Articles by Sammy Bredar

With the implementation of legislation like Prop 12 and Massachusetts Question 3, every worker in the meat supply chain must be properly informed on all best practices for humane handling of livestock and poultry.

We’ve heard it time and time again: plant-based protein is on the decline. Despite this rumor, plant-based protein is here to stay.

Certified Angus Beef meat must meet 10 defined standards.

Consumers are looking for convenient on-the-go protein options, and meat snacks cater directly to that demand. Of the meat snack offerings on the market, jerky is king.

Consumers want it all—and why shouldn’t they? We see consumers increasingly concerned with their food’s sourcing, nutritional value, convenience, quality, and flavor.

Texas-based Standard Meat Co. begins construction on a new plant dedicated to sous vide.

The meat department isn’t going anywhere—though meat consumers may have to adjust their pack sizes or amount of trips, they’re still buying meat.

Chef Dominique Leach runs Chicago-based Lexington Betty Smokehouse.

The industry as a whole is focused on waste reduction — from sustainable packaging to GHG emissions reductions, the meat industry is cutting back on waste and excess. 

As we start off the new year, poultry producers need to know what consumers want out of their products. Circana and 210 Analytics share their category insights to help prepare producers for the year.