Meat & Poultry: Page 45
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Retrieved from Velocity Snack Brands on October 29, 2020
ColumnLeftovers: Popchips explode into grain-free snacks; Hormel cooks up bacon-scented masks
Air popped cassava and corn chips add another degree of health to the better-for-you brand, and Bel Group begins its plant-based cheese line with dairy-free Boursin.
By Food Dive staff • Oct. 30, 2020 -
Sanderson Farms rejects unsolicited takeover bid
Durational Capital Management proposed an acquisition for $142 per share, but the company said the offer "very substantially undervalues Sanderson."
By Lillianna Byington • Oct. 30, 2020 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 5 stories from Food Dive
The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future.
By Food Dive staff -
USDA photo by Preston Keres. (2017). "20170428-OSEC-PJK-1465" [photograph]. Retrieved from Flickr.
OSHA fines JBS, Conagra for violations during pandemic
A Missouri Conagra facility was cited with a $2,121 proposed penalty for its record-keeping, while a JBS plant in Wisconsin was fined $13,494 for workplace issues, including employees working too close.
By Lillianna Byington • Oct. 29, 2020 -
Permission granted by Meat-Tech 3D
Cell-based Meat-Tech 3D makes US IPO
The Israel-based company with the ticker symbol MITC has said the U.S. may be its primary market.
By Megan Poinski • Updated March 8, 2021 -
Permission granted by Planterra
How Planterra is bringing JBS into the plant-based space
The world's largest meat company entered the segment earlier this year, and the CEO of its new division says the category represents another option for consumers.
By Megan Poinski • Oct. 26, 2020 -
Retrieved from Banza on October 21, 2020
ColumnLeftovers: Banza makes chickpea pizza crust; General Mills launches a contest to scare up Halloween intrigue
The pulse-centered company says its offering has more protein and fiber and fewer carbs and sodium than other alternatives to the Italian cuisine staple, and Cleveland Kitchen brings fermented function to salad dressing.
By Food Dive staff • Oct. 23, 2020 -
Deep DiveLess sugar, more problems: How reducing the popular sweetener causes reformulation challenges
Sugar helps with the texture, structure, color and shelf-life of products — all aspects that need to be replaced when manufacturers reduce the amount of the ingredient they use.
By Megan Poinski • Oct. 22, 2020 -
Permission granted by Impossible Foods
Impossible Foods recruits scientists to double R&D department in 12 months
At a virtual press conference, the company announced plans to hire 100 more professionals from any research discipline and showed off a prototype of Impossible Milk.
By Megan Poinski • Oct. 21, 2020 -
USDA
As coronavirus curbs Thanksgiving plans, turkey farmers face uncertainty
Many are concerned they will be stuck with an overstock of large turkeys and won't have enough smaller ones, while processors are still trying to avoid any outbreaks.
By Lillianna Byington • Oct. 21, 2020 -
Christopher Doering/Food Dive
From privately held to publicly traded, should small companies take the plunge?
Going public provides greater exposure and more access to capital, but it comes with drawbacks such as regulatory requirements and short-term growth targets shunned by many CEOs.
By Christopher Doering • Oct. 20, 2020 -
Smithfield names insider as new CEO
Chief Operating Officer Dennis Organ will replace Kenneth Sullivan, who plans to retire in early 2021, inheriting a company trying to recover from the pandemic.
By Jessi Devenyns • Oct. 20, 2020 -
Is rapeseed the next big plant-based protein ingredient?
Researchers found the plant used to make canola oil, which has the same metabolic effects in the human body as soy, could be valuable in improving nutrition.
By Megan Poinski • Oct. 15, 2020 -
Courtesy of Kroger
Kroger adds more than 50 new items to plant-based brand
The grocer has launched a line of plant-based "Chick'n" patties and plans to sell more than 75 plant-based foods under its Simple Truth brand by the end of 2020.
By Catherine Douglas Moran • Oct. 15, 2020 -
Pilgrim's Pride agrees to $110.5M fine in chicken price-fixing plea deal
The company will be the first to plead guilty in court to allegations of conspiring to inflate broiler chicken prices, which have engrossed the poultry industry in recent years.
By Lillianna Byington • Oct. 14, 2020 -
Yunjin Kim/Food Dive
Deep DiveIs coronavirus accelerating the growth of plant-based meat?
Sales for the category have exploded as the pandemic disrupts business as usual. Is this because people are turning away from animal-based eating, or is it keeping with the segment's trends?
By Megan Poinski • Oct. 13, 2020 -
Tofurky sues Louisiana over plant-based meat labeling law
Several states have passed similar labeling measures targeting the plant-based meat industry, but they have not held up well when challenged in court.
By Megan Poinski • Oct. 12, 2020 -
Getty Images
Sponsored by AjinomotoGlutamates: The key to plant-based success
Enliven taste while reducing sodium in plant-based products with our line of glutamates.
Oct. 10, 2020 -
The image by Ketzirah Lesser & Art Drauglis via flikr is licensed under CC BY-SA 2.0
Firmenich uses AI to create flavor mimicking grilled beef
The Swiss company partnered with Microsoft to analyze its flavors database and devise a new meat taste for plant-based alternatives.
By Jessi Devenyns • Oct. 8, 2020 -
4 Pilgrim's Pride execs and Koch Foods charged with chicken price fixing
The new indictments are the latest in the U.S. Justice Department's investigation into what it calls a conspiracy to suppress and eliminate competition in poultry.
By Lillianna Byington • Updated July 29, 2021 -
Opinion
Plant-based meats aren't 'impossible,' but current expectations may be
When it comes to thinking about the potential or threat of these offerings, Katie Thomas at Kearney writes companies need to move carefully and not buy into the hype.
By Katie Thomas • Oct. 6, 2020 -
Retrieved from Before the Butcher on October 06, 2020
Before the Butcher launches plant-based burgers costing the same as beef
The company's Mainstream line, designed so any consumer can afford a non-meat burger, is likely to hit stores and menus later this year.
By Megan Poinski • Oct. 6, 2020 -
Courtesy of General Mills
ColumnLeftovers: Progresso tops off soup; Red Baron makes pizza a sandwich
The General Mills brand makes an easy innovation to reduce consumers' dirty dishes, and Mikey's wraps immunity boosters into its new product.
By Food Dive staff • Oct. 2, 2020 -
Courtesy of Impossible Foods
How to make plant-based ingredients look, smell and taste like meat
From the aroma created by cooking to replicating the different textures, ADM's flavorists and protein experts detail the complex process to design a product similar to the real thing.
By Megan Poinski • Oct. 1, 2020 -
Courtesy of Shiok Meats
Shiok Meats raises $12.6M for cell-based shrimp
The Singapore-based company, which hopes to have frozen minced seafood on the market in 2022, will use the funds to build its pilot plant.
By Megan Poinski • Sept. 30, 2020 -
Meat, poultry sales skyrocketed nearly 35% from March through July
Despite grocers' difficulties with supply and price inflation, consumers say their knowledge of fresh proteins has increased and that they plan to buy a wider variety of cuts.
By Rosie Bradbury • Sept. 30, 2020
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