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5@5: Families of deceased COVID-19 victims sue Tyson Foods | First GMO salmon hits shelves

Each day at 5 p.m. we collect the five top food and supplement headlines of the day, making it easy for you to catch up on today's most important natural products industry news.

Families of COVID-19 meatpacking plant victims sue Tyson Foods

A new lawsuit filed by families of three workers at Tyson Foods' Waterloo, Iowa, meatpacking plant accuse the company of implementing safety measures too slowly and operating without them on a regular basis. At least 74 meatpacking plant workers have died so far from COVID-19, and 20,000 have tested positive for the virus. Read more at Modern Farmer

 

First GMO salmon enters market

AquaBounty, a genetically modified salmon producer, has begun a commercial-scale harvest of the conventional Atlantic salmon it is raising in Indiana. The land-based recirculating aquaculture system is novel in the U.S., and AquaBounty CEO Sylvia Wulf expects this type of salmon to grow in popularity among consumers for its sustainability, quality and freshness. Read more at IntraFish

 

Having a few alcoholic drinks a week may be better for your brain than avoiding alcohol altogether, a study found

Medical journal JAMA has published a study that links moderate alcohol consumption in middle-aged and older adults with better brain function. Studies from 1999, 2005 and 2014 also found that moderate drinking boosts cognitive performance. However, the study largely consisted of white consumers and researchers could not determine if these same benefits occurred in Black participants. Read more at Insider

 

Hunts Point Market plows through pandemic, feeding New Yorkers and avoiding firings

The Hunts Point Cooperative Market in the Bronx is the largest of its kind in the world; it houses a produce market, fish market and a meat market and 4.5 billion pounds of food pass through the distribution center each year. To prevent the spread of the virus and keep its customers stocked, market management took a data-focused approach and published findings regarding cases of the illness among the over 1,860 workers at the site online. Read more at The City

 

Impossible makes its plant-based sausage available to all restaurants in the US

Impossible Foods debuted its plant-based sausage in January and has already made the product available to restaurants nationwide. The company is clearly capitalizing on the pandemic-related plant-based meat boom and CEO Pat Brown said that consumers can expect to purchase the product at retail far sooner than the three years it took Impossible Burgers to reach store shelves. Read more at The Spoon

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