Research shows 74% of Swiss consumers are open to trying cultivated meat and are motivated to try it chiefly by curiosity and a desire to align with principles like sustainability and animal welfare.

Milestone supports the company’s plan to achieve a national, omnichannel footprint by the end of the year.

Veroni partners with Aperol Spritz to create the Sunset Aperitivo in Cincinnati.

Biotech company working to synthetically produce bioactive proteins takes home the grand prize of $10,000.

Regional foodservice chain is also developing deli products with U.S. pork.

Deep-tech food company aims to mimic properties of meat and seafood in its end products.

Olli’s new curing process eliminates nitrates and nitrites, relying instead on a simplified salt cure in combination with natural polyphenolic compounds.

Interest in the Hot Honey flavor, overall, has grown 53% in consumer interest in the past year alone.

USDA also purchases $8 million of Pacific rockfish fillets, which includes product from both Alaska and the West Coast.

Handtmann offers medium-scale and industrial sausage producers an automated production process for the portioning, linking and hanging of cooked and dry sausages in cellulose and collagen casing that can dramatically improve their efficiency.