Articles by Megan Pellegrini

This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.

If a disease outbreak occurs in today’s interconnected global economy, the stakes are higher than usual: Expect lost domestic and international sales, a damaged reputation, and even a hit to the U.S. economy from lost trade and employment.

The chameleon-like attributes of poultry — healthy and affordable at retail and able to carry a spicy punch at restaurants — continue to serve it well.

Chicken quesadillas, calamari or sliders are on almost any family restaurant’s appetizer menu.

The trouble with making predictions for an agriculture-based industry is that uncontrollable factors have a funny way of intruding.

The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).

Next year, on-the-go breakfast eaters will be able to ask for a waffle taco, A.M. Crunchwrap or Cinnabon delights at Taco Bell.

Everyone knows conveyor belts are tough. Even the belts themselves are more durable than ever.

Today’s meat and poultry processing plants are beginning to resemble cold lockers, and that’s a good thing.

So, which comes first, clean-in-place systems or plant design?