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If you haven’t heard the hullabaloo about slow-growth chicken, now is the perfect time to tune in to the topic because proponents of the latest trend have not been slow to speak.
Andrew Lorenz, president of We R Food Safety and Editorial Board member for The National Provisioner, discusses how meat and poultry processors should be prepared to protect themselves in the event that one of their products is recalled.
Calls by producers of artificial meat for the eradication of animal agriculture by 2035 are both environmentally sensationalist and economically alarmist.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.
With the Coronavirus in the news, now seems to be a good time to talk about disease defense and prevention. Coronaviruses are a family of zoonotic viruses (meaning transmitted between animals and humans) that can cause respiratory illness in humans.
Consumers often associate a bright-red color with beef freshness and wholesomeness. Higher-than-normal-pH conditions are an example of a color deviation in which beef failed to have a bright-red color, leading to discounted carcasses and economic losses to the meat industry.
Be it on TV, in magazines, scrawled across social media feeds or somewhat bizarrely trumpeted as the hot new thing by multiple fast-food chains, plant-based meat alternatives are being hyped as save-the-day innovations ad nauseum. What's really going on here?
Allergens are a major cause of food recalls in the United States and can be devastating to a company. However, there are several things you can do to minimize the chance of your products being involved in an allergen recall.
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.
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