The biggest challenge facing the beef processing sector will come late in the year as ongoing liquidation starts to show up in smaller supplies of both fed and non-fed cattle.

An analysis of the most widely consumed protein, chicken, suggests the poultry sector is best positioned to deal with inflation at whatever level. 

It’s this return to baking roots, that Richard Charpentier, chief executive officer of Baking Innovation and Baking & Snack Pro Tip columnist, believes will provide the baking industry with a path for future growth and innovation.

What are retailers and suppliers doing to protect their customers from high inflation? Four industry leaders weigh in.

One of the oldest methods of food preservation is smoking and drying. 

In partnership with the American Meat Science Association (AMSA), Midan Marketing has created the Patrick Fleming Mentor Recognition Fund, a $25,000 scholarship for meat science graduate students going into the pork industry.

Three economists worked on the analysis released by NPPC this week.