In this video, Dr. Davey Griffin, Professor at Texas A&M, discusses how the class, offered by the American Meat Science Association (AMSA), got started and what value the program brings to the industry.
With a month in the books on 2016, the top executives of two specialty protein processors offered The National Provisioner their thoughts on what the rest of the year may bring — what follows are their insights and outlook.
Specialty protein processors Chris Flocchini, president and CEO of Sierra Meat & Seafood, and Dana Ehrlich, co-founder and CEO of Verde Farms, offer their insights and outlook on 2016.
In this video interview, Tim Cox, Vice President of Liberty Cold, details the vision for the Liberty Cold brand and facility, talks about the story behind the Bolingbrook, Ill. facility, describes the core values of the company and discusses the future of the brand.
West Liberty Foods won the meat-processing lottery in 2014, when it purchased the former Quantum Foods facility in Bolingbrook, Ill. — a jackpot that already has paid dividends and has an aggressive growth plan in place.
In January 2016, a jackpot of historic proportions grabbed the attention of the nation — those who purchased Powerball tickets hoped the record $1.58 billion prize would land in their laps and change their fortunes.
Earlier this year, the University of Wisconsin-Madison became an international hotspot for the meat-processing industry — even as temperatures hovered around 0°F. UW-Madison was the location of the first-ever U.S.-IFFA Quality Competition, held January 11-13.
As consumers pay more attention to what they are eating, they are realizing that protein can satisfy a hungry appetite better than salty snacks or cookies and candies.
The 2016 Dietary Guidelines for Americans were recently released, encouraging Americans to boost their seafood intake to at least twice a week because of its heart and weight benefits.
In this video Q&A, Butterball Vice President of Corporate Engineering Steve Valesko discusses the challenges of redesigning the 20-year-old Raeford plant specifically looking at making sure the facility is up-to-date on Butterball’s food safety standards.