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

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

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

Sanderson Farms earnings plunge as poultry prices continue to decline

The poultry processor's CEO attributes the profit dive to higher feed costs and "significant counter-seasonal weakness in market prices."

By Carolyn Heneghan • Aug. 23, 2018

Hormel Foods cuts sales outlook as tariffs, meat glut bruise earnings

The owner of brands such as Skippy and Spam said organic growth was flat, with only its Jennie-O Turkey division posting an increase.

By Christopher Doering • Aug. 23, 2018

How will the Trump administration's immigration crackdown impact the food industry?

A Tennessee meatpacking plant owner pleaded guilty to hiring undocumented immigrants, putting the food and farming industry's workforce issues in the spotlight.

By Cathy Siegner • Aug. 21, 2018

New protein water lines bulk up the drink market

The Agropur Dairy Cooperative has added a line under its biPro brand, which comes in three flavors and contains 20 grams of protein per bottle. 

By Cathy Siegner • Aug. 20, 2018

Tyson to buy McDonald's chicken nugget supplier for $2.16B

Keystone Foods, a subsidiary of Marfrig Global Foods, is a major supplier of beef, chicken and fish products to the fast food giant.

By Cathy Siegner • Aug. 20, 2018

Greenpeace: Groceries improve seafood sustainability, but are still on the hook for plastic reduction

Whole Foods, Hy-Vee, Aldi and Target were at the top of the list, while Wakefern, Price Chopper, Save Mart and H-E-B ranked near the bottom.

By Cathy Siegner • Aug. 17, 2018

Study: Discontinuing antibiotics could cost cattle industry billions

Public opinion is pushing meat producers to eliminate the use of medications in their animals, but at what cost?

By Jessi Devenyns • Aug. 13, 2018

Impossible Foods launches first mission campaign with astronaut short film

Executive Creative Director Sasha Markova explains why the plant-based food maker is focusing on its planet-saving mission and not product for the ad blitz. 

By Chris Kelly • Aug. 10, 2018

Whole Foods continues Next Level Burger expansion with San Francisco opening

This marks the fifth location the popular plant-based burger joint has opened inside the grocer's stores. 

By Krishna Thakker • Aug. 9, 2018

Smithfield Foods hit with $473.5M nuisance verdict

The meat processor is facing ongoing legal challenges related to its production practices in North Carolina, the country's No. 2 pork-producing state.

By Cathy Siegner • Aug. 7, 2018

Beef: It's still what's for dinner

Where's the beef? For many Americans, it's right on their plates. Despite health concerns and environmental worries, people are hungry for red meat. 

By Pamela DeLoatch • Aug. 6, 2018

Are meat companies giving shoppers too much information?

Consumers are demanding to know more about how protein was raised, but suppliers aren't sure where to draw the line, The Wall Street Journal reports. 

By Krishna Thakker • Aug. 6, 2018

Protein packing a punch as more foods tout the trendy nutrient

While its roots may be in chicken, nuts and eggs, growing consumer demand has prompted manufacturers to add it to chips, bars, shakes, ice cream and even candy.

By Krishna Thakker • Aug. 6, 2018

No bones about it: Sales of plant-based meat and dairy alternatives rise 20%

The industry is likely to see continued strong growth as consumers look for clean sources of protein.

By Patti Zarling • July 31, 2018

Barilla Center for Food and Nutrition joins the conversation on food sustainability

The Italy-based foundation is holding a September summit in New York to discuss how what we eat impacts the rest of the planet.

By Megan Poinski • July 30, 2018