Marketing
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Big Food drops legacy brands to make way for new products
Healthier consumer eating habits and increasing millennial and Gen Z influence are pushing manufacturers to cut slower-growing items.
By Cathy Siegner • Oct. 16, 2018
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Former Kellogg sub-distributors sue over logistics shift
The once-downstream partners claim the manufacturer misrepresented its supply chain plans.
By Edwin Lopez • Oct. 16, 2018
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Smucker looks to innovation and marketing to build brands
The Ohio-based maker of Jif, Folgers and Crisco is relying on consumer insights and data to enhance new ideas and messaging for its products.
By Cathy Siegner • Oct. 15, 2018
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Deep DiveBetter together: Why some food companies enter into partnerships
In an industry that seems to be dominated by M&A, these agreements — often between companies that would otherwise be competitors — bring benefits to all involved.
By Megan Poinski • Oct. 15, 2018
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Trick or Treat: Whole Foods campaigns for 6 better-for-you versions of childhood goodies
From Oct. 3-16, end caps will display signs for these emerging candy and snack makers with the tagline: "Remember treats as a kid? So do we."
By Jessi Devenyns • Oct. 12, 2018
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Heineken bringing its nonalcoholic beer to US in January
The Dutch brewer hopes Heineken 0.0 will see success here similar to the other countries where it's sold, drawing consumers away from wine, spirits and hard seltzers.
By Cathy Siegner • Oct. 12, 2018
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Survey: Most consumers aren't confused about dairy terms for plant-based alternatives
The International Food Information Council found about three-quarters of consumers know beverages like almond milk don't contain anything from a cow.
By Cathy Siegner • Oct. 12, 2018
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ColumnLeftovers: A Halloween visit to the ice cream graveyard
It's October, meaning it's time to get scary with visits from the ghosts of flavors past and a sweet reaper.
By Food Dive staff
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Report: US beer volume has declined for 5 years straight
Craft and imported brews and flavored malt beverages were the bright spots in 2017, according to the Beverage Information Group's 2018 Beer Handbook.
By Cathy Siegner • Oct. 11, 2018
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New triple-cream yogurt brand boasts about 17% milk fat
Peak Yogurt, a San Francisco-based startup, has 270 calories per five-ounce cup and is targeted at those on ketogenic low-carb, high-fat diets.
By Cathy Siegner • Oct. 11, 2018
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Smirnoff promotes flagship vodka going non-GMO with celebrity lineup
The Diageo brand is teaming up with actors Jenna Fischer and Ted Danson to announce that its base vodka is now made with non-GMO grain.
By Erica Sweeney • Oct. 11, 2018
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Local and regional heritage grains growing in popularity
These wheat varieties are part of a move to bring distinctive flavors to craft bakeries, but there is concern that higher prices could scare away consumers.
By Cathy Siegner • Oct. 11, 2018
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More than 4 in 10 Americans are willing to try foods made with cannabis
The study of 1,000 people found 26% would consume it in place of beer, and 23% instead of wine and spirits.
By Christopher Doering • Oct. 10, 2018
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Facebook turns photos into recipes through new AI system
Although it is a feature that many users would likely enjoy, the social media giant has no current plans to roll it out onto its platforms.
By Jessi Devenyns • Oct. 09, 2018
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Dunkin' and Oreo unveil new products via Twitter banter
Instead of announcing the new flavors in a press release, the brands held a back-and-forth conversation between their respective social media accounts.
By Robert Williams • Oct. 09, 2018
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Kraft Heinz to invest in food tech with $100M venture capital fund
The food giant hopes to accelerate its exposure to startups in emerging technologies and businesses, such as the supply chain and e-commerce.
By Jessi Devenyns • Oct. 08, 2018
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FDA bans 7 synthetic food flavoring substances
The agency's decision, effective Oct. 9, comes in response to petitions from a coalition of consumer and environmental groups showing the additives cause cancer in laboratory animals.
By Cathy Siegner • Oct. 08, 2018
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OpinionHot new products and food trends consumers are craving
Specialty Food Association President Phil Kafarakis writes about emerging consumer demands and how to stay on top of them to remain relevant.
By Phil Kafarakis
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LaCroix faces lawsuit for allegedly mislabeling its water as natural
The complaint says the National Beverage drink includes non-natural and synthetic compounds, including linalool used in cockroach insecticide. The company has denied the allegations.
By Cathy Siegner • Oct. 08, 2018
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Quaker testing grab-and-go breakfast kits
PepsiCo's oatmeal brand was also an early mover in delivered options to help consumers put together the first meal of the day.
By Jacqueline Renfrow • Oct. 05, 2018
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ColumnLeftovers: Silly people! Fruit-shaped Trix and beer are for breakfast!
Food Dive is launching a column looking at the new products appearing on shelves everywhere, starting with options for the morning and food showing some new color.
By Food Dive staff
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What's the future for alternative grains?
Advocates say adding ingredients such as amaranth and buckwheat can appeal to consumer hunger for healthy offerings with interesting flavors.
By Cathy Siegner • Oct. 04, 2018
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Campbell Soup may sell Fresh division to former Bolthouse CEO
The soup maker, which purchased the business for $1.55 billion in 2012, could now get between $500 million and $700 million for the entire unit, according to The Wall Street Journal.
By Christopher Doering • Oct. 04, 2018
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Dairy-based flavor enhancer said to reduce sodium content
Ascentra, made from a proprietary milk-based fermentation process, won an Innovation Award last month at the 2018 Food Tech Summit & Expo.
By Cathy Siegner • Oct. 04, 2018
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Nestlé nibbles on healthy snacking and plant-based food startups
The Swiss firm is working with Jackson's Honest, Miyoko's and Here, small companies whose products lack GMOs, come from plants or help local farmers.
By Christopher Doering • Oct. 04, 2018