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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]

LIGHTING The Altor series from LumenFocus is an innovative lighting solution designed for the high demands of food and meat industry facilities. The WVLF is a wide profile LED vaportight [...]

Uncovering the best ways to cut water and energy use in meat and poultry plants is akin to solving a puzzle. While obvious measures alone can lead to big paybacks, [...]

In recent years, Hormel Foods has been on the prowl, busy acquiring companies and products as the economic headwinds have eased and sparked growth in the M&A space. The Austin, [...]

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.

El artículo presenta una tasa anual de carne y aves de corral informe para tres regiones de América Latina en 2019 -Brasil, México y Argentina. Señala que estos tres países están entre los diez mayores productores de carne del mundo. Menciona que Brzail ocupa el segundo lugar en el mundo después de los EE.UU., Argentina se sitúa en sexta posición, y México en octava posición.

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 the changing view of consumer on food preferences and protein intake in food and the sales of meat and diary analogs in comparison of plant products. Topics discussed include food industry in the U.S., Plant based protein technology Meat industry and meat products, and meat preparation method.

According to the Chinese New Year, 2012 is the year of the dragon, but for many in the refrigerated and frozen foods industry, it was the year of change. From [...]

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.

It doesn't feel like Snack Food & Wholesale Bakery is 100 years old, and that's partly because we have changed names, formats, management, ownership and staffs several times throughout our [...]

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

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 exclusive Ultimate Patty Fill System from Nutec Manufacturing is available on all of the company's Food Forming machines, giving you the ability to make the best looking, best cooking [...]

Several years ago, leaders in the meat-processing industry joined a food safety consortium exploring the possibilities of electrostatics as applied in antimicrobial intervention. The problem the consortium wanted to solve [...]

By 2050, the world's population is expected to grow to almost 10 billion people, according to the United Nations, Department of Economic and Social Affairs, New York City. This growth [...]

The article reports that the plant-based foods trend is leading to new vegan products growth in new categories. The leading product categories for vegetarians are cereals, snacks, bakery foods and ready meals. There also has been activity in soft drinks, meat substitutes and dairy alternative drinks.

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 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 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 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.

The article features high-pressure processing (HPP) service provider Universal Pasteurization Co. in the U.S. It states that the company applies HPP and its facilities feature nearly one million square feet of refrigerated floorspace across the country. According to chief executive officer Mark Duffy, they aim for greater cause of food safety and they help ensure the safety and quality of products companies bring to market.

The article focuses on sausages as the popular choice for versatile menu item and ingredient on food menus. It states that due to food-service operators who offer more flavorful unique options, sausages are found in 60 percent of menus and has grown on menus over the shorter and longer term. According to National Pork Board director Patrick Fleming, custom flavors from foodservice are appearing at retail such as chipotle, hatch green chili, and smoky bourbon.

The article focuses on supplier companies to meat processing industry. Topics discussed include Admix Inc.for meat and poultry processors; REX Technologies with RVF 436 S vacuum stuffer with loader, and the REX burger forming line; and Asenzya, Inc which has avor solutions, finished product innovation and functional ingredient solutions.

The article offers information about food safety in the meat product industry in the U.S. Topics being discussed include the impact of the lack of a mandatory or national traceability system in the country on domestic meat producers, concerns raised by producers about possible liabilities resulting from traceability programs, and the development and testing of a proprietary, centralized data, whole-chain traceability system.

El artículo presenta información sobre la tecnología de procesamiento de alimentos en la industria de la carne. Entre los temas analizados se incluyen algunos de los conceptos básicos de la transformación química de la carne; diferentes ingredientes que se agregan al producto alimentario para un propósito específico; y los beneficios de la adición de agua para una carne sistema en la producción de las carnes procesadas.

The article focuses on the retail pricing basics in the meat industry. A finished steer sold at 1.21 pounds per pound, before breaking down costs along the way that go into retail pricing. A 1,400-pound steer at that price costs the packer about 1,700 dollars. The 866-pound chilled carcass is applied to the comprehensive cutout of 2.08 dollars per pound.

The author discusses the mechanisms of beef aging and differences in eating quality that can be derived from it. He talks about his realization that beef does get better with age and that the overall palatability of beef is enhanced as aging time lengthen. Also tackled is the difference between wet-aged and dry-aged beef.

The article offers information about the 2015 International Production & Processing Exposition in Atlanta, Georgia featuring products from Anti-Microbial Products, from Bettcher, and from Biro Manufacturing Co.

The article features Missouri-based Hermann Wurst Haus, established by Mike and Lynette Sloan in 2011 and has become a major tourist destination in Hermann. With more than 40 years of experience in the meat industry, Herman Wurst attracts customers by offering its award-winning sausages. Information about the company's Reuben-flavored bratwurst is presented.

The article offers information about the International Production and Processing Exposition to be held on January 27-29, 2015 at the Georgia World Congress Center in Atlanta featuring products from Admix Inc., Anti-Microbial Products, and Ashworth Bros. Inc.

The article offers information in relation to the food processing industry in the U.S. It discusses the strategic move of various processors to leverage varying technologies and operating methodologies in the operation of a successful precooked or smoked meats systems. Issues regarding food contamination and safety are mentioned.

The article offers information on issues related to the animal industry in the U.S. It discusses the enforcement actions posted to the Food Safety and Inspection Service (FSIS) Humane Handling Website concerning animal welfare and highlight four species including cattle, swine, sheep, and goats. Other information related to proper animal-handling techniques is presented.

El artículo presenta un análisis de la industria de alimentos y bebidas de América Latina en 2014, con énfasis en las proyecciones para los años 2015, 2016 y 2017. Los temas tratados incluyen la situación económica de la industria cárnica de Venezuela, el crecimiento de la exportación de carne avícola de Argentina y el crecimiento del consumo de agua embotellada en la región.

The article presents the author's views on various issues related to food safety in the U.S. as of October 2014. He states that there are numerous news reports about food contamination which has plagued the meat industry. He cites several product recalls including one recalling chicken contaminated with Salmonella. He argues that the country's food supply is safe as only a small portion of products are being recalled.

The pork belly market continues to have an impact on bacon production, and consumer demand and usage drives the category, says Rikki Ingram, brand manager, Smithfield Breakfast, for Smithfield, Va.-based [...]

Applegate Farms, a subsidiary of Hormel Foods, Austin, Minn., launched a natural cheese line under the Applegate Naturals brand. The non-GMO cheese has no added colors or artificial ingredients. The [...]

NESTLE The Nestle Board of Directors has changed the organization of the company's infant nutrition business, moving it from the globally-managed Nestle Nutrition to a regionally-managed business. BLUE POINT CAPITAL [...]

The article presents the discussion on introduction to the new executives. Topics include Sam Gazdziak, a longtime editor on Independent Processor and TheNational Provisioner and an all-around champion of the meat processing industry; and Fred Wilkinson as managing editor experiencing as a journalist covering the food industry including agriculture.

The article discusses history of the custom meat processing company Eickman which continues its quality products and time-honored techniques, as of February 2017. Topics discussed include story of Eickman's family to establish business in meat industry, expanding of business in meat processing by the firm's owner Merlyn Eickman, and views of Tom Eickman, owner of the company, on the issue.

The article discusses ideas for food companies on how to prepare and protect their business from terrorism through food systems. It discusses how food supply became an attractive target for terrorists to create fear, inflict public harm, and damage food company brands. It suggests the importance for such companies to implement food defense strategies to mitigate the risks of food terrorism, sabotage and intentional adulteration.

El artículo presenta el informe anual 2013 de la industria alimenticia de México, con énfasis en los sectores de mayor crecimiento, como sector cárnico, agricultura orgánica y bebidas. Otros temas discutidos incluyen consecuencias del aumento del impuesto de valor agregado a los alimentos, exportaciones agroalimentarias y ventajas de inversión tanto nacional como extranjera.

The article presents an interview with Jeff George, senior vice president of Research & Development at Hillshire Brands Co. When asked about the grand opening of the Flavor Innovation Lab by the firm, George replies that the firm worked with its flavor-supplier partners for opening the lab. He tells that all of the firm's meat flavors come from natural ingredients and natural sources. He discusses the challenges of enhancing a flavor naturally.