T Hasegawa launches natural citrus flavor technology to improve beverage shelf life

The innovation, called Hasecitrus, allows sports drinks and other products to preserve flavors longer while maintaining clean-label formulations. 

By Sarah Zimmerman • Aug. 28, 2025

Mars to release Skittles and M&M’s without artificial dyes

The candy giant stopped short of pledging to transition its entire portfolio to natural colors, though said it will offer options under some of its biggest brands.

By Sarah Zimmerman • Aug. 14, 2025

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

Leftovers: Vital Proteins launches ready-to-drink collagen shake | Danone wants to bring Activia to Gen Z

The brand known for its drink mix-ins is launching its first protein shake, while a cocktail mix maker is bringing Bloody Marys to the ketchup aisle.

By Food Dive staff • Aug. 8, 2025

Snickers maker Mars to use gene-editing in pursuit of stable chocolate supply

The candy giant is using Pairwise’s plant-breeding technology to improve cocoa production as climate challenges and disease send prices soaring.

By Sarah Zimmerman • Aug. 7, 2025

From Cracker Jack to cutting-edge: Wyandot automates to power the next 90 years

From popcorn to powerhouse: how Wyandot Snacks is using automation to fuel its next chapter.

By Brooklyn Kiosow • Aug. 4, 2025

High coffee prices brew interest in bean-free alternatives

Costs tied to climate change and tariffs could position substitutes made from broken rice or other ingredients as cheaper, more sustainable options.

By Leah Borts-Kuperman • July 31, 2025

Leftovers: Fla-Vor-Ice brightens freeze pops with Crayola | Mission launches chickpea tortillas

The Jel Sert-owned brand’s latest innovation was created by kids, while Tyson Foods launches clean-label chicken nuggets.

By Food Dive staff • July 25, 2025

FDA looks to answer the question: What makes food ultra processed?

A formal definition could shape future regulation, including what can be eligible for school lunches or food assistance benefits.

By Sarah Zimmerman • July 24, 2025

Reinventing a classic: How walnut innovation is powering new product development

As demand grows for ingredients that offer both functionality and nutrition, walnuts are stepping into a new spotlight.

By Jennifer Olmstead, Marketing Director, Domestic PR California Walnut Board & Commission • July 21, 2025

From blind spots to breakthroughs: Why CPG brands are rethinking shelf intelligence

Are blind spots in shelf data costing you sales? Here’s what CPG leaders are doing differently.

By Jacob Blondin • July 21, 2025

Leftovers: Mochi maker scoops up ice cream sandwiches | General Mills mixes up cereal aisle with NFL wide receivers

My/Mochi is capitalizing on Gen-Z's demand for multi-textural experiences, while Ben's Original looks to capture on-the-go consumers with portable rice cups.

By Food Dive staff • July 18, 2025

Trump admin to revoke dozens of food product standards

The move targets regulations aimed at ensuring ingredients and production processes remain consistent with consumer expectations. 

By Sarah Zimmerman • July 17, 2025

Kraft Heinz, NotCo heat up plant-based mayo with spicy offering

The collaborators are also rolling out a portable cup version of their Kraft NotMac & Cheese. 

By Christopher Doering • July 16, 2025

Transforming complexity into consistency — The FARA® way

FARA© by Faravelli: functional solutions since 1926, now shaping the future of food innovation. 

July 14, 2025

The nonalcoholic spirits segment is blowing up and getting better

As the zero alcohol market continues its upward trajectory, products are improving in standalone quality and variety.

By Amanda Schuster • July 9, 2025

Regenerative agriculture: consumer health and producer wealth

Regenerative agriculture practices promote soil health, which leads to more nutrient-dense food.

July 7, 2025

How Boxed Water is taking the strain out of the line with automation

Not your typical automation story: No CapEx, no layoffs — just smarter palletizing.

By Brooklyn Kiosow • July 7, 2025

Can chocolate substitutes step in as cocoa prices soar?

As Hershey and other confectionery giants continue to navigate higher costs, startups and ingredient suppliers are looking to scale alternative options to help manage the volatility.

By Leah Borts-Kuperman • July 3, 2025

How Kraft Heinz measures AI project value

As the food and beverage giant works to create an innovation funnel, a newly formed team helps assess the success of a given initiative.

By Lindsey Wilkinson • June 25, 2025

Texas approves law requiring warning labels for food additives

Industry experts note some naturally derived ingredients would also require disclosures, leading to consumer confusion.

By Sarah Zimmerman • June 24, 2025

How AI enhances compliance: The smarter way for F&B and CPG Teams to succeed

Learn how to help your team succeed with AI-powered solutions.

June 16, 2025

How PepsiCo moves past AI pilot purgatory

The food and beverage company focuses on "four or five big bets" and provides an internal sandbox for employee experimentation, said Athina Kanioura, EVP, chief strategy and transformation officer.

By Lindsey Wilkinson • June 11, 2025

Food tech investments slow as AI grabs venture capital attention

Despite the barren funding landscape, there has been some traction for early-stage alternative protein startups, according to a Pitchbook report.

By Sarah Zimmerman • June 10, 2025

Cargill invests $90M to automate Colorado beef plant

The technology will help preserve more meat per cow as the U.S. experiences a significant cattle shortage.

By Sarah Zimmerman • June 10, 2025

Uncle Crumbles rises: How automation and rebranding are reshaping a legacy food manufacturer

How Uncle Crumbles used automation to reinvent a legacy brand — and spark a bold new growth era.

By Brooklyn Kiosow • June 9, 2025