Richard Mitchell

X-ray Machine for Foreign Material Inspection in Food

Food Safety

Foreign-object contamination in meat and poultry

Foreign affairs: Processors must leverage appropriate technologies, inspections and training programs to minimize product contamination from foreign objects.

Richard Mitchell

April 30, 2019

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The threat of foreign-object contamination in meat and poultry is becoming more prominent.

Food Safety

Keeping sanitary workers safe in meat and poultry plants

Sanitation need not be dicey: Safety education and close monitoring can lessen the perils crews face while sanitizing meat and poultry plants.

Richard Mitchell

April 15, 2019

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Cleaning crews face threats ranging from handling toxic chemicals to potentially hazardous encounters with meat processing equipment.

Special Report

2019 Burger Report: Beyond basics

Variety of grinds, textures, toppings appealing to consumers.

Richard Mitchell

March 4, 2019

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The burger sector is turning into an increasingly complex and opportunistic protein market.

Food Safety

Traceability in the meat and poultry industry

A slow race to trace: Industrywide traceability of meat and poultry has the potential to boost sales, food safety and consumer confidence, but implementation hurdles abound.

Richard Mitchell

February 18, 2019

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While tracking can potentially help generate large increases in category revenues, shopper loyalty and product safety, such factors as cost, privacy and complexity keep many producers and processors on the sidelines.

Processing Tech

How to handle the big chill

Leveraging cutting-edge technologies for chilling and freezing is essential for enhancing meat and poultry revenues and food safety, but operators must first sidestep implementation obstacles.

Richard Mitchell

February 14, 2019

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Meat and poultry processors that underestimate the importance of investing in state-of-the-art chilling and freezing technologies and systems are set to feel the cold.

Formulation Strategies: more than a main meal

The greater use of meat and poultry as a snack, appetizer or side dish can bolster sector sales, but industry operators must surmount merchandising challenges.

Richard Mitchell

January 31, 2019

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Positioning meat and poultry as more than a center-of-the-plate item can potentially generate a bonanza of additional activity for retail and foodservice operators.

Ingredients

The batter, breading puzzle

Incorporating healthier and more vibrant ingredients in breading and batter can enhance the appeal of value-added meat and poultry.

Richard Mitchell

December 20, 2018

No Comments

While retailers and restaurants leverage the elements to enhance the flavor and texture of proteins, a greater consumer focus on healthy eating is forcing a shift in product ingredients if operators are to maximize activity.

Formulation Strategies | Breakfast Trends

Positioning breakfast meats for all eating occasions

Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Richard Mitchell

November 28, 2018

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Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Ingredients

Clarifying 'clean label'

Ingredients that product developers add to meat and poultry to enhance taste, quality and texture are under review as more consumers and merchandisers seek wellness-oriented options.

Richard Mitchell

October 25, 2018

No Comments

The growing focus by shoppers and retailers on meat and poultry with clean labels is likely to trigger changes in substances that help to enhance product quality, including gums, binders and emulsifiers.

Special Report | Portion Control

The challenges of smaller portions

The greater demand by shoppers and merchandisers for meat and poultry in specific portion sizes creates operational challenges for animal producers and processors.

Richard Mitchell

September 28, 2018

No Comments

As more consumers and retailers look for protein portions that conform to their health and merchandising needs, processors face the task of efficiently creating exact size products from animals that are becoming bigger and more unwieldy.