Take a dive into “The New Normal” with The National Provisioner and our annual Consumer Trends Report. Read about changes and trends what will affect the meat and poultry industry in the coming year. Also in this issue are articles on meat analogs, shelf-life extenders, conveyors & belting and turkey processing, and a look at the breakfast category from a protein perspective.
What if you had a resource to connect you to the top meat scientists researching areas that impact meat production worldwide? What if you could preview the work they do? What if it was freely accessible? What if you could see how others are using the scientific information published in a journal?
Over the last two years, the food industry has been put to the ultimate agility test. The effects of COVID-19 have placed incredible strain on food companies, their overall operations and their employees.
Is it necessary for non-meat protein products to taste like meat products? Stacie Waters, owner, and chief executive officer of Bilinski Sausage Co., in Cohoes, N.Y., says her company thought a lot about this question during the process of developing High Peaks Plant-Based Sausages.
Toxoplasma gondii is an extremely serious parasite that is a leading cause of hospitalizations (fourth leading) and death (second only to Salmonella) from foodborne sources in the United States.