How thinking small could pay off big for Ingredion

The ingredient supplier is spending more time partnering with upstart companies to run tests and troubleshoot — a move that lays a foundation for growth while expediting product development for young businesses.

By Christopher Doering • March 29, 2023

Tyson wins COVID lawsuit against meatpacking employees

The U.S. appeals court in New Orleans granted the meat giant's motion to dismiss the case, stating the workers did not provide evidence they contracted the virus as a result of the company's negligence.

By Chris Casey • March 29, 2023

Explore the Trendline➔

The Food Dive Outlook on 2023

Continued volatility, a focus on sustainability and technology playing a bigger role in giving consumers what they want are playing a huge part in the trends we see for 2023.  

By Food Dive staff

Egg market may be improving ahead of Easter, but bird flu brings unknowns: Wells Fargo

As producers work to rebuild flocks, they remain cautious about the impact the virus will have this year, the banking giant's Agri-Food Institute sector manager said.

By Chris Casey • March 28, 2023

Biotechnology should be used to improve nutrition, sustainability and resiliency of food, Biden report says

The new document sets out “bold goals” to improve areas that include human health and supply chain management. It follows a September executive order that made this kind of technology a national priority.

By Megan Poinski • March 23, 2023

Eat Just gets FDA clearance for cultivated meat in US

Good Meat chicken, which has been approved for sale in Singapore since 2020, is the second cell-based meat item to get the first green light from the federal government.

By Megan Poinski • Updated March 22, 2023

Tyson invests $70M to build new Arkansas hatchery

The 131,000-square-foot facility will triple capacity and improve operational efficiency, the company said. The announcement comes less than a week after it said it would close two other plants.

By Chris Casey • March 21, 2023

Why Future Farm is getting into plant-based milk and honey

The Brazilian company known for its meat analogs is expanding its platform, making plans to provide varieties of many food items found on the farm.

By Megan Poinski • March 20, 2023

Leftovers: March Madness-inspired ice and fire — Coors popsicles and Hormel basketball court-smoked bacon

The brewer’s frozen treats will be sold online and in select bars as the Big Dance heats up, and B&G provides a way to add the taste of Girl Scout Thin Mints to everything. 

By Food Dive staff • March 17, 2023

Shiru launches plant-based fat as its first ingredient

OleoPro, developed with the company’s artificial intelligence platform, combines proteins and unsaturated oil for functions similar to animal ingredients with less saturated fat.

By Megan Poinski • March 16, 2023

Believer Meats promotes its COO to the CEO slot

Gustavo Burger joined the cultivated meat maker last year, playing a key role in building an operations team with CPG experience as the company builds a facility in North Carolina and prepares to launch. 

By Megan Poinski • March 15, 2023

Bank collapses unlikely to affect large food companies, but smaller upstarts at risk, analyst says

A Mizuho research note said short-term disruption, tighter lending standards and a stronger emphasis on free cash/profitability could prevent some businesses from gaining financing or entering the industry. 

By Christopher Doering • March 15, 2023

Food inflation cools again in February, driven by decrease in egg prices

Grocery prices rose last month at a 10.2% annual rate, down from 11.3% in January, the federal government reported Tuesday.

By Catherine Douglas Moran • March 14, 2023

Tyson to close two plants, laying off nearly 1,700 workers

The company said closing two of its processing facilities will help it optimize its chicken supply chain. It offered assistance to employees impacted by the decision.

By Chris Casey • Updated March 14, 2023

Experts worry migration season could further spread of bird flu

As meat and egg producers deal with ongoing supply issues, traveling waterfowl and raptor flocks potentially carrying the virus could complicate the situation.

By Chris Casey • March 14, 2023

As US mulls vaccinating poultry for bird flu, chicken industry could stand in the way

Broiler producers are concerned about trade implications, but fears that the virus will mutate or spread to humans may spur a new plan of action.

By Chris Casey • March 9, 2023

Impossible Foods launches a healthier version of its signature plant-based beef

Impossible Beef Lite, which is intended as a replacement for 90/10 lean meat from cows, has 45% less total fat than its animal-based counterpart.

By Megan Poinski • March 9, 2023

Four in 10 consumers will buy food made through precision fermentation

A recent study done by Hartman Group in partnership with Cargill and Perfect Day found the willingness to try products increases with education about how they’re made and their sustainability benefits.

By Megan Poinski • March 8, 2023

Tyson workers in Arkansas sue company over pandemic protections

The suit filed by 34 current and former employees of the company’s meatpacking facilities claim the poultry giant put profit over its workers’ well-being.

By Chris Casey • March 8, 2023

Bird flu-driven drop in turkey supply hurt Hormel’s sales

In its most recent earnings report, the company said volumes of the poultry declined 80% year-over-year, but it remains optimistic about the ability to recover in the second half of 2023.

By Chris Casey • March 6, 2023

Better together: Conagra Brands CEO downplays possibility of splitting the food giant

In an interview, Sean Connolly said the CPG company benefits from stronger cash flow, greater negotiating power with retailers and deeper margins with its snacking, frozen and plant-based meat brands under one roof.

By Christopher Doering • March 6, 2023

Good Culture partners with Dairy Farmers of America on probiotic milk

The upstart is expanding beyond its roots in cottage cheese as it aims to tap into growing consumer demand for better-for-you offerings.

By Chris Casey • March 3, 2023

How Ingredion benefits from diversification and on-demand ingredients in volatile times

CEO Jim Zallie said the company, which works with more than 18,000 customers, inherently minimizes risk by providing hundreds of ingredients in both staple and trendy categories.  

By Christopher Doering • March 2, 2023

Meati hires CPG veterans for supply chain and operations

As the mycelium meat analog company prepares for a national retail launch this year, Elizabeth Fikes and Joseph Johnston have been hired to run more traditional manufacturing functions.

By Megan Poinski • March 2, 2023

Cargill enters alternative fats partnership with Cubiq Foods

The co-development and go-to-market agreement was part of the agribusiness giant’s investment in the Spanish plant-based and cultivated ingredients startup last year.

By Megan Poinski • March 1, 2023

Why cage-free eggs could be on shaky ground

Industry leaders are still on a path to wider adoption of cage-free systems, but consumer expectations, bird flu and an upcoming Supreme Court decision could impact whether they continue to invest in the practice.

By Chris Casey • Feb. 28, 2023