Richard Mitchell

Processing Tech

New take on protein processing technologies

Meat and poultry processors increasingly embrace plant automation to produce better quality products.

December 26, 2019

Protein processing technologies are becoming more sophisticated, proficient and attractive to meat and poultry plant operators.

Ingredients

Change becomes the new constant for breaded and battered proteins

Novel ingredients that support consumers' growing interest in wellness and taste are becoming more prevalent in proteins with breading and batter.

Richard Mitchell

December 13, 2019

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Because large segments of shoppers seek products with different attributes, grocery and foodservice operators must determine the specific types of breaded and battered options — typically seafood and chicken — that will appeal to their unique customer bases.

Processing Tech

The evolution of conveyors and belts in meat & poultry processing

In pursuit of a clean ride: Evolving designs are making it easier for meat and poultry processors to sanitize conveyors and belting, but food and worker safety risks remain.

Richard Mitchell

November 19, 2019

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Conveyors and beltings are key hotspots in the push by meat and poultry processors to eradicate pathogens in their plants.

Food Safety

Rapid testing for pathogens in meat and poultry production

Need for (more) speed: Meat and poultry processors can generate greater yields while cutting protein waste by accelerating the testing for bacteria in production facilities.

Richard Mitchell

November 15, 2019

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If time is money, then the ability to rapidly test for pathogens is the key to potentially vast savings for meat and poultry processors.

Ingredients

The use of gums, binders and emulsifiers in meat and poultry

Is 'clean label' really required? Meat and poultry processors are increasingly switching to additives with health halos to enhance the quality of proteins, but such changes are not always necessary.

Richard Mitchell

October 29, 2019

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The clean-label movement is having, for better or worse, a cleansing effect on the use of gums, binders and emulsifiers in meat and poultry.

Processing Tech

Safeguard meat and poultry processing equipment with timely, accurate lubrication

Relief with grease: Meat and poultry processors can extend the life of machinery by ensuring workers lubricate equipment in a timely and accurate manner.

Richard Mitchell

September 19, 2019

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Lubrication is a lifeblood of meat and poultry processing. Without regularly and properly greasing machinery, operations can grind to a halt, or at least necessitate the replacement or repair of equipment and cause production slowdowns.

Special Report

Portion control comes of age

Consumer interest in healthy eating and sustainability triggers the rollout of proteins in specifics size and weights.

Richard Mitchell

September 18, 2019

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Producing and merchandising meat and poultry in sizes that meet consumers' sharper focus on health and sustainability is becoming more prevalent.

Preventing the shipment of mislabeled meat and poultry with undeclared allergens

Nothing to sneeze at: Processors that prevent the shipment of mislabeled meat and poultry with undeclared allergens can avoid the costly ramifications of product recalls and damaged reputations.

Richard Mitchell

August 19, 2019

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Removing proteins from commerce because of adulteration or misbranding can potentially cost operators millions of dollars and negatively impact companies' standings, making it vital for operators to sharpen their focus on product ingredients and labeling.

2019 Deli Report

2019 Deli Report: Break from tradition

Deli operators can add life to stodgy meat and poultry sales by leveraging newer products and merchandising strategies.

Richard Mitchell

August 1, 2019

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Supermarket deli merchandisers seeking to bolster meat and poultry activity must break from tradition. With sales of bulk meats declining, it is imperative for retailers to liven up selections and branch out from emphasizing historically popular items in the bulk meat case, analysts say.

Cover Story

The 2019 Sausage Report: Improving image as health & wellness gains momentum

As more processors offer selections with 'better-for-you' attributes, consumer perceptions of sausage as an unhealthy meal choice fades.

Richard Mitchell

July 2, 2019

No Comments

While sausage maintains a strong shopper following despite concerns by many consumers that it is less healthy than other protein options, the sector is set to become more popular as merchandisers offer more selections with attractive attributes.