Megan Pellegrini

If it isn’t broke, don’t fix it, right? While most of the sanitizers employed in meat and poultry facilities have been effectively used for decades, concerns remain over their toxicity to employees and the environment.

Slicers are inherently dangerous to employees, so it’s no wonder processors are reviewing new technologies that will automate sanitation and cutting procedures.

Sausage may not have bacon’s cult appeal, but it has proven surprisingly resilient to shifting consumer taste and health preferences, and the size of their wallets.

Food fraud isn’t new. In fact, it’s described as the second oldest profession.

Consumers are driving the trend toward better-for-you breadings and batters.

If increased market volatility is the new normal in agriculture markets, then 2014 proved that processors are comfortable rolling with the punches.

While options abound for processors, choosing the right conveying system requires consideration of the task at hand as well as the abuse the system will take.

Is the trade off for a longer shelf life more chemicals? Not necessarily.

While marinades get spicier for Latin and South American cuisines and barbecue grilling, new technologies are keeping them safe.

It’s hard to imagine Clean-in-Place systems without the, well, cleaning agents.