Meat / Protein
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ColumnLeftovers: Snickers turns white at Christmas; Eat Sobar, stay sober
Mars Wrigley dips its signature peanut and caramel bar into a new type of chocolate, and Angry Orchard partners with Tipsy Scoop to make ice cream that is quite literally intoxicating.
By Food Dive staff • Dec. 13, 2019 -
Can Air Protein help feed and save the world at the same time?
The upstart is using NASA research from the 1960s to create protein to make meat substitutes — and potentially many other products — out of ordinary carbon dioxide.
By Megan Poinski • Dec. 12, 2019 -
Can a new lawsuit overturn California's animal confinement law?
The National Pork Producers Council and the American Farm Bureau Federation filed the latest challenge, which they say interferes with interstate commerce. However, similar cases have not had a promising track record.
By Jodi Helmer • Dec. 11, 2019 -
Trade group issues voluntary plant-based meat labeling standards
The Plant Based Foods Association's guidance is based on a compromise it reached with Mississippi, which allows companies to use common meat terms with qualifiers.
By Jessi Devenyns • Dec. 11, 2019 -
Motif FoodWorks partners with college to improve plant-based meat texture
The company is working with the University of Queensland to understand the physics behind the products and how they are consumed in order to better replicate the real thing from an animal.
By Lillianna Byington • Dec. 10, 2019 -
Meatable gets $10M to develop cell-cultured pork chops
The Dutch company is building technology based on 2012 Nobel Prize-winning research, and received money from the European Commission in its latest funding round.
By Jessi Devenyns • Dec. 09, 2019 -
Dive Awards
Disruptor of the Year: Beyond Meat
The company made 2019 the year of the plant-based burger with products appearing in grocery stores and restaurants nationwide and one of the year's hottest IPOs, which turned the eyes of many toward the segment.
By Megan Poinski • Dec. 09, 2019 -
Nestlé brings plant-based meat to iconic brands
After launching its first beef-like offering under its Sweet Earth banner in October, the food giant is introducing DiGiorno Rising Crust Meatless Supreme and Stouffer's Meatless Lasagna.
By Christopher Doering • Dec. 04, 2019 -
Noosa boosts protein content with launch of HiLo yogurt
The new brand, which features 12 grams of the essential nutrient and 12 grams of sugar per cup, is aimed at more health-conscious consumers.
By Jessi Devenyns • Dec. 03, 2019 -
Will next Thanksgiving have more plant-based alternatives to gobble?
Butterball plans to have its first prototype next year, while Perdue, Tyson and Impossible Foods are all working toward that goal.
By Jessi Devenyns • Nov. 27, 2019 -
Turkey prices drop this Thanksgiving, while ham prices increase
Despite the poultry staple hitting a nine-year low and ham at a five-year high, the average cost of the holiday dinner is only a penny more than last year.
By Cathy Siegner • Nov. 26, 2019 -
Walmart pork contained bacteria resistant to multiple antibiotics, report says
The executive director of World Animal Protection said the findings involving the retail giant were "particularly alarming and should raise concerns."
By Cathy Siegner • Nov. 26, 2019 -
Impossible Foods aims for up to $5B valuation with latest funding round
The maker of plant-based meats is looking to raise between $300 million and $400 million, according to Reuters. This could more than double the $2 billion valuation the company had in May.
By Jessi Devenyns • Nov. 26, 2019 -
Report: Oceans can feed the world with better management and policies
A report produced for the High Level Panel for a Sustainable Ocean Economy found improved fishery governance could increase yields by 20% in the near term, and up to 40% above current future projections.
By Jessi Devenyns • Nov. 21, 2019 -
After salmonella outbreak, 2 members of Congress demand more food safety transparency from USDA
Sen. Kirsten Gillibrand and Rep. Rosa DeLauro asked Secretary Sonny Perdue to reveal which beef processing plants could be linked to bacteria causing one death and eight hospitalizations.
By Cathy Siegner • Nov. 20, 2019 -
Marfrig Global Foods increases its stake in National Beef Packing
After purchasing a majority share last year, the Brazilian meat producer bought the rest of Jefferies Financial Group's stake for $860 million. It now owns 81.7% of the U.S. company.
By Jessi Devenyns • Nov. 19, 2019 -
China resumes US poultry imports after 4-year ban
The resumption of shipments to the communist country, which ended in 2015 following an avian flu outbreak in the U.S., could be worth more than $1 billion annually, according to the USTR.
By Cathy Siegner • Nov. 15, 2019 -
Deep DiveDoes the beef against beef make financial sense?
As the holidays approach, plant-based protein companies are making a play for the dinner table.
By Barbara Ballinger • Nov. 13, 2019 -
Tyson: Current market makes accurate forecast impossible
A deadly disease affecting the global hog supply, unpredictable trade policy shifts and a fire in Kansas all made executives wary of predicting next year's earnings — but it's not all bad news.
By Emma Cosgrove • Nov. 13, 2019 -
Bolthouse Farms chief rebuilding company after 'wrong marriage' to Campbell Soup
Jeff Dunn, who worked with a private equity firm to acquire the brand earlier this year, said the maker of fresh carrots and refrigerated juices is rapidly innovating and ideally positioned to benefit from demand for plant-based products.
By Christopher Doering • Nov. 13, 2019 -
Maple Leaf is the first major food company to go carbon neutral
The producer of meat and plant proteins said the move acknowledges the industry's impact on the environment and the need to reduce global greenhouse gas emissions to zero.
By Cathy Siegner • Nov. 08, 2019 -
Plant-based plaintiffs drop lawsuit challenging Mississippi's labeling law
The state's revised regulations allow packages to carry common meat-like terms as long as they also signify products do not contain meat.
By Cathy Siegner • Nov. 08, 2019 -
A fungus among us: Food makers cuddle up to the much maligned mushroom
From jerky to bars, the ingredient is being incorporated into more products by CPG companies wanting to tap into its numerous health benefits and meat-like qualities.
By Christopher Doering • Nov. 07, 2019 -
Duckweed builds on superfood potential with impact on glucose levels
In addition to its role in plant-based foods, the aquatic ingredient also is loaded with health-friendly attributes such as amino acids, protein, fiber, minerals and vitamins.
By Cathy Siegner • Nov. 07, 2019 -
OpinionWhat plant-based meat misses about chicken
To make an impact, new companies need to outperform the poultry industry and strike at what Big Chicken puts on the shoulders of its workers, the planet and public health, writes Rebellyous founder and CEO Christie Lagally.
By Christie Lagally • Nov. 06, 2019
