Only 3 in 10 US consumers would buy cultured meat, study finds

But 17% were familiar with the concept of growing it in the lab, and two-thirds said they would be willing to try the protein, according to Kadence International.

By Jessi Devenyns • Nov. 28, 2018

Slaughterhouses failing salmonella standards are named by USDA

The newly released data on locations that produce chicken parts show "stark differences" between the four major poultry producers, the Center for Science in the Public Interest noted.

By Cathy Siegner • Nov. 27, 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

It's out of the box: Pastured eggs could be the new favorite

Sales have jumped 32% so far this year, showing the evolution of animal welfare standards among consumers.

By Jessi Devenyns • Nov. 26, 2018

Beyond Meat's future has ties to a successful tea maker

Seth Goldman founded organic tea maker Honest two decades ago. Today, he has an executive role at the maker of plant-based products and notes the many similarities between the two companies.

By Christopher Doering • Nov. 26, 2018

How Perfect Day's partnership with ADM could change the dairy industry

The startup and ingredient titan will be supplying their non-animal-derived proteins to companies next year.

By Jessi Devenyns • Nov. 21, 2018

Hormel beats income expectations boosted by increases in refrigerated foods

The company reported net income of $261.4 million — or 48 cents per share — in the fourth quarter, up from $218.2 million last year.

By Lillianna Byington • Nov. 20, 2018

FDA and USDA will jointly regulate cell-cultured meat

The two regulating arms said they would work together on the tech-heavy area in November, and a formal agreement was issued Thursday. 

By Megan Poinski • Updated March 8, 2019

Just in time for Thanksgiving: Ground turkey recall linked to salmonella outbreak

Jennie-O has recalled about 147,276 pounds of ground turkey linked to a salmonella outbreak that has so far resulted in 164 illnesses, 63 hospitalizations and one death.

By Cathy Siegner • Nov. 19, 2018

Plant-based food maker Beyond Meat files for $100M IPO

The California company would go public as people look to eat healthier and protect animals and the environment — spurring demand for its products.

By Christopher Doering • Nov. 19, 2018

US pork and beef demand fattens up — and consumers chicken out

A side effect of the Trump administration's trade war is that less meat is being exported — increasing supplies and reducing prices domestically.

By Nina Sparling • Nov. 15, 2018

KIND bars shrink to new snack size

The popular nut and grain bars have a new 100-calorie variety that is essentially half the size of their classic product.

By Nina Sparling • Nov. 14, 2018

Tyson's Q4 earnings miss expectations, hurt by lower prices

The company's sales dropped 1.4% to $10 billion, and average prices for its products fell 4.1%.

By Lillianna Byington • Nov. 13, 2018

How 4 disruptive startups upended the status quo

Young companies often enter a market that was underserved or untapped, and with the right product and timing, can end up completely changing the game.

By Christopher Doering • Nov. 12, 2018

Cargill expands blockchain for turkeys ahead of Thanksgiving

Farmers have expressed "overwhelming interest" in participating in the company's traceability program. 

By Emma Cosgrove • Nov. 9, 2018

Leftovers: Pringles brings back Thanksgiving flavors

The Kellogg-owned snack brand makes a Turkey Day feast in a can, while ancient grains lend a health halo to a new candy.

By Food Dive staff • Nov. 9, 2018

Tyson Foods' emerging tech team creates a hatchery for innovation

"Tyson might be an incumbent company," said Chad Wahlquist, director of emerging technology, but "that means there's just a breadth of opportunity for digital transformation."

By Samantha Schwartz • Nov. 8, 2018

3 measures on the ballot that could impact food and grocery

Voters will decide whether to ban all new grocery taxes — including those on soda — in Washington and Oregon, and may change animal welfare requirements for meat and eggs sold in California.

By Lillianna Byington • Nov. 6, 2018

Leftovers: Which came first? Chicken snacks or shelf-stable egg bars?

One company drums up new uses for poultry in the snack category, and this winter brings another use for Keurig single-serve coffee makers.

By Food Dive staff • Nov. 2, 2018

Oscar Mayer officially declares hot dogs are sandwiches, opens hotline for feedback

Jimmy Dean is also taking advantage of National Sandwich Day, asking consumers to petition to change the definition of "sandwich" to include breadless options. 

By Erica Sweeney • Nov. 2, 2018

Research: Poultry is safer and lasts longer with new packaging technology

The USDA's Agricultural Research Service found using electrical current to create ozone in sealed packages could reduce campylobacter by 90% and salmonella by 60%.

By Cathy Siegner • Nov. 1, 2018

From plants to traditional dairy, Danone exec touts 'big runway' for growth

Mariano Lozano, CEO of the company's North American division, said its product offerings enable it to "navigate some challenging times," but at least one analyst says this strategy is not without risk.

By Christopher Doering • Nov. 1, 2018

Make life sweeter with less sugar and more protein

Visit us at SupplySide West, booth 3257 to quickly tap into our combined insights, expertise, the latest technology and trend-connected ingredient solutions.

Oct. 31, 2018

How a veteran insect supplier makes cricket products sing

Darren Goldin, co-founder of ingredient manufacturer Entomo Farms, talks about getting consumers comfortable with eating bugs and what's ahead for the budding segment.

By Emma Liem Beckett • Oct. 18, 2018

Beyond Meat picks investment banks for IPO

A public offering would be the first for the new generation of companies making meat-like products from plants, which are increasingly popular with consumers.

By Christopher Doering • Oct. 18, 2018

Startups are using tomatoes, eggplant and carrots to improve fake fish

Sustainability-minded consumers are looking to imitation smoked salmon, sushi and shrimp to take pressure off the oceans — as long as these products are convincing enough to replace the real deal.

By Cathy Siegner • Oct. 18, 2018