High-protein diets linked to greater risk of heart failure

A study from Finland found that health risks were associated with dairy-based, animal and plant-based variants of the nutrient.

By Cathy Siegner • June 7, 2018

Plants could help ease nutrient deficiencies in meatless diets

British researchers found common garden cress can absorb and store vitamin B12 in its leaves, which could give vegetarians and vegans a nutritional boost. 

By Cathy Siegner • June 7, 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

Tyson buys organic producer Tecumseh Poultry

The maker of air-chilled Smart Chicken joins the meat producer's NatureRaise Farms and Aidells organic brands, and could give the company a competitive edge in the growing category.

By Emma Liem Beckett • June 5, 2018

Inside Tyson Foods' effort to adopt the startup mentality

The meat processor has started an innovation lab whose seven-member team oversees everything from creating to marketing the products — to get them to consumers faster.

By Christopher Doering • May 31, 2018

Crowd Cow raises $8M in financing

With the new investment, the Seattle-based start-up plans to expand its online "craft beef" from independent ranchers.

By Cathy Siegner • May 29, 2018

Not JUST food aid: How a manufacturer plans to feed the hungry — and profit

With its new Power Gari porridge produced in Liberia, the company formerly known as Hampton Creek is using knowledge of the food system and local population to change the way to look at the developing world.

By Megan Poinski • May 29, 2018

Market fluctuations drag down Sanderson Farms earnings

Despite its disappointing Q2 results, the poultry giant's completion of its St. Pauls, North Carolina plant bodes well for the near future.

By Emma Liem Beckett • May 24, 2018

Hormel posts record Q2, but shipping and commodity volatility prove challenging

The Minnesota company maintained its earnings guidance and full-year sales projections even as it cautioned that its Jennie-O Turkey brand would remain under pressure.

By Christopher Doering • May 24, 2018

Tyson subsidiary launches butcher certification program for pork retailers

The free training program, available to retailers selling the company's top-level brand, provides education about product attributes, merchandising advice and in-store signage.

By Cathy Siegner • May 18, 2018

Survey: 40% of Americans are willing to try lab-grown meat

As the process and cost for creating the futuristic protein is refined by companies such as Memphis Meats and JUST, the real question is whether people will buy it.

By Patti Zarling • May 16, 2018

Seattle co-op PCC commits to high chicken welfare standards

The nation's largest cooperative grocer says it is the first U.S. retailer to comprehensively address welfare standards for the popular protein.

By Patti Zarling • May 14, 2018

Lunch meat could beef up retailer profits, Nielsen says

By exploring consumer trends and understanding what drives purchases of packaged versus deli varieties, grocers could revive the segment. 

By Cathy Siegner • May 14, 2018

Pilgrim's Pride benefits in Q1 from acquisitions, chicken demand

The poultry producer posted net sales of $2.75 billion, up 10.8% from the year-ago period, with net income of $119.4 million compared to $93.9 million.

By Cathy Siegner • May 11, 2018

Tyson and Cargill may be looking to buy chicken nuggets maker Keystone Foods

The supplier of products to McDonald's, Wendy's, Taco Ball and Campbell Soup is in the fast-growing protein space, and could fetch more than $3 billion in a sale.

By Patti Zarling • May 11, 2018

Prepared foods lead Tyson's Q2 sales, but transportation costs drag on earnings

The Arkansas-based protein company also announced plans to reduce about 550 corporate jobs at its headquarters and Cincinnati and Chicago offices.

By Cathy Siegner • May 7, 2018

Tyson Foods' VC arm invests in Israeli lab-grown meat business

Future Meat Technologies raised $2.2 million to continue working on a manufacturing technology platform for cost-efficient non-GMO production.

By Cathy Siegner • May 3, 2018

How to sell more seafood: Tell fish stories

The department is a growth opportunity for retailers, Nielsen notes, with consumers hungry for transparency and eager to know about product freshness and origins.

By Patti Zarling • April 30, 2018

CrossFit and Strauss Foods muscle up with new protein partnership

A selection of grass-fed beef and free-range chicken with the exercise brand's seal of approval will be sold via subscription box and will eventually retail at more than 3,000 U.S. grocery stores.  

By Patti Zarling • April 27, 2018

Cargill spends $150K to help develop antibiotic alternatives

With consumers looking for clean-label meat and concerned about human resistance to drugs, the protein industry is racing to develop other solutions.

By Cathy Siegner • April 27, 2018

Wahlburgers beefs up its products with new retail line of patties

The celebrity burger joint brings its meat blend to grocery shelves, but can the restaurant success carry over to take-home items? 

By Patti Zarling • April 26, 2018

Study: Most consumers would not try cricket flour cookies

When they saw a picture, willingness to try them improved — meaning marketing insect proteins is key.

By Caroline Macdonald • April 26, 2018

Tyson and Flashfood partner to cut back on waste by selling boxes of surplus food

The CPG company and Canadian startup hope delivery and convenience encourage more people to buy "ugly" produce and surplus food.

By Patti Zarling • April 24, 2018

San Francisco startup's plant-based 'salmon' burger could make waves in the protein segment

Like the real fish, Terramino Foods' product is a complete protein source with omega-3 fatty acids, but contains less fat. The company hopes to sell to restaurants by the end of 2018. 

By Cathy Siegner • April 18, 2018

Missouri bill would prohibit 'meat' label on lab-grown or plant-based alternatives

The bill's sponsors have ties to the meat industry, and the legislation passed two committees of the state's House of Representatives. 

By Cathy Siegner • April 12, 2018

Too much of a good thing? Heart-healthy oleic acid cuts omega-3 in eggs

The findings were a surprise to researchers who were looking for ways to improve levels of healthy fats in the popular food and baking ingredient. 

By Caroline Macdonald • April 12, 2018