Richard Mitchell

Grand time for grinds

New processing technologies are designed to make grinds more tasty, attractive and safe.

May 11, 2015

Such factors as the versatility of ground meats in a wide range of recipes, the increasing popularity of ethnic meals that leverage ground meats and the typically lower prices of grinds compared with other protein cuts is bolstering consumer interest in the proteins.

Food safety apparel leaves workers 'dressed for success'

Meat and poultry plant operators and retailers can enhance food and worker safety by leveraging the proper apparel, protective equipment and garment sanitizing procedures.

Richard Mitchell

April 2, 2015

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The apparel being worn by workers in meat and poultry plants, as well as supermarket perishable departments, is taking on added significance.

In search of the right spice

Spices and seasonings can make meats safer and more nutritious, but incorporating ingredients that won’t compromise the sensory appeal of proteins remains a stumbling block.

Richard Mitchell

March 12, 2015

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Proteins that can enhance health and wellness are becoming more valuable shopper magnets.

Traceability

To trace or not to trace

Traceability continues to grow in popularity when it comes to meat and poultry products, but more operators will be motivated to add verification systems as technologies evolve and the value proposition gets stronger.

Richard Mitchell

February 19, 2015

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Is the traceability of animals a solution in search of a problem?

Formulation Strategies

Protein's new role in snacks, appetizers and side dishes

Rising meat prices and changes in consumer eating patterns result in greater use of proteins beyond the traditional center of the plate.

Richard Mitchell

February 16, 2015

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Meat is increasingly ubiquitous. Once confined to the center of the plate, beef, pork, chicken, turkey and other proteins are emerging as popular snacks, appetizers and side dishes.

Navigating the injection waters

Richard Mitchell

January 13, 2015

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The appeal of proteins enhanced with marinades, brines and other solutions is tempered by food safety concerns.

Processing Tech

High-tech answers to slaughtering challenges

Slaughterhouses leverage newer technologies to become more productive and effective and to enhance animal welfare.

Richard Mitchell

January 7, 2015

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Slaughterhouse operations are evolving. Propelled by advancements in technology and methodologies, plants are producing higher quality proteins with a greater emphasis on food safety and the humane treatment of animals.

Cooking and smoking meats: in search of perfection

Richard Mitchell

December 18, 2014

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Processors of precooked and smoked meats are seeking technologies that promise product consistency, quality and safety.

Formulation Strategies

Breakfast meats grab the spotlight on foodservice menus

Richard Mitchell

November 6, 2014

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Foodservice outlets are helping to drive — and then capitalizing on — greater consumer interest in breakfast meats.

Formulation Strategies

Breakfast protein: Dawn of a new era

It is a new day for breakfast meats as greater shopper interest in convenience and wellness triggers sales increases and product launches.

Richard Mitchell

November 6, 2014

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While the traditional eggs and starches such as pancakes and waffles remain popular, more consumers are making meats key meal components as they seek options that are healthy, novel, tasty and convenient.