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

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

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

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