Unhealthy food brands spend more on TV ads targeting black, Hispanic youth, study finds

Black teens saw more than twice as many ads for unhealthy products compared to white teens in 2017.

By Erica Sweeney • Jan. 16, 2019

Tyson partners with the Environmental Defense Fund on sustainable food production

A pilot program will analyze data from 500,000 acres of corn to reduce greenhouse gases, improve water quality and enhance farmer profits.

By Cathy Siegner • Jan. 16, 2019

Explore the Trendline➔

Getting reformulation right: How food companies are rethinking ingredients to meet consumer demand

Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use. 

By Food Dive staff

Will former PepsiCo CEO Indra Nooyi head the World Bank?

The food and beverage company's first female leader, who left in August after 12 years at the top, is said to be on a list of candidates to replace Jim Yong Kim.

By Cathy Siegner • Jan. 16, 2019

Kraft opens pop-up to give free food to government workers during shutdown

The store, which will be open for five days, will offer company products such as macaroni and cheese, salad dressing, mayonnaise and BBQ sauce.

By Lillianna Byington • Jan. 16, 2019

WeWork leads $32M investment in Laird Superfoods

The non-dairy creamer company's founder and CEO Paul Hodge sees people who use the shared workspaces as his target consumer: health-minded "corporate warriors."

By Nina Sparling • Jan. 15, 2019

Coca-Cola introduces nonalcoholic cocktail-inspired drinks

The new product line called Bar None, which is being rolled out in Atlanta and online, is the latest move by the beverage giant to diversify away from its core soda business. 

By Jessi Devenyns • Jan. 15, 2019

Rhythm Superfoods will expand its beat with organic fruit chips

The Texas company is growing its product line by introducing fruit chips made with mango, pineapple and watermelon as the kale boom has flattened out.

By Cathy Siegner • Jan. 15, 2019

Clean label movement faces consumer confusion and regulatory hurdles

Roger Clemens, the former president of the Institute of Food Technologists, talked to Food Dive about the challenges and future for the ambiguous term.

By Lillianna Byington • Jan. 14, 2019

How Kerry helps companies transition their food and beverage products to clean label

The company's director of marketing insights told Food Dive about the challenges the shift has caused, where it is heading and the most common ingredients being targeted by its customers.

By Lillianna Byington • Jan. 14, 2019

Supreme Court to consider if SNAP sales data should be public

The appeal by the Food Marketing Institute follows a circuit court ruling last year that the data should be made available under the Freedom of Information Act.  

By Jeff Wells • Jan. 14, 2019

Kraft debuts natural cheese without artificial growth hormone rbST

The company said it listened to its customers and wants to position its products to align with consumer trends, giving them an advantage in a market crowded with dairy products.

By Cathy Siegner • Jan. 14, 2019

Plant-based steak: Will it be what's for dinner?

Impossible Foods CEO Patrick Brown said R&D at the California-based company has been "going at a blazing speed since Day One," with whole cuts of beef being its next big launch.

By Cathy Siegner • Jan. 14, 2019

Tapped out? Brewpubs, taprooms inundate beer scene as brewers aim to stand out

With more than 6,000 craft beers in the U.S., makers of the popular alcoholic drink are focusing on creating an immersive experience through food, entertainment and, of course, tasty and cleverly named beverages.

By Christopher Doering • Jan. 14, 2019

Americans would rather exercise than eat healthy

Consumers looking to drop weight in the new year recognize the importance of a healthy diet, but are unlikely to change what they eat, a Mintel study found.

By Lillianna Byington • Jan. 11, 2019

Bankruptcy court grants $11.25M to soy nut butter E. coli victims

Remaining insurance payments were released this week to those harmed by the 2017 outbreak linked to I.M. Healthy SoyNut Butter.

By Cathy Siegner • Jan. 11, 2019

Mondelez in $100M court battle with insurer over cyberattack-related damages

This case has the potential to set precedent for future disputes with victims of computer security breaches and their insurance providers.

By Samantha Schwartz • Jan. 11, 2019

Leftovers: Caulipower wraps into the next veggie trend; Doritos catch fire

The brand that brought the vegetable to grocery pizza crusts has found another canvas on which to build a healthy meal, and a new cookie helps unicorns earn their stripes.

By Food Dive staff • Jan. 11, 2019

Pilgrim's Pride alters chicken welfare claims following FTC complaint

The Humane Society claimed the company relegates most of its chickens to filthy, dark barns, and said some are scalded alive during slaughter.

By Cathy Siegner • Jan. 10, 2019

How Kraft Heinz's CIO avoids getting lost in the shuffle of innovation

Francesco Tinto posed the question, "Are we really changing the way we're operating, or just operating the same way and we just changed the technology?" 

By Samantha Schwartz • Jan. 10, 2019

Egg replacement from plants cracks into new markets with distribution deal

Renmatix said Simple Cellulose, which will be sold by The Ingredient House, can save bakeries 25% to 50% annually on their costs for the popular ingredient.

By Jessi Devenyns • Jan. 10, 2019

Constellation Brands slashes its outlook, sending stocks tumbling

Net sales for wine and spirits are expected to tick down this year, and additional interest expenses for financing the Canopy Growth investment also made an impact.

By Lillianna Byington • Jan. 9, 2019

Impossible Burger becomes gluten-free in new reformulation

The first major revamp of the company's signature product makes it more adaptable to replace ground beef in any recipe, less salty and more clean-label.

By Cathy Siegner • Jan. 9, 2019

Non-Dairy Chobani aims to upend the plant-based segment

The New York company, best known for its Greek yogurt variety, was careful not to use traditional dairy terminology to describe its new product.

By Christopher Doering • Jan. 9, 2019

Chew on this: Gum sales top $4B in 2018

The confection accounted for 11% of candy purchases overall, with low-calorie and sugar-free versions making up 85%.

By Nina Sparling • Jan. 8, 2019

6 trends to impact the food industry in 2019

Concepts that started rocking the business in 2018 will continue, making this year sure to be full of big deals, new functional ingredients and items that are sustainable on many levels.

By Megan Poinski , Christopher Doering , Lillianna Byington • Jan. 7, 2019