Conagra, America’s fourth-largest food company, revealed upcoming product innovations, homing in on healthy and sustainable solutions for snacking and mealtime.
Sausage and hot dog brand Teton Waters Ranch (TWR) is in the business of beef. So it’s a bit of an anomaly that the company’s latest innovation aims to inspire its consumers to eat less of its core product.
The FDA today announced it has issued a request for information (RFI) in the Federal Register to solicit comments and feedback from the public to gain more insight into how consumers use plant-based alternatives and how they understand terms like “milk” or “cheese” when used to label plant-based products.
Last week the company released its 2018 sustainability impact report, which highlighted the startup’s progress and challenges during its continued pursuit to eliminate animals in food production by 2035.
Add another player to the plant-based fray. Pig Out, a line of plant-based, pork inspired chips launched this month.
The new cash brings the total to nearly $400 million in financing behind the plant-based, “bleeds like meat” brand.
Though financial terms of the deal were not disclosed, Jerry Bello, managing partner at Keen, told BevNET that the investment is structured as a long-term play that includes an immediate infusion of working capital in addition to future tranches.
Today, Impossible launched a new sales channel with DOT Foods, America’s largest food redistributor, to gets its burgers in more restaurants nationally. On Monday, Beyond Meat announced its first venture beyond burgers with Beyond Sausage.
The DOT partnership gives Impossible Foods a national sales network and allows more restaurateurs to order the award-winning Impossible Burger. Mt. Sterling, Ill.-based DOT has nine distribution centers serving all 50 states, with deliveries of the Impossible Burger starting January 2, 2018 nationwide.
While the plant-based food’s fastest growing category remains plant-based dairy alternatives — 20 percent growth and over $700 million in sales in the past year — plant-based meat is also gaining a lot of traction– especially with refrigerated “meats.”