Articles by Richard Mitchell

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

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.

Meat and poultry plants are becoming increasingly safer environments for workers in all positions.

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

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

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

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.

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.