Selection of raw ingredients is one of the keys to processing high-quality pepperoni or sausage for pizzas. But raw materials that can be used are as diverse as the variations of toppings being use

What's New in Review New meat products have made their way onto store shelves and restaurant menus in recent months. Meat Marketing & Technology, with the aid of Marketing Intellig

by Bryan Salvage, editor Headlines of major newspaper features covering food trends in recent months have proclaimed in big, black letters-beef is back. Those hea

Labeling deadline nears; extension called unlikely by Ken Krizner, senior editor July 6-D-Day for the meat and poultry industries-is fast-approac

A Consensus, if not Complete Agreement While their agendas and opinions might be different, all sides concur that HACCP is vital to ensure meat safety by Ken Krizn

by Gary Jay Kushner Federal Judge David Levi recently held invalid a California law defining the term "fresh" as used on labels and in other marketing media for p

It's a near-perfect fit-like brat-wurst in a bun. Milwaukee, home to some of the country's top sausage-makers, plays host to the 55th American Convention of Meat Processors, July 28 to 31.

The AMI/FMI Meat Marketing Conference taught attendees the importance of understanding the wants and needs of consumers by Larry Aylward, managing editor

Bullish on the Meat Industry Hormel's Johnson: Stop paying attention to the flakes; start paying attention to the scientists by Larry Aylward, managing editor

Freezing Out the Competition New products and services for freezing and refrigeration fueling supplier competition by Bryan Salvage, editor