Wintertime may seem to be an easy time to discuss freezing systems, but the challenges — such as energy management — and solutions to answer those trials are in the works all year long.

The National Provisioner sat down in January with Dr. Dan Hale, professor in Texas A&M University’s Department of Animal Science and with the Texas A&M AgriLife Extension Service, to discuss traceability and its slow introduction into the beef production system.

For many seafood processors, pumping out a host of seafood fare can be a bit rudimentary.

Kayem Foods Inc., Chelsea, Mass., is the largest meat processor in New England. More than 100 years ago, founder Kazimierz Monkiewicz (K.M. = “Kayem”) built a reputation for high-quality meats

This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.

For prepared, frozen muscle foods, the most important quality attributes to the consumer are flavor and texture

Across the industry, many of the basic slaughter processes and techniques have remained the same.

We are experiencing challenging, exciting and sometimes frustrating times in the food industry.

Oven, fryer and smokehouse equipment suppliers continually are improving the design to minimize the gap between what processors want their cooking equipment to do and what the machines are capable of doing.

Famous 19th-century author George Bernard Shaw once wrote, “The single biggest problem with communication is the illusion that it has taken place.”