Personalized nutrition could improve quality of life

Researchers found consumers are more likely to make better choices if they understand the effect certain foods have on their bodies.

By Caroline Macdonald • May 31, 2018

Study: People who eat lots of fat may not be able to taste it

While the results could stoke consumer fears about its role as a gateway to unhealthy food choices, they could also provide consumption guidelines.

By Caroline Macdonald • May 31, 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

New FMI program helps small products Emerge on shelves

The trade group's online community will connect regional and nationwide retailers, educators, business leaders and industry experts.

By Patti Zarling • May 31, 2018

Can food take lessons from other industries?

Specialty Foods Association President Phil Kafarakis writes that borrowing ideas from tech, health care, banking and insurance could help companies adapt to changing business trends.

By Phil Kafarakis • May 30, 2018

Not JUST food aid: How a manufacturer plans to feed the hungry — and profit

With its new Power Gari porridge produced in Liberia, the company formerly known as Hampton Creek is using knowledge of the food system and local population to change the way to look at the developing world.

By Megan Poinski • May 29, 2018

PepsiCo dares to go Bare

The beverage giant says its purchase of the dried fruit snack company for an undisclosed amount fits with its vision for nutritious options lower in fat, salt and additives.

By Patti Zarling • May 29, 2018

Impulse snack purchases threatened by e-commerce and cashier-free technology

To drive this consumer behavior — which is behind 70% of in-store snack purchases — food and grocery players should leverage merchandising displays, cross-promotion opportunities and targeted online ads. 

By Alicia Kelso • May 25, 2018

Stronger standards can build consumer confidence in delicious and healthy olive oil

The oil is a better-for-you ingredient — and what's on grocery store shelves is almost certainly the real deal, writes Joseph R. Profaci of the North American Olive Oil Association.

By Joseph R. Profaci • May 25, 2018

Necco auctioned off to Spangler Candy for $18.8M

The acquisition brings well-known and popular brands into Spangler's portfolio, and there are likely to be efficiencies between the companies' Ohio and Massachusetts plants.

By Cathy Siegner • May 24, 2018

Market fluctuations drag down Sanderson Farms earnings

Despite its disappointing Q2 results, the poultry giant's completion of its St. Pauls, North Carolina plant bodes well for the near future.

By Emma Liem Beckett • May 24, 2018

Going bananas to keep perishable goods on the move

To keep sensitive products from aging during transit, importers and exporters must look carefully at every step of the supply chain process, writes Gary M. Barraco of Amber Road.

By Gary M. Barraco • May 22, 2018

Forgotten and unloved brands get a reboot as Big Food looks for untapped growth

Hormel, Campbell Soup and Conagra are among the companies that are innovating and expanding the reach of iconic products —  some of which haven't been updated in years. 

By Christopher Doering • May 21, 2018

FDA denies GMA's petition asking for limited use of PHOs

The agency decided the trade group hadn't shown the continued use of partially hydrogenated oils in food is safe, but it also gave manufacturers a longer time to phase them out.

By Cathy Siegner • May 21, 2018

Campbell Soup CEO abruptly leaves, company plans strategic review of portfolio

Along with the surprise departure of Denise Morrison, who has led the soup maker since 2011, the company also announced it is lowering its earnings outlook for its 2018 fiscal year. 

By Christopher Doering • May 18, 2018

Finding the sweet spot: Hershey balances e-commerce with traditional shopping

The chocolate maker's second annual retail report explores how to create a search and digital engagement strategy to be used both in-store and online. 

By Alicia Kelso , Thai Phi Le • May 18, 2018

Tostitos whips up 42-layer royal wedding cake with dip

A video of the cake's construction will be posted on Facebook and Instagram, and the brand shared a simplified version of the recipe online. 

By Erica Sweeney • May 17, 2018

Flowers Foods' Q1 sales rise, but production costs increase even more

The baker reported a sales bump and a net income loss during the period, while its Dave's Killer Bread products continue to drive sales growth.

By Cathy Siegner • May 17, 2018

No allergens, no problem: Consumers react positively to safer-eating foods

Larger trends such as healthy eating, clean labels and non-GMO items give the segment a boost.

By Megan Poinski • May 17, 2018

Survey: 40% of Americans are willing to try lab-grown meat

As the process and cost for creating the futuristic protein is refined by companies such as Memphis Meats and JUST, the real question is whether people will buy it.

By Patti Zarling • May 16, 2018

Big Food's information gap

Startups make better use of consumer feedback than large food companies, and the bigger firms should take a page from their playbook, writes Ben Lewis of Little Spoon.

By Ben Lewis • May 15, 2018

Ball's new technology makes can tops pop

Drink companies could use beverage-top printing for consumer information, special promotions or contests.

By Patti Zarling • May 15, 2018

What does Agile Innovation really mean?

Shifting and fragmenting consumer tastes is leading the food and beverage sector to use Agile principles to deliver products faster to consumers.

May 10, 2018

Ketel One botanical vodkas align with better-for-you demand

The Diageo-affiliated product caters to many of today's trends, including unique flavors, no added sugars or artificial flavors and 73 calories per serving.

By Caroline Macdonald • May 10, 2018

Health advocates sue FDA for failure to ban 7 artificial flavors

The lawsuit, led by Earthjustice, shows the strong and growing concern about synthetic substances being used in food when natural alternatives exist.

By Caroline Macdonald • May 10, 2018

Mist opportunity: A California distillery makes vodka out of San Francisco fog

Hangar 1's premium, limited-edition vodka sells for a whopping $134 per bottle online, but its niche production method and support for water conservation may lure adventurous drinkers. 

By Cathy Siegner • May 9, 2018