Articles by Megan Pellegrini

Whole Foods Market recently announced it will phase out live-shackle slaughter from its chicken suppliers at all U.S. locations by 2026, becoming the first major retailer to follow the Better Chicken Commitment. 

A lot of work goes into a “clean label,” particularly with marinated proteins. To achieve the ever-popular clean label, processors have had to re-think more than marinades’ ingredient composition, functionality and chemical reactions, but also improve natural sanitation, injection equipment and filtering technology.  

“2020 was a below-average year with moments of terror,” says Steve Meyer, Ph.D, an economist with Partners for Production Agriculture, based in Ames, Iowa.

Not too long ago, consumer trends were leaning toward health and wellness and plant-based alternatives. But with the arrival of the coronavirus (COVID-19), consumers shifted their focus to safety, individually wrapped packages, value-added family bundles and comfort foods. Now, it’s hard to imagine eating any other way.

A historically tight labor market and pandemic combined to test the meat industry’s workforce this spring. The result? A reckoning with long-ingrained challenges.

As much as we may hope for traditional gatherings over the holidays, this year’s celebrations will certainly look different because of COVID-19. But younger consumers were already driving changes to holiday celebrations. 

The novel coronavirus disease (COVID-19) has allowed many professions to rethink how they do business, including meat and poultry processing plants. Increased automation and robotics allow plants to continue operations, while limiting the risk of infecting workers — or animals.

Managers at aging processing plants are poised to improve or replace their existing wastewater systems. What will they find? Innovative, sustainable and less expensive cleaning systems that now require smaller footprints.

What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?

Employee hygiene in packing plants is now not just about protecting food, but protecting employees.