by Bill Squire During the past 15 years, I have watched and experienced the purchasing function among meat processors stumble and feel its way into the mainstream of professional m

*Senior citizens enjoy meat products, but marketers must meet this growing segment's distinctive needs* by Larry Aylward, managing editor Many senior citizens of tomorrow a

*Meat industry experts are doing their homework when it comes to R&D in efforts to improve product quality and increase market share* by Larry Aylward, managing editor Gene

*By erecting multiple hurdles, researchers hope to keep contaminants from reaching people* by Ken Krizner, senior editor The development of intervention systems to combat f

*The dilemma: Develop meat products with less fat and more taste. The answer? Non-meat ingredients- or so the industry hopes.* by Dan Murphy, contributing editor Ha

*Worthington Foods leads the meat-analog charge into supermarkets and restaurants* by Ken Krizner, senior editor Dale E. Twomley does not consider his company to be competi

*Meat Marketing Conference attendees urged to keep up with the modern world* by Larry Aylward, managing editor An uninvited "mad cow" from People for the Ethical Treatment

*Technical breakthroughs and common sense enhancing food safety * The following interview was conducted between Meat Marketing & Technology Editor Bryan Salvage and John Marcello, manager o

*This year's meeting offers much for the red meat industry* Meat and allied-industry professionals from around the world will gather in New Orleans from June 22 through June 26 to attend th

*July event features American Cured Meat Championships* The American Association of Meat Processors is off and running with plans for the 57th American Convention of Meat Processors, set fo