Jeremy Gerrard

 The event seeks to bring together individuals from the entire food supply chain of custody, including food industry, pest management and environmental health professionals. 

The growth in alternative protein sources could potentially claim up to a third of the protein market by 2054, according to emerging technology and intelligence analyst Lux Research.

More than 1,300 leaders representing the frozen food and beverage industry gathered in Anaheim, California this week for the 2015 American Frozen Food Institute’s (AFFI) Frozen Food Convention (AFFI-CON) where they networked and attended education sessions on key topics affecting the industry.

Products produced by the meat and poultry industry remain a top choice for consumers at retail establishments, according to the tenth annual Power of Meat study published by the Food Marketing Institute and the North American Meat Institute.

A new study from researchers at Kansas State University found that in future decades, at least one-quarter of the global wheat productions will be lost because of extreme weather if no adaptive measures are taken.

The North American Meat Institute (NAMI) and US Hide, Skin and Leather Association (USHSLA) were gratified to hear negotiations were finally concluded after nine months in the labor dispute between the International Longshore and Warehouse Union (ILWU) and Pacific Maritime Association (PMA).

A new study suggests introducing peanut products into the diets of infants who are at high risk of developing a peanut allergy is not only safe, but leads to an 81 percent reduction in the development of the allergy.

Longtime Johnsonville Sausages CEO Ralph Stayer announced he will retire at the beginning of April. The company said Nick Meriggioli will replace Stayer as CEO.

A Danish company has issued a recall for approximately 50,904 pounds of pork belly product produced in Poland after it was not presented at the US point of entry for inspection, according to USDA’s Food Safety and Inspection Service (FSIS).

A new study released at the Supply Chain Conference last week reported that out-of-stocks continue at an 8 percent average rate among food retailers and manufacturers.