Consumers are projected to eat a record amount of meat, so there must be a steady supply of available protein. However, industry consolidation has reduced the amount of packers to a handful of dominant players, and federal regulations are so strict that some companies are closing down or exiting the slaughter side of the business.

Dietary probiotic supplements have been introduced by several research groups as a possible nutraceutical alternative to antibiotics, as probiotics are known to improve gut health and nutrient absorption in broiler chickens.

While ground beef remains a major supermarket meat department revenue generator, alternatives such as ground pork, chicken and turkey also are becoming more popular as consumers seek newer and healthier meal options.

Illinois meat processor plans to double its facility to meet the needs of the meat snack market.

Food production robots solve two problems: preventing worker injuries caused by machines or repetitive motions and improving consistency and speed in cuts. Now, wash-down robotic systems are also preventing food contamination.

By failing to understand the complexity of spare-parts inventory, companies will experience one or more of the nine symptoms of poor spare parts inventory health.

To help ensure final product quality, J.O. Spice installed a new Signature Touch metal detector from Mettler-Toledo Safeline in 2017.

There is perhaps nothing as crucial in the processing of meat and poultry as safeguarding proteins from foreign objects.

When inspiration for a product comes from a new brand, the most practical way to manufacture the product is for the brand to find a capable co-packer to take the recipe and turn it into marketable products. When the relationship works, it can benefit both sides.

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.