The year 2009 is behind us, probably to the great relief of many in the industry. Economic struggles, food safety concerns and supply-and- demand imbalances caused many companies to restructure their operations or lower their expectations.

Consumers’ desire for restaurant-quality entrees doesn’t fade during an economic downturn; they just find a more affordable route to attain them.According to the Chicago-based Perishables Group, consumer demand for

By Sam Gazdziak, EditorFive generations of the Harris family have raised cattle on the family farm in Bluffton, Ga., a town of about 100 people in southwest Georgia. Starting with

By Sam Gazdziak, Editor Walk through a grocery store, and it is increasingly likely that you will see shoppers studying their purchases more than ever before. If they’re not reading

Bird flu, caused by avian influenza (AI) viruses, is very contagious among birds and can spread rapidly in poultry operations, without any warning or noticeable symptoms. In screening for an

Follow your nose. En route to Gilroy, California, the 'garlic capital of the world'' you’ll smell this little bulb before you see it. Just stroll past an Italian restaurant and

Thrushwood Farms Quality Meats Inc. began operations in the midst of an energy crisis, so the idea of being energy efficient is a very familiar concept to the Hankes family.

Thanks to nationwide restaurants, someone from California can go to New York City and get a hamburger and fries that tastes exactly like what he gets at home. If he

Sometimes sweets are an appropriate gift, and sometimes a cheese-and-sausage assortment may be the right thing to send. But for meat lovers, there is no better gift than a nice

If KFC can flavor a chicken product to replicate the taste of beef, what’s next? The short answer is, marketing warfare. At issue is the ingredient profile for Kentucky Grilled