Corporate Operations: Page 153
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Deep Dive
Alternative proteins could become a food staple for more US consumers
From plant based to insects, a growing number of people are turning to products that are less taxing on the environment as the world's population increases.
By Jessi Devenyns • March 26, 2019 -
Deep Dive
FreshDirect fights back
CEO David McInerney said the e-grocer is "turning up the throttle" at its new fulfillment center as it battles for customers and pushes into new markets.
By Krishna Thakker • March 25, 2019 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 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 -
Nilla Wafers taps social video campaign to boost awareness
As brands innovate to compete with emerging private-label options, companies like Mondelez are revamping their digital marketing strategies to better reach consumers.
By Robert Williams • March 25, 2019 -
Mondelez partners with food business incubator The Hatchery
The CPG giant plans to coordinate educational opportunities and mentor entrepreneurs active in Chicago's food and drink scene.
By Cathy Siegner • March 25, 2019 -
Impossible Burger boasts much smaller carbon footprint than beef
A report released by the company found its plant-based burger uses less land and water and emits fewer greenhouse gases than its conventional counterpart.
By Cathy Siegner • March 22, 2019 -
MillerCoors sues AB InBev over misleading claims in Bud Light Super Bowl spot
The beer giant says the ad is deceptive and intended to "frighten" consumers, many of whom don't understand the distinction between corn syrup and high fructose corn syrup.
By Erica Sweeney • March 22, 2019 -
Column
Leftovers: Sun-Maid makes sweet raisins sour; Tyson's pizza chicken nuggets hit shelves
The growers' co-op is raisin the stakes with trendy innovation, and a bone broth joins the expanding list of keto diet foods.
By Food Dive staff • March 22, 2019 -
Deep Dive
How companies respond when consumers blame ingredients for making them ill
Shoppers have wanted more transparency about the food and drinks they buy, demanding additional testing to ensure the safety of products.
By Lillianna Byington • March 21, 2019 -
How a2 Milk plans to revitalize the slumping dairy category
The New Zealand company aims to rebuff the growing plant-based segment with a product that removes a harmful protein while keeping a healthier one.
By Lillianna Byington • March 21, 2019 -
Millennials keep Irish whiskey sales strong
In the U.S., nearly 10% more was spent this past year on the liquor, thanks in part to younger consumers' willingness to spend on higher-quality alcohol.
By Cathy Siegner • March 21, 2019 -
Swiss flavor company donates $3.5M to save trees from citrus greening
The contribution from Givaudan will help UC Riverside protect 2.8 acres of trees from the disease in case the crop needs to be recultivated in the U.S.
By Jessi Devenyns • March 21, 2019 -
Why chicken nugget demand is stalling
More innovation is happening around strips — plus consumers have a difficult time describing just what the breaded chunks of poultry actually are.
By Cathy Siegner • March 20, 2019 -
Miller Lite reimagines controversial Bud Light ad, provoking a response
As March Madness begins, the beer rivalry gets ugly with the AB InBev brand going on the defensive after Miller Lite launched an expensive series of "competitive" ads.
By Peter Adams • March 20, 2019 -
Jelly Belly creator launches CBD-infused jelly beans
The candy, which contains 10 milligrams of cannabidiol, is available in regular, sour and sugar-free flavors. Spectrum Confections sold out its initial production run.
By Lillianna Byington • March 20, 2019 -
Fast-growing chickens presents texture issue for the industry
Poultry producers are finding some birds have woody breasts, akin to chewing leather, or squishy fillets known as "spaghetti meat." It could take several years to solve the problem.
By Jessi Devenyns • March 20, 2019 -
Why Hormel launched a meal kit for consumers with swallowing disorders
The company says the new line under the Thick & Easy brand are a big quality of life improvement for the millions of adults with dysphagia.
By Cathy Siegner • March 19, 2019 -
Thirstie partners with AB InBev venture and raises $7M in funding
The partnership with the world's largest brewer will allow consumers to buy pods directly from Drinkworks.com to make beverages such as Stella Artois Cider or a Long Island iced tea on a machine at home.
By Christopher Doering • March 19, 2019 -
Industry leaders push for more stringent safety measures to protect US produce
After a pair of E. coli outbreaks in lettuce were tied to contaminated water in 2018, some panelists at the National Food Policy Conference questioned whether the FDA was moving fast enough to prevent another occurrence.
By Lillianna Byington • March 18, 2019 -
Retrieved from Chobani on March 17, 2019
New Chobani Incubator class places an emphasis on diversity
In the latest group of startups working with the Greek yogurt giant, 75% have an underrepresented minority founder and 63% have a female founder.
By Megan Poinski • March 18, 2019 -
Constellation sells wine brands to E. & J. Gallo for $1.1B
The companies revised their agreement from April to address Federal Trade Commission concerns about competition. The transaction is expected to close in fiscal 2020.
By Jessi Devenyns • Updated Dec. 12, 2019 -
Mars uses new look to double down on doing good
The classic confectioner's new packaging and mission places more emphasis on the causes the company champions.
By Jessi Devenyns • March 15, 2019 -
Coca-Cola pledges $5.4M in recycling grants to 'fix' the system
The bulk of the money will go toward a curbside education program in Atlanta that will be run by The Recycling Partnership. Other target cities include Boston, Houston and Orlando.
By Cole Rosengren • March 15, 2019 -
Safety, cuts in sugar and salt use among top food priorities in 2019
Officials from the FDA, consumer groups and the industry gathered in Washington this week as changing consumer tastes and eating habits impact the space.
By Lillianna Byington • March 15, 2019 -
Tyson uses DNA to trace beef through the supply chain
Customers of Tyson Fresh Meat can now trace select products back to the ranch of origin by asking the company to run a test.
By Matt Leonard • March 15, 2019 -
Column
Leftovers: Elmhurst launches hemp creamer; Triscuit cracks into clusters
The company that ditched its cows to follow the plant-based trend creates a way for people to enjoy their morning beverage with hemp and sugar, and functional coffee gets supercharged with vitamins.
By Food Dive staff • March 15, 2019
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