The 2016 edition of IPPE was the fourth year of the partnership for U.S. Poultry & Egg Association (USPOULTRY), North American Meat Institute (NAMI) and American Feed Industry Association (AFIA).

Today, more than ever, consumers want transparency about the food they feed their families.

The process of creating bresaola, a delicious, dry-cured whole-muscle beef cut.

On Dec. 18, 2015, Congress repealed the country of origin labeling (COOL) requirements for muscle cuts of beef and pork, and ground beef and pork.

Specialty protein processors Chris Flocchini, president and CEO of Sierra Meat & Seafood, and Dana Ehrlich, co-founder and CEO of Verde Farms, offer their insights and outlook on 2016.

How is it possible for one person or a small group of people to stay current? While it is not an impossible task, it is certainly not an easy one.

I haven’t been back to my local Chipotle for several months now, and that’s a shame.

Over the last three decades, the business of food safety has changed dramatically.

On June 19, 2016 meat scientists from across the country will gather in San Angelo, Texas — the “Wool and Mohair Capital of the World,” in the virtual epicenter of Texas agriculture.

Often when companies upgrade an existing plant, expand facilities or build new “green field” sites, the new equipment comes with a spare parts package.