Articles by Sam Gazdziak

The traditional snack favorite is getting a new taste, thanks to Southern Recipe Small Batch.

Companies are required to develop procedures to ensure that food safety objectives are being met, and inspectors verify those claims through observation and reviewing documentation.

Foie gras, the fatted liver of a specially fed duck or goose, is produced by inhumane methods, critics say. To counter that argument, Hudson Valley Foie Gras, one of only two producers in the United States, has made an interesting decision: total transparency.

Meat Science and Animal Science departments are valuable resources for the meat and poultry industries.

In the case of Mulay's Sausage, the founders went as far as to re-create an old family recipe and turn it into a popular brand that is through throughout the country.

When inspiration for a product comes from a new brand, the most practical way to manufacture the product is for the brand to find a capable co-packer to take the recipe and turn it into marketable products. When the relationship works, it can benefit both sides.

Along with a line-up of speakers and a busy trade show floor, the Wisconsin Association of Meat Processors annual convention also boasted the largest state meat products competition in the country.

Tyson’s Chairman Reserve Prime pork program shows that “Prime” is not just for beef anymore.

Increased interest in duck meat creates more opportunities for processors like Joe Jurgielewicz & Son.