M&A in the food industry: What you need to know

M&A is a top strategy for every manufacturer today, and in this month's spotlight, we take a look at this kind of growth.

By Food Dive staff • April 23, 2018

Why B&G Foods has 51 brands — and is still looking for more

What started as a pickle company is now a serial acquirer, racking up 20 new brands — and increasing its sales 985% — in the last decade.

By Pamela DeLoatch • April 23, 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

From efficiency to innovation: The evolution of food and beverage M&A

Companies used to merge to eliminate competition, but today they are driven by wanting to save money, expand their business or sell the next greatest thing.

By Megan Poinski • April 23, 2018

Enjoy Life Foods gets international palm oil-free certification

The allergy-friendly CPG company, which is debuting products without the controversial ingredient, is the first food manufacturer to earn it.

By Cathy Siegner • April 23, 2018

Nestle and Unilever post Q1 sales bumps, but say weak pricing hampers growth

Although first-quarter earnings for the food giants either met or exceeded expectations, they are both facing pricing pressures due to increasing competition.

By Cathy Siegner • April 20, 2018

Danone's yogurt, plant-based drinks and infant formula sales boost Q1 earnings

Even though the France-based manufacturer exceeded analysts' expectations, it has a long way to go to prove this growth is sustainable.

By Cathy Siegner • April 19, 2018

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