The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Walmart has opened its first owned and operated case-ready beef facility in Olathe, Kansas.

Sigma Alimentos, the parent company of Spanish meat producer Campofrío, has unveiled its investment plan aimed at restoring and enhancing production capacity in Spain after the Torrente facility in Valencia was severely damaged by a hurricane in October 2024.

Australian biotech company Vow has announced that cultivated Japanese quail products under its brand, Forged, have been officially approved for sale in Australia and New Zealand.

Cargill has announced its agreement to acquire 100% ownership of Teys Investments, an Australian beef producer. This acquisition marks a significant transition in ownership, as Teys has been jointly owned by the Teys family and Cargill for the past 14 years.

Cargill is investing nearly $90 million in automation and technology upgrades at its Fort Morgan, Colorado beef facility as part of its 'Factory of the Future' initiative.

JBS USA has announced plans to invest $135 million to build a new sausage production facility in Perry, Iowa.

Pot Noodle, a leading player in the UK instant hot snack sector, has introduced a new flavour, Flame Grilled Steak, available exclusively at Asda this month before a broader rollout to major supermarkets later this summer.

Swedish food-tech start-up Millow has commissioned its first large-scale dry-state fermentation factory to produce its clean label protein, made from oats and mycelium.

Cranswick has acquired sausage manufacturer James T Blakeman & Co for £32 million.

The UK government has secured a new agreement with the European Union, aiming to support British businesses, lower costs for consumers and add nearly £9 billion to the UK economy by 2040.

Cultivated meat producer Mosa Meat has submitted its first application for market authorisation in the UK, marking a significant step in the commercialisation of cell-cultivated food products.

Researchers at the University of Edinburgh's Roslin Institute have made a significant breakthrough in the field of cultivated meat, developing a reliable and stable source of pig fat cells that could transform the industry.