Be it on TV, in magazines, scrawled across social media feeds or somewhat bizarrely trumpeted as the hot new thing by multiple fast-food chains, plant-based meat alternatives are being hyped as save-the-day innovations ad nauseum. What's really going on here?
Steakholder Rewards shares beef know-how with consumers and rewards them for connecting with the brand and purchasing the beef at locations that feature it.
With more consumers increasing snacking activity, merchandisers are in position to boost meat and poultry revenues with new options and by spotlighting the proteins' attractive attributes.
Omaha Steaks pioneered the direct-to-consumer food channel, and it continues to drive process, product and distribution innovation across all channels it serves today.
When one asks Bruce Simon and Todd Simon, fifth-generation owner/operators of Omaha Steaks, how growth has come for the 102-year-old, Omaha, Neb.-based, direct-to-consumer marketer of steaks and gourmet foods, the answer appears contradictory at first.
The notice proposes updated Salmonella performance standards for raw ground beef and new performance standards for beef manufacturing trimmings for establishments that produce more than 50,000 pounds of these products per day.
Half the benefit of pre-marinated meat is consumers know what they are going to get: embedded taste and convenience. Processors are utilizing new technologies with injections and marinades, so everything tastes the same but with less sodium and sugar, and fewer food-safety concerns.
With increasing concerns about both food safety and the environment, there are pros and cons to using plastic packaging for fresh foods. Add to that consumer demand for convenience, and the question becomes even more complicated.
In 2018, there were 109 humane handling enforcement actions posted to the U.S. Department of Agriculture’s Food Safety and Inspection Services (FSIS) Web site.