Sponsored Content

September 2012

Photo Essay: DuPont Teijin Films Opens Product Innovation Kitchen

From the outside, it doesn’t exactly scream, “Product Innovation Center!”  It’s in a small shopping center in Richmond, VA more...

May 2011

Cook-in-Pack Technology

All Ready-To-Eat (RTE) sausage producers share a concern for food safety compromised by pathogens. In the last 20 years, the industry has made great strides more...

October 2010

PHOTO ESSAY: Reiser customer center offers turn-key solutions

REISER’s modern, new 6,600 sq.-ft. Customer Center is designed to help customers develop processes and products in an environment that replicates more...

September 2010

White Paper: More effective poultry dark meat deboning processes

It’s common knowledge that the popularity of dark meat poultry in the United States is growing. And why not? Chefs and consumers alike agree on more...

April 2010

Improving sustainability through packaging solutions: Reduction of food waste

Throughout the distribution system, food producers, processors and retailers are identifying ways to increase efficiencies to reduce costs and create more...

Handtmann opens new Forum R&D and training center

Bringing customers from North America to Biberach, Germany, isn't exactly a day trip. But according to Tom Kittle, Handtmann Inc.'s president, based in more...

June 2009

Protecting margins in uncertain times

With the margin of profit in the food industry defined not by dollars, but by fractions of cents, it is essential that manufacturers understand and control more...

April 2009

The benefits of MAP technology in bulk transfer packaging

Multiple benefits accrue from Modified Atmosphere Packaging (MAP) technology in bulk transfer of beef grinds. Using combo liners for bulk transfer of more...

September 2008

Triple benefit technology: High pressure processing delivers safety, extended shelf life and all-natural benefits

According to the latest "US Grocery Shopper Trends" survey from Food Marketing Institute (FMI), from 1996 to 2006, 82% of consumers reported they were more...

Special handling for RTE product safety

With the exception of equipment destined for the Ready-To-Eat market, productivity usually is the prime engineering criteria for meat processing automation more...

August 2008

Simpler is better

In yield-critical skinning operations, simplicity is a key to greater profitability. In fact, simplification is the prime directive in Stork Townsend's more...

January 2008

PHOTO ESSAY: An inside look at Vemag's new R&D center

Vemag's ultra-modern customer R&D center, Verden, Germany, attracts processors from around the world. The new facility is the latest addition to Vemag's more...

December 2007

Extracting greater value from trimmings through suspension technology

Meat and poultry processors have long used traditional injection systems to add flavor and moisture in their products. But few realize that even while more...

November 2007

Assessing the impact of tenderization on slicing yield

One of the major changes in the meat industry over the past decade has been the rapid development of sliced, packaged products. Changes in lifestyle, more...

October 2007

Safety, clean labels and shelf-life extension: High pressure pasteurization takes center stage

Have you noticed? Driven by consumer demand for all-natural, minimally processed products, almost all major North American meat processors have now introduced more...

September 2007

Understanding and maintaining airflow within your smokehouse

Thermal processing ovens — known as smokehouses, Batch ovens or forced air convection ovens — utilize many of the same variables. Some of more...

April 2007

Ham manufacturing: Applying the Cozzini FastHamâ„¢ process

The two most important attributes for all cooked ham products are their intra-muscular bind and their water retention (water holding and water binding more...

January 2007

Effectiveness of Spectrum Antimicrobial Agent as an intervention strategy in immersion chill applications

Salmonella continues to be a leading cause of food-borne illness in the United States. Because salmonella is often associated with poultry, new Food Safety more...

Controlling Listeria in ready-to-eat meat products

Listeria bacterial contaminations in ready-to-eat meat products can not only be hazardous to people who consume the product, but recalls due to such contaminations more...

November 2006

The rating game: Consumers weigh in on enhanced ground beef patties

Perhaps owing to the recent confluence of ethnic dining trends, or perhaps because they dine out more frequently, today's consumers are more attuned to more...

August 2006

The rating game: Consumers weigh in on enhanced steaks

Palatability is the key to any successful meat manufacturing enterprise. Indeed, study after study shows that if a meat product fails to please in the more...

NCBA brings knowledge, expertise to market through Beef Innovations Group

The National Cattlemen's Beef Association is proud to introduce the check-off funded Beef Innovations Group. The Beef Innovations Group, or BIG for short more...

June 2006

What's next for Beef Value Cuts?

In 1999, as part of an effort to create more options for consumers at the meat case, the checkoff-funded National Cattlemen's Beef Association's (NCBA) more...

May 2006

Shredded beef holds the key to profit potential

From sourcing raw materials to researching consumer-purchasing habits, introducing new beef products to the marketplace can be challenging and costly more...

Engineering the next generation of scales and weight indicators

Revolutionary new scale and weight indicator designs are the product of carefully researching meat & poultry plant operators' concerns. Problems with more...