Meat / Protein
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ColumnLeftovers: Halo Top does keto; craft beer taps into the oat milk craze
The ice cream pint that revolutionized the category is at it again for dieters who want to indulge, and Silk whips the dairy alternative market with its new heavy cream offering.
By Food Dive staff • Jan. 24, 2020 -
Deep DiveOnce a sidekick in food, the pea finds itself the star of the show
The little round legume has grown in popularity as a way to add nutrients, replace allergens and respond to consumer demand for more plant-based meats, beverages and other products.
By Christopher Doering • Jan. 23, 2020 -
OpinionVeganism may not save the world, but healthier animals could
Jeff Simmons, president and CEO of Elanco Animal Health, says the unexpected solution is right in front of us.
By Jeff Simmons • Jan. 23, 2020 -
Memphis Meats raises $161M to build a cell-based meat plant
Legacy companies Cargill and Tyson both participated in this funding round for a facility that could be making products in 24 months.
By Megan Poinski • Jan. 23, 2020 -
Food safety law firm asks USDA to ban 31 salmonella strains
Seattle-based Marler Clark submitted a petition seeking stricter guidelines regarding the bacteria on meat and poultry, but critics say it's impossible to remove it all.
By Cathy Siegner • Jan. 22, 2020 -
Tyson Foods starts coalition to tackle sustainable protein
The group, made up of leaders from the industry, academics, NGOs and financial institutions, will address issues such as food waste, conservation and hunger.
By Christopher Doering • Jan. 22, 2020 -
Are lupini beans set to conquer the plant-based protein market?
The nutrition-packed beans are a hit in Europe, but not well known in the U.S. Leaders of Brami and Lupii tell Food Dive why the ingredient is important and where there is room for growth.
By Megan Poinski • Jan. 16, 2020 -
Good Catch nets General Mills in $32M financing round
The plant-based tuna company's investors also included Lightlife parent company Greenleaf Foods.
By Megan Poinski • Jan. 16, 2020 -
Krave embraces plant-based craze with new jerky product
The Hershey-owned snacks company said along with its product made from peas and fava beans, it's also introducing a pork rind item this month.
By Cathy Siegner • Jan. 15, 2020 -
Mosa Meat gets investments and support to bring cultured meat to Europe in 2022
The Dutch company that made the first lab-grown hamburger is receiving funds from Lowercarbon Capital and animal nutrition company Nutreco, which also will help create the nutrients to grow the cells.
By Megan Poinski • Jan. 13, 2020 -
Cell-based food maker New Age Meats raises $2.7M in funding
The California company, which has already developed a pork variety, will use the money to invest in manufacturing and develop new technology.
By Jessi Devenyns • Jan. 13, 2020 -
Tyson sells Golden Island Jerky Co. and shutters plant
Jack Link's Beef Jerky bought the business for an undisclosed amount and will move operations to its facilities, resulting in the closure of a California plant and the loss of 371 jobs.
By Jessi Devenyns • Jan. 09, 2020 -
Perdue Farms launches direct-to-consumer e-commerce site
The company will sell frozen beef, pork, chicken and lamb online under its own brand, as well as Niman Ranch, Coleman Natural, Sonoma Red and Skagit Red lines.
By Cathy Siegner • Jan. 08, 2020 -
Deep Dive6 trends that will shape the food and beverage industry in 2020
What will this new year bring? We see the launch of meat substitutes that go beyond the burger, the elevation of alternative dairy products and smaller M&A deals.
By Lillianna Byington , Megan Poinski , Christopher Doering • Jan. 08, 2020 -
Tofurky launches new burger in crowded plant-based space
The non-GMO and vegan patty is a combination of soy protein, vegetable protein and wheat gluten. It will be available at Target this month.
By Lillianna Byington • Jan. 08, 2020 -
Plant-based beverage maker OWYN raises $7.5M to expand, innovate
The funding also will be used to increase the company's sales and e-commerce teams as well as broaden its retail footprint in places such as Target and Walmart.
By Jessi Devenyns • Jan. 08, 2020 -
Impossible Foods to sell pork and sausage made from plants
The items mark the startup’s first all-new products since the blockbuster Impossible Burger debuted in 2016.
By Christopher Doering • Jan. 07, 2020 -
Ingredion introduces high-protein pea ingredient
Vitessence Pulse 1803 contains at least 80% of the nutrient and can be used in dairy and meat alternatives, bars, beverages, snacks and baked goods.
By Cathy Siegner • Jan. 02, 2020 -
ColumnLeftovers: Siggi's launches plant-based and protein-packed skyr; Heineken gets 2020 off to an alcohol-free start
The Icelandic yogurt brand's new version uses a blend of coconut milk, macadamia and pea protein to deliver taste, texture and function; and Laird supercharges hot chocolate with mushrooms.
By Food Dive staff • Dec. 20, 2019 -
Shifting food trends fuel M&A activity among ingredients companies
IFF's $26.2 billion purchase of DuPont's nutrition unit underscores the push to carve out a dominant position in healthier products while increasing the efficiency of R&D operations.
By Christopher Doering • Dec. 19, 2019 -
Huel brings bars that are 'nutritionally complete' to the US
The meal replacement company's new product contains 27 essential vitamins and minerals while also being high protein, gluten free and plant based.
By Jessi Devenyns • Dec. 19, 2019 -
Chicken producer Shenandoah Valley Organic raises $15M to expand
CEO Corwin Heatwole said the company will use the new funds to modernize facilities and expand marketing outreach for its Farmer Focus brand.
By Cathy Siegner • Dec. 19, 2019 -
Daring to disrupt: UK plant-based chicken company comes to US with $10M investment
The non-GMO, five-ingredient product will be at retailers, restaurants and online in February through its partnership with Rastelli Foods Group.
By Cathy Siegner • Dec. 18, 2019 -
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
