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

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

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

Industry disruption demands effective manufacturer-retailer collaboration

In a rapidly changing sector with growing competition, Wayne Spencer from T-Pro Solutions offers advice on how food producers and stores can work more closely together to achieve meaningful results.  

By Wayne Spencer • 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

Can changing prices on foods and beverages make Americans eat healthier?

New research from Tufts University finds that subsidies for nutritious items — like fresh produce and nuts — and taxes on unhealthy ones — like red meats and soda — could reduce deaths due to stroke, diabetes and heart disease.

By Sandy Skrovan • Nov. 29, 2017

Whole Foods organic chicken supplier plans to triple production

Bell & Evans, the country's oldest producer, is building a new processing plant in Pennsylvania to keep up with demand.

By Sandy Skrovan • Nov. 29, 2017

AB InBev spending $755M to tap its eighth Mexican brewery

Beer from the country remains popular among residents there and also with drinkers in the U.S. 

By Cathy Siegner • Nov. 29, 2017

Could fried foods influence climate change?

New research shows that fat droplets released in the cooking process could encourage cloud formation — which may have significant environmental impacts.

By Cathy Siegner • Nov. 28, 2017

Cookies come loaded with vegetables, but will consumers bite?

Farm & Oven is introducing Bakery Bites that contain 40% of the daily-recommended veggie intake per serving. The product also is high in fiber and has added probiotics.

By Erika Kincaid • Nov. 28, 2017

Consumers love breakfast food, but are OK with skipping the morning meal

Instead of driving home the importance of the eating occasion, manufacturers — especially of cereal — are trying to capitalize on the snacking trend.

By Erika Kincaid • Nov. 27, 2017

Frito-Lay bites down on building a healthier chip

In an effort to cater to the growing snacking trend and millennial demand for better-for-you foods, the PepsiCo division is reducing salt and saturated fat while adding more fiber, whole grains, vegetables and protein.

By Cathy Siegner • Nov. 27, 2017

Gum's bubble bursts as consumer interest wanes

Many factors could be contributing to the decline, including the prevalence of more breath-freshening options and the emergence of self-checkout lanes that curtail last-minute purchases.

By Erika Kincaid • Nov. 22, 2017

Pumpkin not the only pie being served up this Thanksgiving

As Americans indulge on the perennial favorite this holiday, retailers are providing consumers with additional choices, including low-calorie and no-sugar options.

By Sandy Skrovan • Nov. 22, 2017

Not in Kansas anymore: Tyson to build $300M processing plant in Tennessee

The poultry giant found a new location for its expansion after local opposition to a project in the Sunflower State surfaced earlier this fall.

By Cathy Siegner • Nov. 21, 2017

Nestle may be considering Hain Celestial acquisition

Taking over the natural food and beverage maker could appease activist investors and provide a much-needed sales boost in the better-for-you space.

By Sandy Skrovan • Nov. 21, 2017

Turkey oversupply gobbles into Hormel's Q4 earnings

The company ended the year with an 8% volume slide and an overall sales drop of 4%, thanks to more trouble with Jennie-O and Muscle Milk.  

By Cathy Siegner • Nov. 21, 2017