Premium Standard Farms has reached an agreement with Missouri Attorney General Chris Koster that gives the company until July 31, 2012, to complete installation of Next Generation Technology at its farms in northwest Missouri.

The agreement, which has been approved by Jackson County Circuit Court Judge Robert M. Schieber, provides Premium Standard Farms with a two-year extension of the 2004 court-sanctioned consent judgment that had required the company to install Next Generation Technology at several of its farms by July 31, 2010.

In July Premium Standard Farms petitioned the court for a two-year extension of the deadline, noting that the final technologies-barn scrapers and the Sustainable Technology System - had only been approved by the court-appointed Management Advisory Team in late April. The company said the delay in receiving approval of the state-of-the-art technology didn't allow enough time to complete the installation at seven remaining farms by the deadline.

Under terms of the agreement reached with the attorney general, Premium Standard Farms will install barn scrapers in at least 136 barns by July 31, 2011 and in 230 barns by Dec. 31, 2011. The company is then scheduled to finish installing barn scraper systems by July 31, 2012 in all 366 barns that had been identified by the Management Advisory Team as requiring barn odor control. Premium Standard Farms recently announced that it had already started the final phase.

"We would like to thank Attorney General Koster for all of his hard work in negotiating this extension, which now allows us to complete our efforts to install cutting-edge environmental technologies on our Missouri farms in a timely manner," said Bill Homann, president of Premium Standard Farms. "This is the culmination of a decade of hard work and diligent research on the part of the state and our employees.

"During the next two years, we will continue to work closely with the state of Missouri as we successfully complete the process we began in 1999 of installing new, advanced technologies to reduce odor and address other environmental issues associated with our operations," Homann said.

Source: Premium Standard Farms

Kayem teams up with FSU

Florida State University students, faculty and fans will soon taste a change in the hot dogs and sausages available to them at Doak Campbell Stadium, Dick Howser Stadium and the Seminole Soccer Complex. Just in time for football season and the 2010-2011 school year, Florida State University and Kayem Foods Inc. announced today a new multi-year sponsorship and licensing agreement to manufacture and distribute Kayem Beef Hot Dogs and Sausage at all sporting and school events held at the three stadiums, making Kayem Franks the official hot dog and sausage of the Florida State Seminoles.

As part of the agreement, visitors can enjoy Kayem Beef Franks and Kayem Italian Sausage, beginning with the first home football game at Doak Campbell Stadium on September 4th. These new franks are comprised of a special all-beef recipe, offering a unique blend of spices for a distinct bolder flavor. The plump and juicy skinless hot dogs have no fillers and are MSG and gluten free.

"Florida State University is thrilled to introduce our faculty, students and fans to the Kayem brand this season," said Paul Phipps, vice president and general manager, ISP Sports for Florida State University. "We are devoted to providing Seminole fans with the 'best of the best' during their time at FSU, which is why we have decided to partner with Kayem."

"Similar to Kayem, Florida State University is a school rich in tradition and we are proud that they have chosen to partner with our brand," said Bob Kufferman, Kayem senior brand manager. "Earlier this year, we became the official hot dog and sausage of the Tampa Bay Rays' Tropicana Field and also offer Kayem Franks at select retail and restaurant locations throughout Florida. As we look ahead, we are committed to expanding the distribution of Kayem products in both the Tallahassee and Tampa area."

Source: Kayem Foods Inc.

Pork skin products produced without inspection recalled

Trinh Company, a San Jose, Calif., establishment, is recalling approximately 2,070 pounds of cooked shredded pork skin products because the products were produced without the benefit of federal inspection, the U.S. Department of Agriculture's Food Safety and Inspection Service announced.

The following products are subject to recall include bags of "Trinh Co. Bi Tuoi Cooked Shredded Pork Skin, Thuong Hang Bi Tuoi V.N. Hop Ve Sinh." The pork products were distributed to retail establishments in California. Each bag bears the establishment number "6488" inside the USDA mark of inspection.

The problem was discovered by FSIS personnel and is the subject of an ongoing investigation. FSIS may take more regulatory action based on the results of this investigation.

Source: FSIS

Chicken Parmesan leads protein platform on foodservice menus

MenuMine, a database service from Foodservice Research Institute, analyzed 15,000 prepared entrees from foodservice operations and was able to identify nine major food platforms, led by Pasta Platforms (30% share), followed by Protein Platforms (24% share).

Within Pasta Platforms, Macaroni & Cheese, Spaghetti, Lasagna and Fettuccine are the leading menu item types. Within Protein Platforms, Chicken Parmesan, Shrimp Scampi and Teriyaki Entrees lead the way. Dough / Crust Platforms (17% share) are dominated by Burritos, Fajitas and Enchiladas. Other Platforms include Rice Platforms (8%), Vegetable Platforms (7%), Noodle Platforms (5%), Chili Platforms (4%), Stew Platforms (3%), and Stuffed Entree Platforms (2%). Almost three of every four prepared entrees (73%) include a protein, but only 24% are considered to actually be Protein Platforms. For example, Mac & Cheese with beef is a Pasta Platform.

The other leading items in the Protein Platform include Seafood Entrees, Veal Parmigiana, Sweet and Sour Entrees, Stir Fry Entrees, Chicken Stir Fry, Beef Stroganoff and Veal Marsala.

Source: Foodservice Research Institute

GMA conference to feature retailer-manufacturer panel

The Grocery Manufacturers Association’s Manufacturing Excellence Conference, co-located with Pack Expo, will feature a retailer-manufacturer panel discussion entitled “Downstream Consumer Trends’ Effect On Upstream Manufacturing.” The conference is scheduled for November 1-2 at McCormick Place in Chicago.

A statement from GMA announcing the panel stated, “Getting ahead of the “green” curve – that’s what manufacturers are constantly striving to do when it comes to anticipating market signals and consumer shopping patterns and their potential effect on “green” manufacturing. A retailer-manufacturer panel will share some of their “market-to-manufacturing” success stories pertaining to nearly half of all shoppers who gravitate to green when shopping.”

Guest speakers in the discussion include: Jeanne von Zastrow, senior director, sustainability & industry relations, Food Marketing Institute; Ellen Feeney, vice president, responsible livelihood, White Wave Foods; Michele Halsell, managing director, Applied Sustainability Center, University of Arkansas; Kim Lymn, senior manager, packaging, Target; Wesley Bean, senior director, strategic sourcing, Winn-Dixie Stores Inc.

For more information about all the sessions at the GMA Manufacturing Excellence Conference go to:

Source: GMA

Poultry Protein & Fat Conference to be held October 7-8 in Nashville

Sponsored by the U.S. Poultry & Egg Association’s Poultry & Egg Institute and the Poultry Protein and Fat Council, the 2010 Poultry Protein and Fat Seminar will be held October 7-8, at the Doubletree Hotel in Nashville, Tenn. The annual meeting will emphasize the basics, and update the latest developments, in rendering operations. Among the sessions on the agenda will be Air Scrubbers 101, Wastewater 101, and Dust Control.

“Rendering is an essential component in the poultry industry,” said program committee chairman, Dan Craig, Pilgrim’s Pride Corp. “Providing a high quality product is the ultimate objective, but equipment management and maintenance, safety, government regulations, and environmental standards can be challenging. It is imperative that we stay abreast of innovation and new developments, but we also must always adhere to the basics. This year’s program will keep us up to date, in addition to reiterating the fundamentals, allowing our plants to run at peak performance while producing a valuable product.”

The program will also include Wastewater Treatment Options; SPCC Case Study; Carbon Footprint for the Rendering Industry; Pet Food Industry and Supplier Expectations; and other important topics. To register for the Poultry Protein & Fat Seminar, go to

Source: U.S. Poultry & Egg Council