by Bryan Salvage, editor Isn't it funny how our priorities change as we grow older-particularly when it comes to choosing the foods we eat? Thirty years ago when I

``FDA policy-maker tapped to head inspection agency A top policy-maker at FDA is the new administrator at FSIS. Michael R. Taylor, 45, FDA's deputy commissioner fo

U.S. ponders retaliatory measures by Larry Aylward, managing editor Meat industry trade groups are fiery over South Korea's import quotas on froz

'A World Standard' by Larry Aylward, managing editor Just as an accountant needs state certification for the overall betterment of his practice, meat processors an

by Gary J. Kushner Ask almost any food company executive to identify the most expensive cost of doing business that needs control, and excessive government regula

Building for a Healthy Tomorrow Although it applied to all segments of the food and beverage industries, the IFT show's 'healthy' theme carried a particular significance for the me

Most ingredient suppliers at the IFT show told MM&T that helping processors to lower fat, cholesterol and sodium in meat products were among their major goals. When MM&T asked several IFT supplier/

Total new meat product introductions have been on a downward slide since 1990 while vegetarian substitutes for traditional meat products have been on the rise, based on statistics from Naples, N.Y.

Scientists' roles growing more important in ever-changing industry By Bryan Salvage, Editor Although there are a lot of gambles and "unknowns" fa

Meat Industry Crosses The Golden Gate San Francisco plays host to AMI Convention and Innovation Showcase Four educational confer