Smithfield Foods is closing its Altoona, Iowa, facility and consolidating production volume at other locations to improve the efficiency of its manufacturing platform.

Price increases have driven sales since 2019, but volume is not catching up to pre-pandemic levels.

Patrick Fleming leads the marketing and domestic demand team on a data-driven approach to make pork more relevant to more Americans.

National Turkey Federation appoints Dale Nellor as senior vice president of government affairs.

Company hosts annual Day of Understanding event to promote a diverse and inclusive workplace.

On July 3, 2024, Smokey Bones donates 15% of proceeds from restaurant purchases to the Robert Irvine Foundation.

Symposium highlights the Mexican market’s continued growth potential and explores emerging opportunities for US red meat.

Jordan Chirico brings nearly 20 years of Wall Street experience to his role with FAT Brands.

Paul Willis receives the Specialty Food Association Leadership Award for Sustainability.

Twenty years ago, very few industry observers would have predicted that, at some point in our future, USDA would declare Salmonella to be an adulterant in poultry products.