Aleph Farms 3D prints cell-cultured meat in space for the first time

The Israeli company produced steak only about .06 of an inch long, but its CEO said the process is a promising option away from Earth where water isn't available. 

By Cathy Siegner • Oct. 8, 2019

Impossible Foods CEO: Plant-based competitors 'suck' and stifle industry growth

Pat Brown, who started the California company eight years ago, said other offerings in the market only serve to reinforce the idea that faux meat options "are terrible."

By Christopher Doering • Oct. 7, 2019

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

3 ways for smaller companies to pack a punch in the brave new world of food and beverage manufacturing

Health and environmental focus is becoming a unique selling proposition for food and beverage manufacturers. Colin Elkins of IFS outlines three key areas where smaller vendors can put pressure on larger competitors.

By Colin Elkins • Oct. 3, 2019

Noblegen readies non-GMO alternative protein from algae

The Canadian ingredients startup said it can produce a complete plant-based option with the same nutrition and functionality as one derived from an animal.

By Cathy Siegner • Oct. 3, 2019

Red meat isn't unhealthy after all, new study says

An international research team found no evidence to support reducing the popular protein in diets, but some advocates disagree, leaving consumers unsure what to believe. 

By Cathy Siegner • Oct. 2, 2019

Barry Callebaut upcycles cacao fruit with new chocolate and snacks

The confection will be available to chefs and artisans next year. The first food product — ​Mondelez's CaPao — is now being sold in the Los Angeles area.

By Megan Poinski • Oct. 1, 2019

Babybel owner to launch hybrid dairy and plant-based cheeses

Bel Group also plans to remove artificial flavors and colors in its products by 2021 and achieve 100% recyclable or biodegradable packaging by 2025.

By Cathy Siegner • Oct. 1, 2019

A Misfit in juice shifts to plant-based meat

Misfit Foods, which used to turn imperfect produce into bottled drinks, says creating blended sausages aligns with the company's ethos to use the food system to save the planet.

By Jessi Devenyns • Sept. 30, 2019

Rethinking packaging? Software can help manage the transition to more sustainable options

As consumers are more aware of the environmental hazards of plastics, many manufacturers need to make some changes. Mike Edgett of Infor walks through how technology can help it be successful.

By Mike Edgett • Sept. 27, 2019

McDonald's trials Beyond Meat burger in Canada

The plant-based burger will be available at 28 Ontario stores starting on Monday, and marks Beyond Meat's largest restaurant partner to date. 

By Julie Littman • Sept. 26, 2019

Food companies are aligning with international sustainability goals, but need to do more, study finds

The Barilla Foundation saw a lack of detailed supply chain analysis as well as insufficient evidence of companies' corporate citizenship.

By Jessi Devenyns • Sept. 26, 2019

Food companies lead the charge to increase biodiversity

The 19 global companies forming One Planet Business for Biodiversity pledge to have definitive proposals to stop the loss of smaller crop species by October 2020.

By Cathy Siegner • Sept. 24, 2019

Kroger expands its line of Apeel produce to tackle food waste

After a pilot in Cincinnati, the grocer will stock the long-lasting avocados in 1,100 stores, with plans to add asparagus and limes to some locations later this fall.

By Jennifer Sweeney • Sept. 18, 2019

Consumers are confused about sustainable diets, survey finds

Two-thirds of respondents to the study by the International Food Information Council Foundation said protein from both animals and plants can make up a diet that is good for the environment.

By Cathy Siegner • Sept. 18, 2019

A think tank predicts beef and dairy will collapse in 11 years. Is it right?

RethinkX said as technology to produce these products in a lab gets better and less expensive, demand for items from cows will plunge 70% by 2030.

By Megan Poinski • Sept. 18, 2019

Keurig Dr Pepper-backed firm launches smart nutrition bottle

LifeFuels, in which the soda giant invested last year, allows consumers to create personalized beverages on the go while tracking their hydration goals.

By Christopher Doering • Sept. 18, 2019

Are big CPG companies getting serious about reducing plastic packaging?

Nestlé's new research institute will devise more environmentally friendly solutions, and PepsiCo plans to reduce the amount of virgin plastic in its beverage containers by 2025.

By Cathy Siegner • Sept. 16, 2019

Redefine Meat​ raises $6M to produce 3D-printed meat alternatives

The Israeli startup said it can produce animal-free meat with the same appearance, texture and flavor as the traditional version. It hopes to enter mass production in 2021.

By Cathy Siegner • Sept. 13, 2019

Kraft Heinz's VC fund leads $3.5M round for animal-free dairy cheese maker

Sales continue to drop for the CPG giant, but emerging startup New Culture could help it tap into a new consumer base. 

By Cathy Siegner • Sept. 11, 2019

Legacy veggie burgers fight to keep their sizzle in a Beyond Meat and Impossible Foods world

Conagra's Gardein, Kellogg's MorningStar Farms and Kraft Heinz's Boca have moved aggressively to keep pace as new products with a more meat-like taste and texture hit the market.

By Christopher Doering • Sept. 11, 2019

Report: Meat and dairy companies have not addressed basic sustainability risks

FAIRR looked at 60 major companies worldwide and ranked 39 of them as "high risk" for contributing to climate change. 

By Jessi Devenyns • Sept. 6, 2019

Tyson invests in plant-based shrimp maker New Wave Foods

The company's venture arm took a stake in the startup, which plans to introduce its product in food service early next year.

By Cathy Siegner • Sept. 6, 2019

DuPont introduces powdered emulsifier for baked goods

The company said the product is economical, easy to use and can be used in dry pre-mixes — unlike the paste form such ingredients usually take.

By Cathy Siegner • Sept. 5, 2019

Barley has a drought-resistant gene, study shows

Researchers said the findings could help cereal grains — including barley, wheat, maize and rice — cope with the effects of climate change.

By Cathy Siegner • Sept. 5, 2019

Venture capitalists feast on food in search of big profits

Investors have pumped millions of dollars into nascent companies tied to trends such as plant based and sustainability with the hope of striking it rich.

By Jessi Devenyns • Sept. 4, 2019