From large corporations to small, independent businesses, it is hard to find a modern business that does not have a pledge to become more environmentally sustainable. Businesses concentrating on sustainability are typically lavished with praise while those perceived to not be doing their part may be met with harsh criticism.
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.