Articles Tagged with ''meat''

Last November, the U.S. FDA announced that it had completed an evaluation of UPSIDE Foods’ cultured animal cell foods and had “no further questions at this time about the firm’s safety conclusion.” While the FDA pointed out that there were still other regulatory hurdles to overcome for cell-cultured foods could be brought to market, namely from the USDA and FSIS, the announcement was seen by many as an important step in adding another option to the alternative protein space—one of a number of trends involving alternative protein in the past year. 

The recall is due to a possible Listeria contamination.

The MPPEP aims to increase competition across the economy to help lower costs for American families, and this announcement is expected to expand meat and poultry processing capacity, which in turn is expected to increase competition, supports producer income and strengthen the food supply chain to lower costs.

FSIS Notice 61-22 removes the requirement for meat and poultry manufactures to use dual measurements when reporting net weight of a product on labels that meet specific criteria.

The $73.2 million facility designed and constructed by Stellar was built to help meet growing global demand.

The FSIS has announced recalls by Behrmann Meat and Processing Inc., Empanadas Valrico Inc. and Connoisseur’s Kitchen.

The machine is designed for reliable soft tissue separation of meat, poultry, fish and more.

Fact.MR reports that the market will grow at a CAGR of 4.6% between 2021-2031.

Intelligent automation, water activity measurement and precision drying helps processor cure meat more efficiently.

Hickory smoked uncured bacon pork mini sticks are now available in retail and online stores. This is the fourth stick to be offered in a 0.5 oz. go-pack format that is easy-to-pack. With a focus on the taste consumers crave, every Vermont Smoke & Cure product “Tastes right because it’s handcrafted from the finest cuts of meat,” says Michael Schafer, commercial business lead.