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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.
Relief with grease: Meat and poultry processors can extend the life of machinery by ensuring workers lubricate equipment in a timely and accurate manner.
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.
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.
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.
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.
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.
Foreign affairs: Processors must leverage appropriate technologies, inspections and training programs to minimize product contamination from foreign objects.
