Survey: Americans love protein, even if they don't understand it

A Nielsen survey of more than 20,000 consumers found between 45% and 64% of them didn't think beef, chicken or pork were high-protein sources.

By Cathy Siegner • Sept. 26, 2018

Costco's in-house poultry production signals a new supply chain approach

The wholesaler's new plant will help maintain the rock-bottom prices of its beloved rotisserie chicken, and may spur other retailers to take control of their resource networks.

By Jessi Devenyns • Sept. 24, 2018

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

What does the future of food look like?

As technologies like tooth sensors that track sugar intake are developed, a Food Futures Lab researcher said the industry needs to plan for the challenges that will follow these innovations. 

By Lillianna Byington • Sept. 24, 2018

Blue Apron pledges to stop using 'gestation cages'

The company ended its relationship with Tyson, its pork supplier, and plans to get its products Certified Humane or Global Animal Partnership Step 1-certified.

By Patti Zarling • Sept. 24, 2018

Puffs, protein and pickle juice: 5 (not so crazy) trends at Expo East

Snacking on spicy taco crickets with a swig of pickle juice is no longer off the wall as innovation leads to popular and interesting new foods on the show floor.

By Thai Phi Le • Sept. 21, 2018

JUST partners with Brinc for Asian food tech accelerator

The San Francisco-based manufacturer will give those chosen by the Hong Kong-based venture group access to its R&D pipeline, materials and data to create new products for consumers there. 

By Megan Poinski • Sept. 21, 2018

Artisanal trend infiltrating the ingredients space

A 28% global CAGR in the sector during the past five years, according to Innova Market Insights research, has prompted more food and beverage manufacturers to expand their offerings.

By Cathy Siegner • Sept. 20, 2018

Premium meat snacks are attracting beefy investments

Country Archer Jerky and Stryve Biltong have raised $10 million each from capital investment firms as consumer demand for snackable protein grows. 

By Cathy Siegner • Sept. 19, 2018

Will fresh-meat vending machines resonate with consumers?

Butcher shop Applestone Meat Co. sells fresh pork, lamb, beef and sausages from four vending machines in upstate New York and plans to rapidly grow its footprint by the end of 2019. 

By Alicia Kelso • Sept. 19, 2018

Perdue Farms overhauls chicken packaging to lure millennials

The rebrand marks the fourth major update in its history, highlighting key messages and product attributes like cage-free and no hormones or steroids.

By Patti Zarling • Sept. 19, 2018

Peapod bets on meat with new online butcher shop

The e-grocer also signed an exclusive deal with specialty purveyor Meats by Linz to bring the Chicago supplier's products directly to consumers.

By Alicia Kelso • Sept. 17, 2018

Tyson CEO Tom Hayes to step down

Hayes will depart at the end of the month due to personal reasons, the company announced Monday. Noel White, the company's current beef, pork and international group president, will succeed him.

By Emma Liem Beckett • Sept. 17, 2018

New 'Label Our Beef' campaign seeks to reinstate country-of-origin label

Advocates say having "Product of USA" on meat labels from 2013-2015 gave American farmers and ranchers $325 more per animal compared to 2016 and 2017. 

By Cathy Siegner • Sept. 14, 2018

Food Navigator: Cell-based meat firms said to agree on terminology, will form trade association

Companies working on producing protein using animal cells seem to have recognized they need to join forces in order to present a united front.

By Cathy Siegner • Sept. 12, 2018

Are premium hard-boiled eggs the next trendy snack?

Peckish, a new brand from California-based incubator Sonoma Brands, is hoping its packaged products will appeal to protein-hungry consumers. 

By Patti Zarling • Sept. 12, 2018

GMO ingredients doing the Impossible: Q&A with David Lipman

Yes, the Impossible Burger's magic ingredient, plant-based heme, is genetically modified. But the company's chief science officer tells Food Dive that consumers care more about the way their product tastes and what it does for the planet.

By Megan Poinski • Sept. 10, 2018

Can plant-based and lab-grown meat change the world?

At the Good Food Institute Conference, a panel of experts said these products not only can, but for the good of the planet, they must.

By Megan Poinski • Sept. 10, 2018

Perdue Farms is the latest company to target plant-based meat alternatives

Chairman Jim Perdue told Bloomberg the company is looking at a variety of non-meat options as potential additions to its chicken and turkey portfolio.

By Cathy Siegner • Sept. 10, 2018

It's time to scale back on seafood, says famed National Geographic explorer

Sylvia Earle told attendees at the Good Food Institute Conference the true environmental cost of fish for food is steep — and that it's time to develop more plant-based and lab-grown alternatives.

By Megan Poinski • Sept. 7, 2018

Spamalot: Consumers can't get enough of the mercilessly mocked meat

The 81-year old Hormel Foods brand, ridiculed by Monty Python and tied to unwanted email, has remained popular amid shifts toward fresher foods — and record sales are forecast this year. 

By Christopher Doering • Sept. 5, 2018

Will salmon skin make a splash in the better-for-you jerky segment?

U.K. startup SeaChips said it will first target markets including China, Australia and France to capture consumers with more adventurous palates.

By Cathy Siegner • Aug. 31, 2018

A no-go for keto? New study finds low-carb diets increase mortality

Researchers found the risk dropped if they were replaced with plant-based proteins and fats versus animal-based foods. 

By Cathy Siegner • Aug. 30, 2018

How will $4.7B in federal funds and a trade deal with Mexico help the food industry?

On Monday, the Trump administration detailed emergency aid payments to farmers and announced a potential bilateral agreement that the president wants to replace NAFTA.

By Lillianna Byington • Aug. 28, 2018

Could a truce be coming in the turf war over cell-cultured meat regulations?

Memphis Meats and the North American Meat Institute wrote President Trump last week to ask to divide management of lab-grown meat and poultry products between the FDA and the USDA.

By Cathy Siegner • Aug. 27, 2018

Sustainable solutions for the world's growing protein demands

Almost a third of the calories people eat comes from meat, but population growth and sustainability concerns could strain the supply.

By Rainer Schindler • Aug. 24, 2018