Meat and Poultry Industry News

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The award program is open to NCC, NTF and USPOULTRY member facilities that have injury and illness rates below the industry average for three consecutive years.

The National Pork Producers Council enhance the organization’s advocacy efforts with new staff updates.

The opening of the facility is a major win for area residents, who previously had to drive an hour away to purchase fresh meat and produce.

The date of National Rendering Day — the day before Earth Day — represents the sustainable nature of the rendering industry and its contributions to food waste and loss prevention, as well as environmental protection and sustainability.

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.