Americans are at risk of serious illnesses, as 72% of consumers surveyed do not understand the recommended levels of salt, fat and sugar consumption, according to new research revealed by Spoon Guru, UK.

Blockchain has unfathomable potential when it comes to improving processes and helping food and beverage companies leap to the front of the health movement.

SKUxchange, St. Petersburg, Fla., launched SKUx, a blockchain-based enterprise level solution for the promotional offer industry.

Smithfield Foods, Inc., Smithfield, Va., released its “2018 Sustainability Report,” highlighting key milestones and ongoing efforts to feed the world’s growing population in a responsible way.

Tyson Foods, Springdale, Ark., released its 2018 sustainability report, demonstrating progress and increased transparency across key sustainability measures, including farming practices, worker health and safety, hunger relief and more.

Matthew Wadiak, founder and former COO of Blue Apron, New York, created Cooks Venture, a next generation food company rooted in regenerative agriculture and transparency.

A study produced by Nielsen, Chicago, reveals a 20% increase in sustainable product sales since 2014.

The “2019 Center of the Plate: Beef and Pork Consumer Trend Report,” produced by Technomic, Chicago, explores how the rise of popularity in alternative proteins and the transparency of animal treatment are affecting consumers’ preferences.

Nestlé USA, Arlington, Va., announced plans to disclose the list of suppliers alongside a variety of data of its 15 priority commodities, making it what is said to be the first disclosure of its kind in the industry.