Meat and Poultry Industry News

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New board members include Polly Ruhland, agriculture consultant, Dr. Jack Shere, USDA - APHIS, and Dr. Stephanie Ward, North Carolina State University.

FAT Brands ignites co-branding strategy with new development deal.

The mix comes in three flavors: Original, Dill and Habanero.

AIB International's research aims to equip these organizations with the knowledge and tools necessary to assist in proactively adapting to regulatory changes while enhancing consumer protection globally.

Missouri-based processor Zimmerman Quality Meats makes a wide range of meats for sale at its retail locations and in collaboration with co-packing partners.

Enzyme-based solutions provide a promising strategy to tackle textural issues by modifying plant proteins to enhance their functional characteristics. 

The acquisition of Metcalfe's Market expands SpartanNash's footprint in Wisconsin to seven stores.

North Carolina Department of Agriculture & Consumer Services funds projects that expand on-farm cold storage and packaging capacity, implement post-harvest handling, provide refrigerated trucks and expand aggregator facilities.

Stampede Culinary Partners releases its first benchmark study on the state of commercial sous vide, conducted by private research firm Schaefer.

Land O'Frost returns hard salami to its premium product range.