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.

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.