Campbell Soup served up as most reputable company in 2018

The latest ranking from the Reputation Institute also included other food manufacturers, such as Kellogg, Hershey and J.M. Smucker, in the top 10.

By Alicia Kelso • April 19, 2018

Kraft Heinz partners with Momofuku to take chili sauce nationwide

Springboard, the CPG giant's new product incubator, is focusing on accelerating the growth of disruptive brands in the food and beverage space.

By Cathy Siegner • April 19, 2018

Report: Nonfat ice cream, sparkling water and frozen foods drive center store growth

Marketing firm Catalina found that CPG companies making less than $1 billion annually are top performers in the department.

By Jeff Wells • April 18, 2018

San Francisco startup's plant-based 'salmon' burger could make waves in the protein segment

Like the real fish, Terramino Foods' product is a complete protein source with omega-3 fatty acids, but contains less fat. The company hopes to sell to restaurants by the end of 2018. 

By Cathy Siegner • April 18, 2018

Pollution: The next big food opportunity

Food and beverage brands have a chance to respond to consumer demand for cleaner, functional products while helping reduce global pollution at the same time, says Mandy Saven of Stylus.

By Mandy Saven • April 17, 2018

Food and snacks maker Hearthside sold to PE firms for more than $2.4B

The independent bakery, which makes energy bars, cookies, cereals and other baked products, is a contract manufacturer used by Kellogg and PepsiCo.

By Cathy Siegner • April 17, 2018

Naturally gluten-free green banana flour can boost gut health

IAG's NuBana ingredient can help control blood sugar levels and promote healthy bacteria growth, but its properties don't hold up to baking heat.

By Caroline Macdonald • April 12, 2018

New cultures boost flavor complexity in aged cheddar cheese

The varieties developed by food ingredients company DSM can deliver or enhance savory, buttery, mature or caramel-sweet tastes in the popular dairy-based product. 

By Caroline Macdonald • April 12, 2018

Nielsen: Private-label sales grew three times faster than national brands

The findings represent a reversal from negative trends in 2016, as retailers use the products to build customer loyalty and differentiate themselves from competitors.

By Cathy Siegner • April 12, 2018

Can consumers save the maker of the iconic Necco Wafers and Sweethearts?

Since the New England Confectionary Co. said in March it would close if it didn't find a new owner, sales have jumped by 50% and a social media army has rallied to its defense.

By Alicia Kelso • April 11, 2018

Nestle vows to convert to environmentally friendly packaging by 2025

The Swiss company says 100% will be recyclable or reusable in the next few years and pledges to help countries create favorable waste systems.

By Patti Zarling • April 11, 2018

Food and beverage M&A will heat up this year, report says

The annual study from A.T. Kearney found that while deal volume and value dropped in 2017, political events and consumer trends point to more global transactions.

By Cathy Siegner • April 10, 2018

The egg industry of tomorrow: Embracing a more sustainable food future

As demand for proteins and earth-friendly practices rise, food and agriculture giants are working with those creating plant-based alternatives. Ovotec Limited CEO Morten Ernst writes why he's embarked on this kind of partnership.

By Morten Ernst • April 9, 2018

A love letter to working in food

The industry is a satisfying, meaningful and everchanging ride, and Ryan Williams of RISE Brewing Co. writes why it's where he'll stay throughout his career.

By Ryan Williams • April 6, 2018

Cauliflower in power: The veggie catches up to the hype

Its applications have finally caught up to consumer demand, leading to a 38% jump in per capita consumption last year. 

By Alicia Kelso • April 6, 2018

Pour some sugar on me: Cereal gets sweeter

General Mills and Kellogg are bringing back candy-like varieties mainly to gain greater market share.

By Cathy Siegner • April 6, 2018

In the Toys R Us void, toy makers should target grocery

As the massive toy retailer winds down, producers can fill the gaps in their profit-and-loss statements by targeting supermarkets, writes Tim Hall, CEO of research firm Simporter.

By Tim Hall • April 5, 2018

Comparing kettles with inclined agitation vs. horizontal ribbon blenders

Kettles with inclined agitation or horizontal ribbon blenders -- which is best for your operation? Here’s a comparison, and the factors to consider when making your choice.  

April 5, 2018

Carrageenan still OK for organic food, USDA rules

An entry published Wednesday in the Federal Register goes against a recommendation from the department's advisory board to remove the controversial emulsifier from the approved ingredients list.

By Megan Poinski • April 5, 2018

Pot of gold: Big Food could cash in on cannabis-infused edibles market

The market for marijuana-based food and beverages is generating hundreds of millions of dollars in revenue where the substance is legal.

By Cathy Siegner • April 4, 2018

Can Beech-Nut's new toddler snacks disrupt the category?

The company aims to capture millennial parents with bars and other products that address the demographic's interest in healthy eating, clean labels and convenience.

By Cathy Siegner • April 4, 2018

Hydrogen water brands gas up to capture health-conscious consumers

Infused water products making functional health claims are hitting the U.S. marketplace, but questions remain about their efficacy.

By Cathy Siegner • April 3, 2018

Coffee sold in California must have cancer warning, judge rules

The decision could subject more than 90 companies — including Starbucks, Whole Foods and Target — to millions in fines for failing to inform consumers of acrylamide levels, and may have a ripple effect on the entire segment. 

By Emma Liem Beckett • April 2, 2018

FDA's Gottlieb will stay the course on food transparency measures

At a conference last week, he said the agency will continue its work on Nutrition Facts, menu labeling and definitions, as well as pursue measures to improve consumer health.

By Megan Poinski • April 2, 2018

Grape waste shows promise as a natural preservative

Researchers at the University of Nebraska-Lincoln have also found skins, seeds and stalks left over from the wine-making process can add fiber and antioxidants to food.

By Caroline Macdonald • March 29, 2018