Process Expo/IFT 2010 is the event that protein-industry professionals across the country should attend to find solutions offered by the food industry’s largest collection of processing, packaging and ingredient suppliers.
There has been the sense of optimism about a turnaround for the U.S. economy since the start of the year, and some evidence of that turnaround is starting to show up. For example, the National Restaurant Association Restaurant Performance Index recently topped 100 for the first time in two years.
Protein plant of the future? You may be thinking, “I can’t worry about a future plant when I am focusing on my current plant’s operations.” But without forward thinking NOW, your protein plant of the future may be a boarded-up building surrounded by a weed-infested parking lot, or an over-built mega-structure burdened with fixed overhead costs and no workforce.
The past two years have been a tough road to hoe for many in the restaurant industry - the recession has taken people out of the seats and dollars out of the cash registers for many foodservice establishments.
When John Butts, Ph.D., vice president of research at Land O’Frost, received the American Meat Institute Foundation (AMIF) Scientific Achievement Award in the fall of 2009, AMI president and CEO Patrick Boyle noted Butts’ profound effect on the food-safety efforts across the meat industry.
Hope certainly was a word being tossed around quite liberally at the turn of 2009 but it doesn’t appear that any high hopes materialized too much in regard to the sausage industry.
Sure, dollar sales were up 3 to 4 percent across the three segments tracked by Information Resources Inc.
This article focuses on those projects tied to initiatives that are critical for a company to remain competitive. They are typically longer in duration and involve all or multiple segments of the organization.
Any sports fan knows that the difference between being a playoff-caliber team and a champion often can be something as simple as team chemistry. In the meat-processing industry, the same can happen.
By Sam Gazdziak With its 500-square-foot retail store, Ralph's Packing could provide customers with a variety of fresh red meat cuts and deli items. After expanding the Perkins, Okla., facility
As I write this, the meat-processing industry is in full defensive mode, responding to a recent New York Times article that shows the flaws in the food-safety system. The paper
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