On Thanksgiving, many consumers like to think of their turkey as coming straight from the farm. But the reality is more complicated – or automated.

With consumers shifting toward clean-label products, consumers also want fewer ingredients on the label. 

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. 

Pork processors will have to find solutions to the labor issue in order to meet demand.

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. 

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? 

4505 Meats CEO Eric Havlick talks with multimedia editor Chris Smith about his new role in the California-based meat company and 4505 Meats’ position as a disruptor in the meat snack category.

 Changing American eating habits in response to COVID-19 create stronger sales opportunities for breakfast meat merchandisers.

Water is a critical necessity in producing a safe and wholesome source of protein for consumers.