Leftovers: 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

Explore the Trendline➔

Top 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

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

Leftovers: 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

Supreme Court to hear pork producers' challenge to how pigs are raised

The justices will hear from agricultural groups who say California's anti-confinement law will lead to high costs for farmers outside the state.

By Jodi Helmer • Updated March 28, 2022

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. 9, 2019

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. 9, 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. 4, 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. 3, 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

Does 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