September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

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Meat, Poultry, Seafood

Fruits in plastic crates at grocery store

With the constant population growth, the food processing industry is always striving to respond to increase in demand, for both quality and quantity. Customers are pushing for fresher, healthier products, while hygiene and sanitation need to meet the highest standards. Regulatory agencies are requiring more stringent food safety measures, for example, through the Food Safety […]

Fermented sausages, particularly dry sausages and semi-dry snacking items continue to show strong growth in the meat and poultry sectors.  Drivers of this include, among several others, a growing consumer interest for convenient snack items high in protein often viewed as nutrient-dense healthy foods, an increase in foodservice utilization for items such as pizzas, quick-serve […]

Delicious hamburgers

No one knows who invented the hamburger. (There does indeed seem to exist a link to the city of Hamburg, Germany. And at least two American cities claim to have popularized putting chopped and seasoned meat in between two pieces of bread.) But it’s very clear who was at the forefront of automated burger patty […]

Food for Thought Functional ingredients are essential for the manufacture of processed meat and poultry products.  They allow for their existence, they provide quality and consistency, and they offer food safety benefits not otherwise possible. From the inception of processed meat and poultry products and up until several decades ago, these products were made with […]

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