9-10 news: Niman Ranch and Superior Farms partner to create all-natural case-ready program
This program will utilize Niman Ranch’s high-quality gourmet natural beef and pork and Superior Farms' case-ready packaging capabilities. The initial product line will include three beef items and two pork items and will be completely retail ready.
“I am delighted to announce that Superior Farms and Niman Ranch have partnered to offer a premium natural case ready beef and pork program for retail customers. This partnership brings together two of California’s most innovative meat companies, Niman Ranch, who is well known for their high quality naturally raised beef and pork, and Superior Farms with their sophisticated case ready packaging and retail expertise,” said Gary Pfeiffer, Superior Farms EVP of sales and marketing.
Jeff Tripician, CMO of Niman Ranch said, “We are always excited when we can make humanely and sustainably raised gourmet quality products easily accessible, we believe that everyone should have access to great quality food.
Pfiefer agreed stating, “Together, we can offer consumers the opportunity to conveniently purchase Niman Ranch products, bringing a white table cloth dining experience home”.
Source: Niman Ranch
NMA Scholarship Foundation announces 2009 recipientsThe National Meat Association Scholarship Foundation is announcing the names of the seven undergraduate students chosen as recipients of scholarship grants for the 2009-10 academic school year. The awards will be presented at the NMA 64th Annual Convention Feb. 10-13, 2010 in Las Vegas, Nev.
NMA Scholarship Foundation President Ron Gustafson announced the winners for this year:
DeBenedetti Scholarship: Jeffrey Schroeder, University of Nebraska-Lincoln
NMA Scholarship Grants: Brooke Jameson, North Dakota State University; Samantha Plaggemeyer, Colorado State University; Meagan Igo, Texas Tech University; Amy Sents, Kansas State University; Shanna Ward, Texas Tech University; Collin Corbin, Texas Tech University; Amanda Smith, Texas A&M University; Jeannie Knuchell, California State Polytechnic University, Pomona; Ashley Christensen, Iowa State University.
The NMA Scholarship Foundation is administered by the Directors of the NMA Scholarship Foundation. These $2,000 to $2,500 merit-based awards are presented annually to undergraduate students studying Animal/Meat/Food Science and considering a career in the meat industry.
Source: National Meat Association
Tyson Foods says chicken business is soft, beef and pork doing wellThe head of Tyson Foods Inc. said Wednesday that its chicken business was running "a little bit soft," though pork and beef were running well.
Leland Tollett, interim president and CEO, told an industry conference that business was in line with internal forecasts as it nears the end of its fiscal fourth quarter. "I like the way things are shaping up," said Tollett.
Tyson is the largest U.S. meat processor by revenue, and chicken is its highest-margin operation, ahead of beef and pork. Like rivals, Tyson has been navigating through an explosive mix of industry oversupply, high input costs and export restrictions.
Donnie King, group vice-president, was optimistic about the chicken segment. "It appears that the industry is demonstrating some supply-side discipline," he said.
Source: Dow Jones Newswires
Panda Express introduces Sweetfire Chicken Breast mealPanda Express has announced the launch of its SweetFire Chicken Breast, debuting at all Panda Express restaurants on September 23. SweetFire Chicken Breast starts with crispy, all-white meat chicken, diced red bell peppers, sliced onions, and pineapples all tossed in a sizzling hot wok with a sweet and fiery sauce.
"We are excited to share the exotic fusion of flavors that SweetFire Chicken Breast will provide our guests. If you are a fan of our famous Orange Chicken or Beijing Beef, you are going to love this dish," said Glenn Lunde, Panda Express senior vice president and chief marketing officer.
SweetFire Chicken Breast was created by Executive Chef Andy Kao, who has been with Panda Restaurant Group for over 25 years. During his recent travels to Thailand, Chef Andy was inspired by the aromatic sweet chili sauces famous in the region.
Source: Panda Restaurant Group