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

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

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. 9, 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. 8, 2020

6 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. 8, 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. 8, 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. 8, 2020

Impossible Pork launches in foodservice

The product will be available in the U.S., Hong Kong and Singapore this fall and is appearing on a New York menu Thursday.

By Christopher Doering • Updated Sept. 22, 2021

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. 2, 2020

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

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