How Good Foods uses High Pressure Processing (HPP) on its products to trade out poor nutrition and artificial ingredients and extend the shelf life of its plant-based cheese dips from five to 10 weeks.

To get to commercial-volume production — and to get there before the competition does, with a financially sustainable product line — cell-based meat manufacturers need a plan that prioritizes scalability.

The North American Meat Institute (NAMI) has recognized 51 Smithfield Foods locations in the U.S. with Environmental Recognition Awards and 33 of its U.S. facilities with Worker Safety Awards.

The brand anticipates doubling sales in 2022

Now, as we begin a new year with the supply chain issues still upon us, a new challenge is presenting itself in the category.

Belcampo’s Original Bone Broth recipe has been perfected over the years in their Farm Kitchen and is made with Certified Organic, 100% grass-fed beef bones and Certified Humane pork bones, along with water, apple cider vinegar, and sea salt.