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

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

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

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

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

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

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 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

Comax's 2018 flavor trends mix popular tastes and strange combinations

From salted caramel s'mores to whiskey pickle, the flavor technology firm has come up with four collections it believes will play significant roles in shaping next year's food and beverages.

By Cathy Siegner • Nov. 30, 2017

Aw, nuts! Coconut shortages starting to impact some consumers.

Surging global demand for the drupe in foods, beverages and personal care products has created shortages in parts of the world that could become more common until new crops start producing.

By Cathy Siegner • Nov. 30, 2017

Johnsonville launches smoky and sophisticated sausage flavor

The Wisconsin company's new Smoked Bourbon BBQ flavor gives stores an on-trend product that appeals to consumers at any time of day.

By Cathy Siegner • Nov. 30, 2017

Plant-based foods ordering more taste off of today's menu

As consumers demand to eat food not made from meat, competitive manufacturers are under pressure to make their products increasingly flavorful and realistic.

By Cathy Siegner • Nov. 30, 2017

General Mills cuts artificial flavors and colors from its baking products

The CPG giant is eliminating synthetic ingredients in its Gold Medal and Pillsbury brands in response to consumer demand for clean label foods.

By Cathy Siegner • Nov. 30, 2017