Meat and Poultry Industry News

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RaiseWell Certified provides clear, third-party verified claims for brands, high-end retailers and foodservice operators who want to differentiate on integrity, quality and certified production practices.

Hormel Mary Kitchen launches two skillet products: one with chorizo, and one with Tex-Mex-style beef and pork.

Molly O’Connor began her career with NPPC as an international trade intern in 2011 and now returns to the organization, bringing more than a decade of experience in federal government relations and food and agriculture policy.

Symposium focuses on strengthening science-based communication across animal agriculture, optimizing rendered ingredients for a sustainable feed future and addressing the risks and resilience challenges facing the industry.

Alabama-based AlaTrade Foods names Robert Blake as director of growth and marketing, a newly created role designed to support the company’s long-term strategy for innovation, customer alignment and market expansion.

Brooklyn Cured responds to a gap in the market for pork-free deli options.

On episode 217 of The National Provisioner Podcast, James Beard Award-winning chef and author Tim Byres explains how to use Southern Recipe Small Batch's Pop Your Own Pellets in both home kitchens and foodservice operations.

Bronco frozen bagel offerings recreate the taste and mouthfeel of classic bagel breakfast sandwiches.

Subway Canada responds to survey findings showing consumers want more protein, but cite cost and easy options as barriers.

Applebee's debuts cheeseburger served over queso and melted cheese in a skillet.