Judy McGuire

The brand upended the $2.6 billion U.S. tinned fish market by touting its sustainability and transparency attributes while using distinctive packaging.

The New York-based tycoon talked with Food Dive about how she stays true to her sweet tooth while managing a growing business portfolio and staff.

Geoff Alexander, a restaurant industry veteran, started as a fry cook at his local university watering hole and now is a bao CPG giant. He spoke to Food Dive about his nontraditional path.

The sweet-heat trend has been around for ages. But this unique product, at first paired with pizza, developed a brand new food category and helped create the swicy category.

In an interview, the CPG scientist discusses changes in consumer preferences, where the food industry will be in 10 years and what inspires him.

The head of the plant-based meal company discusses potential impacts of a major retail deal with Kroger.

Dr. Uma Valeti said lab-grown meat presented an opportunity to “save many more lives than I would if I continued practicing as a cardiologist.”

The head of the cultivated meat company talks about what inspired him to walk away from his profession as a cardiologist to create the groundbreaking business.

The executive talks to Food Dive about how her daughter’s experience with food allergies led to the creation of the company and about her optimism that people, planet and profits are catching on with more brands.

The executive talks to Food Dive about her rise from intern to CEO of the popular restaurant group and, more recently, the company’s expanding CPG business.