The meat industry continues to build on a two-decade record of improvement in worker safety, according to new numbers released by the Bureau of Labor Statistics (BLS).

In 2009, total recordable injury and illness rates decreased by eight percent, while cases involving days away from work, job transfer or restriction also decreased by eight percent.

“Worker safety is a top priority and a non-competitive issue in the meat and poultry industry,” said AMI President and CEO J. Patrick Boyle. “These numbers reflect the continued efforts by our industry to make meaningful and measurable improvements and we hope to build on this record of success as we strive to ensure our workplaces are as safe as possible.”

To access the full report go to http://www.bls.gov/iif/oshwc/osh/os/ostb2435.pdf.


Source: AMI



Rising feed costs hurt profit outlook

A food industry analyst said that rising feed costs have wiped out profit prospects for U.S. pork and poultry producers next year, likely curbing expansion plans and leading to a cutback in chicken production.

BB&T Capital Markets analyst Heather Jones said that as corn prices raise above $5 a bushel, estimated 2011 hog production margins slipped to a loss of $4 per slaughter animal, down from a per-head profit of $4 three weeks ago. Chicken producers are also expected to lose money next year.

“The very meaningful increase in feed costs that has been unmatched by improvement in customer demand will result in sustained losses for poultry producers,” Jones said in the report. “Thus, we expect a meaningful reduction in supply,” beginning in early 2011.

To read the Cattle Network article in its entirety, go to http://www.cattlenetwork.com/Soaring-Feed-Costs-Erase-Profit-Outlook-For-Chicken--Pork--Analyst-Says/2010-10-26/Article.aspx?oid=1276924&fid=.


Source: Cattle Network



Le Mars, Iowa, to get new pork plant

North American Co-Pack Iowa announced that it be building a new pork production facility in Le Mars, Iowa, and may eventually employ up to 100 people. Bret Peterson, the company’s chief financial officer, confirmed the move in an interview with the Le Mars Daily Sentinal.

“We are coming to town,” he told the paper. “We are excited to be there.” More information will come available as the project moves forward, he said.

North American Co-Pack Iowa plans to provide a full range of processed pork products to retail, food service and industrial markets, according to information from Iowa Department of Economic Development (IDED). The plant's focus will be sliced meats and other ready-to-eat food processing, according to IDED.

IDED provided a $255,000 High Quality Jobs Creation award in September, and North American Co-Pack Iowa is making a $1.3 million capital investment and create 54 jobs initially. The company will locate in an existing facility in Le Mars.


Source: Le Mars Daily Sentinal



Gold'n Plump unveils addition to ground chicken line-up

Gold'n Plump Poultry has added an even leaner option to its already popular Recipe Ready Ground Chicken line-up. Available nationwide and sold under the Gold'n Plump brand, lean ground chicken can be found in grocers' fresh meat cases in both tray packages (95% lean) and new, compact "chubs" (93% lean) for easy storage and stacking in refrigerators and freezers. Also available in the frozen meat case, the 93% lean chub features a full-color photograph of a ground chicken dish as well as easy meal ideas. The ideas are intended to help educate consumers on how to swap-out healthier ground chicken for ground beef in traditional dishes such as tacos, lasagna, chili, and Sloppy Joes. Since most recipes typically require one pound of ground meat, the ground chicken packages are available in convenient 16-ounce sizes.

"Consumers continue to look for healthy, family-friendly meal ideas and ground chicken has a more neutral flavor base than beef, so it's a natural choice for dishes like chili and spaghetti-especially for finicky kids. Healthy eating doesn't have to be 'boring' or 'bland'-it can be delicious," said Sara Danforth, product manager for Gold'n Plump Poultry. Danforth also explained that while education is important, Gold'n Plump recognized that consumers are busy-particularly those with school-aged children. That's why the company clearly labeled fat content and provided easy meal ideas on the front of the label, instead of inside or on the back.


Source: Gold’n Plump



Catelli Brothers names new director of retail sales

After 18 years of holding the positions of vice president of sales and general manager of Boston Lamb & Veal/ Superior Farms, Ray Capozzi returns to Catelli Brothers as director of retail sales, it was announced by Anthony Catelli, President and CEO. Catelli Brothers, headquartered in Collingswood, N.J., is part of the Fontelli Food Group, one of the largest veal and lamb purveyors in the country.

Capozzi started his career in the meat industry with Swift & Company in 1975. In 1987 he became Director of Lamb Sales at Catelli Brothers, a post he held for five years before joining Boston Lamb & Veal, which later was absorbed by Superior Farms.


Source: Catelli Brothers



Al Fresco sausage wins Cooking Light award

al fresco was recently named a winner in Cooking Light magazine's 2010 Taste Test Awards for its Sweet Apple chicken sausage. Featured in the magazine's October issue, Cooking Light's Taste Test Awards celebrate a year-long search for the most delicious and nutritious food products from hundreds of brands in 50 bestselling grocery store and artisanal categories.

"We are ecstatic to have received this award from Cooking Light for our all natural Sweet Apple chicken sausage," said Sarah Crowley, al fresco's Senior Brand Manager. "Cooking Light is the leading voice in light and healthy cuisine, and we are honored to have received this nod from their editors."

Cooking Light editors chose products available in major supermarkets nationwide and then vetted those products against nutrition standards, omitting any with artificial trans fats, artificial sugars, or too much salt. The 200 products that made the cut were then tasted "blind," with the brands of each product unknown to the tasters until after the winners were selected.


Source: al fresco