Is it necessary for non-meat protein products to taste like meat products? Stacie Waters, owner, and chief executive officer of Bilinski Sausage Co., in Cohoes, N.Y., says her company thought a lot about this question during the process of developing High Peaks Plant-Based Sausages. 

Pork processors will have to find solutions to the labor issue in order to meet demand.

Toxoplasma gondii is an extremely serious parasite that is a leading cause of hospitalizations (fourth leading) and death (second only to Salmonella) from foodborne sources in the United States. 

What if you had a resource to connect you to the top meat scientists researching areas that impact meat production worldwide? What if you could preview the work they do? What if it was freely accessible? What if you could see how others are using the scientific information published in a journal?