After living and breathing food-safety communications for 10 years, I’m always curious to see how other companies respond to a food-related crisis. In 2015, we saw some well-known and beloved brands, in particular Chipotle Mexican Grill and Jeni’s Splendid Ice Creams.

As it has in the past, the USDA’s Food Safety and Inspection Service (FSIS) continues to march aggressively toward its goal of a safer food supply.

To maintain food safety in the meat industry and help minimize the threat of foodborne illness, it is important for meat and poultry operators to manage apparel as they would machinery and work surfaces.

Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.

Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.

An item as American as apple pie, the hamburger is also the perfect vehicle for introducing consumers to new trends, international flavors and formats.

Specialty protein processors Chris Flocchini, president and CEO of Sierra Meat & Seafood, and Dana Ehrlich, co-founder and CEO of Verde Farms, offer their insights and outlook on 2016.

Earlier this year, the University of Wisconsin-Madison became an international hotspot for the meat-processing industry — even as temperatures hovered around 0°F. UW-Madison was the location of the first-ever U.S.-IFFA Quality Competition, held January 11-13.

The meat science program at Kansas State University is one of the oldest, most well-respected programs in the country.

The 2016 Dietary Guidelines for Americans were recently released, encouraging Americans to boost their seafood intake to at least twice a week because of its heart and weight benefits.