Nature's Fynd raises $80M for alternative protein

Formerly known as Sustainable Bioproducts, the company makes food using a protein found living in harsh conditions in Yellowstone National Park.

By Megan Poinski • March 24, 2020

Kerry Group invests $125M in Georgia plant expansion

The project is expected to significantly improve the Ireland-based company's capacity to meet increasing demand for poultry, seafood and alternative proteins solutions.

By Cathy Siegner • March 19, 2020

Explore the Trendline➔

How AI is transforming the food and beverage industry

Companies are leaning on the technology across nearly all parts of their operations, from marketing to product design.

By Food Dive staff

Just gains new partners to bring Just Egg to Asia, Latin America and Europe

The California company inked manufacturing and distribution deals with food industry leaders in South Korea, Thailand, Mexico, Colombia and Germany.

By Megan Poinski • March 18, 2020

Impossible Foods raises $500M to invest in the future and expand

The latest financial haul, which included investments from celebrities such as Jay-Z and Katy Perry, brings the total amount of money the plant-based firm has collected to $1.3 billion.

By Megan Poinski • March 16, 2020

Coronavirus strains beef and pork industries

A tightening labor market as schools close and workers need to care for their children, along with falling consumer demand, are problems confronting the meat sector.

By Cathy Siegner • March 13, 2020

JBS enters crowded plant-based segment with Ozo brand

The Brazilian meat giant's new product line, made from a blend of pea and rice protein fermented by shiitake mushrooms, hits shelves next month.

By Megan Poinski • March 4, 2020

Will the United States lead the future of meat?

If we do not remain open to new ideas — especially in terms of food production — we risk losing valuable ground, writes the Alliance for Meat, Poultry and Seafood Innovation.

By Alliance for Meat, Poultry and Seafood Innovation • Feb. 28, 2020

BlueNalu nets $20M to produce cell-based fish for a test market in 2021

The San Diego-based company received money both from investors and strategic partners, and is getting prepared for eventual large-scale production.

By Megan Poinski • Feb. 27, 2020

Unpacking food technology: How smart manufacturing makes our food supply safer, fresher and more sustainable

Three technologies that can help manufacturing companies take their capabilities to the next level. 

Feb. 26, 2020

Why Smucker is discontinuing Jif Power Ups

CEO Mark Smucker said pulling the peanut butter-based snack bar was a "difficult decision," and plans more innovation for that space in the coming months.

By Cathy Siegner • Feb. 21, 2020

With winter wheat plantings down, is a shortage looming?

A drop in supply could lead to higher prices in the type of flour used for snacks such as crackers, biscuits, Oreos and Cheez-Its, Bloomberg reported.

By Cathy Siegner • Feb. 13, 2020

Kraft Heinz posts 6.6% earnings loss, but CEO says it's on the path to growth

Net sales in the U.S. were down $4.7 billion compared to a year ago, but Miguel Patricio said this was expected and is the beginning of the company's turn around.

By Megan Poinski • Feb. 13, 2020

Freeze-dried strawberry powder helps stabilize ice cream, USDA says

The department found the ingredient is so effective that frozen desserts retained their shape even after reaching room temperature.

By Cathy Siegner • Feb. 13, 2020

Cell-based meat products are years away, so why are states making so many laws about them?

Seventeen laws about meat labeling were passed in 14 states in 2019, and nine states are considering similar legislation this year.

By Megan Poinski • Feb. 12, 2020

Tyson sees double-digit inventory accuracy improvement from computer vision

The inventory tracking system reads SKU information and weight for chicken packed in trays, replacing what Tyson described as communication by hand gestures followed by manual inventory entry.

By Emma Cosgrove • Feb. 12, 2020

Nestlé discontinues lower-sugar Milkybar Wowsomes

The food giant didn't give a reason for pulling the candy containing 30% less of the sweetener, but sales reportedly had been disappointing.

By Cathy Siegner • Feb. 10, 2020

Ingredients getting a boost from clean label trend, report says

L.E.K. Consulting said replacing artificial items with cleaner, more natural solutions presents a major opportunity for companies, investors and retailers.

By Cathy Siegner • Feb. 6, 2020

AI in food and beverage: 3 money-saving industrial benefits for 2020

Artificial intelligence can optimize operations at every level, and these are the places where efficiency and profit potential will most benefit, writes Plutoshift's Prateek Joshi. 

By Prateek Joshi • Feb. 5, 2020

Prime Roots plans Q1 launch of its koji-powered meat substitutes

The company makes its alternatives to traditional products ranging from bacon to seafood from the fungus that creates the umami taste. It will start selling to consumers online before April.

By Megan Poinski • Feb. 4, 2020

Growing in NYC: Plant-based snack company Green Mustache thrives in Brooklyn

At Brooklyn Army Terminal, food businesses grow from distinguished community, stability, and support.

Feb. 4, 2020

Sweet revolution: How cacao fruit is poised to change the food industry

Conventional chocolate production throws out 80% of the fruit that produces cocoa beans. Industry movers are finding ways to upcycle it, creating new confections, snacks and culinary dishes.

By Megan Poinski • Jan. 30, 2020

Rain puts a damper on low sugar prices

Tight supplies are expected until new crops are harvested this fall, putting pressure on manufacturers who use the sweetener in their products.

By Cathy Siegner • Jan. 30, 2020

Adding aromas could help reduce the sugar content in beverages

Researchers found by adding a natural smell synthesized in apples during ripening, tasters thought the juice contained more sweetener than it really did.

By Cathy Siegner • Jan. 30, 2020

Beyond Meat wins small victory in case filed by former co-packer

A California judge threw out charges that said the plant-based meat company stole trade secrets from Don Lee Farms, but much of the sprawling case still stands.

By Megan Poinski • Updated Aug. 31, 2021

Conagra to close Tennessee Pride plant, cutting 345 jobs

The facility makes the brand's breakfast sandwiches and will shut down in fall 2021. The production will move to other company-owned factories.

By Lillianna Byington • Jan. 28, 2020