There’s an longtime mantra in the protein-processing business, says John E. Johnson, general manager, JBS, that fits into the world of material handling quite well, especially in summary of the constant demands put on operations.

With the ever-changing world of value-added driving technology in forming technology across multiple proteins, The National Provisioner turns to Marc Gaddis, president of Gaddis Food Group Consulting, to get his perspective on the technology and trends driving the forming process today.

Tough economic times demand cost-savings efficiencies that often force us to settle for lower quality. But, what if we still demand excellence?

When the middle of the day rolls around and hunger starts to set in, U.S. consumers have many snack options. Unfortunately, most of them bad for us. One healthy option, and one that's gaining in popularity, is the snack stick – that 1-ounce, convenient, tasty piece of beef that's low in calories but high in protein.

Today’s new stuffers and grinders highlight their versatility and ability to work together to provide a continuous system that integrates all processing actions for improved efficiencies.

With the shift toward highly automated, continuous processing, it’s critical to remember that food-grade lubricants, greases and other mechanical fluids play a key role in a plant’s overall hygiene strategy.

Let’s say this out loud right at the start — no one actually wants to hold spare-parts inventory. Why would you?  Inventory ties up working capital that we could otherwise use for more productive purposes.

To increase slicing productivity, West Liberty Foods reviewed upstream crust chilling operations with assistance from Linde North America.

With a combination of ingredient technology, innovative processing and under-valued trim, new grind materials are now available.

University labs are experimenting with automating the often inconsistent cutting and deboning process.