Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
School time now comes with some shop time for Indiana farmer Charlie Houin and his sons. While great-grandma, grandma and grandpa help homeschool due to the COVID-19, Houin works to get equipment ready for planting.
Protein is changing consumer eating habits and promises big opportunity for pork producers. But new insights from the National Pork Board and the Pork Checkoff show pork only holds a small portion of menu offerings.
USDA's acreage numbers injected a substantial amount of uncertainty into both markets that appears set to stay in place throughout the summer, according to University of Illinois agricultural economist Todd Hubbs.
Laws requiring food outlets to post calorie information of menu offerings go in effect today. Restaurants, convenience or grocery stores, movie theaters and vending machines with more than 20 sites must comply.