What are the major trends in breakfast and dinner sausage? Here's what a leading meat processor in each category said in answer to the question. by Bryan Salvage, Editor

In its quest for promotional success, the industry has turned to celebrities to help merchandise product by Larry Aylward, managing editor See former NBA basketbal

Hormel recently produced its 5 billionth can of the popular luncheon meat. Today, it is eaten by an estimated 60 million Americans by Larry Aylward, managing editor

Meat a Major Draw by Bryan Salvage, Editor Fruit and vegetable products seemed to dominate the food and beverage exhibits at two major food industry conventions he

With GATT Near, MATIC '94 Could Be Springboard for U.S. Processors When MATIC-the International Exhibition of Equipment and Technology for the Meat Industry-last

'Flash' Forward? Industry hopes high-intensity lighting technology can help combat microbial contamination by Larry Aylward, managing editor

Recommendations made for future beef check-off funded research by Bryan Salvage, Editor It's no secret. Consumers want leaner, high-quality, tend

By David R. Stone Hormel Foods Corp.'s marketing department gave a simple-sounding assignment to its engineers and suppliers: redesign the packaging of a few sliced meat products s

Coming home after a hard day at the office, the last thing on the mind of a 1990s-style consumer is cooking a big meal. Yet, the family has to be fed. What will it be tonight? The

Scientific research has proven that using carbon dioxide to induce death is an effective and humane way to slaughter swine. Until recently, however, the method was not an option be