Sausage

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Similar to many other meat products, sausage sales are booming as a huge portion of the population eats more meals at home in response to the COVID-19 pandemic and the closure of restaurants.

What will be your favorite part of the AAMP Convention? Will it be the educational sessions, the trade show, networking with old and new friends, or perhaps the American Cured Meat Championships (ACMC)?

New brands spring up every day, to capitalize on the changing consumer trends. When shoppers started looking for healthier meat products, meat cases soon filled with products that were antibiotic-free, GMO-free or organic.

The American Cured Meat Championships, held every year at the American Association of Meat Processors (AAMP) Convention, brings together some of the top cured meats experts in the country.

Sam Gazdziak talks with Stacie Waters of Bilinski Sausage about the company’s philosophy of simple ingredients and healthy eating.

Longhini Sausage Company has been crafting Italian sausages and other specialty meat products in New Haven, Conn., since 1950. To protect its growing customer base, Longhini began looking for the best metal detection options and turned to Mettler-Toledo Safeline Profile Advantage detectors.

With the COVID-19 pandemic, U.S. consumer purchase behavior has shifted to more retail and less foodservice, and ground products have been go-to-products for people sheltering in place. In turn, increased demands to meet production needs are challenging processors to keep grinding and stuffing equipment highly operational at top speeds.

Incorporating the optimal mixers and blenders in meat and poultry processing plants can be tricky.