In addition to food products, this line can also cut a wide variety of packaging materials, including corrugated, cardboard, plastic film, plastic sheet, and foam.

El Campo, Texas-based Junior’s Smokehouse officially opened in 2005, but the business’s namesake began working with meat long before that. Gerhard Drechsler, director of business development, sat down with The National Provisioner to discuss Junior’s Smokehouse.

The nation’s eyes remain on money-saving measures, with 83% having made one or more changes to their grocery shopping habits.

In part two of this interview series, learn about outdated business practices that hamper meeting sustainability goals.

The approximately two-year program requires completion of four elements for successful graduation and subsequent distinction as 'Master Meat Crafter.'

Nelson-Jameson will continue to provide Alfa Laval equipment, genuine OEM spare parts, and service to food processing facilities.

The Department of Animal Science at the University of Arkansas (UA) currently has approximately 315 students and primarily houses the meat science program.

The draft PEA analyzes and describes the potential environmental impacts associated with the establishment of the program.

The 2024 IPPE surpasses 600,800 square feet of exhibit space and secures more than 1,295 exhibitors with two and a half months remaining until the show opens.

Presenter Dr. Laure Pujol will discuss why log reduction is essential for food safety and quality.