Marketing
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When it comes to popular condiments, simple is better
Despite a noticeable jump in the popularity of ethnic cuisines, shoppers still show a strong preference for plain and original options in products like mayonnaise, mustard and ketchup.
By Jessi Devenyns • April 18, 2019 -
Stryve Biltong's $16.5M funding round will bulk up marketing and operations
The meat snack maker, which said it has had "explosive growth" with products in more than 7,500 stores, also is bringing industry veterans to its board and leadership team.
By Cathy Siegner • April 18, 2019 -
Jack Daniel's turns bottles into pop-up books with AR app
A series of virtual dioramas share the history of the brand and aim to more deeply engage mobile users.
By Robert Williams • April 18, 2019 -
How Mars Wrigley keeps Easter candy hopping
The nation's largest confectioner has been planning for this year's holiday since 2016. The company's head of seasonal marketing Chris Brody tells Food Dive about what's new — and what's never changing.
By Megan Poinski • April 18, 2019 -
Shoppers want more premium private label products, report says
Although 85% of customers now trust store brands as much as their national counterparts, retail consulting firm Daymon found there is still room for growth.
By Krishna Thakker • April 17, 2019 -
Silk rallies support to make sustainability-focused 'plogging' an Olympic sport
The Danone brand is pushing the combination of jogging and picking up litter to burnish its B Corp credentials.
By Laura Klepacki • April 17, 2019 -
PepsiCo scraps plans for 'orbital billboard'
A spokesperson explained that the marketer had conducted an "exploratory test" with StartRocket, but that the pilot was "a one-time event."
By Peter Adams • UPDATED: April 17, 2019 at 9:17 a.m. -
Beyond Meat enters prepared meal delivery with Trifecta partnership
The California-based organic food company is adding the popular Beyond Burger and other plant-based products to its service offered to consumers nationwide.
By Cathy Siegner • April 15, 2019 -
As Amazon launches into energy drinks, how will Monster respond?
The beverage company's shares were down more than 4% following the news of Solimo Energy Drinks, but bounced back later in the day.
By Cathy Siegner • April 12, 2019 -
ColumnLeftovers: Brach's parties like it's 1999 this Easter; Mars Wrigley offers a sweet internship
An all-purple bag of jelly beans pays tribute to the memory of Prince, while Dunkin' and Harpoon Brewery solve the summer dilemma: cold beer or cold coffee?
By Food Dive staff • April 12, 2019 -
Fruit-based ingredient could replace refined sugar in RTE cereals
Gat Foods debuted Fruitlift that uses apples, bananas, mangoes and pineapples to create a liquid that can be added to the morning staple.
By Cathy Siegner • April 11, 2019 -
How Olam is adapting to big trends in the ingredients industry
The global spice company launched two new programs in 2018 to expand digital accessibility and help its customers meet their sustainability targets.
By Lillianna Byington • April 11, 2019 -
Cascadian Farm releases limited-edition Kernza cereal amid crop challenges
The General Mills-owned brand produced just 6,000 boxes with the wheat relative, which has a sweet and nutty taste and is better for the environment.
By Cathy Siegner • April 11, 2019 -
Co-founders of cricket protein bar company Exo branch out into cereal
Gabi Lewis and Greg Sewitz launched Magic Spoon to overhaul a category they described as "stale yet massive" by using nostalgic branding and a better-for-you nutritional profile.
By Cathy Siegner • April 11, 2019 -
Yogurt sales tumble after a decade of growth
The decline may be attributed to the fact that consumers have more choices than ever, including plants-based, low-sugar and Icelandic, French and Australian options.
By Cathy Siegner • April 10, 2019 -
Kind exposes sugar content in its competitors' products
The company this week debuted an augmented reality display and an online database to showcase hidden sweeteners and sugars in packaged foods.
By Lillianna Byington • April 10, 2019 -
Kashi works with Gen Z influencers to develop Super Food Bites
The brand used a focus group to redefine snacks for the new generation and developed these filled, soft baked bite-sized treats.
By Jessi Devenyns • April 08, 2019 -
Deep DiveRestaurant brands bring recognition, familiarity and innovation to Big Food's menu
From Conagra's P.F. Chang's frozen meals to Nestlé's California Pizza Kitchen line, these products stand out on a crowded grocery shelf.
By Christopher Doering • April 08, 2019 -
ColumnLeftovers: Lunchables join the breakfast club, Ben & Jerry goes dough
The all-in-one lunchbox staple packs itself for brunch, and Kraft Heinz continues mixing condiments with Kranch.
By Megan Poinski • April 05, 2019 -
Why Tofurky accepted $7M of private funding
The plant-based protein maker had not received outside money in its more than 30 years. It plans to use this investment for new equipment, innovations and scaling production capacity.
By Cathy Siegner • April 05, 2019 -
Kraft Heinz's VC fund makes first investment in GrubMarket
Evolv Ventures participated in the $25 million funding round for the delivery service that sources organic and local food directly from producers.
By Cathy Siegner • April 05, 2019 -
Researchers collaborate to find fiber's functional benefits
The ingredient has well known value for digestive health, but Tate & Lyle and APC Microbiome are joining forces to see if it might also benefit bone health, immunity and the brain.
By Cathy Siegner • April 04, 2019 -
New plant-based beverage targets older consumers
Perennial developed its non-dairy, ready-to drink product for consumers 50 and older with a proprietary combination of fiber, vitamins and protein to promote healthy aging.
By Cathy Siegner • April 04, 2019 -
Sea salt is the latest ingredient to ride the probiotic wave
Gustus Vitae, which also sells spices and sugars, said the product supports the immune system, digestive health and protein utilization.
By Cathy Siegner • April 04, 2019 -
'Keep it real, eat the peel': Rind Snacks appeals to consumers with sustainability and nutrition
About 15% of the 1.3 billion tons of food waste generated annually is edible peels, the company's founder said. His dried fruit snacks are aimed at lowering this figure.
By Lillianna Byington • April 03, 2019
