Meat / Protein
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Wahlburgers beefs up its products with new retail line of patties
The celebrity burger joint brings its meat blend to grocery shelves, but can the restaurant success carry over to take-home items?
By Patti Zarling • April 26, 2018
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Study: Most consumers would not try cricket flour cookies
When they saw a picture, willingness to try them improved — meaning marketing insect proteins is key.
By Caroline Macdonald
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Tyson and Flashfood partner to cut back on waste by selling boxes of surplus food
The CPG company and Canadian startup hope delivery and convenience encourage more people to buy "ugly" produce and surplus food.
By Patti Zarling • April 24, 2018
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San Francisco startup's plant-based 'salmon' burger could make waves in the protein segment
Like the real fish, Terramino Foods' product is a complete protein source with omega-3 fatty acids, but contains less fat. The company hopes to sell to restaurants by the end of 2018.
By Cathy Siegner • April 18, 2018
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Missouri bill would prohibit 'meat' label on lab-grown or plant-based alternatives
The bill's sponsors have ties to the meat industry, and the legislation passed two committees of the state's House of Representatives.
By Cathy Siegner • April 12, 2018
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Too much of a good thing? Heart-healthy oleic acid cuts omega-3 in eggs
The findings were a surprise to researchers who were looking for ways to improve levels of healthy fats in the popular food and baking ingredient.
By Caroline Macdonald
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Hannaford to offer Home Chef meal kits for online ordering
The selections cost $17.99 for a two-person serving, and will be available through the grocer’s click-and-collect service.
By Jeff Wells • April 11, 2018
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Brazilian firm buys majority stake in National Beef for nearly $1B
The purchase comes as the USDA says American consumption of red meat and poultry is projected to hit a record high of 222.2 pounds this year— a growing market Marfrig Global Foods wants to access.
By Cathy Siegner • April 10, 2018
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OpinionThe egg industry of tomorrow: Embracing a more sustainable food future
As demand for proteins and earth-friendly practices rise, food and agriculture giants are working with those creating plant-based alternatives. Ovotec Limited CEO Morten Ernst writes why he's embarked on this kind of partnership.
By Morten Ernst
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How should cell-cultured food products be regulated?
Rep. Rosa DeLauro, a Democratic lawmaker, is asking a congressional watchdog whether lab-grown meat and other novel products need specific rules to make sure they're safe for consumers.
By Cathy Siegner • April 05, 2018
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Online grocer Thrive Market expands into meat and seafood
The fast-growing natural and organic e-grocer, which has more than 400,000 paid members, began offering the products under its private label Tuesday.
By Jeff Wells • April 03, 2018
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FMI hatches initiative to build consumer trust and confidence
The group's first Unified Voice Protocol report focuses on cage-free eggs and slow-growth chicken, looking at what shoppers know and if they are willing to pay more for these products.
By Dan Alaimo • March 28, 2018
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Pork, soybeans and fruit may be in the crosshairs of US-China trade war
China said it would put a 25% duty on U.S. meat imports after President Trump placed tariffs on its steel and aluminum products.
By Cathy Siegner • March 23, 2018
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Lab-grown fruit cultures could yield new superfoods
Researchers claim they taste like fresh fruit, and could be used to make caviar-like compotes, smoothies and snack foods.
By Caroline Macdonald • March 15, 2018
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Kraft Heinz and Campbell Soup play catch-up in plant-based category
At the Natural Products Expo West show, executives discussed the innovations and investments they have made to grow their reach.
By Alicia Kelso • March 14, 2018
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Online butchers could cut in on grocery meat sales
Upstarts such as Porter Road and Crowd Cow are bringing meat delivery into the modern age, with selections that emphasize provenance and sustainability.
By Jeff Wells • March 13, 2018
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Bone broth product manufacturer Ancient Nutrition gets $103M investment
While it's uncertain if the ingredient's newfound popularity will remain, it's clear that some heavy hitters in the food and beverage industry are interested in finding out.
By Cathy Siegner • March 08, 2018
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Bug-based snacks boost protein and create better texture
The ingredients tend to be cheap to produce, require few agricultural inputs, produce very little in terms of greenhouse gas emissions and are bland in flavor — but their regulatory status remains a major obstacle.
By Caroline Macdonald • March 08, 2018
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High protein diets could lower chances of developing Alzheimer's, study says
Researchers said despite the findings, more evidence is needed to confirm the connection before manufacturers start making on-pack claims.
By Caroline Macdonald
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Survey: 40% of Americans would try lab-grown meat
Vegans are the largest demographic willing to sample cell-cultured protein, but nearly 30% of meat eaters also are interested in the product.
By Alicia Kelso
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Better-for-you jerky takes a bigger bite of snacks market
Sales of the popular treat, which topped $1 billion last year, are poised for growth due to its slimmed-down ingredients list, portability and hip new flavors.
By Cathy Siegner • March 02, 2018
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Gym-goers less likely to bug out over edible insects
A recent survey found nearly half of respondents who work out every day were willing to consume the alternative protein.
By Caroline Macdonald
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Consumer enthusiasm for meat is still sizzling, survey finds
Interest in plant-based proteins and other alternatives may be growing, but that's not curbing shoppers' desire for the "real" thing.
By Erika Kincaid • Feb. 28, 2018
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Deep DiveHormel Foods CEO: 'We haven't stopped looking' for acquisitions
Jim Snee, whose firm spent $1.4 billion on three deals in 2017, said the company's M&A targets include businesses that are global, multi-cultural, on-the-go and focused on health.
By Christopher Doering • Feb. 28, 2018
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Kraft Heinz enters breakfast space with Just Crack an Egg
The CPG giant is expanding its reach from the center of the store to appeal to consumer demand for fresh, convenient morning foods.
By Erika Kincaid • Feb. 27, 2018