From the Vault: Ivy Farms sees the cultivated supply chain differently
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
6d ago
Ivy Farms is a U.K.-based company that is helping build the alt-meat industry in that country. Ivy Farms’ business model is different from most: strictly B-to-B, focusing on just one part of the process — in this case, developing and growing the harvested cell lines used to make cultivated meat products. To do that successfully, Ivy Farms has actively pursued partnerships with other companies in the space, as CEO Rich Dillon explains.  ..read more
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Ep. 150: Progress on sustainability, GHG emissions
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
1w ago
This episode centers on sustainability efforts that meat processors are seeking to make more effective and consistent and a company that offers a concept that helps entities move closer to those goals from the farm and ranch level. Indigo Ag works with a variety of consumer product companies by connecting them with supplies of low-carbon grain that is used in animal feed, resulting in reduced rates of greenhouse gas emissions in cattle, for example. Since reducing GHGs is among several factors that the meat industry cites as a goal to improve sustainability, Indigo Ag’s efforts may hold a spec ..read more
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Ep. 149: Transforming students into plant technicians
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
2w ago
In this episode, a panel of Danville Community College administrators and instructors describe a relationship the Virginia-based school has established with Tyson Foods Inc. The school offers a specific technical training program that gives eligible students who complete the program a chance to move into technical maintenance jobs at a high-tech Tyson chicken products plant in Danville, Va. Our panelists describe the progress the program is making in delivering qualified, full-time technicians and how the program is attracting new students in a “win-win” for all participants. The panel also de ..read more
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Ep. 148: Flexibility in food safety
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
1M ago
Beyond managing programs at the University of Georgia’s College of Agricultural and Environmental Sciences that focus on food safety protocols, Dr. Francisco Diez-Gonzalez also is the co-author of recent research into the eradication of Listeria monocytogenes using a combination of blue light and polymers. In this episode of MeatingPod, he will discuss progress in food safety management at food processing plants and the need for processors and researchers to maintain flexibility as pathogens adapt or emerge during the manufacturing stage. He also outlines the attributes food safety experts of ..read more
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From the Vault: High-tech development, implementation
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
1M ago
Dr. Jeyam Subbiah, Project Director of the Arkansas Agricultural Experiment Station at the University of Arkansas, outlines how five U.S. academic institutions are working together to achieve what he describes as a “transformational change” in poultry production. The USDA-backed research focuses on such advances as automated pathogen identification at meat processing plants and new concepts in robotics aimed at boosting production efficiency and worker safety.  ..read more
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Ep. 145: USPOULTRY updates, IPPE preview
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
1M ago
Dr. Denise Heard shares inside information on research supported by U.S. Poultry & Egg Association and outlines how the latest outbreaks of highly pathogenic avian influenza (HPAI) are affecting members of the all-feather organization. The director and coordinator of USPOULTRY's research programs also provides a sneak peek into the upcoming International Production & Processing Expo (IPPE), the annual poultry industry gathering, which is scheduled for Atlanta in late January. USPOULTRY is a main sponsor of the convention that offers attendees the opportunity to attend educational progr ..read more
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Ep. 144: From the vault – Addressing food safety challenges
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
2M ago
Martin Bucknavage, senior food safety extension associate at the Penn State University Department of Food Science, discusses the latest advances he has seen in his role as a resource for meat companies and state regulators regarding food security and waste. His two decades of experience in the food industry have given him unique perspectives on continually evolving developments in food safety protocols.  ..read more
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Ep. 143: Chunk ‘steaks’ its claim on restaurant menus
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
2M ago
Israeli plant-based meat company, Chunk, has skipped over the patties and nuggets that dominate the alt-meat space at retail, in favor of filets that fit quite nicely among high-end steakhouse offerings. Using a fermentation process, Chunk replicates the “grain” of a whole cut of beef steak, so it cooks and eats like its animal-based counterpart. Chunk founder and CEO Amos Golan spoke with Alt-Meat about its restaurant focus and the success the company has experienced in white-tablecloth steakhouses in the United States.  ..read more
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EP. 142: Smoked Meat Challenges
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
2M ago
With nearly 80 years of experience, Godshall’s Quality Meats in Souderton, Pa., is focused on offering new concepts to address ever-changing trends among consumers who love smoked meats. In this episode, company President Ron Godshall explains how the company developed alternative smoked meat products in a market that’s been saturated in hot dogs, hams and pork-based bacon for decades. Standing out also involves addressing other consumer interests, including all-natural trends and turkey-based and beef-based smoked meats. He also explains how sustainability initiatives are helping Godshall’s Q ..read more
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From the Vault: Robotics for poultry processing
MeatingPod
by Meatingplace Magazine / Alt-Meat Magazine
2M ago
Dongyi Wang, assistant professor of biological and agricultural engineering at the University of Arkansas System Division of Agriculture, describes his role as principal investigator of a team of researchers that received two major grants. Their research will study automated systems that can manage tasks that normally on the poultry line usually must be executed by human workers. The team also will test the use of artificial intelligence, sensors, robotics, mechanics, computer vision and machine learning as part of the research programs planned to cover the next four years ..read more
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