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The Southwest Meat Association (SMA) has decided to rebrand as SMA to reflect its increasing membership growth from outside of the southwestern region of the US. The association collaborated with industry professionals, staff, and the Board of Directors to re-evaluate its core strategies, mission, vision, and name. SMA now represents member companies in more than 30 states throughout the United States. The association's new mission is to support US processors and their suppliers through networking, advocacy, education, and regulatory expertise, with a vision to be the nation's leading food industry association. SMA also outlined its core values, including family, leadership, integrity, excellence, and credibility, and identified strategies to define membership value, increase engagement and retention, and attract students and access educational content. [Extracted from the article]

Whole Genome Sequencing (WGS) is a molecular technique that decodes the DNA sequence of an organism's genome and has potential applications in food safety. It offers enhanced detection accuracy for pathogens compared to traditional DNA typing methods. WGS can help track contamination sources, generate extensive data for future reference, and aid in understanding the evolution and movements of pathogens. It can also help food companies meet regulatory requirements and enhance their reputation. However, there are challenges associated with using WGS, including high costs, data protection concerns, and regulatory uncertainties. Food companies should carefully consider the risks and benefits before implementing WGS in their monitoring programs. [Extracted from the article]

The article focuses on the importance of selecting verified food-grade lubricants to minimize the risk of recalls in food processing. Topics include the role of National Sanitation Foundationin certifying nonfood compounds for safety, the necessity for stringent procedures like Hazard Analysis and Critical Control Pointsto prevent contamination, and advancements in standards like International Organization for Standardization 21469 for ensuring lubricant safety in manufacturing facilities.

The article discusses legislative initiatives concerning meat labeling, with a spotlight on bills like the USA Beef Act and the FAIR Labels Act. It examines the ramifications of these proposed regulations, encompassing obligatory labeling stipulations for meat products and the involvement of regulatory agencies such as the U.S. Department of Agriculture (USDA).

The article focuses on the challenge of Salmonella contamination in food products, highlighting efforts by FSIS to address the issue, particularly in poultry products. Despite regulatory proposals targeting processors, the author argues that consumer behavior poses a significant risk to food safety, emphasizing the need for education and adherence to safe handling practices to mitigate Salmonella-related illnesses.

The article offers information on the impact of the Covid-19 pandemic on the U.S. food industry. It mentions that meat, poultry and pork industries grappled with employee safety, labor shortages, supply-chain slowdowns, product backlogs and inconsistent demand because of shutdowns amid the pandemic.

The article presents the profile and products of companies that will be showcased in the American Association of Meat Processors show which include the Model SER-04 from Jarvis Products corp.; the innovative Lucky Linker by Vemag from Reiser; and the profile of Bunzl Processor Division.

A reprint of the article "Serving Up Progress: Prepared Meat, Poultry, Seafood and Meatless Products Too, Address Operator Needs" which appeared in a previous issue of "Prepared Foods" magazine is presented. Topics discussed include promotion of plant-based products in the U.S. market based on the 2019 National Restaurant Association show, trends in animal and plant-based protein consumption, and trends in the seafood market.

The article discusses efforts of Bell & Evans to redefine the innovative of chicken-processing industry. Topics include business owner Scott Sechler's views on product packaging which has changed over the years as customers love diaper-free, recyclable, durable vacuum packaging, how buying a loose package product can decrease the sealing of the product, and how chickens are processed at the facility.

The article discusses how whole-muscle product processors meet the greatest challenge of natural size and shape variation inherent in any wholemuscle product. It refers to a comment by Davey Griffin professor and extension meat specialist with Texas A&M Agriculture, regarding increase in the carcass size during Quality Audit.

The article focuses on the rising trend among food industry in using automated slicing, dicing and cutting machines for dramatically increasing their food processor's throughput. It informs that according to Chris Fuller, president of Fuller Consulting with labor rates increasing across the country, processors are looking at ways to save, and these machines offer a profit table way to cut labor.

The article focuses on shifts seen in the food industry along with change in business models and mentions need of acquisition of innovation and brand name by companies. Topics discussed include business model having several facilities which specialize in product type, set up of food safety and quality (FS&Q) team and recordkeeping handled by technicians.

The article presents news related to the packaging industry. Developed in cooperation with manufacturers of multihead weighers, Douglas Scale Parts Washers are designed to quickly and wash, rinse and sanitize a batch of weigh buckets and feeder pans. FPS Food Process Solutions is a global leader in turn-key food freezing and cooling equipment. Mondini Platformer, an inline rigid tray thermoforming machine reduces packaging material costs up to 38%.

The article discusses various legislative bills under review by the U. S.House Committee on Agriculture and the Senate Committee on Agriculture, Nutrition, and Forestry that could impact the meat and poultry industry. It mentions that these bills cover a range of topics, including exemptions for custom slaughter facilities, country-of-origin labeling requirements for beef, and regulations related to small and very small meat processing establishments, among others.

The article reports Alpine Wurst & Meat House, named The National Provisioner's Independent Processor of the Year, a family-owned business that has been operating since 1977. It mentions that Alpine Wurst specializes in German sausages and has expanded its operations including launching innovative products and investing in food safety measures like High-Pressure Processing (HPP) to meet consumer demand for clean labels and extended product shelf life while expanding their role as an HPP toller.

The article offers suggestions for the food industry retail to protect customers from the coronavirus (COVID-19) pandemic. Topics discussed include need of increasing sanitizing of frequently touched objects, the importance of remembering to clean and sanitize condiments and menus; and the signs and symptoms of COVID-19 include flu-like symptoms.

The article offers information on the challenges faced by the animal producers and processors. Topics include demand of consumers and retailers for protein portions that conform their health and merchandising needs due to which processors face the task of efficiently in creating exact size products from animals; and consumer demand for precise weight and size proteins remains, and increase in the meal delivery and e-commerce channels.

The article examines how burgers are still very popular at restaurants, Instead, consumers are experimenting more with making quality hamburgers at home in the U.S., as of March 2018.Topics discussed include popularity of breakfast-themed burgers as breakfast burgers are highly appealing; performance of burgers from major chains made with plant-based patties; and findings of Cargill's Proprietary Fresh Patty Research about the issue.

The article reports that food manufacturers, meat processors and equipment manufacturers are designing, developing and implementing sanitary principles to improve processes and products for consumers. Every company has not embraced sanitary design , many organizations have discovered the benefits of applying them and these efforts have identified areas most vulnerable to unwanted microbial activities.

The article presents Meat Industry Hall of Fame that includes A. Dewey Bond, Jeffrey Ettinger and Clarence Knebel.

The article reports that adding diverse and trendy flavors can boost demand for marinated meat and poultry, but processors and retailers need to manage food-safety issues if programs are to prosper. Suppliers and retailers surmount operational challenges including food safety and efficiency issues and target the key shopper segments if they are to generate maximum activity.

The article reports that consumers want their meat to be raised and slaughtered in a humane way. Perdue Farms would be switching to controlled atmosphere stunning of its 700 million chickens before slaughter, will move to slower growing practices and add more light and increase animal activity at its 3,000 farms.

The article presents the tpo 10 food trends in 2018 as predicted by the Food and Agricultural Products Research and Technology Center (FAPC). The more Instagram-worthy food is, the better it is. Consumers do not want to eat their food, they want to share it with friends and show off where they have been. With hummus, pita and falafels on the market, Americans are ready to try the culinary novelties Israeli, Moroccan and other Middle Eastern cultures have to offer.

The article discusses food industry's expectations from year 2018. Topics include views of Informa Economics IEG vice-president David Williams, on stable and decreasing grain prices; benefit of inexpensive feedstuffs such as soybeans to livestock and poultry producers and industry; and views of professor Scott Brown, on same.

The article focuses on Mosner Family Brands, a multi-protein food products solutions provider, led by the third generation of leadership, Seth Mosner (President), Ben Mosner (CEO), and Jessica Mosner (Executive Vice President of Strategic Sales). It mentions the acquired Great American Foods in 2022, which aligned with their expansion plans and allowed them to enhance their value-added product offerings.

The article discusses on the important role of sodium as multifunctional ingredient in the food industry such as water binder for product texture and mouthfeel. It cites on the uses of salt including chloride ion provider, solubilizes meat proteins that form a gel when cooked and as an antimicrobial ingredient.

The article focuses on the effort of the meat industry to continuously search for better stunning methods and slaughter equipment. It provides overview of the significant evolution in the slaughter processes of the sector in response to the availability of innovative equipment that offer quality result to their products. It also mentions the improvement in the sanitary processes adopted by the sector to ensure clean and wholesome products.

The article discusses the advantage for meat and poultry industry to invest in efficient operating technologies in response to the growth of marinated meat and poultry offerings in the U.S. It provides overview of the significant growth of sales for marinated meat products, which challenges the sector to adopt the right technology for the process. It also suggests several technologies that are suitable for such operations and the need to constantly maintain them for efficient performance.

The article focuses on the success of the sandwich and protein processing company AndvancePierre Foods Holdings Inc. in the U.S. The initiative of the company to file an initial public offering (IPO) as part of its strategy to stabilize the future and provide certainty on its operations is discussed. The company's preparations to focus on its acquisition and growth strategies to make a resounding stand for its investors are also mentioned.

An interview with chief operating officer George Chappelle and production manager Dan Consiglio of the sandwich-assembly plant owned by the food company AdvancePierre Foods Holdings Inc. (AFP) in Caseyville, Illinois is presented. They explain how the company had successfully purchase and integrate the Caseville plant and the challenges it encountered in the process. They reveal the target of AFP for the Better Bakery line to be fully operational. They also explain what makes the plant unique.

The Meat Industry Hall of Fame's Class of 2022, comprising six individuals, has been announced for their significant contributions towards improving meat product safety and quality. They include Steve Campano, vice president at Hawkins Inc.,Dr. Gordon W. Davis, Merlyn Eickman, Andrew Milkowski, John Richardson Chairman of the Board of Sugar Creek Packing Co.,and David McDonald president and chief operating officer of OSI Group LLC,.

The article discusses the continued reinvention of SugarCreek Packing Co. as a food-processing company in the U.S. Topics covered include the company's initial focus on processing bacon which is the main factor for its long-term success, chief operating officer (COO) Michael Richardson saying that SugarCreek is interested in business that does not appeal to bigger companies, and the company's competitive advantage driven by its use of new technologies and assistance for customers. INSET: SugarCreek succession.

The article announces the 25 food industry professionals and experts recognized as the 25 Future Icons of 2016 including Phil Bass of Certified Angus Beef, Betsy Booren of OFW Law and Kay Johnson Smith of Animal Agriculture Alliance.

The article focuses on the trend of antibiotic-free meat demand among consumers as well as the response of the food industry. Topics discussed include emerging popularity of antibiotic-free meat linked to rising consumer preferences for healthy eating and hormone-free foods, food processors and food companies that offer antibiotic-free meats like Progresso, Perdue Farms and Foster Farms, and the No Bad Stuff program of Dickey's Barbecue Pit.

The article discusses the actions taken by the U.S. government regarding food safety. It mentions the plan of the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) to regulate ground beef records. It notes the argument of U.S. presidential candidate Donald Trump and Hillary Clinton regarding food safety.

The article discusses the annual Food Safety Summit that will take place on May 6-9 in Rosemont, Illinois that discusses new technology and new innovations in the food industry.

The article offers information on the Food Safety Summit, an event for food safety professionals, has announced a dynamic education program for its 21st annual conference and trade show taking place May 6-9 at the Donald E. Stephens Convention Center in Rosemont, Illinois.

The article reports that High-pressure processing (HPP) is quickly becomingthe preferred food safety method for many producers, allowing retailers to stock refrigerated foods and beverages that are safe, high quality, clean and taste great.

The article focuses on the human element of food safety, which presents the most vulnerability to food safety dealing with steps that can be implemented to educate, train and reinforce food safety.

The article focuses on the influence of the Generation Z (Gen Z) consumers on the food industry as compared to the Millennials generation. It discusses how both Generation X (Gen X) and Millennials have impacted the Gen Z, Gen Z's combined spending power, how Gen Z still may be attracted to real unadulterated food with its purity and authenticity in food products.

The article focuses on achieving high-quality meat and poultry products through sophisticated technologies. To keep products safe and consistent, meat, poultry and seafood processors need to implement measures that can control variables, prevent outside interference and keep parameters the same for every product batch.

The article reports that the American Association of Meat Processors (AAMP) along with other industry groups and representatives from a working group of scientists met with FSIS. FSIS was receptive of our comments and the work that they are doing moved forward in efforts to get the studies finished.

The article discuses the benefits of food coatings. It is reported that according to the American Frozen Food Institute, sales of frozen foods in the U.S. were increased by 21 percent in the year 2020. It is further reported that innovative coatings, batters, and glazes using gluten free and high protein ingredients will become the rule rather than the exception in coated and battered products.

The article reports the technology innovation which challenge the meat industry. It discusses the various aspect of the high pressure processing which helps in improving food safety, freshness, and product quality and taste. It mentions the various challenges investing in machines including transportation and logistics costs.

The article reports that national turkey federation seeks opportunities for industry to collaborate on food safety. It discusses related to enhanced biosecurity measures, implementing, instruments in controlling the spread of the virus, Bird flu HPAI impact on the turkey industry, and research on treatments for turkey health challenges.

The article focuses on the expansion of the meat and poultry processing market in the U.S. It mentions the increasing demand by consumers for ready-to-eat and heat-and-eat meat and poultry products. It examines the role of technologies and better processing equipment on the production cost and efficiency of meat and poultry processors. Statistical data on shoppers' acceptance of processed meat and poultry are also analyzed.

The article looks into processed foods that are ideal for quick and convenient breakfasts. It mentions that 77 percent of packaging executives expect high or moderate demand for on-the-go-grocery products during the weekday mornings. Details of the breakfast-related study conducted by research firm Information Resources Inc. are also provided.

The article looks into the journal's 125 years in trade publishing and the various events involving the meat industry that coincided with its publications. It mentions World War 1 in 1917 when the meat industry expands meat supply to help supply the U.S. and allied troops. It provides an overview of the Packers and Stockyards Act by the Congress in 1921 which regulated livestock trading to protect ranchers. It also offers information on the National Live Stock and Meat Board founded in 1922.