The November issue of NP features a cover story on Phillips Foods (and a special online video: Q&A with Steve Phillips), a feature on breakfast proteins, the 2014 Consumer Trends Report, and so much more!
Whether the use of antibiotics in animal production is responsible, in whole or in part, for the increased prevalence of antibiotic-resistant strains of pathogens in food is definitely a hard and controversial topic.
Spare parts inventory optimization is great. It helps companies identify where they are holding too much spare parts inventory and correct those holdings to reflect their expectation of current needs.
With the numbers of monthly recalls for pathogen contamination and undeclared allergens growing, more and more food processors are buying recall insurance to cover that potential threat.
Phillips Foods celebrates 100 years of trailblazing, having opened new channels for its products and new supply sources while becoming a global seafood-processing force.
Anyone who has been to Baltimore, Md., or the Eastern Shore of Maryland in the last century likely has consumed crab meat harvested and processed right there in the region.
Andy Hanacek, editor-in-chief of The National Provisioner, gets an in-depth look at Phillips Foods' operations, from water to plate, and sits down to discuss sustainability efforts with Steve Phillips, CEO of Phillips Foods.
Post-packaging pasteurization has become an important intervention for reducing the Listeria monocytogenes hazard in packages of ready-to-eat (RTE) meat products, as well as extending the shelf life of RTE products.
In general, two broad methods to detect foodborne pathogens exist. One would be the traditional culture method by which a sample is tracked and inoculated into a medium that allows any bacteria to grow.
Flexible packaging for meat, poultry and seafood was valued at $1.9 billion in 2013 in the United States and is growing about 1 percent per year, according to “North American Flexible Packaging Market to 2018,” a report published by PCI Films Consulting, Ltd.
To satisfy increasing production needs to consistently manufacture safe, industry-leading products, JTM Food Group in Harrison, Ohio, invests heavily in advanced technology.
While options abound for processors, choosing the right conveying system requires consideration of the task at hand as well as the abuse the system will take.
In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.
Newspapers and news Web sites have spent considerable ink (or kilobytes) this year talking about the rising prices of meat and poultry products, and some pundits questioned if there would come a price point where consumers had to stop buying meat altogether.
While the traditional eggs and starches such as pancakes and waffles remain popular, more consumers are making meats key meal components as they seek options that are healthy, novel, tasty and convenient.