Coca-Cola’s BodyArmor launches hydration powders at retail

The product, which is aimed at rapid hydration, is part of the beverage giant’s efforts to make the $1 billion brand a bigger player in larger, faster-growing categories.

By Christopher Doering • Sept. 26, 2023

From a high school project to taking on Dippin’ Dots: How Mini Melts is heating up ice cream

Sales are growing 35% annually and within striking distance of $100 million in the next 18 months as the brand enters new stores and regions, its CEO said in an interview.

By Christopher Doering • Sept. 25, 2023

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

Why Bettering saw an opening for luxury edibles

The company, which recently launched in Illinois, says its gummies contain minimal ingredients such as brewed tea and real fruits that prioritize a more consistent infusion of THC into the products.

By Chris Casey • Sept. 20, 2023

8 questions with Strong Roots founder and CEO Sam Dennigan

From an Irish farm to the frozen aisle section, Sam Dennigan credits his love of art and food for the success of his plant-based frozen brand.

By Elizabeth Flood • Sept. 20, 2023

The power of printed circulars: Fueling multichannel success in reaching today’s consumers

Dive into the resurgence of print circulars and the secret to captivating today's consumers.  

Sept. 18, 2023

At-home consumption, ready-to-drink momentum driving canned beverage trends

“The industry really is different than what it was just a few years ago. We’re seeing a difference in how consumers are behaving,” said one leader at Crown Holdings.

By Maria Rachal • Sept. 14, 2023

What Biden’s cannabis rescheduling review could mean for food and beverage

Analysts said the administration’s recommended update will not spur greater availability of items, even as demand for the products continues to grow.

By Chris Casey • Sept. 12, 2023

Kraft Heinz debuts a pouch that makes a microwaved grilled cheese crispy

The technology, part of a broader push at the CPG giant to boost innovation, will first appear in Lunchables before making its way to three other brands.

By Christopher Doering • Sept. 12, 2023

Coca-Cola launches beverage created with the help of artificial intelligence

Coca-Cola Y3000 is the latest flavor to launch under the company’s Creations platform designed to highlight its signature soda while drawing in younger consumers.

By Christopher Doering • Sept. 12, 2023

Taste trumps all in plant-based consumption, study finds

Shoppers who regularly buy groceries in the category represent a lucrative segment and are also frequently repeat customers in the space, a report from FMI said.

By Elizabeth Flood • Sept. 11, 2023

PepsiCo brings hydration juggernaut Gatorade into water

The electrolyte-infused beverage, which was developed by the CPG giant to help support all-day hydration, will start hitting shelves in 2024.

By Christopher Doering • Sept. 7, 2023

PepsiCo’s Muscle Milk flexes into plant-based category

The offering allows the brand, with nearly half a billion in sales annually, to participate in a category that consumers are turning to more frequently throughout their day.

By Christopher Doering • Sept. 7, 2023

TreeHouse to sell snack bars business, plant to John B. Sanfilippo for $63M

The divestiture will allow the private-label giant to focus on high-growth and high-margin categories while enabling John B. Sanfilippo to diversify its offerings.

By Christopher Doering • Sept. 6, 2023

Nestlé’s Nespresso thriving as innovation stokes demand

Alfonso Gonzalez Loeschen, the brand’s CEO in North America, discusses the benefits of its DTC model, the effects of inflation and how the platform is responding to young coffee drinkers.

By Christopher Doering • Sept. 5, 2023

Leftovers: Planters falls for donuts | Crackers sip on chardonnay

Hormel is debuting Planters Apple Cider Donut Cashews for a limited time, while Idahoan launches new potato shreds in two crave-worthy flavors.

By Food Dive Staff • Sept. 1, 2023

The sticky regulatory landscape of cultivated meat and what to expect next

Attorneys Brian Sylvester and Tommy Tobin outline where regulation is heading and what it means for the major players in the space.

By Elizabeth Flood • Aug. 31, 2023

The ‘shroom boom’ is here but it’s complicated

Health-conscious drinkers are leading the way in adding mushrooms as functional ingredients to their beverages.

By Alexandra Frost • Aug. 31, 2023

Hain Celestial’s CEO describes her ‘prove it’ strategy as challenges loom

Wendy Davidson, who took over in January, said the organic and natural products giant has reached “an inflection point” where the 30-year-old business can “unlock” its potential.

By Christopher Doering • Aug. 29, 2023

Cultivated meat startup Omeat gains revenue with B2B arm

The company is offering an alternative to fetal bovine serum to other players in the space.

By Elizabeth Flood • Aug. 28, 2023

Mondelēz leans on startups to help fuel ambitious growth plans

The Oreo manufacturer said SnackFutures, its venture capital arm, plans to at least double the number of companies in its portfolio by 2030.

By Christopher Doering • Aug. 28, 2023

Leftovers: Tillamook takes its cheese into frozen meals | B&G brings whiskey buzz to the grill

The dairy brand is entering the freezer aisle for the first time with mac & cheese and pizza, while Dolci takes advantage of pumpkin spice season with its new blondie treat.

By Food Dive staff • Aug. 25, 2023

The Drinkable Company gives RTD coffee, tea and soda an added buzz with cannabis

The new brand from two beverage industry veterans is launching the products to meet consumers at different occasions, and is planning to launch on a state-by-state basis.

By Chris Casey • Aug. 25, 2023

Craft rum market poised to reach $2.5B by 2031

As young consumers prefer artisanal alcohol, the increased demand has created significant opportunities for small producers. 

By Chris Casey • Aug. 23, 2023

Juicy Marbles creates plant-based ribs with edible ‘bones’

Made from soy-based protein, the bones can be transformed into a snack, or used in broths and soups.

By Elizabeth Flood • Aug. 22, 2023

Could food freshness sensors be the end of ‘best by’ dates?

Expiration and date labels on packaging can cause confusion and food waste. To change that, companies and researchers around the world are testing inks, pH sensors, hydrogels and other approaches.

By Danielle Beurteaux • Aug. 21, 2023