Impossible Foods, Redwood City, Calif., launched a co-manufacturing collaboration with OSI Group, Aurora, Ill., where OSI will begin producing Impossible Foods’ the Impossible Burger.

Del Monte Fresh Produce N.A., Inc., Coral Gables, Fla., launched Better Break.

Mars, Inc., Chicago, selected the inaugural class for its SEEDS of CHANGE accelerator program, designed to help early stage food-focused companies fast-track growth and build a healthier and more sustainable future.

Petit Pot, San Francisco, debuted a new dairy-free version of its classic Dark Chocolate Pudding.

Chicken purchasers cite more positive attributes than purchasers of beef, pork, fish and plant-based meat proteins, according to new research presented by the National Chicken Council (NCC), Washington, D.C.

Linkage Research & Consulting, Chicago, released a report that outlines the differences and similarities between the vegan and plant-based consumer.

Blue Diamond, Sacramento, Calif., expanded its Almond Breeze product line to include Almond Breeze Almondmilk Horchata, a dairy-free take on a Latin American favorite.

The Good Food Institute (GFI), Washington, D.C., and the Plant Based Foods Association, San Francisco, commissioned this data from SPINS, Chicago, to use SPINS’ “plant-based positioned” product attribute and then drill down into the data for plant-based foods that directly replace animal products (e.g., meat, seafood, eggs, and dairy) as well as meals that contain animal ingredient replacements.

New research from The Hartman Group, Bellevue, Wash., uncovered that almost all consumers — whether they purchase plant-based foods or not — have some level of distrust in meat and dairy companies/producers.

A study conducted by OnePoll, UK, in conjunction with So Delicious Dairy Free, found that nearly three in five (59%) eat plant-based meals at least once a day.