The new Tyson Deli Community features on-trend forum topics, engaging profile pages and unique sharing tools. Users, who are encouraged to register for free starting today, can utilize the site as a sounding board for successes, challenges or simply to connect with industry peers.

T FuQua, brand manager for the Deli Division of Tyson Foods, Inc., commented on the development of the Tyson Deli Community, “One of the core values of Tyson Foodservice is innovation, and at the heart of innovation are the professionals who drive this industry. I’m pleased to offer one of the first-ever online communities dedicated solely to our industry and the conversations that matter most to our valued peers.”

The community will be regularly maintained and updated frequently with topics that are most relevant to deli professionals. Forum topics will include issues that deli departments face including recruiting, profitability and labor costs. Community users will also have the opportunity to pose new topics that are of most interest to their deli’s needs.

The Tyson Deli Community is just one component of TysonDeli.com, the trade-dedicated website that launched in December 2010. The website is an interactive showcase of proprietary Tyson consumer research and observational data, proven merchandising strategies, innovative new products and business building promotional programs, all designed with deli professionals in mind. For more information, visit www.TysonDeli.com/Community.

Source: Tyson Foods Inc.

Phillip Clemens to be keynote speaker at AAMP convention

Philip Clemens, chairman and CEO of Clemens Family Corp., will be the keynote speaker at the 72nd American Convention of Meat Processors & Suppliers’ Exhibition. This trade show and educational meeting is geared toward U.S., Canadian, and Foreign operators of small and very small meat, poultry, and food businesses, will be held June 16-18, 2011 at the Peppermill Resort Spa Casino, Reno, Nev.

Clemens Family Corp. is the parent company to several businesses located in Pennsylvania and Indiana. The corporation employs about 2,000 people and markets products all over the U.S. with a concentration in the northeast part of the US.

Clemens has spent his entire career, over 50 years, with the family business starting part-time at Hatfield Quality Meats while going to school. He began working full-time in 1967 while attending Peirce College. He has worked in all aspects of the business eventually working his way up to chairman and CEO of the company. Clemens is active in his community and other organizations, and serves on several non-profit boards and family owned businesses. He is a national speaker on family business issues and has a passion to teach leadership skills to next generations.

Clemens has received a variety awards including the American Meat Institute’s Industry Advancement Award, the highest award given in the meat industry; the Knowlton Award for innovation in the meat industry; Pride of Peirce for outstanding alumni of Peirce College; Pillar of the Community from Harleysville Senior Center; Philadelphia Area Sunday School Association’s Superintendent of the Year; and the Research Institute of America for the outstanding management suggestion of the year.

Clemens will address attendees at the American Association of Meat Processors (AAMP) annual convention during the Welcoming Session on June 16, 2011. His keynote address will be on “The Key to Making Your Business Successful.” Each business travels down a path and each path has a destination. Have you chosen a path that has success as the destination? He will focus on allowing family businesses to succeed for future generations. Don’t miss out on this great opportunity to hear from a fellow industry leader whose family has been in the meat business for over 115 years!

For more information about the convention, contact AAMP, One Meating Place, Elizabethtown, PA 17022. Phone: (877) 877-0168, Fax: (717) 367-9096, or Email: aamp@aamp.com.

Source: AAMP

Potentially contaminated broccoli leads to meat, pork products recall

Taylor Farms Pacific, a Tracy, Calif., establishment, has recalled approximately 64,000 pounds of chicken and pork products because the broccoli used in these products may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced.

The problem was identified through a routine sampling of products at retail by the Washington Department of Agriculture which led to a Feb. 24, 2011 recall of products containing broccoli announced by the Food and Drug Administration.

Products subject to recall include chicken and pork rice bowls and noodle bowls, chicken breasts and chicken penne alfredo under the Raley’s, Taylor Farms and SYSCO brands. Each box bears the establishment number “P-34013” or “EST. 34013” inside the USDA mark of inspection. The products were produced between Feb. 6, 2011 and Feb. 23, 2011 with sell by dates between Feb. 7, 2011 and Mar. 7, 2011. The products were shipped to retail distribution centers in Ariz., Calif., Colo., and Wyo.

FSIS has not received any consumer complaints or reports of illness at this time.

Source: FSIS

al fresco enters meatball sector with gourmet chicken meatballs

al fresco All Natural recently entered the meatball business, creating two flavors of all-natural chicken meatballs with 60% less fat and 40% less sodium than traditional beef and pork meatballs.

"Homey comfort foods like meatballs are very popular right now and so many people want to enjoy these classic dishes in a more healthful way," said Sarah Crowley, al fresco senior brand manager. "Our new chicken meatballs are fully cooked, so they are a quick and easy way to add flavor to your favorite recipes, without a lot of fat, sodium or calories."

Just like its best selling line of chicken sausage – which was recently awarded Family Circle's "Circle of Excellence" mark – al fresco All Natural Chicken Meatballs are made with lean chicken meat and contain no artificial ingredients, preservatives, nitrates or MSG.

al fresco All Natural Chicken Meatballs are available in two delicious flavors:

* Tomato & Basil: a blend of sweet basil, sun-ripened tomatoes, Asiago and mozzarella cheeses

* Teriyaki Ginger: infused with ginger, garlic, sweet pineapple and sesame

Source: al fresco All Natural

AMSA to host QA 101 program in Chicago

The American Meat Science Association (AMSA) will host Quality Assurance (QA) 101 April 12-13, 2011 at the McCormick Place in Chicago, IL, just prior to the 2011 AMI International Meat, Poultry & Seafood Industry Convention and Exposition. QA 101 attendees will have the opportunity to spend time with some of the industry's top experts in the field of quality assurance.

The AMSA QA 101 Task Force will equip attendees with the tools needed to monitor and maintain the quality of their products.

The program features:

* Introduction to QA Philosophy

* Product Quality Principles

* Collection and Use of Data

* Basic Sanitation & Sanitary Design

* Regulatory Issues

* Preparing for Audits

* Food Safety Concerns

* Shelf Life Issues

AMSA QA 101 featured speakers include Sharon Beals, Maple Leaf Foods; Michael Bradley, Smithfield Foods; Joel Coble, Tyson Foods; Lynn Delmore, Cal Poly - San Luis Obispo; Robert Delmore, Cal Poly - San Luis Obispo; Larry Hanson, Johnsonville Sausage; Margaret Hardin, IEH Laboratories & Consulting Group; Kerri Harris, International HACCP Alliance; Kevin Ladwig, Johnsonville Sausage; Collette Schultz Kaster, Farmland Foods

The course will conclude at noon on April 13th so attendees can participate in the 2011 AMI International Meat, Poultry & Seafood Industry Convention and Exposition. For a course outline and to register for QA 101 please visit www.qa101.org. For more information or questions regarding QA 101 please contact Deidrea Mabry 1-800-517-AMSA ext. 12 or dmabry@meatscience.org.

Source: AMSA

DNA Brands names new head of meat snack division

DNA Brands Inc., producers of DNA Energy Drink, DNA Beef Jerky and DNA Shred Stix, announced it has appointed Jim Hawkins vice president of its meat snack division. Hawkins will spearhead the expansion and development of DNA Shred Stix and DNA Beef Jerky, nationally across all channels.

"I am extremely pleased and excited with the opportunity to head-up the meat snack division and work closely with a senior management team dedicated to building this brand," stated Hawkins. Hawkins added, "I believe in the quality of DNA's superior products and DNA's strategic marketing programs that are necessary to move DNA meat snacks to a new level of growth within our fast paced industry."

Darren Marks, president of DNA said, "Jim Hawkins has extensive experience in securing and managing people, as well as overseeing a broker network on a national basis. Jim has also developed and continues to maintain a genuine rapport with retail chains. It is for these reasons that we have selected Mr. Hawkins to spearhead our meat snack division on a national basis."

Hawkins holds a Bachelor of Science degree from Bryant University where he majored in marketing. He resides with his family in Florida and is active in the community and with professional organizations. Prior to joining DNA, Mr. Hawkins served as the vice president of sales and marketing for Power Hungry Food. He has also held executive level positions at Maple Leaf Farms and Crescent Food Sales.

"It is instrumental that DNA's meat snack division leverages the equity in its superior energy drink brand and uses it to cross-pollinate consumer demand with the recent meat snack launch," stated Hawkins. "Utilizing our high profile action sports teams and athletes in combination with an experienced, aggressive and top of the line broker network, we plan to gain key distributions and stimulate consumer acceptance." 

Source: DNA Brands Inc.