Experts weigh the potential for profits against costs for processors looking to add or who already produce marinated products.

Processors are doing more testing for pathogens in their meat and poultry products than ever before. However, they continue to question its significance in the overall realm of food safety, and are flustered by government standards that can act as a disincentive to finding microbes. Nonetheless, the incentives to verify that products are clean are there: preventing sicknesses and financial losses, to name a couple. This Webinar will address the overarching issue of where pathogen testing should be going while providing guidance to processors who want to improve their internal programs. Made possible by 3M.

More and more retailers are insisting on products with no chemical, preservative or non-natural ingredients and easy-to-understand labels for consumers. This Webinar will review the rules of natural and “clean label” processing, discuss marketing of natural products to retailers and examine a real-case study.

This webinar will take a look at the comprehensive immigration reform on the horizon. Our panel of experts will address the industry’s key questions: How might the law change? What can the industry do to make its priorities heard? And what should companies do about hiring in the meantime?

Experts explore best practices for adjusting sodium levels without compromising taste, emulsion quality and food safety. Made possible by Cozzini and Nu-Tek Products.

This Webinar will update attendees on pre- and post-harvest interventions --- the technologies and best practices --- followed by a discussion of the proposed regulations themselves and their likely effects on poultry processors. Made possible by Ecolab and Carometec.

Webinar will explore the mechanics, processing issues and strategies for enhancing yield and quality and those opportunities for additional profits processors might be overlooking. Made possible by Handtmann.

As regulators increasingly shift the food-safety onus back to slaughterhouses, this webinar will offer integrated strategies for addressing pathogens on beef carcasses using best methods and technologies for pre-harvest, slaughter and chilling.

This Webinar will give participants a tune-up on what’s new, what’s working and what they can expect as they work to improve their plants’ fight against E. coli O157:H7 in ground beef products – from interventions to testing to new regulatory requirements.

This webinar delivers a three-front battle plan offering up-to-date research, plant technology and design initiatives and a real-world example of how one processor is holding the line against this deadly pathogen.