KIND bars shrink to new snack size

The popular nut and grain bars have a new 100-calorie variety that is essentially half the size of their classic product.

By Nina Sparling • Nov. 14, 2018

Tyson's Q4 earnings miss expectations, hurt by lower prices

The company's sales dropped 1.4% to $10 billion, and average prices for its products fell 4.1%.

By Lillianna Byington • Nov. 13, 2018

Explore the Trendline➔

Top 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

How 4 disruptive startups upended the status quo

Young companies often enter a market that was underserved or untapped, and with the right product and timing, can end up completely changing the game.

By Christopher Doering • Nov. 12, 2018

Cargill expands blockchain for turkeys ahead of Thanksgiving

Farmers have expressed "overwhelming interest" in participating in the company's traceability program. 

By Emma Cosgrove • Nov. 9, 2018

Leftovers: Pringles brings back Thanksgiving flavors

The Kellogg-owned snack brand makes a Turkey Day feast in a can, while ancient grains lend a health halo to a new candy.

By Food Dive staff • Nov. 9, 2018

Tyson Foods' emerging tech team creates a hatchery for innovation

"Tyson might be an incumbent company," said Chad Wahlquist, director of emerging technology, but "that means there's just a breadth of opportunity for digital transformation."

By Samantha Schwartz • Nov. 8, 2018

3 measures on the ballot that could impact food and grocery

Voters will decide whether to ban all new grocery taxes — including those on soda — in Washington and Oregon, and may change animal welfare requirements for meat and eggs sold in California.

By Lillianna Byington • Nov. 6, 2018

Leftovers: Which came first? Chicken snacks or shelf-stable egg bars?

One company drums up new uses for poultry in the snack category, and this winter brings another use for Keurig single-serve coffee makers.

By Food Dive staff • Nov. 2, 2018

Oscar Mayer officially declares hot dogs are sandwiches, opens hotline for feedback

Jimmy Dean is also taking advantage of National Sandwich Day, asking consumers to petition to change the definition of "sandwich" to include breadless options. 

By Erica Sweeney • Nov. 2, 2018

Research: Poultry is safer and lasts longer with new packaging technology

The USDA's Agricultural Research Service found using electrical current to create ozone in sealed packages could reduce campylobacter by 90% and salmonella by 60%.

By Cathy Siegner • Nov. 1, 2018

From plants to traditional dairy, Danone exec touts 'big runway' for growth

Mariano Lozano, CEO of the company's North American division, said its product offerings enable it to "navigate some challenging times," but at least one analyst says this strategy is not without risk.

By Christopher Doering • Nov. 1, 2018

Make life sweeter with less sugar and more protein

Visit us at SupplySide West, booth 3257 to quickly tap into our combined insights, expertise, the latest technology and trend-connected ingredient solutions.

Oct. 31, 2018

How a veteran insect supplier makes cricket products sing

Darren Goldin, co-founder of ingredient manufacturer Entomo Farms, talks about getting consumers comfortable with eating bugs and what's ahead for the budding segment.

By Emma Liem Beckett • Oct. 18, 2018

Beyond Meat picks investment banks for IPO

A public offering would be the first for the new generation of companies making meat-like products from plants, which are increasingly popular with consumers.

By Christopher Doering • Oct. 18, 2018

Startups are using tomatoes, eggplant and carrots to improve fake fish

Sustainability-minded consumers are looking to imitation smoked salmon, sushi and shrimp to take pressure off the oceans — as long as these products are convincing enough to replace the real deal.

By Cathy Siegner • Oct. 18, 2018

US beef exports hit record high, while pork faces challenges

In August, the red meat sold to other countries exceeded $750 million for the first time. But tariffs from China and Mexico have hurt the white meat's sales.

By Lillianna Byington • Oct. 15, 2018

How to prepare for a food recall before it starts

Following this month's beef recall, Nicole Hardin, director of product management at Sage, outlines actionable steps for how to respond to foodborne illnesses.

By Nicole Hardin • Oct. 15, 2018

Is lab-grown gelatin the protein wave of the future?

Geltor, a California-based startup, is converting carbon, nitrogen and oxygen into animal-free collagen through microbial fermentation.

By Cathy Siegner • Oct. 11, 2018

JBS recalls 6.9M pounds of beef linked to salmonella outbreak

Meat from an Arizona plant has been linked to 57 illnesses in 16 states and 14 hospitalizations, according to the CDC.

By Cathy Siegner • Oct. 5, 2018

Nestlé nibbles on healthy snacking and plant-based food startups

The Swiss firm is working with Jackson's Honest, Miyoko's and Here, small companies whose products lack GMOs, come from plants or help local farmers.

By Christopher Doering • Oct. 4, 2018

Americans prioritizing nutrition are hooked on fish, survey finds

Health and sustainability are the primary motivators for 44% of consumers eating more of the protein, according to Cargill.

By Jessi Devenyns • Oct. 3, 2018

McDonald's removes artificial ingredients from hamburgers

The fast-food giant is answering consumer demand for cleaner foods, phasing out artificial preservatives, flavors and colors from its signature menu item. 

By Jacqueline Renfrow • Sept. 28, 2018

What's for dinner? Kroger expands its pre-made meal offerings

The grocer expanded its Easy For You! customizable meal program to 350 stores, and now offers self-serve stations that require a few minutes of cooking at home. 

By Jessica Dumont • Sept. 28, 2018

Are maggots the future of food?

A decade-old company based in South Africa is using black soldier fly larvae as a more sustainable animal feed alternative to fish meal.

By Cathy Siegner • Sept. 27, 2018

What could antimicrobial-resistant meat and poultry mean for the industry?

The National Pork Producers Council and a host of other stakeholders have joined a yearlong Antimicrobial Resistance Challenge to discuss potential standards. 

By Cathy Siegner • Sept. 27, 2018