Pork

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Leading restaurants are expanding their protein selection on menus by offering more pork dishes.

Hormel Foods is bolstering its breakfast meats portfolio with the introduction of lower-sodium Hormel Breakfast Canadian Bacon.

Fresh pork occupies a unique, positive position in today’s retail meat case. Despite a tough economy and input costs that have spiraled upward for pork producers in 2011, the category is performing positively.

After 30 years in business, Busseto Foods returns to its roots with new artisan salami products.

The National Pork Board helps processors and packers improve their business in the pork segment through a variety of innovative tips and ideas.

National Steak and Poultry introduces a new line of cash-and-carry products under the brand name Steakhouse Certified.

Oscar Mayer introduces its new Lunchables with Fruit line, which provides a full serving of fruit with DOLE® Mandarin Oranges or Pineapple Tidbits in 100% fruit juice in each pack.

Through the first five months of 2011, U.S. pork exports are up 16 percent in volume (916,763 metric tons) and 22 percent in value ($2.35 billion) over 2010.

Tyson Fresh Meats, Inc., the beef and pork unit of Tyson Foods, Inc., has re-invigorated its Chairman’s Reserve® Premium Meats brand in response to rising interest in premium meat.

Following a spring 2011 visit to AdvancePierre Foods’ Cincinnati processing plant, where the processor was pumping out a wide variety of formed protein products, The National Provisioner queried Tom Burroughs, director, Protein Research and Development for AdvancePierre, on some of the challenges and considerations through which processors need to work when developing and incorporating forming technology.