Articles by Fred Wilkinson

Hog prices shift from being priced by hog producers’ conditions to being heavily determined by pork demand.

Other flavor trends include spice blends, functional ingredients, and smoked and grilled flavors.

Consumer concerns regarding animal welfare in particular show need for better messaging and engagement.

High pressure processing enables products to retain higher levels of nutrients and enzymes, which naturally preserves taste and texture.

The slaughterhouse ban on the ballot in Denver targets a single employee-owned business and would force 160 employees out of a company they own.

From August 2023 through August 2024, veal sales totaled $44 million.

Foodservice creativity with bacon inspires product development and home cooking.

Offering new cuts and flavorings can invite consumers to rediscover this seasonal favorite.

Processors need to assess how scalable and flexible their automation systems are.

Liquid smoke has a long history in the production of smoked meat products, and it can offer some benefits over traditional smoking methods.