manufacturers cut costs, avoid recalls

Products made from aquafaba, mung beans and citrus pulp may also make brands more attractive to consumers interested in plant-based, vegan and cruelty-free products. 

By Cathy Siegner • Nov. 8, 2018

How avocado seeds could change the natural colors market

Penn State food scientists found that vibrant colors in the red-orange-yellow spectrum can be extracted using water and ethanol.

By Cathy Siegner • Nov. 8, 2018

Could data be an untapped ingredient in beer production?

A former craft brewery engineer has established a software firm to help makers of the beverage keep tabs on quality, trim expenses and increase efficiency. 

By Cathy Siegner • Nov. 8, 2018

Tyson Foods' emerging tech team creates a hatchery for innovation

"Tyson might be an incumbent company," said Chad Wahlquist, director of emerging technology, but "that means there's just a breadth of opportunity for digital transformation."

By Samantha Schwartz • Nov. 8, 2018

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