Sausage

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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.

They say that where there’s smoke there’s fire. So, casual observers might suspect that the biggest new product news in foodservice meat, poultry and seafood—is that there’s actually no meat whatsoever.