The Oakland-based company has been producing the plant-based burger since 2011.

The brand refresh is aimed at busy millennial moms, the company’s core consumer.

New flavors include honey chipotle turkey jerky and sweet BBQ bacon protein bars.

The fast-casual Asian restaurant will bring 25 Locations and 500 jobs over the next five years.

Beefshi launched to replace raw seafood with cooked beef.

Terri Hall was named vice president and facility manager at the company.

R-CALF and Cattle Producers of Washington reinforce claim that US producers are losing out to international meatpackers.

The GRSB is a multi-stakeholder initiative designed to advance improvement in sustainability in the beef value chain.

The conglomerate purchased a 79 percent interest in the beef company in 2011.

The company will offer a mix-and-match option for customers.