The life and death of pork-belly futures, explained by a trader in Chicago’s meat pit.
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A new Maryland company is betting that its mixture of soy, pea powder, carrot fiber and gluten-free flour tastes a lot like real chicken. Beyond Meat plans to expand into fake pork and ground beef next.
Antibiotic-free food went mainstream after Chipotle’s founder advertised free-range pork on the menu. Now many big players in food service are getting into the act, creating a few supply chain hiccups.
Americans eat more meat than almost anyone else in the world, but habits are starting to change. This may be in part because of health and environmental concerns. We explore some of the meat trends and changes in graphs and charts.