Meat / Protein: Page 59
-
Cell-based shrimp startup Shiok Meats nets $4.6M in funding
The founders hope to scale production and have the company's lab-grown products available in select markets within two or three years.
By Cathy Siegner • April 30, 2019 -
Deep Dive
Why international investment is the lucrative path forward for food and beverage
While CPG companies like Tyson, Mondelez and Kellogg are thought of as all-American, M&A is helping them expand their reach — and revenues — across the globe.
By Jessi Devenyns • April 30, 2019 -
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 -
Clara Foods' chicken-free egg protein may crack the market with funding, Ingredion partnership
The California company reportedly raised $40 million to invest in its proprietary yeast fermentation process that cuts down on the cost of functional proteins usually made from animals.
By Cathy Siegner • April 26, 2019 -
Lawsuit claims Tyson, Cargill and JBS fixed beef prices
The companies are accused of working together since 2015 to artificially reduce cattle supply while boosting their own profits — and hurting smaller producers.
By Lillianna Byington • April 25, 2019 -
Walmart turns to transparency with its own beef supply chain
Five hundred Walmart stores across the southeastern U.S. will carry Angus beef cuts from regional providers.
By Jessica Dumont • April 25, 2019 -
Why did Tyson divest its 6.52% share in Beyond Meat?
The meat processing giant sold its stake — which has been estimated to be worth nearly $79 million — the week before the plant-based alternatives maker is scheduled to go public.
By Cathy Siegner • April 25, 2019 -
Will Soylent's 100-calorie snack bars be successful?
The meal replacement company is hoping to attract a more mainstream audience with its second attempt in the trendy protein bar category.
By Jessi Devenyns • April 23, 2019 -
Inside Beyond Meat's $184M IPO plans
According to a filing submitted Monday to the Securities and Exchange Commission, the California-based maker of plant-based alternatives anticipates a market value of up to $1.21 billion.
By Cathy Siegner • April 23, 2019 -
Stryve Biltong's $16.5M funding round will bulk up marketing and operations
The meat snack maker, which said it has had "explosive growth" with products in more than 7,500 stores, also is bringing industry veterans to its board and leadership team.
By Cathy Siegner • April 18, 2019 -
Doctors group sues USDA, claiming chicken contaminated with fecal matter
The Physicians Committee for Responsible Medicine says the agency has disregarded its concerns about the issue for six years.
By Lillianna Byington • April 18, 2019 -
FDA
Tyson's VC arm invests in Clear Labs food safety tech
The company uses a robotic platform to detect pathogens and can get results in 24 hours, compared to the standard three to five days.
By Cathy Siegner • April 12, 2019 -
Hormel wins advertising lawsuit over 'natural' term on its meats
The court found if the USDA allows the word on labels, then the manufacturer should be able to use that same terminology in its marketing.
By Jessi Devenyns • April 11, 2019 -
Nestlé's cold cuts business could attract interest from Smithfield, Tyson Foods
The sale of the Swiss company's Herta Charcuterie may be valued between $800 million to $1 billion, sources told Bloomberg.
By Jessi Devenyns • April 10, 2019 -
Opinion
How to free the market — and green it too
For once, the free market is helping the environment. Cameron Meyer Shorb of The Good Food Institute writes the government couldn't pick a worse time to intervene.
By Cameron Meyer Shorb • April 8, 2019 -
Report: Pork safety inspection oversight shifting to processors
The Trump administration plans to cut federal inspectors by 40% starting next month, according to The Washington Post.
By Cathy Siegner • April 4, 2019 -
Mississippi and South Dakota criminalize misuse of term 'meat'
The new laws are similar to one passed in Missouri that is the subject of a federal lawsuit, while a Montana bill awaits the governor's signature.
By Jessi Devenyns • April 4, 2019 -
Another chicken price-fixing lawsuit filed, now from CPG companies
The plaintiffs claim breeder hens were destroyed to reduce the chicken supply from 2008 until 2016, inflating wholesale prices nearly 50%.
By Jessi Devenyns • April 3, 2019 -
Burger King pilots Impossible Whoppers
If the QSR expands its plant-based limited-time offer to all 7,200 U.S. stores, it would become the largest chain to offer the product systemwide.
By Kevin Whiteley • April 2, 2019 -
Opinion
5 ways USDA's school programs fail 'Start Simple'
The U.S. Department of Agriculture doesn't seem to be following its own nutritional guidelines when it comes to cafeteria lunches. Jennifer Molidor from the Center for Biological Diversity identifies some of the inconsistencies.
By Jennifer Molidor • March 29, 2019 -
Deep Dive
Alternative proteins could become a food staple for more US consumers
From plant based to insects, a growing number of people are turning to products that are less taxing on the environment as the world's population increases.
By Jessi Devenyns • March 26, 2019 -
Impossible Burger boasts much smaller carbon footprint than beef
A report released by the company found its plant-based burger uses less land and water and emits fewer greenhouse gases than its conventional counterpart.
By Cathy Siegner • March 22, 2019 -
Study links egg consumption to higher risk of heart disease
The study, published in the Journal of the American Medical Association, found a person was 27% more likely to have the condition if they consumed two eggs per day.
By Cathy Siegner • March 22, 2019 -
Blue Apron founder launches next-gen food company
Focused on regenerative agriculture, Cooks Venture will sell heirloom pasture-raised chickens starting at $40 for two birds beginning in July.
By Lauren Manning • March 21, 2019 -
Why chicken nugget demand is stalling
More innovation is happening around strips — plus consumers have a difficult time describing just what the breaded chunks of poultry actually are.
By Cathy Siegner • March 20, 2019 -
Fast-growing chickens presents texture issue for the industry
Poultry producers are finding some birds have woody breasts, akin to chewing leather, or squishy fillets known as "spaghetti meat." It could take several years to solve the problem.
By Jessi Devenyns • March 20, 2019
Previous
