How Protein is Changing

American’s demand for protein shows no sign of slowing in 2016, but it is evolving to focus more on plant-based options. Find out more by watching this video from The Lempert Report.

Apr 26th, 2016

American’s demand for protein shows no sign of slowing in 2016, but it is evolving to focus more on plant-based options. Find out more by watching this video from The Lempert Report.

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Protecting Against Food Recall Losses With Insurance

With companies facing an increasing number of food product recalls, learn how commercial general liability insurance policies can help offset losses.

Cell-Based Fish Startup BlueNalu Raises $20M

San Diego-based BlueNalu said the financing will enable it to develop a pilot production facility, expand staff and implement alliances for its supply chain.

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Rainforest Alliance Boosts Cocoa Certification Program

The goal is to accelerate sustainability improvement in cocoa through certification.

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White Castle Debuts Dairy-Free Cheese

The vegan cheese offering comes less than a year after White Castle introduced its meat-free Impossible Slider last April.

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It used to take 27 hours to make a Peep.

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Farm Wins $265M in Dicamba Suit

A peach farmer argued that weedkiller dicamba that had drifted onto his orchards from other farms had severely damaged his trees.

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How 5G Will Transform the Food Industry

The 5G evolution is poised to make end-to-end monitoring of food far easier, creating a reliable and flexible wireless backbone.

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Mfr to Stop Making Damaging Chemical

The company said it was a business decision to end its production, and it reaffirmed that it believes the product is safe.

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Report Details Gluten-Free Snacks Misconceptions

Research shows more than 1 in 5 people incorrectly think gluten-free products are lower in fat and sugar.

In this June 22, 2019 file photo, a shopkeeper weighs California almonds for a customer at a shop in New Delhi, India. Almonds used to have about 170 calories per serving, then researchers said it was really more like 130. A little later, they said the nuts may have even less. The shifting numbers for almonds show how the figures stamped on nutrition labels may not be as precise as they seem.

Changing Calorie Counts Reveal Inexact Science

The shifting numbers for almonds show how the figures printed on nutrition labels may not be as precise as they seem.

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U of Nebraska Hosting Food Microbiology Workshop

The program will provide curriculum on the ecology of microorganisms and pathogens in foods, and what measures are used to prevent their growth.

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Mondelez Patents Process to Cut Sugar in Chocolate

The process aims to reduce total sugar in chocolate products by at least 10 percent and by as much as 50 percent.

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Retailers' Rated on Chocolate Sourcing Scorecard

Green America has released a chocolate scorecard that rates top US grocery stores and pharmacies on how well their chocolate product offerings address labor conditions and sustainability.

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Nearly 8 Tons of Beef Patties Recalled

The product was shipped to a single distribution location in Iowa, which then distributed the product to institutions, including schools.