Meat and Poultry Processing Top Stories

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Independent Processor's editor-in-chief, Sam Gazdziak, previews some of the sights to see around Kansas City during meat industry event.

Companies are required to develop procedures to ensure that food safety objectives are being met, and inspectors verify those claims through observation and reviewing documentation.

Foie gras, the fatted liver of a specially fed duck or goose, is produced by inhumane methods, critics say. To counter that argument, Hudson Valley Foie Gras, one of only two producers in the United States, has made an interesting decision: total transparency.

Carletta Ooton will discuss the company's unique business model and how Amazon is transforming food safety through big data and technology.

Wendy Pinkerton, of Zoetis and AMSA, discusses why viewers should make plans now to attend ICoMST 2020 in Florida, when AMSA hosts the event, in this video Q&A from IPPE.

Burgers are still very popular at restaurants, just not quite as popular. Instead, consumers are experimenting more with making quality hamburgers at home, revealing that foodservice has some work to do with adding interesting options back on the menu.

In this video Q&A at IPPE, Midan Marketing's Steve Hixon highlights company research on sustainability among consumers and discusses what it means for processors.

Increased interest in duck meat creates more opportunities for processors like Joe Jurgielewicz & Son.

Understanding your target audience is a key to establishing a strong online presence.