Articles by Megan Pellegrini

A little flexibility isn’t a bad thing. With all of the food options available today, it turns out consumers don’t want to have to choose between only eating meat or a plant-based diet. Blended meat options — real meat combined with vegetables or plant-based proteins — offer a compromise.

It’s hard to imagine a product that has weathered COVID-19 restrictions better than hamburgers. America’s classic patty was already portable, comforting, and innovative. Now, new and bolder exotic flavors are bringing excitement to the burger category.

Phosphate substitutes increasing in marinades and brines.

Carcass chilling temperatures affect meat tenderness, juiciness, and taste.

Today’s meat snacks are for consumers who want high-protein, low-carb options. 

Smaller processors know what consumers want: sanitation, traceability, and convenience.  

While the state of vision systems may not have vastly shifted over the last few years, the hardware is certainly less expensive today, and the systems are much smarter and cost-effective. 

On Thanksgiving, many consumers like to think of their turkey as coming straight from the farm. But the reality is more complicated – or automated.

The ongoing pandemic continues to influence consumer behavior. 

Automated systems are replacing humans to debone and cut chickens.