Check out the September 2019 issue of The National Provisioner, featuring our cover story how Tyson Fresh Meats is meeting the needs of Millennial consumers, the 2019 Bacon Report, and much more.
Thrill-seeking and novelty is not specific to humans. In fact, many animals also display this curiosity toward unknown objects. In animal behavior, this concept is called the paradox of novelty.
In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).
As the animal-rights movement becomes more aggressive, everyone in the supply chain needs to work together to remain focused on our goal: providing a safe and abundant food supply.
This summer, the dairy industry was dealt a hard hand with animal rights groups releasing multiple videos taken by "undercover" animal-rights activists employed on farms in Indiana, Nebraska and Texas.
Antibiotic usage in animals produced for food has been a controversial topic for the past several years. The concern has been centered on the concept that antibiotic use in food animals may induce antibiotic resistance in potential food-borne pathogens for humans.
On August 6, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) published a notice in the Federal Register announcing proposed revised Campylobacter performance standards for not-ready-to-eat (NRTE) comminuted chicken and turkey.
Numerous stories have been published in recent weeks relating to a waiver request submitted by Tyson Foods that proposes to reduce the number of inspectors in its facility.
As Millennials emerge as the dominant consumer and customer group in the meat and poultry marketplace, Tyson Fresh Meats already has adjusted its strategies and tactics to meet the younger generation's demands.
On the consumer side of the equation, Millennials create a new type of puzzle for processors to solve. They demand quick-and-easy convenience, social responsibility and sustainability, all wrapped in a culinary experience.
According to the Food and Agriculture Organization of the United Nations, global quantitative food losses and waste are roughly 20 percent for meat and 35 percent for fish annually. Package defects, such as leaks, often can be the cause of food that is lost or wasted.
Land O'Frost, one of the nation’s best-selling brands of pre-sliced deli meats and a producer of specialty sausage products, sought to start a new line of premium sliced meat sub kits for retail sale.
Relief with grease: Meat and poultry processors can extend the life of machinery by ensuring workers lubricate equipment in a timely and accurate manner.
Lubrication is a lifeblood of meat and poultry processing. Without regularly and properly greasing machinery, operations can grind to a halt, or at least necessitate the replacement or repair of equipment and cause production slowdowns.
Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.
Is there a future for phages in business? The medical industry and universities seem to think so. And now the agriculture industry seems to be embracing these targeted pathogen killers, as well.
The multi-year rise in bacon looks to be softening relative to the last five years, and much of that decline can be traced to the outbreak of African swine fever in China.