These products will be differentiated from conventional turkey offerings because they come from turkeys that are never treated with antibiotics
August 25, 2016
Turkeys will continue to receive antibiotics for control and treatment of disease. Cargill's turkey products covered by this decision will be available in the marketplace by Jan. 1, 2017.
Blue Goose's chicken wieners are made from Ontario-raised chickens, on farms that do not use antibiotics
August 24, 2016
With many Canadians choosing more humanely raised meats this summer, Canadian owned Blue Goose has answered the call with another summertime favorite. Now available at all Sobeys locations in Ontario, consumers can purchase Blue Goose's Certified Humane Chicken Wieners.
Three-step prep chicken breast strip kits provide quality meals and snacks in under 20 minutes
August 22, 2016
The new Gold’n Plump SHAKERS line fits within the growing semi-homemade food trend that grocery expert Phil Lempert calls an “unbelievable opportunity” for grocery retailers.
Patrick Cudahy is now offering two flavors of the specialty cheese, Smoked Cheddar and Smoked Swiss
August 19, 2016
Combining a unique process with authentic, unmistakable flavor and quality, Patrick Cudahy is now offering two flavors of the specialty cheese, Smoked Cheddar and Smoked Swiss, at select grocery stores throughout Wisconsin.
The plan was developed with input from stakeholders such as farmers, academics and leaders of animal advocate organizations
July 8, 2016
Chairman Jim Perdue shared the company’s commitments to animal care, a four-part plan that will accelerate its progress in animal care, strengthen relationships with farmers, build trust with multiple stakeholder groups and create an animal care culture for continued improvement.
Consumer demand for organic meat and poultry is arguably the most noteworthy trend of all
June 22, 2016
For many consumers, choosing a meat and poultry dish at a restaurant revolves around "keeping it real": they seek all-natural choices that reflect their desire to keep human intervention they perceive as negative out of the process, according to market research publisher Packaged Facts in the report Meat, Poultry and Seafood: Restaurant Trends and Opportunities.