US beef exports hit record high, while pork faces challenges

In August, the red meat sold to other countries exceeded $750 million for the first time. But tariffs from China and Mexico have hurt the white meat's sales.

By Lillianna Byington • Oct. 15, 2018

How to prepare for a food recall before it starts

Following this month's beef recall, Nicole Hardin, director of product management at Sage, outlines actionable steps for how to respond to foodborne illnesses.

By Nicole Hardin • Oct. 15, 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

Is lab-grown gelatin the protein wave of the future?

Geltor, a California-based startup, is converting carbon, nitrogen and oxygen into animal-free collagen through microbial fermentation.

By Cathy Siegner • Oct. 11, 2018

JBS recalls 6.9M pounds of beef linked to salmonella outbreak

Meat from an Arizona plant has been linked to 57 illnesses in 16 states and 14 hospitalizations, according to the CDC.

By Cathy Siegner • Oct. 5, 2018

Nestlé nibbles on healthy snacking and plant-based food startups

The Swiss firm is working with Jackson's Honest, Miyoko's and Here, small companies whose products lack GMOs, come from plants or help local farmers.

By Christopher Doering • Oct. 4, 2018

Americans prioritizing nutrition are hooked on fish, survey finds

Health and sustainability are the primary motivators for 44% of consumers eating more of the protein, according to Cargill.

By Jessi Devenyns • Oct. 3, 2018

McDonald's removes artificial ingredients from hamburgers

The fast-food giant is answering consumer demand for cleaner foods, phasing out artificial preservatives, flavors and colors from its signature menu item. 

By Jacqueline Renfrow • Sept. 28, 2018

What's for dinner? Kroger expands its pre-made meal offerings

The grocer expanded its Easy For You! customizable meal program to 350 stores, and now offers self-serve stations that require a few minutes of cooking at home. 

By Jessica Dumont • Sept. 28, 2018

Are maggots the future of food?

A decade-old company based in South Africa is using black soldier fly larvae as a more sustainable animal feed alternative to fish meal.

By Cathy Siegner • Sept. 27, 2018

What could antimicrobial-resistant meat and poultry mean for the industry?

The National Pork Producers Council and a host of other stakeholders have joined a yearlong Antimicrobial Resistance Challenge to discuss potential standards. 

By Cathy Siegner • Sept. 27, 2018

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

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