Corporate
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Leftovers: Space Food Sticks relaunch with cannabis; Nutri-Grain shrinks down for kids
The out-of-this-world snacks are making a comeback with 5 mg of THC, and Kellogg is debuting a bite-size version of its signature bars.
By Food Dive staff • July 19, 2019 -
How DuPont's $100M probiotics fermenter could expand functional food offerings
The company said the facility is the world's largest and will make the gut-friendly bacteria for food, beverages and dietary supplements.
By Cathy Siegner • July 18, 2019 -
Equinom breeds non-GMO high protein soybeans
The Israeli startup said its crops contain nearly 58% protein — 50% higher than the industry standard.
By Cathy Siegner • July 18, 2019 -
Lay's selfie-focused 'Smiles' campaign returns, building on success of 1st run
The Frito-Lay brand claims the first crack at the concept resulted in 700 selfies posted per day with its products.
By Peter Adams • July 18, 2019 -
Deep DiveWas Prime Day a grocery win for Amazon? Four experts weigh in
The company along with Whole Foods ran a slew of online and in-store promotions, though the ultimate measure of success may be a record number of Prime membership signups.
By Jessica Dumont • July 18, 2019 -
Food Dive's top 10 stories for summer reading
From Big Food embracing CBD to arsenic in bottled water, it's been a newsworthy season in the food business.
By Food Dive staff • July 17, 2019 -
A sweet idea: Nestlé uses cacao pod leftovers to sweeten chocolate
The first product using the patented process will be released this year in Japan under the KitKat Chocolatory brand.
By Jessi Devenyns • July 17, 2019 -
With 50M meals sold worldwide, Huel shakes up the meal replacement market
The British company says it has seen year-over-year customer growth of more than 150% and expects its valuation to top $1.25 billion by 2022.
By Jessi Devenyns • July 16, 2019 -
Lawsuit over Keurig coffee pod recyclability moves forward
The company had hoped a California judge would dismiss a complaint claiming its "recyclable" labels are misleading.
By Katie Pyzyk • July 15, 2019 -
Chobani pairs its popular Greek yogurt with trendy nut butters
The latest launch extends a streak of new products for the company since December that includes its first plant-based offering and a line focused on kids.
By Christopher Doering • July 15, 2019 -
Honest Tea vending machines let people donate to charity
Customers can increase their transaction amount with an "Up Your Impact" purchase and vote on philanthropic projects they wish to support.
By Robert Williams • July 12, 2019 -
Sugar in fruit juice may increase risk of cancer, research finds
While consumption of drinks with the sweetener was "significantly associated" with an overall risk of the disease, researchers said their findings need to be replicated in other large-scale studies.
By Cathy Siegner • July 12, 2019 -
ColumnLeftovers: Kool-Aid turns to edible slime; Biscoff chills out in ice cream
The cookie that's popular on airplanes is heading to the frozen aisle this summer, and Chiquita is branching out beyond bananas with prepackaged healthy snacks.
By Food Dive staff • July 12, 2019 -
General Mills and GoodBelly partner to launch probiotic cereal, yogurt
The maker of Yoplait and Cheerios has worked with the young upstart on a line of bars since 2017, and its 301 Inc. venture arm participated in a funding round for the company last year.
By Jessi Devenyns • July 12, 2019 -
Dutch company debuts blue food coloring made from algae
GNT Group said the natural ingredient can be used in a variety of products, including beverages, white chocolate and icing.
By Cathy Siegner • July 11, 2019 -
Food brands embrace stand-up pouches to stand out on shelves
More companies also are implementing the flexible flip-top packaging because it's more durable, sustainable and cheaper to produce than glass bottles.
By Anastassia Gliadkovskaya • July 11, 2019 -
It's such a Perfect Day: Animal-free dairy ice cream available online
The company that uses fermentation to make milk without a cow is selling its first product and wants to revolutionize the food system, co-founder Ryan Pandya told Food Dive.
By Megan Poinski • July 11, 2019 -
Growers consider a minimum price for coffee farmers with prices at multi-year low
Those who grow coffee beans are hoping to replicate similar efforts by cocoa producers who were successful in getting higher payments for their crop.
By Cathy Siegner • July 11, 2019 -
Arla to test 3D imagery systems to improve cow welfare
The artificial intelligence technology is designed to identify changes in the physical well-being, mobility and weight of the animal before they are detected by the human eye.
By Jessi Devenyns • July 11, 2019 -
DSM, Avril partner on non-GMO canola protein
The new product, which may be commercially available by the end of 2021, could be used in meat and dairy alternatives as well as bars.
By Cathy Siegner • July 11, 2019 -
Not chickening out: McCain leads $7M investment and will manufacture plant-based Nuggs
The startup pledges to constantly update its product formulation based on consumer feedback.
By Jessi Devenyns • July 10, 2019 -
Opinion3 tips for scaling your growing food business with a co-packer
This partnership can be an effective way to add production capacity, but doing it right can be tricky. Dori Brewer and Emily Klick of Perkins Coie offer tips for a mutually beneficial agreement.
By Dori Brewer and Emily Klick • July 10, 2019 -
Ghee startup 4th & Heart raises $7.6M to expand distribution
The brand is also using the money to launch a protein bar called Woke, which features grass-fed collagen ghee protein and whole eggs.
By Jessi Devenyns • July 09, 2019 -
TreeHouse Foods sells its snacks division to Atlas Holdings for $90M
The sale involves one of the largest manufacturers of private label healthy snacks, and the company plans to use proceeds to pay down debt.
By Lillianna Byington • July 09, 2019 -
Can Agile development help Campbell Soup improve sales?
The company used the popular programming methodology to quickly develop and market Epic Crunch Goldfish crackers — and wants to do the same with soup.
By Cathy Siegner • July 09, 2019
