Sports legend Bo Jackson sees his company’s entry into the protein market as a first step toward revolutionizing the quality of meat, poultry and seafood products available to a mass audience.
When a sports celebrity’s playing days are over, it doesn’t mean the competitive fire or drive for success in that athlete subsides — many search for outlets for that burning desire to win.
Watch this video to learn how Tyson Foods has been on the board of directors for the Food Processing Education Consortium for more than a year and played a crucial role in the creation and implementation of the curriculum of the Food Industry Technician (FIT) Certification program.
Every parent has been through their share of struggles when it comes to meal times. Moms and dads want their children to eat healthy and sensibly; the kids, on the other hand, want their favorites and could care less about all the traits that some adults find desirable.
Regional sausage favorites can be found all over the United States. Wisconsin has bratwursts, and Louisiana has the Andouille. In central Nebraska, it was the Wahoo Wiener.
For the fourth year, The National Provisioner has had a bevy of top-notch options for voters in its annual Plant of the Year competition — all the processing facilities that our editorial staff visited for cover stories from June 2014 through May 2015 were nominated.
A recurring question I receive from clients, former colleagues, the public, family and associates is, “HIMP, what’s the big deal with it?” Then it seems everyone has an opinion, most based on what they have “heard” in the media.
To take its food-safety program to the next level, Marcho Farms replaced its traditional trim-testing program with an innovative, comprehensive carcass-testing program — a proactive tactic in the war against E. coli.
In the meat industry, one might consider Wayne Marcho, founder of Marcho Farms, to be a trailblazer, as he has had a long history of investment into doing “what’s right” by the company and its consumers — the most recent evidence occurring when its continuous-improvement efforts were turned toward its already-strong food-safety record.
Earlier this year, Zagat published the results of its annual Dining Trends Survey. Ten thousand diners were quizzed on their dining habits, and as part of the survey, they gave opinions about various trendy foods, including kale, Brussels sprouts, beets and bacon.