OSI will expand production of Impossible Foods’ flagship product
August 22, 2019
OSI will begin producing Impossible Foods’ flagship product, the Impossible Burger, adding short-term capacity to Impossible Foods’ plant in Oakland. OSI will continue to expand production of Impossible Foods’ flagship product throughout 2019 and thereafter.
LADYBIRD chicken is aged on the bone before processing
August 20, 2019
Originally developed for a single Northeast customer, LADYBIRD™ products quickly became a regional favorite, and customer requests for larger orders prompted the company's decision to ramp up sales and production to meet anticipated demand.
FDA approval clears the way for use of heme in future applications
August 1, 2019
The food technology startup combines scientific innovation with ingredients from nature to create wholesome and nutritious food, restore natural ecosystems and feed a growing population sustainably.
SeaPak Calamari can be enjoyed as a hassle-free appetizer or high-protein snack
July 23, 2019
The company says its new product is a category disruptor that will provide an ultra-convenient solution for busy consumers looking to enjoy seafood more often.
Two New Items include Barbacoa Braised Shredded Beef and Fajita Style Shredded Chicken
July 16, 2019
Moe’s Southwest Grill Barbacoa Braised Shredded Beef and Moe’s Southwest Grill Fajita Style Shredded Chicken are both flavorful options that only take two to three minutes to prepare.
Prevail is available in four flavors: Original, Spicy, Umami, and Lemongrass Sichuan
July 15, 2019
From the grass-fed & finished beef to the authentic cherrywood smoke, the company focuses on details. Prevail products are Paleo, Keto, and Gluten Free Certified.
Traceability and wholesome, better-for-you attributes represent just a few of the key themes across today's retail meat, poultry and seafood categories.
Traceability and wholesome, better-for-you attributes represent just one of several key themes across today's retail meat, poultry and seafood categories. Other dominant trends involve snacking, flavor and convenience.