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

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

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

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

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