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Check out the August 2020 edition of The National Provisioner, featuring the 2020 Deli Report, 2020 Crop Report, wastewater treatment systems, post-packaging pasteurization methods and much more!
The COVID-19 pandemic is upending deli operations, but strong meat and poultry revenue opportunities remain for operators who adjust to the changing landscape.
After years of increasing revenues, prepared-foods activity is crashing as consumers switch to homemade meals as they seek safety and savings in response to the COVID-19 pandemic.
Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.
Managers at aging processing plants are poised to improve or replace their existing wastewater systems. What will they find? Innovative, sustainable and less expensive cleaning systems that now require smaller footprints.
Feed ingredients are the No. 1 cost component of the protein business, followed by labor and energy. Oil prices are historically linked to feed-ingredient crops.
On June 4, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS, or the agency) published a Federal Register notice, Expansion of Shiga Toxin-Producing Escherichia coli Testing to Additional Raw Beef Products.
As COVID-19 cases continue to rise in the United States, the meat industry increasingly faces the potential of pandemic-related economic and legal threats.
Driven by consumer preference for natural or clean-label products, shelf-life-extending ingredients that are growing continue to be natural or clean-label ingredients.
Meat, poultry and seafood processors benefit from an ever-increasing array of flexible packaging options with product-differentiating features, enhanced functionality and more sustainable structures.
The novel coronavirus disease (COVID-19) has allowed many professions to rethink how they do business, including meat and poultry processing plants. Increased automation and robotics allow plants to continue operations, while limiting the risk of infecting workers — or animals.
