With the U.S. consuming more chicken than ever – estimated to rise more than 2 percent to 86.6 lbs. per person a year in 2015 – poultry processors are eager to improve efficiencies. Ready-to-cook poultry production topped more than 4.15 billion pounds in October, up 2 percent from 2013, and much is processed into formed product.
“Small improvements in processing efficiencies for formed poultry can mean millions of dollars on the bottom line across an entire operation,” says Mark DiMaggio, Head of Food & Beverage, Linde LLC.