Eric Mittenthal, chief strategy officer for the North American Meat Institute, joined me during last month’s International Production & Processing Expo (IPPE) in Atlanta. We discussed the Institute’s Protein PACT initiative, its success thus far and goals moving forward, as well as what any segment of the food industry can learn from how Protein PACT has brought together processors.

Food Processing attended the International Production & Processing Expo, or IPPE, in Atlanta, and participated in a news conference with Alexis Taylor, under secretary for trade and foreign agricultural affairs at USDA. With the small group of journalists in attendance, under secretary Taylor offered her thoughts on the export markets currently, and also addressed two questions from FP senior editor Andy Hanacek.

Hanacek asked how the outside world perceives the U.S. food system when states rush to pass legislation ahead of and often in competition with the federal regulations in place, and which U.S. products are most coveted in the export market nowadays.

Cindy Wu, vice president of marketing for Sukhi’s Gourmet Indian Food, joins us for this episode of the Food For Thought podcast.

In today’s episode, she and Andy Hanacek discuss the growth in popularity of Indian cuisine and how Sukhi’s is doing its part to help build growth in those flavors and styles in the U.S.

In addition, Wu offers her insights into how processors of frozen and refrigerated foods are responding in the wake of inflation and food price increases, as well as the trends driving those categories heading into 2024.

Trisha McRoberts, corporate vice president and chief procurement officer for Golden State Foods, joins us for this episode of the Food For Thought podcast to share her insights on sustainable sourcing and packaging. Where does the industry stand after years of innovation and advancement, what is holding North American consumers and companies back, and what are some of Golden State Foods’ success stories in this arena?

In our latest cover story, we profiled the rise of JBS USA from its creation in 2007 through parent company JBS S.A.'s acquisition of Swift & Co., to today's successes, leading to the company being named Food Processing's 2023 Processor of the Year.

Senior editor Andy Hanacek dictates the story, which was written for our November/December 2023 print magazine by editor-in-chief Dave Fusaro.

Read the main story here, along with several additional stories discussing the company's evolution into value-added production, its pledge to become net zero and Fusaro's take on how the company has been a good American citizen.

In this episode, Andy Hanacek, senior editor of Food Processing, reads his cover story feature from the October 2023 issue, detailing the successful sustainability initiatives of Hormel Foods' Fontanini Foods plant in McCook, Ill., in case you missed it or would rather listen to it.

Article Written By: Andy Hanacek

Read By: Andy Hanacek 

Read the article on our Web site

View Webinar with Hormel and Fontanini Foods on their sustainability successes in the past year.

This episode is the second in a two-part series sponsored by RSM. Listen to Part 1 here.

When it comes to innovative technology, today is a great time be in the food and beverage processing industry, as it wrestles with the future: a future driven by automation, the digital and data revolution, artificial intelligence and augmented reality.

In today’s Food For Thought episode, which is the second of a two-part series brought to you by RSM, Christian Winzeler, principal at RSM, explains where he sees those innovative technologies making the biggest impact in food and beverage.

Learn more about RSM

It has been nearly 20 years since the Enivronmental Protection Agency (EPA) has updated the effluent limitation guidelines for meat and poultry processing plants, and the agency is now quietly taking steps to make a proposal on new standards. Chris Young, executive director for the American Association of Meat Processors (AAMP), joins the Food For Thought podcast this week to talk through the process thus far.

This episode is the first in a two-part series sponsored by RSM. Listen to Part 2 here.

Creating resiliency throughout a food and beverage business has been a target of many companies in the industry, and technology today can help them attain their goals in many instances.

In today’s Food For Thought episode, which is the first of a two-part series brought to you by R S M, Christian Winzeler, principal at RSM, discusses food and beverage companies’ desire for building resiliency, as well as some of the tools those businesses should be using to achieve their targets in this space.

Learn more about RSM

Stephanie Powell, director of marketing for Alpha Baking Co., discusses the results of a survey Alpha Baking commissioned to determine how consumers construct sandwiches using their Thanksgiving leftovers. From their choice of bread type and whether they use turkey or ham, to pumpkin pie and mashed potatoes — plus a few non-leftover "must haves" — the choices consumers make are interesting! At the least, they demonstrate a cornucopia of culinary experimentation over the Thanksgiving weekend.

View the article, including several charts of data from Alpha Baking's survey, by visiting our web site.

Have a Happy Thanksgiving, from all of us at Food Processing!