Megan Poinski
Senior Reporter | @meganpoinskiMegan Poinski is an award-winning journalist who has worked with state and local government reporting in Ohio, Maryland and the U.S. Virgin Islands. Prior to joining Industry Dive, her last journalism job was as a homepage editor at The Washington Post. She loves public records, analytics, and long walks on the beach. She has a bachelor’s degree in journalism from George Washington University and a master’s degree in information management from the University of Maryland’s iSchool.
1000 articles by Megan Poinski
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Perfect Day expands its reach with gelatin company purchase
Nov. 30, 2022 -
Meat companies conspired to set wages low, lawsuit claims
Nov. 23, 2022 -
Cargill names insider as new CEO
Nov. 21, 2022 -
Wilk makes yogurt using milk from cultivated cells
Nov. 18, 2022 -
How can plant-based meat get back to growth?
Nov. 17, 2022 -
Upside Foods gets FDA greenlight for cultivated chicken
Nov. 16, 2022 -
FDA publishes final food traceability rule
Nov. 16, 2022 -
Beyond Meat partners with American Cancer Society on research
Nov. 15, 2022 -
Vow raises $49.2M to expand cultivated meat production
Nov. 14, 2022 -
From science to CPG: New ventures create opportunities for startups
Nov. 11, 2022 -
From science to CPG: Finding the right team to go beyond the lab
Nov. 10, 2022 -
As revenue slides, Beyond Meat CEO outlines strategy to improve business
Nov. 10, 2022 -
From science to CPG series
Nov. 9, 2022 -
From science to CPG: Adapting R&D to regulations — and eventually consumers
Nov. 9, 2022 -
Fermentation leaders form Fungi Protein Association
Nov. 9, 2022 -
From science to CPG: How money makes the food tech startup world go round
Nov. 8, 2022 -
From science to CPG: How food tech companies grow into tomorrow’s food manufacturers
Nov. 7, 2022 -
IFF launches plant-based ingredient that mimics chunky meat texture
Nov. 3, 2022 -
How Jack & Annie’s uses jackfruit to shake up plant-based meat
Nov. 2, 2022 -
Impossible Foods’ patent affirmed in legal battle with Motif FoodWorks
Oct. 31, 2022 -
Why Barry Callebaut says its new chocolate is a ‘paradigm shift’
Oct. 28, 2022 -
BioVeritas gets $65M for fermented upcycled ingredients
Oct. 27, 2022 -
AAK partners with Arzeda to transform oils with enzymes
Oct. 27, 2022 -
Kraft Heinz launches plant-based cheese slices through NotCo joint venture
Oct. 26, 2022 -
The Better Meat Co. patents mycelium it says ‘does an even better job of mimicking’ meat
Oct. 25, 2022