Marketing
-
Keto-friendly Love good fats raises $5M and plans US expansion
The Canadian snack brand has taken off in its home country, and trendspotters say on-the-go options that meet the high protein, low carb diet are going to be hot in 2019.
By Nina Sparling
-
How manufacturers can serve the 77% of consumers who prefer home-cooked meals
The annual study from online grocer Peapod showed people prioritized cost savings, eating healthier and spending more time with family.
By Jessi Devenyns • Dec. 14, 2018
-
ColumnLeftovers: Buzzy wine, honey nut trolling
Tony the Tiger gives a favorite cereal flavor a new form, and a Japanese snack manufacturer's latest product is for young women to say "cheese."
By Food Dive staff
-
Will acrylamide-reducing ingredients make process changes unnecessary?
Kerry is partnering with Renaissance BioScience Corp. to make, sell and distribute the latter's Acryleast, a non-GMO yeast enzyme said to reduce the probable carcinogen by up to 90%.
By Cathy Siegner • Dec. 13, 2018
-
Will food and drink be in 'Living Coral' in 2019?
Pantone picked the vibrant pinkish-orange hue for its 2019 Color of the Year, and it's likely to be all over Instagram soon.
By Cathy Siegner • Dec. 13, 2018
-
Aleph Farms raises cell-grown steaks
The Israel-based startup said its new product is "delivering the full experience of meat with the appearance, shape and texture of beef cuts."
By Cathy Siegner • Dec. 13, 2018
-
Smokeless smoke to heat up as a flavor trend in 2019
Already popular in meats, seasonings, sauces, cheeses, honey and salt, the taste could soon make its way into dessert and beverage products.
By Cathy Siegner • Dec. 13, 2018
-
OpinionHow the 'non-GMO' plague is shifting from the food to the beverage industry
The claim may sound buzzy, but dietitian and GMO Answers volunteer Neva Cochran writes that it makes little difference — and is often meaningless.
By Neva Cochran
-
Have hydroponics diluted the integrity of organic produce?
A new report from The Cornucopia Institute critiques the U.S. practice of allowing produce grown without soil to be certified as organic.
By Cathy Siegner • Dec. 12, 2018
-
Organic trade group applauds crop's success in Farm Bill
The Senate on Tuesday passed the version of the measure reported out by conference committee, and it was headed to the House for expected approval.
By Cathy Siegner • Dec. 12, 2018
-
OpinionFinally, the food industry is coming around to the science of women's nutrition
While modern science has taken steps to make up for lost time, Villanova Business School faculty member Keith Wright writes that some in the business community are taking matters into their own hands.
By Keith Wright
-
Kellogg expanding Cheez-It, Pringles and Rice Krispies with new snack offerings
The cereal and snacks maker is the latest company to use established brands as a platform to launch new products, joining M&Ms, Lay's, Oreos, Twinkies and Cheerios.
By Cathy Siegner • Dec. 10, 2018
-
Smart shelf management can drive sales, study finds
Getting product assortment and placement right may be the key to influencing in-store purchasing decisions, according to Acosta.
By Jennifer Sweeney • Dec. 10, 2018
-
ColumnLeftovers: Baileys makes baking more indulgent; cannabis meets protein snacks
A new ingredient combines the taste and smell of the popular liqueur with chocolate chips, and a new treat makes it harder to fumble gift-giving.
By Food Dive staff
-
Ethnic and better-for-you flavors dominate Comax's 2019 predictions
The company's four flavor collections for next year include ideas for beverages, meatless meals and multicultural and functional applications.
By Cathy Siegner • Dec. 06, 2018
-
USDA grants $600K to develop seaweed bread
Maine-based VitaminSea received its second round of federal funds to begin recipe collaborations with bakeries and start market testing of its SeaKelp+.
By Jessi Devenyns • Dec. 06, 2018
-
Why gut-friendly foods are a top trend
Probiotics are likely to find their way into more foods as new strains are cultivated that can be added to shelf-stable food and drink, trendmakers say.
By Nina Sparling
-
Nestlé bakes UGC, social media Q&A into National Cookie Day celebration
The brand's head pastry chef will answer fans' baking questions through shareable videos on Instagram, Facebook and Twitter.
By Natalie Koltun , Robert Williams • Dec. 04, 2018
-
Dive AwardsTurnaround of the Year: Danone
After years of struggling with an overly broad portfolio, the French food giant's brand overhaul and deep investments in better-for-you and plant-based categories have fueled strong financial growth.
By Lillianna Byington • Dec. 03, 2018
-
Manufacturers raise the bar for consumers less interested in traditional granola varieties
After growth in recent years, unit sales dropped 3.6% and total sales fell 3% — but protein-rich and clean-label varieties buoyed the category.
By Nina Sparling
-
Maxwell House's labor-focused campaign drives purchase intent, ad awareness, analysis finds
Since the campaign launched around Labor Day, ad awareness for the coffee brand increased from 12% to 18%, and purchase consideration increased from 17% to 22%.
By Erica Sweeney • Nov. 30, 2018
-
Kraft Heinz buys paleo brand Primal Kitchen for $200M
Although the brand will be under the CPG giant's incubator for "disruptive" foods, the company will retain its California headquarters and continue to operate autonomously.
By Jessi Devenyns • Nov. 30, 2018
-
Could a new competitor hurt Nutella's sales?
Italy’s Barilla, best known for its pasta and sauces, is launching a chocolate spread next year in a direct attempt to compete with the international favorite.
By Nina Sparling
-
As Big Food sheds brands, smaller firms look for opportunities
Even though the average multiple for food-and-drink deals is the highest since 2007, M&A can be found if the purchaser is willing to invest the time and money to rebuild.
By Cathy Siegner • Nov. 30, 2018
-
ColumnLeftovers: Sour, sweet, cereal?
Sour Patch Kids is becoming a cereal, one lucky fan may be grateful for Cherry Garcia ice cream sales and Oreo launches a powdered drink mix for that just-dipped-cookies-in-it taste.
By Food Dive staff