Corporate: Page 2
-
Q&AMcCormick's executive chef on the company's global search for the next big flavor
Kevan Vetter said in an interview that demand for new tastes shows no sign of losing momentum as Gen Z and millennials want different flavors they can try at restaurants and incorporate into their own meals.
By Christopher Doering • April 08, 2019 -
How a water safety plan could help avoid leafy green outbreaks
After the recent romaine lettuce recalls, Bonduelle Fresh Americas is now requiring growers to treat everything used for overhead irrigation during the final three weeks of harvest.
By Cathy Siegner • April 08, 2019 -
Kashi works with Gen Z influencers to develop Super Food Bites
The brand used a focus group to redefine snacks for the new generation and developed these filled, soft baked bite-sized treats.
By Jessi Devenyns • April 08, 2019 -
Deep DiveRestaurant brands bring recognition, familiarity and innovation to Big Food's menu
From Conagra's P.F. Chang's frozen meals to Nestlé's California Pizza Kitchen line, these products stand out on a crowded grocery shelf.
By Christopher Doering • April 08, 2019 -
ColumnLeftovers: Lunchables join the breakfast club, Ben & Jerry goes dough
The all-in-one lunchbox staple packs itself for brunch, and Kraft Heinz continues mixing condiments with Kranch.
By Megan Poinski • April 05, 2019 -
Kraft Heinz's VC fund makes first investment in GrubMarket
Evolv Ventures participated in the $25 million funding round for the delivery service that sources organic and local food directly from producers.
By Cathy Siegner • April 05, 2019 -
Why Tofurky accepted $7M of private funding
The plant-based protein maker had not received outside money in its more than 30 years. It plans to use this investment for new equipment, innovations and scaling production capacity.
By Cathy Siegner • April 05, 2019 -
Food industry M&A deals dropped by 11% last year, study finds
For the first time since 2015, activity in the food space has declined — showing a slowdown has arrived and will likely continue, according to The Food Institute.
By Jessi Devenyns • April 05, 2019 -
Nestlé invests in mitochondrial health ingredient
In its partnership with Amazentis, the company has an equity stake in return for global rights to use Urolithin A technology for foods and beverages, dietary supplements and medical nutrition products.
By Cathy Siegner • April 04, 2019 -
'Keep it real, eat the peel': Rind Snacks appeals to consumers with sustainability and nutrition
About 15% of the 1.3 billion tons of food waste generated annually is edible peels, the company's founder said. His dried fruit snacks are aimed at lowering this figure.
By Lillianna Byington • April 03, 2019 -
How a US-Mexico border shutdown could hurt the food industry
In just three weeks, Americans could run out of avocados if shipments from Mexico are stopped. About 40% of imported fruit and half of vegetables come across the border.
By Lillianna Byington • April 03, 2019 -
Another chicken price-fixing lawsuit filed, now from CPG companies
The plaintiffs claim breeder hens were destroyed to reduce the chicken supply from 2008 until 2016, inflating wholesale prices nearly 50%.
By Jessi Devenyns • April 03, 2019 -
Molson Coors unveils direct-to-consumer shopping platform
The beer giant launched an e-commerce site for its Blue Moon brand in April after unveiling a similar concept for Coors Light two months earlier.
By Jessi Devenyns • April 03, 2019 -
Cannabis investor takes 9.8% stake in Jones Soda
Sol Global is now the premium beverage maker's largest stockholder, potentially signaling that infused craft soda could be in the works.
By Cathy Siegner • April 02, 2019 -
Keurig Dr Pepper to distribute Runa Clean Energy drink
The organic beverage, which is made with the guayusa leaf, will be sold nationwide with the goal of challenging market leaders Red Bull and Monster.
By Cathy Siegner • April 02, 2019 -
Salt Institute shuts down as new dietary policy discussion begins
The trade association didn't give any specific reasons for closing and its board said the group had made a positive impact over the years demonstrating "the essential nature of salt in our daily lives."
By Cathy Siegner • April 02, 2019 -
Burger King pilots Impossible Whoppers
If the QSR expands its plant-based limited-time offer to all 7,200 U.S. stores, it would become the largest chain to offer the product systemwide.
By Kevin Whiteley • April 02, 2019 -
A.T. Kearney bullish on M&A in CPG, retail spaces in 2019
A survey of more than 100 C-level executives found 88% expected deal-making to be "equal or better than 2018 levels" due partly to falling asset prices and a search for growth.
By Christopher Doering • April 02, 2019 -
PepsiCo taps company veteran as CEO for North American foods
Steven Williams, senior vice president and CCO for Frito-Lay's U.S. operations, will replace Vivek Sankaran, who will be Albertsons' president and CEO.
By Cathy Siegner • April 01, 2019 -
Kellogg to sell Keebler and Famous Amos to Ferrero for $1.3B
The private company, which is expected to close the deal by the end of July, has been aggressively expanding into the U.S. in recent years.
By Christopher Doering • April 01, 2019 -
Report: Mondelez close to buying Arnott's for $2.5B
The international snacking giant outlasted Ferrero and private equity for the Campbell Soup-owned brands, according to an Australian news source.
By Jessi Devenyns • April 01, 2019 -
What does the launch of Coca-Cola Energy mean for its deal with Monster?
The beverage giant will start selling its new branded drink in Spain and Hungary, which could mean its 16.7% stake in the energy drink company may be on the rocks.
By Cathy Siegner • March 29, 2019 -
ColumnLeftovers: Beers for Ruth Bader Ginsburg, Hidden Valley Ranch blasts into dip
Boston Beer has created a Sam Adams brew that should do the U.S. Supreme Court's feminist icon justice, and a candy company works to get flatulence in kids' Easter baskets.
By Food Dive staff • March 29, 2019 -
Sunflower flour shines with $750K funding round from Barilla and others
Planetarians upcycles what's left over from oil production into a high-protein, high-fiber ingredient with three times the protein and twice the fiber of the kind ground from wheat.
By Cathy Siegner • March 28, 2019 -
New tomato varieties turn to the skies to meet consumer demands
A Cornell University professor spent 15 years creating small varieties focusing on flavor, shelf life and looks with names like Starlight and Midnight Pear.
By Christopher Doering • March 28, 2019
Previous
