Meat and Poultry Industry News

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Karissa Isaacs works directly with producer partners to develop programs to improve production efficiencies and consistency through camera grading, genetic research and producer education.

This new sandwich is piled high with time-honored Italian ingredients like slow-roasted tomatoes, all-natural Genoa salami, basil pesto, balsamic glaze, olive oil, oregano, onion and mayonnaise, and is then topped with award-winning fresh mozzarella.

With this strategic partnership, Cargill will now have access to Cubiq's innovative technologies to help customers develop plant-based alternative foods with benefits that surpass typical products made with animal fats or tropical oils.

MU livestock specialists will cover nutrition and health management, the performance of calves fed by MU and harvested locally, and the economics of feeding cattle in Missouri.

This year’s theme of upcycling innovation aims to identify breakthrough upcycling technologies to help Tyson Foods and the industry reach sustainability goals.

Chomps' snacks are a source of lean protein with low-to-no carbs, have no added sugar or harmful ingredients and are free from the top nine food allergens.

The cheesy one-handed Melts are back in three varieties, including the Classic Melt, Spicy Melt and Bacon Melt.

The Golden Penguin Awards provide an opportunity for companies from any segment of the industry to be nationally recognized for excellence in merchandising and marketing frozen foods.

Consumer research shows almost half of shoppers purchase ground beef once a week at retail, and two-thirds report eating ground beef at least once a week.

The State of the Restaurant Industry report examines key factors impacting the industry to forecast sales and market trends for the year ahead.