The National Cattlemen’s Beef Association concluded its virtual Winter Business Meeting with the election of Jerry Bohn, a cattle producer from Wichita, Kan., as NCBA president.
Hofmann Sausage Company recently started selling summer sausage and three new flavors of jerky. In-spite of their renowned hot dog business suffering from less food service sales in the COVID-19 pandemic, the chief marketing officer for the 142-year-old company, Rebecca Baker, says their diverse product lineup and a large network of customers along the east coast keep business going strong. Austin Keating, Multimedia Specialist for Provisioneronline.com, chats with Baker to find out more.
A lot of work goes into a “clean label,” particularly with marinated proteins. To achieve the ever-popular clean label, processors have had to re-think more than marinades’ ingredient composition, functionality and chemical reactions, but also improve natural sanitation, injection equipment and filtering technology.
Wendy’s announces 15% increase in percentage of beef sourced through Progressive Beef-certified producers in 2020; on track to meet goal of at least 50% this year.
Sales are on the upswing as consumers look for products that meet their indulgent, nutritional and emotional needs, and meat and poultry selections are an increasingly popular part of the mix, according to Mintel Group, a Chicago-based global market research firm.
Jill Evans LaPenna’s late father made his own beef jerky for holidays and special occasions. Thanks to the determination of his daughter, the rest of the public can enjoy it now. Sam Gazdziak, Independent Processor editor-in-chief, chats with her about the company’s genesis.