Meat and Poultry Processing

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Membrane technology may not be top of mind for meat and poultry operations, but it is becoming increasingly relevant as facilities look for innovative ways to improve water management, optimize byproduct valorization and streamline overall process efficiency.

Pork processor Triumph Foods invests nearly $30 million to expand its St. Joseph, Mo., facility, increasing cold storage and shipping space and setting the stage for increased production.

The National Provisioner sits down with Blake Albers, founder and CEO of Nebraska-based Albers Craft Meats, to discuss whole-animal utilization, value-added products, and consumer price sensitivity.

Key initiatives underway at Legacy Maker Farms include facility upgrades, enhanced customer support capabilities, AI-enabled tools, and partnerships across media, grocery, specialty and foodservice channels.

Poultry processing and portioning company invests $1.19 million to expand its operations in Hazlehurst, Miss.

In April 2025, PIC gained FDA approval for its PRRS-resistant pigs, marking a key advance in fighting a major pig disease. Research by Dr. Jayson Lusk in the August 2025 American Journal of Veterinary Research assessed the global economic impacts of this new technology.

Coalition recommends a phased approach: maintain current protein requirements while strengthening sourcing standards, increasing fiber and whole foods, expanding local procurement pathways and investing in school kitchen capacity.

USDA-FSIS seeks stakeholder input on potentially updating size definitions to classify meat and poultry establishments as 'very small,' 'small' or 'large.'

PS Seasoning recently rolled out four new spice blends for meat processing applications.

Missouri-based meat processor's new facility features expanded protein processing capabilities, a retail meat market and additional value-added production for sliced, marinated and ready-to-cook products.