Meat and Poultry Processing Top Stories - Articles - Page 134

From the Editor’s Desk: A ‘convenience’ truth

February 10, 2020

Andy Hanacek, editor-in-chief, wants to know if you’re truly offering convenience items to the consumers you want to reach, or if you’re just offering products that fit the same old, “me too” standards. If you’re not offering convenience, you’re missing the target.

Spare Parts Know-How

How small numbers can have a big impact in spare parts management

The big bang of small numbers

Phillip Slater

February 7, 2020

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In most areas of management, the relative size of a number correlates with its relative impact on the business.

Processing Tech

Freezing, chilling become hot topics in meat and poultry processing

Processors that leverage advanced freezing and chilling systems are in position to boost the appeal of meat and poultry, but costs remain a concern.

Richard Mitchell

February 4, 2020

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Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major operational obstacle, analysts say.

Product Focus | Burgers

Changes in burger patties

A different kind of blend: The all-meat patty rules the burger world, but there is a burger for every type of consumer.

Sam Gazdziak

February 3, 2020

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The burger is going through some changes, as consumer trends are having an effect on the patty. There are patties for every type of consumer, from fresh to frozen, from full-sized to slider, and from beef to turkey to plant.

Formulation Strategies | Meat Snacks

Attacking snack appeal

With more consumers increasing snacking activity, merchandisers are in position to boost meat and poultry revenues with new options and by spotlighting the proteins' attractive attributes.

Richard Mitchell

January 23, 2020

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The snacking sector is increasingly rich with opportunity for meat and poultry merchandisers.

Guest Commentary | Sustainability

How to integrate renewable energy into your business

Renewable energy projects demonstrate that sustainability and profitability are not mutually exclusive.

Kraig Westerbeek

January 20, 2020

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From renewable natural gas infrastructure to improving zero-waste-to-landfill standard, find out how Smithfield Foods is in position to meet its goal to reduce greenhouse gas emissions 25% by 2025.

Food Safety

Sanitary design in meat and poultry facilities

Designed right: Automation and easy-to-clean equipment are key components to sanitary design.

Megan Pellegrini

January 17, 2020

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Sanitation-design technology and streamlined equipment factor into food safety, but increased prioritization will hopefully lead to cleaner results.

Todd Simon and Bruce Simon of Omaha Steaks

Cover Story

Omaha Steaks: 'Direct' success

Omaha Steaks pioneered the direct-to-consumer food channel, and it continues to drive process, product and distribution innovation across all channels it serves today.

Andy Hanacek

January 16, 2020

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When one asks Bruce Simon and Todd Simon, fifth-generation owner/operators of Omaha Steaks, how growth has come for the 102-year-old, Omaha, Neb.-based, direct-to-consumer marketer of steaks and gourmet foods, the answer appears contradictory at first.

Business Strategies | Packaging Trends

Does plastic packaging rule the fresh foods roost?

January 15, 2020

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With increasing concerns about both food safety and the environment, there are pros and cons to using plastic packaging for fresh foods. Add to that consumer demand for convenience, and the question becomes even more complicated.