Are meat and poultry processing jobs becoming safer? The numbers seem to suggest they are.

As consumers increasingly demand antibiotic-free meat and poultry (and processors look to avoid antimicrobial resistance), alternative treatment and disinfection methods such as bacteriophages should become more popular in food and medicine.

Is there a more natural way to clean wastewater? Poultry and beef processors are certainly trying, by experimenting with new technologies created by Mother Earth to treat wastewater and reduce their water footprints.

Sausage benefits today as a platform for consumers’ desire for more protein, indulgence in moderation and strong flavors. It’s also seeing growth from an unlikely source — the clean-label, health crowd.

Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?

Whole-muscle products are employing new cuts, which introduce consumers to unique flavors and textures; however, consumers may view these new products as being unsafe, instead of just different.

Poultry processing facilities in the U.S. are beginning to shift to automation, while globally lamb processing is increasing use of robotics.

At-home and restaurant chefs alike are employing age-old methods of food preparation techniques to create globally influenced marinades and cuisines.

Processors are experimenting with new slicing and sanitizing innovations that rely on water — along with 3D scanning, sensors and increased automation.

Americans just don’t get tired of burgers. The all-American sandwich is featured on most menus and is branching into meaty, upscale, indulgent versions as beef prices continue to decline.