Corporate Operations: Page 2
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Why Aloha sees big sustainability potential with its new protein bar
The brand’s Kona bar is made with Ponova oil, an emulsifier that comes from the beans of the Hawaiian pongamia tree, which helps to repair soil impacted by deforestation.
By Chris Casey • March 9, 2023 -
Chinese food brand Fly By Jing raises $12M
The brand, which launched in 2018, also announced the appointment of its first chief financial, operations and commercial officers.
By Dani James • March 9, 2023 -
Explore the Trendline➔
Drew Angerer via Getty ImagesTrendlineThe Food Dive Outlook on 2023
Continued volatility, a focus on sustainability and technology playing a bigger role in giving consumers what they want are playing a huge part in the trends we see for 2023.
By Food Dive staff -
As US mulls vaccinating poultry for bird flu, chicken industry could stand in the way
Broiler producers are concerned about trade implications, but fears that the virus will mutate or spread to humans may spur a new plan of action.
By Chris Casey • March 9, 2023 -
Former Blue Bell CEO to plead guilty to charges connected to 2015 listeria outbreak
All fraud charges against Paul Kruse will be dropped and he will be fined $100,000, according to the plea agreement.
By Megan Poinski • March 9, 2023 -
Bud Light Seltzer clears up misconception about its formula
With 54% of consumers believing there is beer in hard seltzer, brewer AB InBev has developed a campaign aimed at dispelling those rumors.
By Sara Karlovitch • March 9, 2023 -
Hostess Brands CEO says snack maker poised to weather economic volatility
The Twinkies and Donettes producer has thrived as consumers show a penchant for indulgent treats, with many people looking for affordable items.
By Christopher Doering • March 8, 2023 -
Tyson workers in Arkansas sue company over pandemic protections
The suit filed by 34 current and former employees of the company’s meatpacking facilities claim the poultry giant put profit over its workers’ well-being.
By Chris Casey • March 8, 2023 -
Hershey debuts plant-based Reese’s and chocolate bar
The confections, which will hit shelves in March and April, are made with oats. This will be the first time the company offers permanent products in the category.
By Christopher Doering • March 7, 2023 -
Despite inflation, candy sales grew to $42.6B in 2022
Nearly 75% of consumers said sweets remain an “affordable treat” in the annual survey done by the National Confectioners Association.
By Megan Poinski • March 6, 2023 -
Bird flu-driven drop in turkey supply hurt Hormel’s sales
In its most recent earnings report, the company said volumes of the poultry declined 80% year-over-year, but it remains optimistic about the ability to recover in the second half of 2023.
By Chris Casey • March 6, 2023 -
Next Gen Foods buys plant-based gelato maker Mwah
The buzzy company that created chicken analog Tindle led the seed round for the U.K. frozen treat maker last year, and will be showcasing its products at Natural Products Expo West this week.
By Megan Poinski • March 6, 2023 -
Better together: Conagra Brands CEO downplays possibility of splitting the food giant
In an interview, Sean Connolly said the CPG company benefits from stronger cash flow, greater negotiating power with retailers and deeper margins with its snacking, frozen and plant-based meat brands under one roof.
By Christopher Doering • March 6, 2023 -
Inside Lovo’s quest to rethink plant-based milk chocolate
The new brand from the founders of Pascha makes almond, oat, coconut and hazelnut milk the star ingredients, leaning into what consumers love about the popular alternatives.
By Megan Poinski • March 6, 2023 -
Motif FoodWorks enters molecular farming partnership to produce its heme ingredient
The food tech company is teaming with IngredientWerks to try to make Hemami in corn plants, a development that could save money and energy.
By Megan Poinski • March 2, 2023 -
Eat Just laying off 18% of workers with cuts impacting plant-based egg business
The loss of about 45 jobs is part of an effort by the company to reduce expenses and get the fast-growing product closer to profitability.
By Christopher Doering , Megan Poinski • March 2, 2023 -
Meati hires CPG veterans for supply chain and operations
As the mycelium meat analog company prepares for a national retail launch this year, Elizabeth Fikes and Joseph Johnston have been hired to run more traditional manufacturing functions.
By Megan Poinski • March 2, 2023 -
Daiya’s new fermentation technology promises improved plant-based cheese
CEO Michael Watt said items made using the new method will have a taste, melt and mouthfeel more like their dairy counterparts.
By Megan Poinski • Updated March 1, 2023 -
Food CPG makers are hungry for M&A, but taking ‘disciplined’ approach to acquisitions
Companies at the recent CAGNY conference said even though they are in financially healthy positions, any deals they make will likely be smaller bolt-on purchases.
By Christopher Doering • March 1, 2023 -
Cargill enters alternative fats partnership with Cubiq Foods
The co-development and go-to-market agreement was part of the agribusiness giant’s investment in the Spanish plant-based and cultivated ingredients startup last year.
By Megan Poinski • March 1, 2023 -
Deep Dive
Why cage-free eggs could be on shaky ground
Industry leaders are still on a path to wider adoption of cage-free systems, but consumer expectations, bird flu and an upcoming Supreme Court decision could impact whether they continue to invest in the practice.
By Chris Casey • Feb. 28, 2023 -
Moolec Science grows molecular farming awareness with Nasdaq debut
The company, which went public through a SPAC merger late last year, is highlighting its technology and the opportunities it could bring to the food system.
By Megan Poinski • Feb. 28, 2023 -
General Mills discontinues animal-free cream cheese Bold Cultr
A note on the website of the first Big Food product to use precision fermentation dairy says the company decided to “deprioritize funding” for the startup brand.
By Megan Poinski • Feb. 28, 2023 -
Dave’s Killer Bread adds snack bars to its lineup
The launch underscores Flowers Foods’ efforts to tap into the better-for-you attributes of the brand, while expanding its reach into fast-growing categories.
By Christopher Doering • Feb. 28, 2023 -
Mondelēz aims to bring snacking supremacy to $71B cake and pastry category
Even after tripling sales in the segment during the last three years, the chocolate and biscuit giant remains a distant third with a 3.2% market share.
By Christopher Doering • Feb. 27, 2023 -
Opinion
Finding and creating value in food waste
Our system needs to be circular and mimic nature, where nothing is lost, writes Pete Pearson, global initiative lead for the food circularity program at World Wildlife Fund.
By Pete Pearson • Feb. 27, 2023