PepsiCo trims 'nonessential' marketing spend while focusing on growth areas

A boost in grocery sales is helping some of the company's brands, but gas station and restaurant closures are causing some pain.

By Dianna Christie • April 29, 2020

Leftovers: My/Mo Mochi adds single-serve packaging; Upton's Naturals launches meat substitute to go bananas for

In the wake of the coronavirus pandemic, the frozen treat provides more hygienic protection, and BE Protein Smoothies adds chicken to its blend.

By Food Dive staff • April 24, 2020

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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 COVID-19 brought plastics back from the dead

For years, food companies were moving away from disposable packaging to help the environment. Tom Newmaster of FORCEpkg writes about how the pandemic is reminding everyone why they were used in the first place.

By Tom Newmaster • April 23, 2020

Land O'Lakes quietly removes Native American woman from label

The dairy co-op is keeping the rest of the packaging design while touting next to the brand name that it is farmer-owned and has been around since 1921.  

By Jessi Devenyns • April 20, 2020

Virginia milk labeling bill vetoed

Gov. Ralph Northam wrote restricting the label to products from animals could hinder businesses' ability to thrive and may violate free speech.

By Megan Poinski • April 16, 2020

During pandemic, consumers prioritize product availability over brand loyalty

With less choice on the shelves, American consumers are opting to try new brands of the same product rather than look elsewhere, studies from Shopkick and BlueYonder found.

By Jessi Devenyns • April 14, 2020

Scientists discover enzyme that breaks down PET plastic in a few hours

The packaging material is popular for its ability to keep products fresh, endure temperature changes and its low cost. Only about 12% to 14% of it is recycled.

By Jessi Devenyns • April 13, 2020

Leftovers: Häagen-Dazs makes an ice cream bar you can really sink your teeth into; Kayco shakes up Passover food

The Nestlé ice cream brand aims to create a treat that can stay in one piece, and Noons uses cacao fruit and quinoa to make a unique upcycled snack.

By Food Dive staff • April 3, 2020

Unpacking food technology: How smarter packaging makes our food supply safer and fresher

Innovations in packaging will allow brands to better manage their supply chains and communicate with their customers. 

March 25, 2020

Alcohol companies pivot to producing hand sanitizer as coronavirus intensifies

As consumers empty store shelves of the popular gel, local distilleries and bigger companies like Diageo and Anheuser-Busch are helping to alleviate the shortage while finding a new source of revenue.

By Jessi Devenyns • March 23, 2020

Tropicana sued over presence of malic acid in 'natural juices'

Plaintiffs claim the PepsiCo-owned brand is deceiving customers by not disclosing on product labels that several of its juice-based beverages contain artificial flavors.

By Cathy Siegner • March 19, 2020

USDA sets parameters for items labeled 'healthy'

Food products could use this claim if their fat profile contains mostly mono and polyunsaturated fats or a serving has at least 10% of the government-set daily value of potassium or vitamin D.

By Megan Poinski • March 18, 2020

Leftovers: Cap'n Crunch pancakes will beat the breakfast blues; SweeTarts Ropes lasso fruity flavor

The cereal mascot has a colorful take on Aunt Jemima's breakfast offerings, and Aldi introduces hummus that is kind of a big dill.

By Food Dive staff • March 13, 2020

FDA rolls out consumer education on Nutrition Facts changes

The updated food label had to be included on large manufacturers' products by Jan. 1, but the new format has been used by thousands of products for years.

By Megan Poinski • March 12, 2020

Red light: UK consumers less likely to buy sugary items

Researchers found participants avoided foods with a high sugar content, while those with excess fats and salt were viewed as less bad.

By Cathy Siegner • March 5, 2020

Judge rules against petition to end organic certification for hydroponic farming

The Center for Food Safety, several organic producers and compliance agencies are looking at their legal options to continue their fight to require these crops to be planted in soil.

By Megan Poinski • Updated March 26, 2021

PepsiCo tests recyclable rings made from molded pulp

The soda and snacks giant said the trial of the new material in Sacramento for a month will replace plastic that is typically used on the company's 7.5-ounce six-packs of Pepsi and Sierra Mist.

By Cathy Siegner • March 2, 2020

Don't have a cow: How NadaMoo has shaped non-dairy desserts

As the Texas company turns 15, the coconut-based ice cream brand is doubling down on sustainability and growth — and continuing its crusade to save the world.

By Megan Poinski • March 2, 2020

Rebbl switches to 100% recycled and recyclable plastic bottles

The maker of organic plant-based beverages said its new Green Packaging Initiative conserves resources and reduces materials going to landfills.

By Cathy Siegner • Feb. 28, 2020

TreeHouse Foods reorganizes divisions in latest round of restructuring

The company said it will create two units — meal preparation as well as snacking and beverages — to help it better meet the needs of retailers and position the private label giant for growth.

By Christopher Doering • Feb. 27, 2020

Jif seeks to settle the debate about 'GIF' pronunciation

Giphy teamed with the J.M. Smucker brand on a special jar of peanut butter that sold out on Amazon within hours.

By Robert Williams • Feb. 26, 2020

Freeze-dried strawberry powder helps stabilize ice cream, USDA says

The department found the ingredient is so effective that frozen desserts retained their shape even after reaching room temperature.

By Cathy Siegner • Feb. 13, 2020

Cell-based meat products are years away, so why are states making so many laws about them?

Seventeen laws about meat labeling were passed in 14 states in 2019, and nine states are considering similar legislation this year.

By Megan Poinski • Feb. 12, 2020

Consumers are confused by plant-based meat, beef association says

A study of more than 1,800 consumers found fewer than half understand these products have no meat or animal byproducts.

By Megan Poinski • Feb. 11, 2020

Miyoko's Kitchen sues California over plant-based product labeling rules

The company said the state is violating its First Amendment rights by telling it to stop using dairy terms such as "butter" on its vegan product and to remove the image of a woman hugging a cow from its website.

By Cathy Siegner • Feb. 11, 2020