Meat and Poultry Processing Top Stories

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Over the next four years, the food-grade lubricant market is expected to grow by $40.8 million at a compound annual growth rate of 3 percent, according to Technavio Research. Why? Preventing food contamination is big business.

Dewig Meats has been in operation since 1916, but it took a pandemic for some consumers to discover its award-winning meats.

The Los Angeles Dodgers recently announced a multi-year partnership with Papa Cantella’s to supply Dodger Stadium with Dodger Dogs and premium sausages. Tony Cantella, company president, overviews the new offerings and discusses how this partnership compares to others, mostly in retail and food service. He ends with key ingredients for keeping a competitive edge as a family business in a sea of large players.

One year ago, determining the winner of The National Provisioner’s Processor of the Year award seemed as standard as it had been for the 25-plus years the publication had doled out the award.

IRI and 210 Analytics delved into the numbers, including fresh food e-commerce, to understand what drove growth and if we’re in store for further gains in 2021.

Hosts Drs. Francisco Najar & Phil Bass speak with Dr. Dale Woerner of Texas Tech University. Dr. Woerner and two of his graduate students join the podcast to discuss their work in beef research. The beef industry has been active in researching genetics, but the dairy cattle industry also has its share of issues that can hopefully be resolved by cross-breeding. Listen to hear more about the Texas Tech research can benefit both the beef and dairy industry.

Heidi Diestel, fourth-generation farmer with turkey product specialist Diestel, discusses the role of the company’s new organic turkey gravy in becoming more solutions-focused. She also shares why turkey broth is a key point of differentiation in the gravy, three pillars Diestel follows in thoughtfully raising its turkeys, and the benefits and challenges associated with her family’s approach to farming.

Sausage sales are growing, but is maintaining the status quo more important than innovation?

Kyle Lee, the founder of Alaskan Salmon Company, joins us to talk about swiftly adopting a direct-to-consumer business model in the face of a pandemic. He also shares how the company’s e-commerce approach differs from traditional supply chains, what sets Copper River salmon apart from other wild-caught salmon, careful fishing practices, and the importance of transparency with customers.