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

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

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

Leftovers: 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

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

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

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

3 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 9, 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 • Updated Aug. 1, 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 9, 2019

Nestlé develops recyclable paper packaging for Yes snack bars

The Swiss company may eventually use it for Kit Kat bars and other products, according to Reuters, once they can get a sufficient amount of the specially coated material.

By Cathy Siegner • July 8, 2019

PepsiCo partners with Lavazza on ready-to-drink iced cappuccino

The product launch comes after Coca-Cola, which purchased Costa Coffee in January, launched its own RTD line under the newly acquired brand.

By Jessi Devenyns • July 8, 2019

Canopy Growth co-CEO Bruce Linton fired from cannabis company

The sudden departure, which follows disappointing quarterly results, comes eight months after Constellation Brands spent $4 billion to purchase a 38% stake in the business.

By Lillianna Byington • July 3, 2019

Mondelez' SnackFutures uses startup strategies to test new products

The company's innovation arm is using Kickstarter, Instagram ads and other launch tactics popular with smaller companies to promote Dirt Kitchen and CaPao snacks. 

By Cathy Siegner • July 3, 2019

Dean Foods expands borrowing base to $265M

CEO Ralph Scozzafava said the move would enhance financial flexibility and liquidity for the Dallas-based milk and dairy products processor and distributor.

By Cathy Siegner • July 2, 2019

Nestlé's Toll House quietly introduces edible cookie dough

Despite no formal announcement, the company acknowledged the product's debut by tweeting in response to reports on news sites and Instagram.

By Cathy Siegner • July 2, 2019