News

RSS

Rather than relying solely on solar, the system uses solar as an efficiency enhancer, supporting daily operation while maintaining the dependability of conventional DC charging when needed.

Rudolph Foods moves to expand pork rinds into professional kitchens, bars and restaurant operations by hiring James Beard Award-winning Chef Tim Byres.

Cattle producers Cheryl DeVuyst of Oklahoma, Terry Quam of Wisconsin and Kalena Bruce of Missouri are the 2026 leaders of the Cattlemen’s Beef Promotion & Research Board.

Summit opens and closes with two keynote sessions focused on leadership and collaboration across the animal protein value chain.

Packer/processor members that complete the Animal Welfare Audit actively align with the Meat Institute's Protein PACT goal that by 2030, 100% of Meat Institute members who handle live animals will pass third party animal transport and slaughter audits.

Live partner session explores how strategic PlantPAx deployment can simplify multisite modernization for food manufacturers.

Market Access Program and Foreign Market Development program funds support US rendered product exports abroad. 

New meat snack offering includes 65 pieces of beef in Original or Teriyaki flavors.

Proposed combined fresh pork and packaged meats facility will be the most modern of its kind in the US, with efficient process flow, advanced automation technology and a streamlined design.

NCBA names Sysco the 2026 Beef Quality Assurance Marketer of the Year award recipient.