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 | Certification to the Global Food Safety Standards
Historically, suppliers have been subjected to multiple types of Food Safety audits to meet the expectations of multiple customers. The Food industry is now experiencing a significant shift away from “audits” to more comprehensive certification programs for continuous improvement in food safety management and to ensure confidence in the delivery of safe food to consumers.
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 | The Cold Hard Facts — Using Mobile Computers in Cold Environments
Which mobile computing equipment works best in food and cold storage environments? Read The Cold Hard Facts – Using Mobile Computers in Cold Environments, a new whitepaper, and learn what you need to know to pick the most reliable, performance-proven devices.
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 | Wireless Technology Migration: Mitigating Risk and Increasing Supply Chain Efficiency
How can food manufacturers and distribution operations make the most of the latest wireless technologies? A new white paper, Wireless Technology Migration: Mitigating Risk and Increasing Supply Chain Efficiency in the Food Industry, provides proven strategies and best practices for selecting and deploying solutions designed for long-term value.
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 | Turkey: Challenges abound
The latest segment covered in our 2009 State of the Industry report, published in print in the October 2009 issue.
by Joel Brandenberger, president of the National Turkey Federation
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 | Chicken: Another 'Goldilocks' year?
The latest segment covered in our 2009 State of the Industry report, published in print in the October 2009 issue.
by Bill Roenigk, senior vice president and chief economist for the National Chicken Council
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The IP 2009 Top 75 Report
Including Web-exclusive company highlights from the Top 75
The economic downturn that started last year and is still affecting the U.S. economy has made things difficult for every industry, not just the meat-processing industry. But life goes on, and companies are doing what they have to do in order to maintain sales and profitability.
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 | 2009 Tech Journal Series: Whole Muscle Technology 101
Quality whole-muscle meat is the prerequisite for successful product-development initiatives. The first step begins with protein material harvested from healthy animals that have been inspected and tested to rule out the presence of chemical residue, antibiotics and other undesirable additives that may end up in finished product.
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 | Portion Control Solutions
So, calories do matter. This winter, the New England Journal of Medicine released a study which tracked the effectiveness of four popular diets: low fat with average protein, low fat with high protein, high fat with average protein and high fat with high protein.
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 | 2008 Hamburger Hall of Fame
Hamburgers are America’s most recognizable native fare. Even in light of consumers’ increased interest in world cuisine and healthy eating, the burger still reigns supreme.
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 | A salute to industry stewardship: Rosemary Mucklow
Remembering Rosemary Mucklow means thinking of her in a variety of ways that serve as the backdrop for her role in the industry. I think of her as matriarch, advocate and cheerleader. In a sense, she has spent her working life parenting the meat industry.
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