Elizabeth Doughman

Golden Chick adds Big & Golden Chicken Sandwich to menu

Poultry continues to be a top seller at quick service restaurants throughout the U.S.

June 6, 2020

Golden Chick, a quick-service chicken brand with locations throughout the southern U.S., has added a new chicken breast sandwich to its lineup of chef-inspired food items.

farmers-in-poultry-house-checking-technology

8 action points to accelerate food production innovation

The group identified ways to encourage the development of new technologies in agriculture.

June 6, 2020

Elizabeth Doughman

An international group of almost 50 scientists created eight action points to help farmers, consumers, food companies and policy makers transition to a more efficient and sustainable supply chain using new technologies.

Top 10 poultry technology and consumer trends of 2020 (so far)

Follow links to the most popular articles and blogs from the Poultry Future newsletter in the first half of the year.

June 6, 2020

Elizabeth Doughman

Here are the 10 most-read Poultry Future articles during the first half of 2020:

Sonny Perdue: COVID-19 pushing ag toward innovation

Robotics, sensors, optics and other digital technologies will advance food production.

June 5, 2020

Elizabeth Doughman

Supply chain challenges associated with COVID-19 highlighted the importance of innovation and new technologies in food production, the U.S. Secretary of Agriculture Sonny Perdue said this week.

Why ESG is the future of sustainability for chicken brands

Learn more about how investors are increasingly using socially conscious factors to make funding decisions during a June 17 webinar.

June 4, 2020

Elizabeth Doughman

Lenders and other major stakeholders are beginning to factor in sustainability and environmental, social and governance (ESG) concerns before making investment decisions about chicken brands.

Field Roast launches plant-based chicken nuggets

After years of difficulty in creating an alternative poultry product that consumers like, interest is starting to pick up.

June 4, 2020

Elizabeth Doughman

Plant-based food brand Field Roast has added faux-chicken nuggets to its line of frozen plant-based appetizers and entrees.

Personality helped the Popeyes chicken sandwich stand out

The chicken sandwich war of 2019 was a win for everyone

June 4, 2020

Elizabeth Doughman

Viral marketing and brand personality fueled interest in the Popeyes Louisiana Kitchen chicken sandwich last year, a move that ultimately boosted the brand's market share and benefited all quick service restaurants.

How COVID-19 changed the sustainability conversation

Consumers are more willing to accept new technologies in food production.

June 2, 2020

Elizabeth Doughman

As a result of the COVID-19 crisis, consumers have become interested in the ways emerging technologies could make food production more sustainable.

Product shortages shift loyalties to store brands in Q1

Private label shows strong sales growth among consumers stocking up during COVID-19.

June 1, 2020

Elizabeth Doughman

COVID-19 concerns and product shortages fueled store brand sales over national brand purchases during the first quarter of 2020.

Cost is the biggest barrier to cultured meat production

Genome-scale metabolic modeling could make the process less expensive.

June 1, 2020

Elizabeth Doughman

Cultured meat advocates say it is healthier and more sustainable than traditional animal proteins. However, the cost of the growth medium – a necessary component of production – remains one of the largest barriers to bringing meat grown in a lab to consumers.