Tough for bakers to make dough with winter wheat shortage

Heavy spring rains have reduced the protein levels in winter wheat, squeezing profits for farmers and bakers.

By Erika Kincaid • Dec. 20, 2017

Cereal sales are soggy, but manufacturers remain optimistic

Sales fell 2.3% this year as time-strapped consumers move to on-the-go alternatives, but snacking could prove to be a bright spot for the category.

By Pamela DeLoatch • Dec. 19, 2017

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

How the GOP tax overhaul could affect the food industry

Congress is expected to pass a tax reform bill this week. Here's a cheat sheet on what it means for food, grocery and other industries.

By Emma Liem Beckett • Dec. 18, 2017

Hershey to buy SkinnyPop owner Amplify for $1.6B

The deal gives the chocolate powerhouse another foothold in the fast-growing snack category, one of CEO Michelle Buck's main pursuits since taking the helm in March. 

By Emma Liem Beckett • Dec. 18, 2017

GMA defections continue; Tyson, Unilever will not renew membership

Two more major industry players have announced they're leaving the trade organization at the end of the year, bringing the total number of Big Food defections to six.

By Erika Kincaid • Dec. 15, 2017

Vita Coco debuts new coconut milk beverage

The product, which includes cream and water from the drupe, would compete with alternative options made from soy, almonds and rice that are popular with consumers.

By Cassie Chew • Dec. 15, 2017

Campbell Soup approaches Snyder's-Lance for potential acquisition

The snacking company has turned to an investment bank after being approached by the New Jersey firm and another unnamed potential buyer.

By Erika Kincaid • Dec. 15, 2017

Small scale study finds vegan diets reduce heart disease

Patients who ate no animal products in the NYU Langone Health trial lowered inflammation more than those who followed the American Heart Association's eating plan.

By Erika Kincaid • Dec. 14, 2017

Happy Family taps new CEO, teases 'breakthrough developments' in 2018

Founder Shazi Visram will be replaced by the organic baby food company's senior vice president of business development, Anne Laraway, in the new year. 

By Cassie Chew • Dec. 14, 2017

North Carolina tobacco farmers switch to stevia

PureCircle is helping grow the natural sweetener on fields as demand for the addictive plant that was smoked or chewed is dwindling.

By Pamela DeLoatch • Dec. 13, 2017

Premium product sourcing comes with high risk and reward

La Brea Bakery's Reserve line of $8 loaves of bread is a hit, but relying on a single Montana farmer for heirloom wheat poses challenges for the company.

By Erika Kincaid • Dec. 12, 2017

NadaMoo raises $4M to milk its growth

The maker of dairy-free frozen desserts, which launched in 2005, has expanded to about 4,000 stores as consumers look for more  plant-based items.

By Cassie Chew • Dec. 12, 2017

How Big Food has cleaned up its labeling act

Manufacturers are increasingly removing artificial ingredients from their products, but how they've gone about doing it and the ways customers have reacted vary.

By Cathy Siegner • Dec. 11, 2017

3 ways natural ingredients clean up food labels

When it's time to reformulate, these are the food industry's go-to solutions.

By Emma Liem Beckett • Dec. 11, 2017

Cleaning up a product label can be a challenging endeavor

Nestle and Campbell Soup are among the major food companies that have changed their ingredient lists in response to consumer demand, but overhauling a beloved recipe can be difficult and time consuming.

By Christopher Doering • Dec. 11, 2017

Animal antibiotic use is down for the first time, says FDA

The agency found sales and distribution of antimicrobials used in food-producing animals was down 10% in 2016.

By Pamela DeLoatch • Dec. 11, 2017

US scores lower on food sustainability than Ethiopia

The Economist Intelligence Unit and Barilla Center for Food & Nutrition Foundation ranked the United States 21st out of 34 countries in an assessment of loss and waste, sustainable agriculture and nutritional health challenges.

By Sandy Skrovan • Dec. 11, 2017

Hershey hits the sweet spot with Cookie Layer Crunch product

The candy line, launched last December, has posted retail sales of $100 million and helped the company boost its appeal among millennials and young families.  

By Cathy Siegner • Dec. 11, 2017

Tyson fires another poultry supplier for animal cruelty

The company terminated its contract with the Virginia farm after Compassion Over Killing released a video showing chickens being mistreated.

By Pamela DeLoatch • Dec. 8, 2017

Bigelow Benefits teas tout function over flavor

Customers who are interested in what food can do for them — not just what it tastes like — are likely the target audience for this new line.

By Erika Kincaid • Dec. 8, 2017

How much whole grain is in that product? GoodMills creates an index to tell consumers.

The German milling giant has created an online method for calculating the percentage of the ingredient in a product and then printing off labels.

By Cathy Siegner • Dec. 7, 2017

CIFI sweet potato sweeteners get non-GMO verified

Use of the natural vegetable-based additive in product formulations is helping brands replace high fructose corn syrup with cleaner, no-sugar added, nutritious and sustainable ingredients popular with consumers.

By Sandy Skrovan • Dec. 7, 2017

As manufacturers reduce sugar and salt, they add fat

A new peer-reviewed government report shows reformulations may not have made packaged foods healthier.

By Erika Kincaid • Dec. 7, 2017

Flatbreads rise above slump in traditional bread category

The baking product is growing in popularity because it offers tastes and textures different from traditional items in the category, while containing fewer carbohydrates and less gluten.

By Cathy Siegner • Dec. 7, 2017

Campbell Soup-backed fund invests in a culinary incubator

Brooklyn-based Pilotworks provides kitchens, industry mentorship, marketing and other services to food entrepreneurs looking for a leg up.

By Jeff Wells • Dec. 6, 2017