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More than half of U.S. adults claim they really enjoy cooking (53%) and more than a third consider the kitchen to be the most important room in the home (35%), according to “Eating Trends: Cooking & Food Shopping,” a report published by Packaged Facts, Rockville, Md. These percentages are up compared to a decade ago.

Beyond Meat, El Segundo, Calif., announced a culinary partnership with Subway, Milford, Conn., to test exclusive plant-based protein options.

Tyson Foods, Inc., Springdale, Ark., created a new, state-of-the-art facility designed to help the company develop more automation and robotics for its food production plants.

Maple Leaf Foods, Canada, released its 2018 sustainability report, which emphasizes its guiding pillars of better food, better care, better communities and better planet.

Dippin’ Dots, a Paducah, Ky.-based cryogenically frozen ice cream producer, announced plans to expand its operation in McCracken County, Ky.

A new study released by Cargill, Minneapolis, found consumers had a hard-to-satisfy wish list for those who put food on our tables—with most claiming to feel knowledgeable about how food is raised.

Idaho Milk Products completed a $30 million expansion at its Jerome, Idaho, headquarters facility, which began in October 2018.

The macro-trend of eating clean has evolved from purity, clean labels and avoiding negatives into what HealthFocus International, Petersburg, Fla., calls clean conscience eating.