Articles Tagged with ''food safety''

Successful sodium reduction strategies hinge on preserving the satisfying savory profile consumers expect from processed meat and poultry products. 

Consumer trust and innovation intersect as global research reveals strong acceptance of PRRS-resistant pigs. Learn how gene editing, animal welfare, and reduced antibiotic use are shaping the future of pork production worldwide.

In April 2025, PIC gained FDA approval for its PRRS-resistant pigs, marking a key advance in fighting a major pig disease. Research by Dr. Jayson Lusk in the August 2025 American Journal of Veterinary Research assessed the global economic impacts of this new technology.

As meat and poultry demand grows, proactive, data-driven safety and preservation strategies are becoming essential to protect quality, build trust, and drive long-term growth.

The latest new packaging and food safety technology. 

Flexible plastic accounts for the greatest packaging unit volumes for proteins.

Reducing sodium content can negatively impact texture, resulting in dry, crumbly or rubbery products.

Twenty years ago, very few industry observers would have predicted that, at some point in our future, USDA would declare Salmonella to be an adulterant in poultry products. 

The reported rise of recalls can probably be attributed most to the food safety drive by supermarkets and club stores as well as higher food safety compliance right down the food chain. 

In the 25 years I have been representing and defending the food industry, I have witnessed some spectacular industry accomplishments and a few notable failures.