Meat and Poultry Industry News

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Tyson Foods plans to end operations at its Lexington, Neb., beef facility and convert its Amarillo, Texas, beef facility to a single, full-capacity shift.

Just Meat is the first plant-based chicken to outperform conventional chicken in flavor, texture and overall preference in a taste test.

In episode 216 of The National Provisioner Podcast, Anne Malleau, VP of agriculture and animal welfare programs at Open Farm, explains how regenerative practices and third-party verification can strengthen value and trust across the entire protein sector.

Consumers continue favoring grinds and other value-added meat and poultry products.

Donated items include ham, sausage and bacon, providing 128,000 servings of food to individuals experiencing hunger in Southeastern Virginia.

Starting in 2026, the company behind TiNDLE Chicken will double down on B2B partnerships, moving to accelerate plant-based food adoption across Europe.

Meat Institute releases an economic study showing that the entire meat and poultry industry, including livestock production, animal feed, transportation and more, supports 3.2 million jobs.

Charcoal experiences a renaissance both as an ingredient and as a medium for cooking, driven by a desire to reconnect with authentic flavors and culinary craftsmanship.

Factor and Sakara salad lineup with high protein is designed to help support steady energy and focus through balanced nutrition with zero prep.

Meat processors must balance meeting consumer demands for clean label with maintaining the same quality afforded by conventional ingredients.