Friday Flavors: Your CAGNY questions answered; millennial ennui with — cereal?

One puzzling Mintel statistic revealed Gen Y's penchant for laziness in cleaning up after themselves.

By David Oliver • Feb. 26, 2016

Bring on the chocolate: Nestle USA adds Turkish variety to expansion of premium category

As of late last year, premium chocolate accounted for 8% of total U.S. chocolate market sales.

By Carolyn Heneghan • Feb. 26, 2016

Explore the Trendline➔

Top 5 stories from Food Dive

The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future. 

By Food Dive staff

Kraft Heinz exec: 'Pipeline is in better shape'

Whether — or when — the company decides to begin divesting brands, will others want them?

By Carolyn Heneghan • Feb. 26, 2016

Boulder Brands could be just the start of Pinnacle's better-for-you acquisitions

The company has sectioned off Boulder Brands into its own operating segment, which will keep it separate from Pinnacle's legacy brands.

By Carolyn Heneghan • Feb. 25, 2016

Campbell's Q2 revenue decline come as it innovates, cuts costs

The company is focusing as much internally on cost-savings and brand enhancement as it is externally with acquisitions and a new VC fund.

By Carolyn Heneghan • Feb. 25, 2016

AB InBev struggles in US amid marketing, packaging overhaul for Bud Light

Craft beer and the SABMiller merger have been central to AB InBev buzz, but the company can't keep losing market share in its flagship brands.

By Carolyn Heneghan • Feb. 25, 2016

What Monster's $690M flavor ingredients supplier acquisition means for the industry

Having direct access to new flavor technologies equals more control over flavor development, which could lead to new flavor categories in the energy drinks segment.

By Carolyn Heneghan • Feb. 25, 2016

Jeni's food safety director appointment could lead to better recall recovery

Appointing a food safety director means bringing in a fresh perspective to identify problem areas and opportunities for improvement.

By Carolyn Heneghan • Feb. 24, 2016

Nestle's Nespresso patent battles with ECC heating up

The Ethical Coffee Co. is attempting to block sales of Nespresso machines in the Europe and U.S.

By Carolyn Heneghan • Feb. 23, 2016

'No longer optional': How manufacturers drive transparency — and stand to benefit themselves

"If we don’t embrace transparency ourselves, it will most likely be thrust upon us in ways that are not positive," Leslie Turner, general counsel for The Hershey Co., said during her keynote speech at the 2015 Food Integrity Summit.

By Carolyn Heneghan • Feb. 23, 2016

Smucker's coffee price adjustments, acquisition boosting sales

Its Big Heart Pet Brands purchase during fiscal 2015 helped its third quarter net sales increase 37%.

By Carolyn Heneghan • Feb. 23, 2016

Danone profit rallies on low milk costs, fresh dairy turnaround

Low milk costs in the U.S. and Europe have been a boon for dairy producers, and the company is also seeing increased sales and profitability of its fresh dairy segment.

By Carolyn Heneghan • Feb. 23, 2016

Cascadian Farm branding increases transparency with strategic label changes

Emphasizing the brand's commitment to farm-to-table products and simple, clean ingredients demonstrates how companies can achieve transparency through label design.

By Carolyn Heneghan • Feb. 23, 2016

What makes a 'most admired' company?

Food and beverage companies made up a relatively small percentage of Fortune's list, compiled by surveys of upper management and analysts.

By Carolyn Heneghan • Feb. 23, 2016

Dean Foods rides favorable commodity prices amid pressure from alternative dairy competition

Milk prices will keep falling for the next few years, but producers also have to balance those gains with lower demand.

By Carolyn Heneghan • Feb. 22, 2016

Nomva closes $3M funding round in surging cold-pressed juice category

Major manufacturers like Coca-Cola, PepsiCo, Hain Celestial, and WhiteWave Foods have also recognized the potential in the cold-pressed juice segment.

By Carolyn Heneghan • Feb. 22, 2016

RPM International's subsidiary buys into baking industry

The food industry is becoming a more popular investment opportunity, including the currently struggling baking segment.

By Carolyn Heneghan • Feb. 19, 2016

Ingredion exec defines innovation as helping customers — and going for the win

"A lot of the ingredients that we're selling are higher-performance ingredients that obviously, the value proposition that we're selling is not just on a cost per pound but cost in-use," Ingredion's Jim Zallie told Food Dive.

By David Oliver • Feb. 18, 2016

SodaStream finds a solution in sparkling water, surpasses expectations

Thanks to rebranding efforts and restructuring initiatives, profits are back in the black.

By Carolyn Heneghan • Feb. 18, 2016

Nestle fails to meet expectations in the face of pricing challenges

Low commodity costs and struggling economies put a dent in the company's pricing power last year. Acquisitions could be an answer.

By Carolyn Heneghan • Feb. 18, 2016

Cargill pleased with ingredients space solutions

At its innovation center, the company works with customers to find solutions, whether due to changing government regulations or consumer tastes.

By Carolyn Heneghan • Feb. 17, 2016

Why Campbell Soup is pushing into digital, venture capital, and increased transparency

"Your company's either transparent or it's not," Campbell Soup CEO Denise Morrison told attendees at CAGNY.

By David Oliver • Feb. 17, 2016

Dr Pepper Snapple beats competitors with success from non-carbonated beverages

Sales saw a 2% jump for the quarter, as compared to sales declines for chief competitors Coca-Cola and PepsiCo.

By Carolyn Heneghan • Feb. 17, 2016

Gatorade targets athletes and tightens grip on sports drink industry

Weather. Innovation. Athletes. That's the winning formula, says PepsiCo CEO.

By Carolyn Heneghan • Feb. 17, 2016

How Tyson Foods' protein-centric approach 'opens up the aperture'

"We could've put in that vision statement that we wanted to become the most innovative meat-centric company, but we didn't," Tyson Foods' chief global growth officer Sally Grimes told Food Dive.

By David Oliver • Feb. 16, 2016