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

Clean processing methods gain steam

Cold pressing, fermentation and HPP are just some of the ways manufacturers preserve taste, texture and quality and exude the “natural” element consumers increasingly seek. 

By Sandy Skrovan • Dec. 6, 2017

13 states ask the US Supreme Court to crack California's egg law

They claim the regulations, which require hens to have enough room to stretch out in their cages, have forced Americans to pay $350 million more annually for the product due to higher prices.

By Cathy Siegner • Dec. 6, 2017

How a holistic approach to intelligent demand planning can help manufacturers get ahead

Mike Lorbiecki, IFS North America vice president of sales, explores how real-time supply chain data could be used to forecast seasonality, anticipate product cannibalization and improve decision making.

By Mike Lorbiecki • Dec. 6, 2017

Tetra Pak launches aseptic bottle

The shape and processing method makes the product shelf stable, but will American consumers be drawn to unrefrigerated dairy products?

By Erika Kincaid • Dec. 5, 2017

Sweet deal: Hain Celestial buys maple and natural products maker

With more consumers shunning sugar, the company, rumored to be an acquisition target itself, purchased Clarks UK for an undisclosed amount.

By Sandy Skrovan • Dec. 5, 2017

The Food Dive Awards for 2017

The 2017 Awards recognize the industry’s top disruptors and innovators. These executives, companies and trends are transforming the industry and shaping the future.

By Megan Poinski , Emma Liem Beckett , Jeff Wells , Christopher Doering , Sandy Skrovan , Cathy Siegner • Dec. 4, 2017

Most Talked About Food Company of the Year: Hampton Creek

The vegan condiments company had a year full of blockbuster announcements and achievements, as well as dramatic news stories about its internal operations.

By Megan Poinski • Dec. 4, 2017

Food Executive of the Year: Tom Hayes, CEO of Tyson Foods

During his 11 months at the helm, he has positioned Tyson Foods to better respond to shoppers who are snacking more and consuming greater amounts of protein.

By Christopher Doering • Dec. 4, 2017

Food Company of the Year: Sanderson Farms

Sanderson Farms has raised its broiler chickens with antibiotics for 70 years, and has no plans to change.

By Emma Liem Beckett • Dec. 4, 2017

More soup for you: Campbell to pilot direct-to-consumer model

An online delivery service that ships the product to the public is one way the $15 billion packaged-food giant is trying to boost slumping sales amid changing shopper tastes and preferences.

By Sandy Skrovan • Dec. 4, 2017

Snacks — especially healthy ones — are seeing more growth

According to Nielsen, the individual snacking category reached $33 billion, as annual household spending on snacks increased 1.1% to $133.

By Erika Kincaid • Dec. 4, 2017

Supervalu cuts more 'undesirable' ingredients from its Wild Harvest brand

The retailer-wholesaler's natural and organic label recently added 40 artificial flavors, colors and other undesirables to its free-from list, bringing the total to 140 overall.

By Sandy Skrovan • Dec. 4, 2017

Maple Leaf buys vegan meat company for $120M

The acquisition is the second U.S. plant-based protein maker the Canadian firm has acquired during the last year as it responds to changing consumer tastes and eating behaviors.

By Erika Kincaid • Dec. 3, 2017

Frozen foods firm Schwan's weighs potential sale

A purchase of the company, which owns brands such as Red Barron, Freschetta and Tony’s pizzas as well as Mrs. Smith’s pies, could be valued at more than $2.5 billion, according to CNBC.

By Sandy Skrovan • Dec. 1, 2017

All grown up? Farming looks to a future with automatic harvesting.

Agricultural technology firm Smart Ag has developed software that automates existing equipment, which could alleviate some of the skilled labor shortages facing producers.

By Sandy Skrovan • Dec. 1, 2017

Report: Sales of nutritional shakes and bars topped $9B in 2016

Packaged Facts said growth is expected to continue through 2021 as demand increases for healthier items with novel flavors and superfood ingredients.

By Cathy Siegner • Dec. 1, 2017

Hampton Creek cracks the egg substitute market with Just Scramble

The product debuted Thursday in San Francisco and will first be available to chefs, companies and restaurant chains there, with a planned rollout to consumers later in 2018.

By Megan Poinski • Dec. 1, 2017

Dairy company takes on Greek yogurt with new cream cheeses

The cups and bars from Yooli Foods will help the company tap into consumer demand for healthier snacks and products with unique flavor attributes.

By Erika Kincaid • Dec. 1, 2017

Big Food has been missing something big: Shifting consumer preferences

​Distracted by CEO departures and financial struggles, Specialty Foods Association President Phil Kafarakis says large CPGs have focused on “operational efficiencies” instead of innovations and shoppers' evolving choices.

By Phil Kafarakis • Dec. 1, 2017

How manufacturers keep consumers screaming for sugar-free ice cream

A battalion of replacement ingredients are needed to take the sweetener's place to deliver the texture and taste consumers expect. 

By Erika Kincaid • Nov. 30, 2017