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Check out the February 2019 issue of The National Provisioner, featuring our cover story on Smithfield Foods' advances towards reducing its greenhouse gas emissions, the 2019 Seafood Report, and much more.
In its quest to reduce its greenhouse gas emissions 25 percent by 2025, Smithfield Foods has made significant leaps forward, through innovative manure-to-energy technology and total supply-chain assessment and reorganization.
In December 2016, Smithfield Foods — the world's largest pork processor and hog producer — made known to the world its plan to reduce greenhouse gas (GHG) emissions by 25 percent across its entire supply chain by the year 2025.
There's nothing fishy about seafood's popularity. Americans are sampling more ethnic seafood dishes, poke, raw fish and snacks, and finding fish to be a versatile partner with street foods and spices.
FSIS encourages establishments to voluntarily adopt and implement a Food Defense Plan (FDP), and to conduct training and exercises to ensure preparedness.
On Dec. 20, 2018, the U.S. Department of Agriculture's Agricultural Marketing Service (AMS) released a final rule to implement the National Bioengineered Food Disclosure Standard (the BE rule).
Phosphate is unique in that it is the only ingredient other than salt that has been traditionally used and interacts directly to modify meat proteins and protein functionality.
Leveraging cutting-edge technologies for chilling and freezing is essential for enhancing meat and poultry revenues and food safety, but operators must first sidestep implementation obstacles.
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.
