Pringles brings pop-up 'Stack Shack' to NYC

The snack brand's out-of-home effort, hosted by TV personality Adam Richman, encourages visitors to play with their food.

By David Kirkpatrick • Oct. 19, 2017

Ferrero Group will acquire Ferrara Candy

The maker of Nutella, Kinder and Tic Tac has agreed to buy the owner of RedHots, Trolli and Brach's from private equity company L Catterton. 

By Emma Liem Beckett • Oct. 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

New technology claims to make processed food taste better

Givaudan gives the item a burst of what tastes like recently squeezed lime juice or just-cut parsley, making the product seem like it was made moments earlier.

By Erika Kincaid • Oct. 19, 2017

What you need to know about food labeling

Information on packaging is being closely watched by consumers interested in what's in their favorite foods. With millions in sales on the line, CPG companies have a lot to gain or lose based on what's included.

By Food Dive Staff • Oct. 18, 2017

Report: FDA's Gottlieb indicates 'healthy' may be defined on a case-by-case basis

The agency’s commissioner told The Wall Street Journal, “In order to allow innovation around things that produce public-health benefits, we need to allow people to make claims around those public-health attributes."

By Sandy Skrovan • Oct. 18, 2017

Look out, Little Debbie: thinkThin introduces protein cake snacks

The nutrition bar brand is rolling out indulgent, protein-filled products that look like lunchbox treats to combat consumer "bar fatigue." 

By Cathy Siegner • Oct. 18, 2017

Danone's earnings, brands and innovation see a boost from WhiteWave acquisition

The $12.5 billion deal not only doubled the French yogurt giant's North American business, but also added some very popular plant-based products to its portfolio.

By Cathy Siegner • Oct. 18, 2017

Could savory yogurt bring growth to a struggling category?

Some analysts contend that with better marketing and craveable recipes, vegetable-based products could pose a lucrative opportunity.

By Erika Kincaid • Oct. 17, 2017

The future is now: Thousands of products already sport the revamped Nutrition Facts label

"It builds trust and that is the key," Label Insight's Dagan Xavier said about the decision some brands have made to beat the deadline.

By Megan Poinski • Oct. 16, 2017

The origins and evolution of Nutrition Facts labeling

Widely recognized today, the information panel was developed in 1990, but the roots of mandatory labeling date back more than a century.

By Sandy Skrovan • Oct. 16, 2017

Does SmartLabel have the smarts to inform the modern consumer?

As food shoppers demand more information, the industry-sponsored initiative could be a meaningful way to tell them about the ingredients and nutrition levels in their favorite products. 

By Emma Liem Beckett • Oct. 16, 2017

Jury awards $2M in damages to Bimbo Bakeries in trade secret lawsuit

A federal court found US Bakery profited from false advertising of one of its bread brands and misappropriated trade secrets from one of the larger company's products.

By Cathy Siegner • Oct. 16, 2017

Pinnacle secretly recalls Birds Eye frozen peas

Pulling almost 25,000 cases of product from retailers nationwide due to potential listeria contamination — and the discreet way in which it was handled — may end up causing the food giant reputational and financial damage.

By Sandy Skrovan • Oct. 13, 2017

Ding Dong the CEO is gone: Hostess Brands head to retire by March

Bill Toler has been credited with shepherding the iconic brand from liquidation to a public company and expanding its snack offerings at the same time consumers flock to healthy foods.

By Cathy Siegner • Oct. 13, 2017

Hippeas quickens expansion plans with $10M in venture funding

The organic chickpea snack brand, which was launched in July 2016, plans to use the additional capital to help triple revenue in the coming year.

By Sandy Skrovan • Oct. 13, 2017

New ingredients could reduce added sugars, but keep products sweet

Ingredion's Versasweet syrups and Kerry's TasteSweet natural flavor solution could help manufacturers reformulate their products to align with consumers' better-for-you desires.

By Cathy Siegner • Oct. 12, 2017

Tyson Foods CEO targets smaller deals for growth after $4.2B AdvancePierre buy

In an exclusive interview with Food Dive, Tom Hayes said his company’s stock isn't being valued by Wall Street using the same higher financial metrics applied to other big-branded food operators — leaving its shares undervalued.

By Christopher Doering • Oct. 12, 2017

How PepsiCo is reshaping its e-commerce business

Earlier this week, CEO Indra Nooyi shared comments about the innovation required by food manufacturers in order to create excitement online and drive impulse purchases in “new ways.”

By Sandy Skrovan • Oct. 12, 2017

Coffee fruit makes use of waste and boosts antioxidants

CoffeeFruit Pure's nutrient-rich ingredient is sourced from pulp discarded during the traditional production process and can be used in both food and beverages.

By Erika Kincaid • Oct. 12, 2017

Digital influencers and outreach can spread brands' nutritional message

Food companies need to convey a sense of shared values in order to win consumers' trust, according to Linda Eatherton of Ketchum.

By Cathy Siegner • Oct. 12, 2017

HPP certification logo introduced by Cold Pressure Council

The symbol will be available to member manufacturers that use the food preservation method and have third-party safety verification.

By Cathy Siegner • Oct. 12, 2017

Food industry finds it's not allergic to allergy-free products

The number of consumers who have an intolerance for things such as peanuts, gluten or dairy is skyrocketing, which has resulted in more new items and expanded shelf space.

By Erika Kincaid • Oct. 11, 2017

Investing in Big Food's future: How VC arms drive success for small and large brands

Several large food and beverage manufacturers use their funds and knowledge to aid newcomers — and help themselves align with current consumer trends.

By Megan Poinski • Oct. 11, 2017

Will consumers bite into a burger made from methane?

Two biotechnology startups have discovered a way to produce beef-like products from landfill-emitted gases, which are currently being used as animal feed.

By Sandy Skrovan • Oct. 11, 2017

Slim Jim goes upscale with 100% grass-fed beef

The classic meat snack is upgrading its ingredients and innovating recipes with trendy flavors for the launch of its Premium Smoked Sticks line.

By Erika Kincaid • Oct. 11, 2017