Impossible Burger's 'bleeding' ingredient gets FDA approval

The designation comes at the same time that its major competitor, Beyond Meat, received its non-GMO certification.

By Jessi Devenyns • July 26, 2018

As trade war escalates, USDA announces $12B in aid for farmers

Agriculture Secretary Sonny Perdue said the package of short-term emergency funds would become available in September.​

By Cathy Siegner • July 25, 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

Beyond Meat gets non-GMO status

The verification comes after a one-year review and now sets the company apart from its primary competitor Impossible Foods. 

By Jessi Devenyns • July 24, 2018

Meat and poultry stockpiles nearing record due to growing production and slowing exports

More than 2.5 billion pounds of beef, pork, chicken and turkey are in cold-storage warehouses, which may lower consumer prices in the U.S. but could hurt processors and producers in the long run.

By Cathy Siegner • July 24, 2018

Report: Meat and dairy greenhouse gas emissions exceed those from Exxon, BP

In order to reduce global climate change, the report said the world's largest meat and dairy companies must scale back production.

By Cathy Siegner • July 23, 2018

CDC reports salmonella outbreak linked to raw turkey 8 months after illnesses begin

At least 90 people from 26 states have been sickened and 40 hospitalized, according to the agency.

By Cathy Siegner • July 23, 2018

Nestlé's Lean Cuisine debuts meatless options with new Origins line

The Swiss company said the popular frozen entrée brand was broadening options for consumers by presenting on-trend ingredients in innovative ways.

By Cathy Siegner • July 20, 2018

Influential Gen Zers having big impact on food and beverage trends

Mintel said these consumers were influenced by parents who consumed health and wellness products, habits that are likely to remain as they get older.

By Cathy Siegner • July 19, 2018

The 3 things in lab-grown meat's way to industry transformation

Silicon Valley startups and NGOs believe this cutting-edge innovation has great potential, but regulatory red tape, the cost of commercialization and lack of government funding are proving to be obstacles.

By Emma Liem Beckett • July 18, 2018

Merck's venture capital arm invests $8.8M in Mosa Meat

The Dutch startup said it plans to build a pilot production facility and have its lab-grown beef products on the market by 2021.

By Cathy Siegner • July 17, 2018

Fish tales: Overfishing takes cod away from capes — and the world

Fishing reached record highs in 2016, but its unchecked growth may threaten long-term food security as fish stocks decline or shift to different waters. 

By Rich Weissman • July 16, 2018

Why gyms are the best place for health-focused products to get in shape

Manufacturers looking to test their latest ideas targeting those wanting to get in shape only need to look as far as their nearest CrossFit facility, explains Watson's Amit Sinha.

By Amit Sinha • July 16, 2018

Beef checkoff program hopes new meal kits are what's for dinner

The organization has partnered with American Foods Group to offer protein-rich meal kits in grocery stores across the country.  

By Patti Zarling • July 16, 2018

How should the FDA regulate lab-grown meat?

Manufacturers, industry groups and consumers gave input at a public hearing as the agency works to write new rules before products hit the market.

By Megan Poinski • July 13, 2018

A bacon lover's dream? UK firm debuts package that crisps it in a microwave

The innovation from Sirane has an absorbent board inside the pack to soak up fat, which allows for cooking time to determine the degree of crispness.

By Cathy Siegner • July 9, 2018

Vermont farmers to create their own organic certification

The new standards are being crafted in reaction to the USDA's inclusion of produce grown without soil under its label. The measure also would exclude meat that isn't pasture raised.

By Patti Zarling • July 5, 2018

King of the grill: Beef burgers reign supreme as turkey, plant-based options gain sizzle

The USDA expects consumption of red meat to reach 110.9 pounds per person this year, up from 108.2 pounds in 2017.

By Christopher Doering • July 3, 2018

Fourth of July cookout costs are down slightly

The American Farm Bureau Federation's annual survey shows that lower meat and dairy prices brought the average down to $5.51 per person.

By Cathy Siegner • July 3, 2018

Report: More research needed into lab-grown meat

A Friends of the Earth study released last week calls for more data, government oversight and transparent labeling of these items.  

By Cathy Siegner • July 2, 2018

Insect-enriched bread: Great for protein and growing spore-forming bacteria

Scientists from Marche Polytechnic University in Ancona, Italy, found that adding cricket powder to bread boosted its nutritional profile but also had food safety issues.

By Cathy Siegner • June 28, 2018

Soy protein helps people lose weight and keep it off, study says

Researchers from the University of Colorado looked at diets with and without the legume and determined it's "acceptably comparable in efficacy to other proteins" in shedding pounds. 

By Cathy Siegner • June 28, 2018

Mintel predicts vegan barbecue and low-calorie ice cream will rule summer 2018

The research firm also expects shoppers to reach for sparkling waters and boldly flavored chip varieties throughout this season. 

By Patti Zarling • June 18, 2018

One order of eggs, hold the hens: How acellular agriculture will reshape food

Startups are using science to bring us food and drink that were once only produced by animals, and author Paul Shapiro explains how it will change the industry.

By Paul Shapiro • June 15, 2018

Weis Markets launches plant-powered food program

The regional chain will identify foods in the initiative with shelf tags and support recipe development through store dietitians. 

By Krishna Thakker • June 13, 2018

Studies assess the sustainability of different food production methods

Industrial output of beef and farmed catfish were found to have the largest impact on greenhouse gas emissions. Farmed oysters, mussels and scallops had the lowest.

By Cathy Siegner • June 12, 2018