Meat and Poultry Processing Top Stories

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Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.

Not too long ago, consumer trends were leaning toward health and wellness and plant-based alternatives. But with the arrival of the coronavirus (COVID-19), consumers shifted their focus to safety, individually wrapped packages, value-added family bundles and comfort foods. Now, it’s hard to imagine eating any other way.

Managing conveyors and belting in meat and poultry plants can be a complicated business. 

No, the title of this column does not contain a typo. Under the right circumstances, most of which are unpredictable, Salmonella can give you a real body slam.

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.

This year has seen a tremendous resurgence of breakfast meats due to the effects of the COVID-19 pandemic combined with improved quality, convenient formulations and consumers’ demands for high protein at breakfast.

Many an athlete has been saddled with the worrisome praise of having potential. It’s as though the experts are hedging their bets just in case there’s a star in the making, but they’re also telling us expectations aren’t that high.

Candace Cage, brand manager for Gone Rogue snacks, discusses the new flavors, the early successes and the type of consumers of Land O’Frost’s unique protein snack brand.