For the last several years, meat snacks have been a fast-growing and profitable segment of the meat industry. New brands were launched and new flavors were introduced.

For four days in October, Chicago will be at the heart of the global food and beverage industry as it plays host to Process Expo.

Lubrication is a lifeblood of meat and poultry processing. Without regularly and properly greasing machinery, operations can grind to a halt, or at least necessitate the replacement or repair of equipment and cause production slowdowns.

Producing and merchandising meat and poultry in sizes that meet consumers' sharper focus on health and sustainability is becoming more prevalent.

In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).

This summer, the dairy industry was dealt a hard hand with animal rights groups releasing multiple videos taken by "undercover" animal-rights activists employed on farms in Indiana, Nebraska and Texas.

Restaurant kids' menus often seem like an afterthought across restaurant segments—with the same hamburgers, chicken strips, and French fries commonly offered. These fried options are likely why a lack of healthy kids' menu items is a top concern among parents.

Last May, the American Association of Meat Processors (AAMP) launched an internship program aimed at providing opportunities for students and recent graduates to gain additional knowledge and experience in the meat industry.

The top challenge for processors in foreign objection detection is there is not one single perfect way to detect every object that may have gotten into the product stream to avoid a recall.

Removing proteins from commerce because of adulteration or misbranding can potentially cost operators millions of dollars and negatively impact companies' standings, making it vital for operators to sharpen their focus on product ingredients and labeling.