Meat & Poultry

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showing 26-50 of 253 articles

An appetite for poultry

Barberton, Ohio embraces its reputation as a hotbed for fried chicken eateries.

01/27/2014

Burger Revolution

Cardinal Meat Specialists develop a foodservice solution for burgers.

01/23/2014

A pinch of the past, a glimpse of the future

Protein continues to be popular, while convenience and flavor are key.

01/15/2014

The United States’ first bovine spongiform encephalopathy (BSE) case in December 2003 remarkably had no measurable impact on Americans’ confidence in beef or on domestic beef sales. However, the opposite was true in nearly all the US’s export markets.

01/15/2014

Packaging: Looking back & forward

News in 2013 provides a glimpse of trends in 2014.

01/08/2014

Threat of terrorism at heart of FDA proposal

Facilities would have to have a written food defense plan.

01/03/2014

More than a chance of meatballs

Natale Grande takes Italian comfort food from the menu to the retail stage.

12/23/2013

Frugal sodium reduction

Ingredient strategies when cutting salt in meat have cost considerations.

12/09/2013

The Crisis Class of 2003

Remembering the discovery of a BSE infected cow in the US- 10 years later.

12/09/2013

Getting a leg up

Turkey drumsticks have become a staple at festivals and special events and demand is growing.

12/04/2013

Keep it simple

Edgewood Locker offers a variety of quality products in a no-frills environment.

12/02/2013

Sampling, swabbing & safety

Newer, smarter technologies for food-safety testing allow for quicker, actionable results.

11/26/2013

Putting taste back into lean

Formulating for texture and taste

11/25/2013

Ending waste as world food answer

The “Save Food” campaign makes good sense, even though some aspects are easier to implement than others.

11/08/2013

Living the dream

Hard work and determination were the keys to making Pioneer Meats’ dream come true.

11/06/2013

Overtaken with bacon

Amateur and professional chefs are getting inventive with their bacon culinary creations in regional and national competitions.

11/04/2013

For the love of bacon

Bacon-themed restaurants capitalize on the meat’s popularity.

10/28/2013

Endless possibilities

Pork bellies get an infusion of flavor.

10/23/2013

Refining bellies

Bacon evolves as an ingredient with culinary credibility.

10/18/2013

'COOL' is a lingering hot mess

The mess around COOL will likely continue without a preliminary injunction.
10/11/2013

Implications of campaign to reduce waste

The USDA places food waste at 30% to 40%, which relates to 133 billion lbs. of food that never makes it into stomachs from retail food stores, restaurants and homes.

07/12/2013