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

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

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

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