Marketing: Page 2
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Whole Foods forecasts upcycled foods, alcoholic kombucha among 10 trends for 2021
Elevating breakfast and expanding coffee-flavored products are also trends that will boom next year, according to predictions by the grocer's buyers and culinary experts.
By Rosie Bradbury • Oct. 22, 2020 -
OpinionElections have consequences: How a Biden win could reshape the food policy agenda
If the former vice president wins the White House, there will be significant changes in regulatory priorities and a new focus on larger issues impacting the industry, writes Sean McBride of DSM Strategic Communications.
By Sean McBride • Oct. 19, 2020 -
Courtesy of Bolthouse Farms
ColumnLeftovers: Bolthouse Farms gets back to its roots; Takis spices up nuts
The company that started as a carrot farm launches a suite of substitutes featuring its original product, and Smithfield makes a convenient, meat-packed breakfast.
By Food Dive staff • Oct. 16, 2020 -
Bud Light Seltzer
Bud Light dials up seltzer sampling with at-home trials
After a small summer pilot drove nearly 14,000 social engagements and a 174% lift in purchase intent, the AB InBev brand is planning a national run around Thanksgiving.
By Natalie Koltun • Oct. 15, 2020 -
Permission granted by Driscoll's
Driscoll's partners with Plenty to grow strawberries indoors
The affiliation with the vertical farming company will allow the berry producer to grow a more reliable crop and expand into regions that have historically been difficult to serve.
By Christopher Doering • Oct. 13, 2020 -
Permission granted by Ferrero
Deep DivePandemic forces Halloween candy makers to get creative to protect $5B in sales
Mars Wrigley, Hershey and Ferrero, which prepare years in advance for the holiday, have quickly altered their strategies on packaging, selling and marketing their sweets.
By Christopher Doering • Oct. 12, 2020 -
Permission granted by Snyder's of Hanover
ColumnLeftovers: Snyder's Pretzel Keg brings Oktoberfest home; Hard Rock riffs on hard seltzer
The snack brand and Captain Lawrence Brewing Co. created a combo to keep Germany's fall festivities alive, and Sun-Maid hopes its raisins will attract trick-or-treaters.
By Food Dive staff • Oct. 09, 2020 -
Courtesy of Nissin
How Top Ramen innovates a 50-year-old consumer staple
Since Nissin's instant noodles made their debut in the U.S., the company has worked to elevate the category with new ingredients and products, without losing the budget-meal appeal.
By Megan Poinski • Oct. 07, 2020 -
Impossible Foods
OpinionPlant-based meats aren't 'impossible,' but current expectations may be
When it comes to thinking about the potential or threat of these offerings, Katie Thomas at Kearney writes companies need to move carefully and not buy into the hype.
By Katie Thomas • Oct. 06, 2020 -
Retrieved from Before the Butcher on October 06, 2020
Before the Butcher launches plant-based burgers costing the same as beef
The company's Mainstream line, designed so any consumer can afford a non-meat burger, is likely to hit stores and menus later this year.
By Megan Poinski • Oct. 06, 2020 -
Coca-Cola to discontinue Zico coconut water and consider other cuts
The beverage giant is also reportedly looking to trim less-popular versions of Coke and Diet Coke, as well as some regional soda brands, according to The Wall Street Journal.
By Christopher Doering • Oct. 05, 2020 -
Eskimo Pie to become Edy's Pie in 2021
Dreyer's Grand Ice Cream is renaming the original chocolate-coated frozen treat after one of the company's founders — making it the latest manufacturer to rebrand a product with a controversial name.
By Megan Poinski • Oct. 02, 2020 -
Courtesy of General Mills
ColumnLeftovers: Progresso tops off soup; Red Baron makes pizza a sandwich
The General Mills brand makes an easy innovation to reduce consumers' dirty dishes, and Mikey's wraps immunity boosters into its new product.
By Food Dive staff • Oct. 02, 2020 -
Front-of-pack labeling leads to improved nutritional quality, study says
Consumers typically make grocery decisions in less than 10 seconds, and researchers say this is a "cost-effective, high impact strategy to combat obesity."
By Lillianna Byington • Oct. 02, 2020 -
Courtesy of Impossible Foods
How to make plant-based ingredients look, smell and taste like meat
From the aroma created by cooking to replicating the different textures, ADM's flavorists and protein experts detail the complex process to design a product similar to the real thing.
By Megan Poinski • Oct. 01, 2020 -
Permission granted by Canopy Growth
Canopy Growth to bring cannabis beverages to US in 2021
The company will initially launch the THC-infused drinks in legal adult-use markets in California and Illinois through a partnership with Acreage Holdings.
By Megan Poinski • Oct. 01, 2020 -
Laird Superfood
Fresh off its IPO, Laird Superfood battles large CPGs with natural ingredients
In an interview right after going public, the plant-based nutritional company's co-founders said they are planning to move into other food categories beyond beverages, while stressing the 5-year-old business is not for sale.
By Christopher Doering • Oct. 01, 2020 -
Lillianna Byington/Food Dive
Mondelez lays out its marketing strategy for a post-cookie future
During Advertising Week, the company behind brands like Oreo and Wheat Thins detailed a layered approach to performance-based marketing.
By Peter Adams • Oct. 01, 2020 -
B&G foods
Cream of Wheat chef will be removed from packaging, B&G says
Although the drawing that has been on hot cereal boxes for more than a century may be based on an actual person, the company says "it reminds some consumers of earlier depictions they find offensive."
By Megan Poinski • Sept. 25, 2020 -
Courtesy of Gardein
Gardein launches canned soup featuring plant-based meat
The vegan versions of popular varieties — including Chick'n Noodl' and Saus'ge Gumbo — are the first to bring this trend to the fall and winter staple.
By Megan Poinski • Sept. 24, 2020 -
Retrieved from Mars Food on September 23, 2020
Uncle Ben's becomes Ben's Original in 'brand evolution'
Mars Food is retiring the face and changing the product's name but retaining its orange background and bold navy blue letters recognized by consumers.
By Megan Poinski • Sept. 23, 2020 -
Permission granted by Caulipower
How Caulipower seizes market opportunity
The veggie-forward company was built out of a working mother's need for a convenient and healthy gluten-free option, and keeps growing by looking for products it can improve.
By Megan Poinski • Sept. 22, 2020 -
Retrieved from General Mills on September 22, 2020
With '80s cereal formulations, General Mills goes back to the future
Cocoa Puffs, Golden Grahams, Cookie Crisp and Trix are returning to the ingredients and tastes of four decades ago as the manufacturer sponsors a Saturday morning cartoon marathon.
By Jessi Devenyns • Sept. 22, 2020 -
Permission granted by Perdue Farms
Perdue Farms' secrets to a century in business
The poultry processor was at the forefront of removing antibiotics from chicken, introducing an organic line and giving some of its birds more space in response to changing consumer trends.
By Christopher Doering • Sept. 21, 2020 -
Courtesy of Cinnabon
ColumnLeftovers: Cinnabon heats up breakfast; Captain Morgan infuses sausages with rum
Decadent new frozen options let consumers start their day at home with the shopping mall food court staple, and Kellogg and Little Debbie bring Oatmeal Creme Pies to cereal.
By Food Dive staff • Sept. 18, 2020
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