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

Pilgrim's Pride replaces CEO after price-fixing indictment

The chicken company has permanently replaced Jayson Penn as the top executive with Fabio Sandri, who previously served as its CFO.

By Lillianna Byington • Sept. 23, 2020

Explore the Trendline➔

Mergers and acquisitions

Declining sales and slowing consumption have more companies divesting brands, opening the door for smaller players and private equity firms to expand their portfolios.  

By Food Dive staff

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

How Project Potluck plans to help diversify the CPG industry

The new organization will offer a year-long mentorship program, monthly networking events and a digital community for BIPOC. 

By Lillianna Byington • Sept. 23, 2020

Trade groups: Over 650K jobs tied to US beer industry will be lost due to COVID

The report from four organizations with ties to alcohol predict the pandemic will hamper retail sales of beer more than $22 billion by the end of 2020.

By Christopher Doering • Sept. 23, 2020

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

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

Why the food supply chain needs a technology makeover

The pandemic shows that the methods that have been used are outdated. Rob Bailey of BackboneAI explains how to design a system that moves foods more smoothly.

By Rob Bailey • Sept. 21, 2020

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

Leftovers: 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

AI upstart Brightseed raises $27M as demand for healthy offerings surges

CEO Jim Flatt said his business has more interest for its services than it can handle as consumers look to eat healthier and businesses search for ways to meet those needs. 

By Christopher Doering • Sept. 17, 2020

Canopy Growth's beverage head is 'bullish' on the future of the cannabis category

After a delayed launch and an ongoing turnaround effort for its earnings, the Constellation-backed company is No. 1 in dollar share in drinks in Canada and plans to launch into the U.S. in the near future. 

By Lillianna Byington • Sept. 17, 2020

Kraft Heinz to unite supply chain in 'Ops Center' to save $2B in 5 years

CEO Miguel Patricio's strategy will break down siloes between procurement, production, distribution, marketing and R&D teams as the food manufacturer works to further reduce SKU counts.

By Emma Cosgrove • Sept. 17, 2020

Yuengling debuts in Texas as part of joint venture with Molson Coors

The move into the Lone Star State is the latest step to bring offerings from America’s oldest brewery to millions more drinkers beyond the East Coast.

By Christopher Doering • Updated Aug. 23, 2021

How Kraft Heinz says its new strategy will grow its business

The long-awaited revamp, detailed at a virtual investor day, changes the way the company looks at its brands, shifts its innovation focus and reinvests in its iconic products.

By Megan Poinski • Sept. 16, 2020

Kraft Heinz sells natural cheese business to Lactalis for $3.2B

The transaction, which includes Breakstone’s, Knudsen, Polly-O, Athenos, Hoffman’s and Cracker Barrel in the U.S. only, is expected to close in the first half of 2021. 

By Megan Poinski • Sept. 15, 2020

Meat-Tech 3D expands cultured meat with printed tissue and acquisition

The publicly traded company based in Israel has its eyes on bringing technology to make 3D-printed cell-based meat available to the world as quickly as possible.

By Megan Poinski • Sept. 15, 2020

PepsiCo launches sleep-aid drink Driftwell

The enhanced water, which will be sold first online starting in December, is designed to help stressed consumers relax and unwind before bed.

By Jessi Devenyns • Sept. 15, 2020

Report: Big Food uses the pandemic to push unhealthy items

The NCD Alliance and Spectrum Consortium say these companies put consumers at greater risk for COVID-19 by marketing items that could lead to obesity and other health concerns.

By Jessi Devenyns • Sept. 14, 2020

Innovation takes on a different meaning as pandemic forces CPGs to get creative

Conagra and Campbell Soup are among companies that have tried new development strategies during the coronavirus — from mailing products for at-home testing to a greater social media presence — or risk losing ground.

By Christopher Doering • Sept. 14, 2020

JBS gets $15,615 OSHA fine for fatal coronavirus outbreak

While the meat processor is saying the citation is without merit, critics are calling it "measly" and offensive to the six workers who died. 

By Lillianna Byington • Sept. 14, 2020

Nestlé CFO shares plans for 'sizable acquisitions' in the future

At a virtual Barclays conference, Francois-Xavier Roger said the world's largest food manufacturer "has been very disciplined" while completing large acquisitions and expects more to come.

By Jane Thier • Sept. 11, 2020

Sam Adams joins crowded nonalcoholic beer space with planned 2021 launch

Boston Beer spent two years researching and brewing to create Just the Haze IPA, which the brewer says will taste like the real thing.

By Christopher Doering • Sept. 11, 2020

Leftovers: Coolhaus gets Ritz-y; Jelly Belly sweetens its offerings with premium chocolate

The premium ice cream brand puts its spin on tradition with Crackers & Cream, and iconic Hostess Snacks come to protein powder.

By Food Dive staff • Sept. 11, 2020

Smithfield settles with OSHA over COVID-19 outbreak

The pork processing giant will pay a $13,494 fine and create a team of experts to develop health-preparedness training for workers.

By Lillianna Byington • Updated Nov. 16, 2021