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Articles Tagged with ''health and wellness''

Jorge Izquierdo of PMMI and Andy Hanacek of The National Provisioner

The effect of snacking and convenience on meat and poultry packaging

Episode 3 of The National Provisioner's video series on trends in the meat & poultry industry with Jorge Izquierdo of PMMI.

October 2, 2018

In this video interview, Jorge Izquierdo of PMMI explains how the trends of consumers toward snacking and convenience in the meat and poultry marketplace has propelled innovation throughout the processing and packaging chain.

Andy Hanacek and Jorge Izquierdo of PMMI

How consumer trends are driving packaging decisions in the meat, poultry industry

Episode 2 of The National Provisioner's video series on trends in the industry with Jorge Izquierdo of PMMI

September 20, 2017

In this video series, The National Provisioner editor-in-chief Andy Hanacek discusses trends in the industry with Jorge Izquierdo of PMMI. This episode discusses the advances in packaging and how it is driven by consumer trends.

Baby Boomers and Millennials are two key consumer segments placing a higher value on portion control

Portion control: Right shape, wrong size

More consumers seek specific amounts of meat and poultry, but processors and retailers face obstacles in supporting portion control.

Rich Mitchell

Richard Mitchell

September 16, 2016

With such factors as price, convenience, wellness and sustainability on their minds, more consumers are seeking precise varieties of proteins, including packages with specific portions.

Special Report

Worker safety: How to protect employee health

Preventing Campylobacter infection among employees in a poultry-processing plant.

T.M. Jackson R. Todd Niemeier, M.S., CIH John D. Gibbins, D.V.M., MPH Marie A. De Perio, M.D.

June 2, 2014

Campylobacter is one of the most common bacterial causes of gastrointestinal infection in the United States.

The 2014 Sausage Report: Health vs. indulgence

Sausage sales remain steady due to increased consumer interest in healthy options and rich, flavorful varieties.

Megan Pellegrini

Megan Pellegrini

February 2, 2014

Sausage isn’t usually thought of as being trendy.

Ingredients

Versatility, with health benefits

Gums, fibers and starches are low-cost alternatives to other non-meat ingredients, and work well as extenders.

Megan Pellegrini

Megan Pellegrini

April 15, 2013

It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.

Employee Matters

Employee wellness in the new economic world

When it comes to employee wellness programs, one doesn’t have to be a big company to achieve big results.

Preston Diamond

January 14, 2013

Wellness is a state of mind and body. It is an individual thing.

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