Bacon

Consumers Confirm Protein is In: Meat Continues to Have Its Moment on the Plate

Tue, 12 Aug 2025 19:21:04 GMT

Key findings from the July Meat Demand Monitor report show an increase in consumers’ willingness to pay for meat compared to June. Both retail and food service demand demonstrated strength, with food service experiencing a particularly notable improvement.

Glynn Tonsor, Kansas State University professor of agricultural economics, describes this as “meat having a moment,” highlighting the continued popularity of protein consumption.

Tonsor shared results of the July report providing insights into the current state of meat demand across beef, pork and chicken on a recent AgriTalk with Chip Flory.

Taste Trumps Other Considerations

The conversation focused on the dynamics of meat purchasing. Tonsor says that taste and freshness are the primary drivers of consumer choices, outranking price as the most important factors. While environmental concerns, origin traceability and animal welfare claims matter to a niche market (10-20% of consumers), the majority of Americans prioritize eating experience over other considerations.

“For the typical American … taste and freshness carry the day, and importantly, those factors are more important than price,” he says. “So, price matters. No economist can tell your price doesn’t matter, but it’s actually outranked by taste and freshness.”

Taste and freshness regularly are identified in the Meat Demand Monitor as the most common factors on deciding whether or not to buy a meat protein item.

Glynn Tonsor

Price Sensitivity Varies

“We have not found new consumer resistance to price,” Tonsor says.

He emphasizes that ground beef price trends are more critical to monitor as an economic indicator compared to premium steak prices. High-end cuts like ribeye steaks are less affected by price fluctuations, primarily purchased by higher-income consumers who are less concerned about incremental price increases. In contrast, ground beef remains more sensitive to pricing, which is a key concern for many consumers and producers.

“The folks buying a ribeye steak... are much more likely to be higher income and a little bit less sensitive,” he explains.

Economic Uncertainty Hasn’t Dampened Protein Consumption

The current economic landscape presents both opportunities and challenges. Despite macroeconomic challenges like inflation and limited consumer financial improvement meat demand has held up well. Consumers are still prioritizing protein purchases, particularly in retail channels.

Tonsor says only 19% of consumers reported improved financial conditions in July, with 81% indicating stable or worsening financial situations. According to Tonsor this metric is crucial because consumers who feel financially secure are more likely to purchase multiple meat protein meals and spend more on food service.

He highlights several macro-economic concerns or challenges that loom on the horizon:

Ongoing tariff uncertainties
Recent upticks in inflation
Growing unemployment concerns, particularly among younger workers

Trends in Pork

Tonsor portrays pork as a competitive protein with potential for growth, actively working to improve its market position through marketing efforts and maintaining strong consumer appeal.

“The pork industry is trying to keep up with the beef demand story that we’ve had for a few years,” Tonsor says.

The pork industry recently launched a new marketing campaign: “Taste What Pork Can Do.” He points out pork owns the breakfast market with bacon and sausage.

Protein Purchasing Outlets

Tonsor explains consumption varies by meal type. Consumers continue to rely primarily on traditional grocery stores for at-home protein purchases, with different protein types dominating various meal occasions.

For more details on channel specific consumption data, maps and state summaries, check out the Meat Demand Monitor.

Ongoing Market Monitoring is Crucial

The Meat Demand Monitor serves as a critical tool for understanding consumer behavior, providing insights for producers, retailers, and industry stakeholders. By tracking willingness to pay across different market segments, it offers a comprehensive view of protein consumption trends.

Tonsor’s analysis suggests that while caution is warranted, the meat industry continues to demonstrate robust consumer interest and potential for growth.

Meat demand shows resilience despite economic uncertainties. Tonsor notes that while he has maintained a pessimistic outlook throughout the year, the market has consistently performed well.

“It’s very clear beef demand has been good, and it’s mixed or good for the other proteins,” Tonsor summarizes. “But it’s not clear to me that there’s a challenge in any of them.”

Hinson Introduces Bill to Save Family Farms, Protect Pork Producers from Patchwork Regulations

Wed, 23 Jul 2025 20:01:45 GMT

U.S. Rep. Ashley Hinson, R-Iowa, has introduced the Save Our Bacon Act to help aid family farms across the country by providing certainty against a dangerous and chaotic web of conflicting farm regulations, including California Proposition 12.

California and Massachusetts have proposed arbitrary mandates on production practices for farmers in other states. Hinson says the Save Our Bacon Act would alleviate this overregulation by prohibiting state and local governments from interfering with the production of livestock in other states.

“The Save Our Bacon Act reaffirms livestock producers’ right to sell their products across state lines, without interference from arbitrary mandates,” Hinson says. “This legislation will stop out-of-touch activists — who don’t know the first thing about farming — from dictating how Iowa farmers do their job.”

(Rep. Ashley Hinson; public domain)

National Pork Producers Council (NPPC) President Duane Stateler, a pork producer from McComb, Ohio, has expressed producers’ support of the bill.

“We sincerely appreciate Representative Hinson for consistently engaging with family farmers and championing legislation that provides the certainty we need to pass along our farms to the next generation,” he says. “Without legislation to shield America’s 60,000-plus pork-producing family farms from heavy-handed, multi-state regulations, many producers otherwise would be faced with business-crushing decisions.”

Stateler notes that bipartisan support for “averting a web of contradictory state laws” is growing, with support from President Donald Trump, former President Joe Biden and their respective agriculture secretaries, Brooke Rollins and Tom Vilsack.

If left unchecked, Prop 12, along with a wave of contradictory farm regulations, will soon sweep the nation. Stateler says these include:

Serious threats of industry consolidation, pushing multi-generation farm families — especially small and medium-sized farms — out of business.
Skyrocketing grocery bills, with some pork products experiencing price hikes of as much as 41%.
Far-reaching and harmful impacts on both farmers and consumers.
Unfair costs forced on farmers to pay for out-of-state regulators to audit their farms.
Significant increases in the cost of raising pigs — by as much as 15% on each pig marketed.
Potential harm to pigs, as arbitrary, unscientific laws hamstring farm veterinarians’ herd health plans.

“With Proposition 12, California has set out-of-touch, arbitrary requirements for how producers should operate their farming businesses,” says Iowa Gov. Kim Reynolds. “California activists now claim to know what’s best for the producers who have raised livestock from generation to generation. The Save Our Bacon Act will allow Iowa’s farmers to continue doing what they do best - feeding our country and the world.”

Iowa pig farmer and Iowa Pork Producers Association President Aaron Juergens says he appreciates Hinson’s leadership in fighting to protect Iowa pig farmers, who work hard to care for their animals and produce safe, high-quality pork.

“The Supreme Court made it clear the best option is for Congress to address California’s Prop 12 to prevent a patchwork of conflicting state regulations,” Juergens says. “Since Prop 12 took effect, the law has negatively impacted both consumers and producers. We urge Congress to act this year and support Representative Hinson’s efforts to stop this burdensome mandate.”

Sizzlin' Hot in Stores This Summer: New Product Line and Bacon-Flavored Cereal

Thu, 10 Jul 2025 14:37:28 GMT

What will they think of next?

CINNAMON TOAST CRUNCH and HORMEL BLACK LABEL Bacon Bring the Cinnamon Sizzle to Breakfast with New Limited-Edition Cereal

The popular breakfast cereal, CINNAMON TOAST CRUNCH, is teaming up with Hormel to bring a new flavor to the breakfast table — CINNAMON TOAST CRUNCH HORMEL BLACK LABEL Bacon Flavored Cereal.

The companies say this breakfast duo merges cinnamon goodness with savory bacon flavors all in one bowl.

Following last year’s buzzworthy debut of the HORMEL BLACK LABEL CINNAMON TOAST CRUNCH Flavored Thick Cut Bacon, currently available at select retailers nationwide, this sequel is flipping the script at the breakfast table, the companies say.

The cereal is infused with the smoky flavor of BLACK LABEL Bacon and blasted with CINNADUST to create a savory satisfaction with every crunchy bite, making it perfect for breakfast or snacking.

Starting July 8, fans can snag a pouch of CINNAMON TOAST CRUNCH HORMEL BLACK LABEL Bacon Flavored Cereal at Walmart.com while supplies last.

Prairie Fresh Introduces Bacon Line
Prairie Fresh is bringing its signature quality and taste to one of America’s favorite foods—bacon. The company says this new line of naturally hardwood-smoked bacon, crafted for rich, savory flavor in every bite, is now available in Applewood Smoked, Hickory Smoked and Hickory Smoked Thick Cut varieties.

“The introduction of bacon to the Prairie Fresh portfolio reinforces the brand’s commitment to deliver great-tasting pork with uncompromising quality,” Prairie Fresh said in a release. “Backed by a connected food system called the Prairie Fresh Way and a legacy in bacon processing, Prairie Fresh is well-positioned to compete in the $7B bacon category, which boasts 74% household penetration and the highest sales of any processed meat.”

Prairie Fresh Bacon is naturally hardwood smoked with real hickory or apple woods and is made in the U.S. from pork sourced from Prairie Fresh Way farms and processing plants located in the U.S., the company says. It will be offered in 12 oz. and 16 oz. L-board packages.

For more information, visit prairiefresh.com/wholesale .

Will New Pork Campaign and Market Conditions Revive Domestic Demand?

Fri, 30 May 2025 13:27:11 GMT

Pork’s opportunity to reconnect with U.S. consumers has never been bigger, says Brian Earnest in CoBank Knowledge Exchange’s latest report . Although pork is the most widely consumed meat in the world, consumption of pork in the U.S. trails well behind chicken and moderately behind beef.

“The U.S. pork industry is charting a new course to engage with American consumers and boost domestic demand as trade policy and global market dynamics threaten the pace of export sales,” says Brian Earnest, lead animal protein economist with CoBank.

Pork producers have relied heavily on global demand in recent years. About 25% of all U.S. pork was sold to international buyers in 2024. Earnest says continued success in the export market hangs in the balance as China trims imports of U.S. goods and trade conflicts curb global sales among other key buyers.

Global pork consumption has edged upward, but U.S. per capita consumption has been flat for more than 50 years at 50 lbs. on average, USDA data shows. Meanwhile, annual beef and chicken consumption exceeds 60 lbs. and 100 lbs., respectively.

(CoBank)

The pork industry just launched a new consumer marketing program, “Taste What Pork Can Do.” Focusing on flavor and featuring a wide variety of recipes and convenient cooking techniques, the campaign encourages U.S. consumers to reimagine the possibilities of pork for at-home meals.

CoBank analysts say the campaign represents the beginning of what could be a “new pork” on U.S. consumers’ plates. The next opportunity could be reevaluating hog genetics in an effort to match the campaign’s emphasis on flavor. Taste continues to be one of the top drivers influencing consumer meat purchases, as evidenced by sales of the most popular pork product, bacon.

“If the U.S. consumer is to truly reimagine pork, some fairly significant changes may be required over time,” Earnest says. “Recalibrating the genetic hog makeup and showcasing different cuts at retail and through food service could be in order. Utilizing pork in a new way could help find the pork equivalent of a beef T-bone or rib-eye for a richly flavored, premium-priced offering.”

(CoBank)

The Leanness Craze
When the industry consolidated 20 years ago, the U.S. hog sector chased a path of value, efficiency and appeasing comparisons to “other categories” of meat. The lean hog formulation adopted by the broad bulk of U.S. producers has largely influenced the pork U.S. consumers see today, the report notes. Consumers’ views today regarding fat content have evolved and health concerns about fat have subsided.

Taste is No. 1 driver for protein purchases according to the K-State Meat Demand Monitor. Flavor is in the fat, CoBank points out.

“A refreshed approach to hog genetics that focuses on fat content, flavor and consumer preferences over production efficiencies may be necessary to meaningfully grow domestic demand,” the report says.

For the past 10 years, bacon has been the most popular pork item in the U.S. The strong demand for bacon supported higher pricing. In addition, sausage-type items and pizza toppings like pepperoni have also gained strong consumer demand.

“Values for pork trim used in sausage making have climbed accordingly,” the report says. “Historically, averaging less than $40 per cwt., pork trim for sausage surged to more than $80 per cwt. for the first time in 2022.”

U.S. consumers find it difficult to cook “the perfect pork chop.” While pork loins and hams offer exceptional value, they lack the benefit of convenience compared to smaller pork cuts, CoBank writes.

“If the U.S. consumer is to reimagine pork, the pork industry may need to make drastic changes, including recalibrating the genetic hog makeup and showcasing different cuts at retail and through food service,” CoBank says.

Despite the challenges associated with broadening pork’s appeal with domestic consumers, Earnest believes the industry is in a strong position.

“With supplies ample and wallets tight, pork has never been in a better position to grow its market share with U.S. consumers,” he says. “Pork is on a new path and it’s an exciting time for the industry.”

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Bacon Processing Plant Breaks Ground on New Expansion

Mon, 12 May 2025 20:19:53 GMT

On May 12, Daily’s Premium Meats broke ground on the expansion of its St. Joseph, Mo., bacon processing plant that will allow the company to increase its food service and retail premium bacon production.

The project represents a major investment totaling $95 million for the construction and new processing equipment, the company said in a release. The expanded plant is expected to create 100 new jobs.

“This investment underscores Daily’s dedication to advancing its operations and supporting its customers throughout the United States and the world,” the company said.

Missouri Governor Mike Kehoe highlighted the importance of this project to the state and local community during a groundbreaking event.

“Daily’s is proud to be part of the St. Joseph community and this expansion will not only enhance our production capabilities for premium bacon products but also bring valuable job opportunities, driving the economic growth of St. Joseph,” Joe Richmond, Daily’s vice president and general manager, said in a release. “We are immensely grateful to the state of Missouri, Buchanan County, St. Joseph Chamber of Commerce and the St. Joseph community for their support in our plant expansion. We are excited to continue making a positive and lasting impact on the community.”

The expansion is expected to be complete by summer 2026. They are adding 111,000 square feet of new space to the existing facility, encompassing new smoke houses, slicing rooms, bacon bit production and warehousing space. Additionally, portions of the existing production areas, that opened in 2016, will be reworked to integrate new technologies and improve efficiency.

The company points out that the expansion will introduce cutting-edge technology, including in-line slicing to increase efficiencies and yields, and new equipment to optimize the sizing and docking of bellies before palletization, further improving operational efficiency.

“The expanded plant will focus on both food service and retail products, with flexibility in the installation of new lines based on market demands,” the company says. “This approach ensures that Daily’s can swiftly adapt to changing market conditions and maximize the potential of the new production capabilities.”

Daily’s is owned equally by Seaboard Foods and Triumph Foods, and products are marketed and sold by Seaboard Foods.

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Bacon Draws a Crowd at the Illinois State Capitol

Wed, 07 May 2025 21:53:39 GMT

The Illinois pork industry celebrated the commemoration of Senate Joint Resolution 24 designating May 7 as Illinois Bacon Day. Illinois Pork Producers Association (IPPA) staff worked alongside Illinois pig farmers and Illinois FFA officers to hand out BLT sandwiches to legislators at the Illinois State Capitol while discussing the role that pork production plays in Illinois.

The resolution, sponsored by Senators Chris Balkema, Doris Turner, Sally Turner, Craig Wilcox and Li Arellano Jr. in the Senate, and Reps Kelly Cassidy, Dan Swanson, Wayne Rosenthal, Sonya Harper, Mary Beth Canty, Sharon Chung, Nicolle Grasse, Barbara Hernandez, Mary Gill, Laura Faver Dias, Charlie Meier and Katie Stuart in the House, is a nod to Illinois pig farmers who produce over 6 billion slices of bacon annually.

“We are so happy to be able to pass the resolution a few weeks ago on the Senate floor to honor Illinois pork producers with Illinois Bacon Day,” says Sen. Balkema. “We’re so grateful to have everyone’s support and to the Illinois Pork Producers Association for the free meals they are handing out to the Illinois Senate and House today. It’s a wonderful day.”

For Cheryl Walsh, past IPPA president, Illinois Bacon Day demonstrates that elected officials have a deep understanding of the importance of agriculture to the state’s prosperity.

“Through their efforts, we’ve seen meaningful progress on issues that matter to pork producers,” Walsh says. “The IPPA appreciates the open dialogue and collaborative approach legislators have taken in addressing the challenges and opportunities within the livestock sector. Their leadership helps ensure that Illinois remains fourth in the nation, contributing to both local and global food security.”

Illinois pork production supports over 30,000 jobs and contributes an estimated $13.8 billion dollars to the economy, says Jennifer Tirey, executive director of the Illinois Pork Producers Association.

“Illinois Bacon Day is an opportunity to educate our stakeholders about our industry and discuss the issues currently facing pig farmers,” says IPPA president Josh Maschhoff. “We understand many stakeholders don’t represent rural districts, and Bacon Day is a great way for pork producers to connect with legislators on a personal level.”

To help support Illinois pig farmers, IPPA is challenging consumers to #BringHomeTheBacon.

“Keep the demand for pork products high by adding bacon (or any pork product!) to your grocery cart every time you shop,” Tirey says. “In doing so, you are supporting Illinois farms, 96% of which are family owned.”

She also thanks the local restaurants who participated in Illinois Bacon Day by featuring a pork special on their menu on May 7.

Your Next Read: Packaging Impacts Bacon Color and Consumer Appeal

Packaging Impacts Bacon Color and Consumer Appeal

Mon, 05 May 2025 17:08:02 GMT

A recent study at Iowa State University showed how packaging can affect consumer choices for bacon, America’s favorite pork product.

Iowa State researchers wanted to see if natural antioxidant treatments would prevent or minimize color changes in packaged bacon. While the treatments had little effect, the packaging had a significant influence.

Stephanie Major, a senior in animal science and meat science (pictured), helped lead the research, working with Terry Houser, associate professor of animal science.

Over time, retail lighting and exposure to oxygen can cause photo-oxidation of cured meat products, causing the bacon to appear gray or brown in color.

“Bacon is increasingly offered in full-service meat cases in Iowa and throughout the country. As a result, this graying effect in bacon is no doubt off-putting to consumers even if it does not necessarily reflect a decline in meat quality or safety,” Houser stated.

The factors they looked at included two different “natural” brine solutions - rosemary green tea and smoked sugar - and two types of packaging – aerobic (oxygenated) and anaerobic (de-oxygenated, also called vacuum packed). The bacon was exposed to LED lighting typically found in retail stores.

The experiment conducted under refrigerated conditions in a lighted, retail display cooler, where Major monitored and recorded the color values of bacon using a colorimeter, a hand-held light meter that records standardized color values. She compared the color of bacon from the two brine treatments in the oxygenated and de-oxygenated packaging.

The researchers decided to measure the color of the bacon in the aerobic packaging every two hours as it faded so quickly. Bacon in anaerobic packaging was measured less frequently, as it hardly faded over the week-long study period.

The anaerobically packaged bacon slowly developed a deeper red color, a change more in line with consumer preferences. Based on studies elsewhere, the researchers hypothesize that this could be due to still active mitochondria in the meat, causing it to continue absorbing oxygen and to become more pigmented.

“Anaerobic packaging is the current industry standard, but it hasn’t been studied a lot, especially for partially heat processed meat products like bacon,” Major said. “Our research confirms that it prolongs the attractiveness of bacon on the shelf. Ultimately, that’s going to improve product sales and reduce waste.”

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Iowa Pork Signs 19 Cyclones to NIL Deals

Mon, 14 Oct 2024 17:03:01 GMT

The Iowa Pork Producers Association agreed to NIL (name, image, likeness) deals with all 19 Iowa State University student-athletes that participated in the ‘Purchase Moore Hamann Bacon’ video tryouts. Each of them is getting paid by Iowa Pork for helping encourage consumers to purchase more ham and bacon, and other pork products.

Participants included more than a dozen members of the Iowa State Cyclone football team, which is currently 6-0 and ranked ninth in the country, and four members of the Iowa State women’s basketball team, which is projected to finish second in the Big 12 Conference this year.

A mashup of all the tryout videos was released Monday and is available for your use at this link.

“We are thrilled to partner with these 19 exceptional student-athletes at Iowa State University to help us promote the pork industry,” said Matt Gent, a pig farmer from Wellman, Iowa and president of the Iowa Pork Producers Association. “Purchase Moore Hamann Bacon’ has been a very popular and successful initiative for us, and we’ve had a lot of fun seeing what new names we could try to fit into the promotion through our series of tryout videos. We’re thankful to all the Cyclones who participated, and to everyone who was inspired to purchase more ham, bacon and other pork products!”

Along with donating $1,000 worth of pork to each participant’s food bank or food pantry of choice, the Iowa Pork Producers Association is providing an additional $16,000 worth of pork to the Iowa Food Bank Association. That $35,000 worth of pork equals almost 50,000 servings to fight food insecurity in Iowa and eight other states.

“The support of the Iowa Pork Producers through the Iowa State University ‘Purchase Moore Hamann Bacon’ promotion is incredible,” said Linda Gorkow, executive director of the Iowa Food Bank Association. “In addition to the clever and fun involvement with the ISU athletes, it empowers the ISU players to donate greatly needed pork to their chosen food bank or pantry and this program also heightens awareness of the importance of feeding people facing hunger.”

A list of all 19 players who agreed to NIL deals with the Iowa Pork Producers Association, and their selected food banks and pantries is below:

• Food Bank of the Rockies in Denver, Colo., in the name of Myles Purchase
• Food Bank of Iowa in Des Moines, Iowa, in the name of Tyler Moore
• Interfaith Outreach & Community Partners in Plymouth, Minn., in the name of Tommy Hamann
• Lake Mills Food Shelf in Lake Mills, Iowa, in the name of Caleb Bacon
• Food Bank for the Heartland in Omaha, Neb., in the name of Alec Cook
• Second Harvest Food Bank of Central Florida, in the name of Zach Lovett
• Food Bank of Iowa, in Des Moines, Iowa, in the name of Abu Sama III
• St. Theresa Catholic Church Food Bank, in Des Moines, Iowa, in the name of Isaiah Seymour
• Mahomet Helping Hands Food Pantry in Mahomet, Ill., in the name of Wyatt Bohm
• Loving Hearts Outreach Food Pantry in Washington, Mo., in the name of Trevor Buhr
• Second Harvest Heartland Food Bank in Brooklyn Park, Minn., in the name of Stevo Klotz
• River Bend Food Bank in Davenport, Iowa, in the name of Xavier Hamilton
• Kossuth County Food Pantry in Algona, Iowa, in the name of Audi Crooks
• First Church United Food Pantry in West Liberty, Iowa, in the name of Kelsey Joens
• Derby Community Food Pantry in Derby, Kan., in the name of Addy Brown
• Denton Community Food Center in Denton, Texas, in the name of Alisa Williams
• Cubbie’s Cupboard in Nevada, Iowa, in the name of Carson Rhodes
• Food Equality Initiative in Lenexa, Kan., in the name of Domonique Orange
• Lake Mills Food Shelf in Lake Mills, Iowa, in the name of Logan Bacon

Iowa Pork worked closely with the We Will Collective to organize the student-athletes’ participation in the video series and donated $10,000 for their assistance. The We Will Collective is a 501(c)(3) organization that supports Cyclone student-athletes and encourages them to contribute to the community.

“Our partnership with Iowa Pork has been an overwhelming success,” said Brent Blum, executive director of the We Will Collective. “It is truly a win/win for all involved, the Cyclone athletes, Iowa pork producers, local food banks in the state and the national exposure this has provided for such an important industry in our state.”

The final student-athlete to participate in a tryout video, Iowa State freshman walk-on Logan Bacon, earned a spot in the punny ‘Purchase Moore Hamann Bacon’ promotion. The Lake Mills, Iowa native showed up with a wheelbarrow full of bacon, and declared, “Because, you can never have too much bacon!” The judges quickly agreed. Logan Bacon is the younger brother of Cyclone junior linebacker and original ‘Purchase Moore Hamann Bacon’ roster member Caleb Bacon.

Logan Bacon joins Myles Purchase, Tyler Moore, Tommy Hamann, Caleb Bacon, Alec Cook and Zach Lovett in the promotion that launched last September and quickly went viral across social media, earned national media attention, and was named the Best NIL Deal of 2023 by the Sports Business Journal.

“It’s been a crazy experience having people notice me from a pork promotion, and it’s been fun to be part of for sure,” said Myles Purchase, a senior defensive back for the Cyclone football team. “Being part of something people have enjoyed so much, and also being able to give back to our communities, is something we care a lot about.”

October is National Pork Month, aka ‘Porktober’. The ‘Purchase Moore Bacon Hamann Bacon’ initiative is a key component of Porktober in Iowa. Hy-Vee grocery stores are promoting the campaign to encourage consumers to buy more pork products. In-store displays featuring the Cyclone players went up in 200 Hy-Vee stores across the Midwest.

Hy-Vee will give away free bacon for a year to 20 recipients and Blackstone Griddles to 10 recipients in conjunction with the promotion. To qualify, consumers simply need to purchase pork at any of the 200 participating Hy-Vee stores between now and October 31 and scan their Hy-Vee PERKS card at checkout. Hy-Vee operates grocery stores in Iowa, Illinois, Kansas, Minnesota, Missouri, Nebraska, South Dakota, and Wisconsin.

Your Next Read: Another Bacon Joins ‘Purchase Moore Hamann Bacon’ Roster

Another Bacon Joins 'Purchase Moore Hamann Bacon' Roster

Mon, 07 Oct 2024 20:36:48 GMT

An Iowa State freshman walk-on nabbed a spot in the ‘Purchase Moore Hamann Bacon’ promotion with his tryout that turned heads for the Iowa Pork Producers Association’s (IPPA) viral campaign. Logan Bacon, the younger brother of Cyclone junior linebacker and original ‘Purchase Moore Hamann Bacon’ roster member Caleb Bacon, was the final student-athlete to try out for the promotion, the Iowa Pork Producers Association shared in a release.

The Lake Mills, Iowa native brought a wheelbarrow full of bacon, and wisely declared, “Because, you can never have too much bacon!” The judges quickly agreed.

Tommy Hamann also made a surprise return to give his stamp of approval.

“Due to the addition of Logan Bacon, the ‘Purchase Moore Hamann Bacon’ campaign will henceforth be known as ‘Purchase Moore Bacon Hamann Bacon’. The obvious goal is to encourage everyone to purchase bacon, ham and other delicious pork products,” IPPA shared.

Check out Logan Bacon’s tryout video, with Tommy Hamann’s return , at this link.

Logan Bacon joins Myles Purchase, Tyler Moore, Tommy Hamann, Caleb Bacon, Alec Cook and Zach Lovett in the promotion that launched last September and quickly went viral across social media, earned national media attention, and was named the Best NIL Deal of 2023 by the Sports Business Journal.

A total of 19 Iowa State student-athletes appeared in the tryout videos. Like his older brother Caleb, Logan Bacon joined the Iowa State football roster as a preferred walk-on. Caleb emerged as one of the team’s best defensive players last year and earned a full scholarship from Iowa State University at the end of last season. Logan Bacon hopes to follow in his brother’s footsteps, in multiple ways, IPPA reported.

“It’s definitely a blessing to be able to get this opportunity right away,” Logan Bacon said in a release. “I haven’t really done much yet, I just have a cool last name, and it’s been a lot of fun so far. The people at Iowa State have been great. All the coaches, the staff, the players, everyone takes you in with open arms, so I’m really blessed to be part of it.”

The Iowa State football team started this season 5-0 and they are currently ranked 11th in the nation.

“It’s really cool having Logan join this effort, especially with him having essentially the same start that I had as a preferred walk-on coming into the Iowa State program,” Caleb Bacon said. “I look forward to seeing him progress and hopefully have a lot of success.”

IPPA is donating $1,000 worth of pork to every video tryout participant’s food pantry of choice. The Bacon brothers both chose the Lake Mills Food Shelf in Lake Mills, Iowa. That $2,000 worth of pork equals approximately 2,700 servings of protein to fight food insecurity in their hometown.

“It’s huge, especially for a little town like we’re from,” Caleb Bacon said. “All that pork is important to them. That will help feed families in our town that need some help. It’s just really rewarding to be able to give back to the community that we started from and we’re really glad the Iowa Pork Producers can do that for them.”

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Who Needs Chocolate? Make a Bacon Bouquet for Your Sweetheart

Fri, 27 Sep 2024 16:30:19 GMT

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Chocolate may be the more famous Valentine’s Day treat, but there’s no better way to say “I love you” than to give your sweetheart the best treat of all -- bacon.

Step 1: Pick a plastic bouquet with removable flowers. Take off the plastic flowers.

Step 2: Roll your bacon tightly into a role. Secure with toothpicks.

Step 3: Pin the bacon at the base to form a “T.”

Step 4: Bake the bacon for 30 to 40 minutes at 400 degrees Fahrenheit atop a wire rack on top of a foil-lined baking pan.

Step 5: Cool the bacon, remove the toothpicks and attach the bacon “rose” to the plastic stem.

Step 6: Give your bacon bouquet to your sweetheart.

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Let's Start Sizzling: 10 Ways to Express Your Love

Fri, 27 Sep 2024 16:29:08 GMT

Bacon is always a way to my heart, whether it’s in the form of bacon bouquets , candied bacon or perhaps my favorite form, straight on my plate .

“Bacon is a perfect product created a long time ago that everyone has tried and has been a staple of people’s diets,” says Chef Peter Sherman , owner of BarBacon, a New York City gastropub centered around the popular treat. “Bacon really connects with history and nostalgia.”

If you can’t pull off a bacon masterpiece this Valentine’s Day, try one of these one-liners to express your love this week.

1. You had me at bacon.

2. You make me squeal!

3. I’m your piggest love.

4. This little piggy is hog wild about you.

5. Don’t go bacon my heart!

6. Love is cuddles, snuggles, oink oink.

7. Get out your pan, and let’s start sizzling!

8. You hog my heart.

9. I love you sow much.

10. I’m in hog heaven when you’re around.

More from Farm Journal’s PORK:

All Wrapped Up…in Bacon

How to Make a Bacon Bouquet

As Bacon Prices Sizzle, Consumers Crave More

No, Don’t #BreakUpWithBacon: Campaign Targets D.C. With Bad Science

Thu, 13 Jun 2024 00:12:08 GMT

Misinformation is again waging war against bacon. A quarter-million-dollar ad campaign that launched this fall on TV, radio and bus kiosks in Washington, D.C., claims there are health risks to eating bacon and other processed meats.

The campaign is being paid by the Physicians Committee for Responsible Medicine —a D.C.-based nonprofit that does research and advocacy work, according to The Washington Post . The ads include the slogan #BreakUpWithBacon.

How Can You Compare Bacon With Cigarettes?

Neal Barnard, founder of Physicians Committee, compared people’s weakness for bacon to cigarettes, and tobacco’s contribution to lung cancer, the leading cause of cancer deaths in the U.S.

The campaign references a 2015 report from the World Health Organization that lists the carcinogenicity of various products—from bacon to paint and sunshine—and has widely drawn criticism from other health organizations.

Still, that doesn’t change the tactics from activists. “Cigarettes taste good, but we grow up and realize it’s not healthy,” Barnard told the Post . “We have to grow up and set aside these adolescent behaviors that are not great for us.”

Colorectal cancer, the second-leading cause of cancer deaths, is on rise for people under 55 years old. Barnard and supporters say the main reason is eating processed meats such as bacon, sausage, ham and pepperoni.

As Humane Watch reports, “No sensible person would claim that eating bacon is as likely to cause cancer as smoking. According to the New York Times , smoking “raises a person’s lifetime risk of developing lung cancer by a staggering 2,500 percent.” Consuming bacon on the other hand—according to the WHO’s standards—translates to less than a one percent increase in the lifetime risk for colorectal cancer. That also means cutting bacon from your diet likely won’t have a huge impact on your cancer risk.

Kraft Heinz Seeking to Sell Oscar Mayer

Tue, 14 May 2024 23:42:23 GMT

Best known for its bacon, bologna and hot dogs, the Oscar Mayer brand may be getting a new owner soon. News about the Kraft Heinz Co. trying to sell the processed meat business for $3 to 5 billion circulated on May 14. The company has hired advisors to facilitate the sale.

According to reports, Kraft Heinz CEO Carlos Abrams-Rivera has been trying to focus the company’s product portfolio on taste and nutrition, while also improving its stock price.

One could argue bacon and hotdogs have plenty of flavor and provide a quality eating experience. In addition, cold cuts and Lunchables make up another portion of the brand’s product offerings. However, with first quarter earnings down 4.2% from first quarter earnings a year ago, the business is looking at the numbers. Sales decreased from $6.49 billion to $6.41 billion. The company attributes some of the decline to reduced SNAP benefits and lower sales of away-from-home business.

Extra-Thick Bacon Coming Your Way

Tue, 03 Oct 2023 15:27:28 GMT

Daily’s Premium Meats is launching Steak Cut Bacon this fall.

“The announcement comes just in time to celebrate National Pork Month in October,” the company said in a release. “Daily’s Steak Cut Bacon will be available in select retail locations this fall with plans to expand into additional stores around the country. Bacon lovers can rest assured that they’ll continue to ‘Belly Up to the Best’ and expect the same sought-after quality that Daily’s has delivered for years, now available in a thicker-than-thick cut, making bacon an experience and not just an ingredient.”

Daily’s Premium Meats uses natural applewood hardwood, signature premium sugar and honey cures for an enhanced smoked bacon flavor, the company explained in a release. They are committed to using fresh, never frozen pork bellies sourced from Daily’s connected food system. They believe this ensures quality control and a reliable, raw supply from farm to plants. This collaboration among farmers, three dedicated bacon processing plants and a networked supply chain to control the entire production process from farm to delivery, ensures high-quality product every time, Daily’s said.

“We’ve seen tremendous long-term growth in the thick cut bacon category that is currently outpacing standard cuts,” Josh Carlson, senior director of innovation and insights at Daily’s Premium Meats, said in a release. “Our team has monitored this trend and is excited to bring this new line of Daily’s Steak Cut Bacon to market so that consumers in search of a hearty, satisfying slice of premium bacon can take their meals up a notch.”

Daily’s Steak Cut Bacon will be available to consumers beginning in a 16-oz. pack with an applewood smoked flavor.

“Daily’s Steak Cut Bacon is the bacon that bacon lovers dream about. The thicker-than-thick cut slice is an innovative approach to an established category that we’ve seen consumers consistently demand,” Emma Pierce, brand manager for Daily’s Premium Meats, said in a release. “We couldn’t think of a better time to launch this new product than during National Pork Month.”

More from Farm Journal’s PORK:

Iowa State Football Players Go Viral in ‘Purchase Moore Hamann Bacon’ Campaign

Firehouse Subs Listened to Customer’s Request to Bring Back Pork and Slaw Sandwich

Finalists Named for Iowa’s Best Breaded Pork Tenderloin Contest

Iowa State Football Players Go Viral in 'Purchase Moore Hamann Bacon' Campaign

Mon, 25 Sep 2023 17:46:07 GMT

Four Iowa State University football players have gone viral on social media. Through an NIL (name, image, likeness) deal, Cyclones Myles Purchase, Tyler Moore, Tommy Hamann and Caleb Bacon are leading the new “Purchase Moore Hamann Bacon” marketing campaign.

“It’s a really crazy way to incorporate all of our names and I think it’s a great way to promote Iowa pork producers, too,” says Cyclone Tight End Moore, a redshirt sophomore from Des Moines, Iowa.

Iowa Pork Producers Association (IPPA) President Trish Cook says this was one opportunity IPPA couldn’t pass up. Their goal? Push more Iowans to buy pork products. More specifically, purchase more ham and bacon.

“After the ‘Hamann Bacon’ photo went viral on social media following the Cyclones’ season opener, we knew we had to jump on this opportunity,” Cook says. “These four young men are not only great football players, they also have strong academic records, and great last names! We couldn’t be more excited to work with them in this fun initiative to publicize Iowa pork.”

October is National Pork Month, aka Porktober, and IPPA announced this promotion will be part of that monthlong celebration. Not only will IPPA run ads on social media featuring the four players surrounded by delicious Iowa pork, but they will also strategically use their names to encourage pork consumption.

In conjunction with the NIL partnership, IPPA will donate $1,000 of pork to each player’s food pantry of choice.

“Iowa pork producers and pig farmers care about their communities, and while this partnership is a fun way to promote our industry, it’s also one way we can give back,” Cook says. “Food insecurity remains an issue for many people and we’re glad to partner with these Cyclone football players to help their local food pantries.”

Purchase, Moore and Bacon were all named to the Academic All-Big 12 First Team in 2022. Hamann was named to the Big 12 Commissioner’s Honor Roll in 2022. IPPA said it is pleased to work with these student-athletes to promote pork and the work of Iowa pig farmers, while aiding local communities.

“It’s something unique and it feels good to be able to do something for a good cause,” Cyclones Defensive Back Purchase, a junior from Denver, Colo., says in a release.

When the picture of Hamann and Bacon together on the field first went viral on social media, the players had several friends sharing the photo with them.

“I think it’s just hilarious being able to use play-on words on our last names in a super clever way to promote Iowa pork and it’s just an all-around great opportunity to bring us all together,” says Hamann, a redshirt freshman defensive end for the Iowa State Cyclones.

Bacon admits he’s heard jokes about his last name for much of his life.

“People said I should take advantage of it, and it just came to fruition in that picture. I think it’s just good for our teammates and I’d like to thank the Iowa pork producers for the opportunity,” Bacon says. He is a sophomore linebacker from Lake Mills, Iowa.

Iowa is the number one state in the nation for pork production and nearly 150,000 Iowans are employed by the pork industry.

Check out the 15-second “Purchase Moore Hamann Bacon” video .

Is the EATS Act the Answer to Prop 12 Concerns?

Fri, 16 Jun 2023 13:28:05 GMT

A group of senators and representatives are doing everything they can to make sure pork can be sold everywhere in the nation, including California.

In response to California’s Proposition 12, Sen. Roger Marshall (R-Kan.), Sen. Chuck Grassley (R-Iowa) and Sen. Joni Ernst (R-Iowa) are reintroducing the Ending Agricultural Trade Suppression (EATS) Act in the Senate while Rep. Ashley Hinson (R-Iowa) leads the effort in the House of Representatives. The legislation prohibits state and local governments from interfering with agricultural production nationwide, while preserving their ability to regulate farming and ranching within their jurisdictions.

The EATS Act seeks to preserve states’ rights by limiting their ability to impose agricultural regulations on other states.

“We appreciate the Senators for working constructively to find a legislative solution to the challenges presented by California Proposition 12. Proposition 12 will have a significant impact on pork producers and consumers across the country,” Bryan Humphreys, CEO of the National Pork Producers Council, said in a release .

California’s Proposition 12 imposes onerous standards on pork products sold in the state, regardless of where the pigs are raised, with potential nationwide implications on food costs and producers’ ability to comply.

Proponents of the EATS Act believe such regulations unfairly burden other states and their agricultural industries, while opponents claim that the act would undermine states’ rights and give multinational conglomerates an unfair advantage, explains Pro Farmer analyst Jim Wiesemeyer.

A Ban on Breakfast

Representative Hinson opened up about the EATS Act that she introduced for the first time in 2021 and why she is reintroducing it into the House of Representatives.

“I look at Prop 12 as a bacon ban. I think Senator Grassley called it the ‘war on breakfast.’ But it’s true,” Hinson told AgriTalk’s host Chip Flory. “It’s trying to regulate how Iowa farmers produce pork, bacon and eggs. I’ve been to many of these producers in person to see how they’re taking care of their animals, the environment and their communities. Animal welfare is front and center.”

The interest groups who have pushed back and who were behind Prop 12 don’t know the first thing about farming, she pointed out.

“I also believe when someone’s coming out against you like the interest groups, that’s when you know you’re doing something right,” Hinson said. “The Supreme Court obviously upheld Prop 12, and I disagreed with that decision. But what was also in that decision was a very clear directive that Congress needed to act.”

She believes it will satisfy the issues that Justice Gorsuch raised in his opinion on Prop 12 and the EATS Act is the “congressional fix” they were asking for in their decision. She added there is no question that interest is increasing around the topic in Washington, DC, and around the country.

“I’m working with my colleagues across the aisle to explain to them how important this is. It starts here. What I don’t want to see is the creep of a liberal state like California dictating how the rest of the country manufactures not only animal products, but other goods and services,” she said.

Can the U.S. Afford More Regulation Like Prop 12?

The cost of regulation like Prop 12 drives costs up for everyone, she pointed out. Not only do producers take a hit, but so do manufacturers and consumers.

“It makes it harder for people to buy products,” Hinson said. “It makes it harder for people to feed their families.”

The Animal Legal Defense Fund opposes the EATS Act, Flory pointed out, and says the legislation could “strip states and localities the right to impose standards or conditions on the production or manufacturing of agricultural products sold or offered for sale in interstate commerce.”

Hinson argues that’s exactly why Congress needs to protect the Interstate Commerce Clause.

“I think they’re a little backwards in their thinking clearly,” Hinson said. “That’s okay that they disagree with me here, but we’re right on this. It is an inherent public interest issue, preserving our food supply and making sure we have a safe and stable food supply. Cheap proteins that can feed our people and other people around the world are of utmost importance.”

She argued that Iowa pig farmers are doing this in a respectful way to animals and encourages anyone who has questions about modern swine production to ask a farmer about their practices.

“I had a chance to visit a finishing facility when I was representing Iowa County,” she recalled. “They’re playing doctor, they’re playing caretaker, they are taking care of their animals. That’s what these people care about. They want these animals to have a good life and experience in the process.”

Sen. Grassley emphasized the importance of solving this problem in a release on Thursday.

“Our bill makes sure Iowa pork can be sold everywhere in the nation, including in California, and consumers can afford bacon for breakfast,” Grassley said.

More from Farm Journal’s PORK:

Will Congress Intervene To Counter Prop 12? Grassley Says Yes!

Unmet Needs: Will California Struggle to Meet Pork Demand with Prop 12?

The ‘Unfunded Mandate’ and Three Perplexing Realities Of Prop 12

Special Alert: California Proposition 12 Releases New Guidance

How Will Proposition 12 Affect U.S. Exports and Imports of Pork?

More Uncertainty for Pork Industry in a Very Uncertain Market

British Appetite for Cheap Bacon Prompts New Danish Crown Plant

Tue, 22 Nov 2022 13:16:11 GMT

Demand for cheaper bacon among Britons facing a cost of living squeeze has prompted Danish Crown to plan a new plant in northern England, Europe’s biggest pork producer said.

“Bacon is a basic commodity for most British consumers. This is simply something you need to have,” Danish Crown Chief Executive Jais Valeur told Reuters on Tuesday, adding that the company had not yet seen a big increase in overall demand.

“There will be a demand for more imported bacon in the future ... We think consumers will be trading more on price and more on the discount,” he added.

The Danish firm is investing 100 million pounds ($119 million) in a new processing facility in Rochdale in the Greater Manchester area, which will use imported Danish pork.

This would make it possible to offer a lower price point than British producers, Valeur said adding that roughly 60% of bacon consumed in Britain is currently being imported.

“Generally farming is expensive in the UK and in order to survive and cover those costs, the British farmers have been looking for premium products like outdoor-bred pigs,” he said.

The plant, which will be powered by renewable energy, will be able to produce more than 900 tonnes of bacon and gammon a week and is due to start production in the second half of 2023.

Danish Crown’s British bet comes despite rocketing energy and pig feed prices but Valeur said he had seen consumers turning to well-known and cheaper proteins such as bacon at the expense of others such as plant-based alternatives.

“What we see when things like this happen is that people come back to the well-known, the safe choices, the affordable choices,” he said.

The investment marks a comeback in Britain for Danish Crown, which sold its Tulip subsidiary in 2019.

($1 = 0.8441 pounds)

Read More:

Best of British: Bacon that is

Best of British: Bacon that is

Thu, 08 Sep 2022 15:23:26 GMT

Is British bacon different from American bacon?

And if so, why?

That’s just one of the questions answered in this light-hearted glide show about a trip abroad to the United Kingdom by one of the Pork staff.

Click the image below to explore central England and then be prepared to have your mouth water at photos of delicious bacon, English style … think Gammon.

Bringing Home the Bacon Takes on New Meaning for California Consumers

Thu, 21 Oct 2021 15:25:54 GMT

Pork is already taking bigger bites out of budgets, reports AgDay’s Clinton Griffiths, and now a new California law is about to make bringing home the bacon even more expensive.

“In the past two to three months it has done nothing but go up and it hasn’t been by cents... it’s been by dollars,” says Christina Busch, owner of Main Street Market.

Analysts vary in estimates on just how much Proposition 12 will increase a consumer’s tab for pork, but the price is going up.

Like many food items, pork skyrocketed during the pandemic due to inflation and supply chain issues, Griffiths reports. But California’s Proposition 12 will make that worse.

“California, which consumes 15% of U.S pork supplies, is adopting Proposition 12, a law that sets new housing requirements for pork sold in the state,” Griffiths reports. “The measure takes effect next year, but pork producers are already spooked, warning Prop 12 may bring added costs throughout the supply chain and ultimately leave shoppers across the country with fewer and more expensive options.”

USDA Secretary of Agriculture Tom Vilsack says, “One of the reasons why we are faced with beef and pork shortages is because we lack processing capacity. We need more competition in that space.”

And it’s not just pork prices on the rise, Griffiths points out. In September, consumer prices jumped for other meats like chicken and beef as well as eggs, milk, homes, gas and electricity.

Meanwhile Vilsack says, “Well, relief is coming. I think you’re going to see a moderation of those price increases over time.”

More from Farm Journal’s PORK:

Delay Implementation of Proposition 12, Food Industry Leaders Urge

Judge Denies Proposition 12 Challenge From Iowa Pork Producers

Supreme Court Rejects Meat Institute’s Petition to Review Proposition 12

Federal Court Rejects NPPC’s Petition to Strike Down Proposition 12

Pork Industry Braces for Catastrophic Costs to Implement Proposition 12

Proposition 12 Pressures Aren’t Going Away

On-Demand Webinar: Proposition 12: Where Do We Go From Here?

20 States Back Challenge to the Constitutionality of California’s Prop 12

California’s Proposition 12 Would Cost U.S. Pork Industry Billions

Court Upholds California Proposition 12

Bacon Prices Skyrocket

Fri, 01 Oct 2021 13:54:53 GMT

Bacon prices have skyrocketed to record levels, and market analysts say they might not go down anytime soon.

“You’re going to have to work a bit harder to bring home the bacon,” reports AgDay’s Clinton Griffiths. “The price of the much-beloved cured pork product is higher than it’s been in the last 40 years.”

The average price of bacon is nearly 30% higher now than it was a year ago. Meanwhile, pork chops are up about 7%.

“America’s pork supply chain was one of the first to get slammed by coronavirus shut-downs,” Griffiths reports. “The Biden administration is blaming the cost hikes on monopolies within the meat industry.”

Because of this, the Biden Administration plans to offer pandemic assistance to small producers, farmers and workers. Still, market analysts warn not to expect pork prices to go down any time soon.

More from Farm Journal’s PORK:

As Bacon Prices Sizzle, Consumers Crave More

Economist Predicts Pork Shortage to Hit California January 1

Iowa Pork Launches New Version of Iowa Tenderloin Trail

Wed, 07 Jul 2021 11:00:00 GMT

Iowans’ favorite pork dish is the breaded pork tenderloin. You can be rewarded for traveling the state and sampling these delicious sandwiches at 10 of 14 designated locations on the newest version of the Iowa Tenderloin Trail .

Inspired by the success of the original Iowa Tenderloin Trail, the Iowa Pork Producers Association (IPPA) has launched version “2.0,” an update of the 2017 trail.

“It was time to feature more areas of the state that weren’t represented in the first trail,” said Kelsey Sutter, IPPA’s marketing/programs director. “There are many places to enjoy a delicious, handmade, breaded tenderloin in Iowa. After all, we are blessed with them being represented on almost every menu across the state.”

The tenderloin is an iconic food in Iowa—the nation’s No. 1 pork-producing state. The new trail includes restaurant recommendations from IPPA President Dennis Liljedahl, Iowa Secretary of Agriculture Mike Naig, and athletic directors at Iowa State University in Ames; Drake University in Des Moines; and the University of Iowa in Iowa City.

The trail also highlights restaurants’ signature drinks, side dishes, and desserts, and promotes nearby attractions as possible side visits. Sutter hopes consumers incorporate the trail into vacations, weekend getaways, or day trips.

“The Tenderloin Trail encourages Iowa tourism across the state, supports local restaurants and businesses and, of course, celebrates Iowa’s delicious pork and Iowans’ favorite way to eat it,” said Trish Cook, chairwoman of IPPA’s restaurant and foodservice committee. “I absolutely love a good tenderloin and knowing where to find one!”

Trail explorers will receive a stamp on their passport when they order a tenderloin at any of the restaurants on the new trail. If they earn 10 stamps within a two-year period, they will be awarded an “I Conquered the Iowa Tenderloin Trail 2.0” T-shirt from IPPA.

To participate in the Iowa Tenderloin Trail, diners need to download and print the official passport at www.iowapork.org/tenderloin-trail . Passports also can be picked up at the IPPA office in Clive, or at any of the restaurants along the trail.

The original trail was completed by more than 400 pork-loving connoisseurs, from June 2017 through July 1, 2021. Sutter estimates that more than 20,000 people completed some part of the trail. She noted that a Google map with the original trail locations was viewed more than 250,000 times.

The new Iowa Tenderloin Trail includes the following locations:
• Birdies, Burgers & Brews at Hillcrest Golf & Country Club, Graettinger
• The Buffalo Tavern, Burlington
• Bump’s Restaurant at Finkbine Golf Course, Iowa City
• Darrell’s Place, Hamlin
• The Emerald Isle, Imogene
• The Feed Mill Restaurant at Waspy’s Truck Stop, Audubon
• Grid Iron Sports Bar and Grill, Webster City
• Iowa Taproom, Des Moines
• Jethro’s BBQ Drake, Des Moines
• PrairieMoon On Main, Prairieburg
• The Pub at the Pinicon, New Hampton
• The Stumble Inn, Bradford
• Whatcha Smokin? BBQ + Brew, Luther
• Wood Iron Grille, Oskaloosa

Read more:

PrairieMoon On Main in Prairieburg Wins Tenderloin Contest

The Pub at the Pinicon has Iowa’s 2019 Best Breaded Pork Tenderloin

Swift Prepared Foods Unveils $68M Bacon Plant in Missouri

Wed, 26 May 2021 15:45:59 GMT

Swift Prepared Foods, a subsidiary of JBS USA, celebrated the opening of its new $68-million bacon facility in Moberly, Mo., on May 24.

According to the Moberly Monitor-Index , the new facility will create at least 200 new jobs in the community.

Swift Prepared Foods provides high-quality protein products and innovative prepared foods such as bacon, ribs and deli meats throughout the U.S.

This is the company’s sixth domestic prepared foods facility in the country. This plant will produce fully cooked bacon. Swift Prepared Foods noted the site’s strategic location as well as support from the community and the state of Missouri as key reasons for building a plant in Moberly, the Moberly Monitor-Index reports.

Nearly three weeks ago Swift Prepared Foods began constructing a 325,000-square-foot plant in Columbia, Mo., that will employ nearly 250 persons. It will produce Italian meats including salami, pepperoni, prosciutto and pancetta, the Moberly Monitor-Index reports.

The company, formerly named Plumrose USA, took its first steps towards this goal last November when a $300,000 gift was handed to the city where monies were shared among the Moberly Parks and Recreation Department to help support the construction of an outdoor amphitheater near the Rothwell Park Riley Pavilion, and a large size water splash pad and restroom facility for public use erected at Tannehill Park. A portion of the funds were also handed to the Randolph Area YMCA for the purpose of helping promote a more healthy lifestyle for persons living in the community, the article said.

More from Farm Journal’s PORK:

From Barbecue to Blood Drives, State Pork Groups Make an Impact

Misguided Ruling Could Upend the Lives of Many Hog Farmers, Sorenson Says

Meat Taxes Seen Joining Carbon, Sugar to Help Curb Emissions

Wed, 17 Mar 2021 19:42:28 GMT

Move over, taxes on carbon and sugar: the global levy that may be next is meat.

Some investors are betting governments around the world will find a way to start taxing meat production as they aim to improve public health and hit emissions targets set in the Paris Climate Agreement. Socially focused investors are starting to push companies to diversify into plant protein, or even suggest livestock producers use a “shadow price” of meat -- similar to an internal carbon price -- to estimate future costs.

Meat could encounter the same fate as tobacco, carbon and sugar, which are currently taxed in 180, 60, and 25 jurisdictions around the world, respectively, according to a report Monday from investor group the FAIRR (Farm Animal Investment Risk & Return) Initiative. Lawmakers in Denmark, Germany, China and Sweden have discussed creating livestock-related taxes in the past two years, though the idea is encountered strong resistance.

Greenhouse gas emissions from livestock are about 14.5 percent of the world’s total, according to the Food & Agriculture Organization, which projects global meat consumption to increase 73 percent by mid-century, amid growing demand from economies like India and China. That could result in as much as $1.6 trillion in health and environmental costs for the global economy by 2050, according to FAIRR, a London-based initiative created by Coller Capital.

“Investors are starting to consider this in a similar way to how they have considered climate risk,” said Rosie Wardle, who manages investor engagements at FAIRR. “It’s kind of accepted now that we need to address livestock production and consumption to meet that 2 degree global warming limit.”

The Guardian newspaper reported on the FAIRR report earlier Monday.

Sugary Drinks

FAIRR’s sustainable protein engagement plan, currently supported by 57 investors with $2.3 trillion under management, plans to ask 16 major food multinationals this year to “future proof” their supply chains by diversifying their protein sources.

The possible impact of a meat tax could be similar to sugar taxes. While sugar taxes aimed at fighting obesity in the U.S. have faced some resistance, similar levies have been implemented in 18 countries and six U.S. cities, according to data compiled by Bloomberg Intelligence. When Mexico imposed a special tax in 2014 on sugary drinks, it lowered per capita consumption of those beverages by 6 percent in 2014, 8 percent in 2015 and 11 percent in the first half of 2016, according to Mexico’s National Institute of Public Health.

The idea of taxing meat has been hamstrung by fears of creating a political backlash by taxing farmers, FAIRR said in the report.

Plant protein, however, is already capturing a sizable amount of demand for protein, pushed partially by millennials and a trend toward incorporating more vegetarian food into Western diets. About 4 in 10 Americans and Canadians are actively trying to incorporate more plant-based food into their diets, according to a Nielsen Co. global survey.

Gates, DiCaprio

A venture capital fund owned by Tyson Foods Inc., made its second investment last week in Beyond Meat, which creates a plant-based burger that’s also backed by billionaire Bill Gates and Leonardo DiCaprio and sold in thousands of U.S. grocery stores and restaurants. Tyson took an initial 5 percent stake in the burger creator last year, following a shareholder proposal from Green Century Capital Management asking the poultry powerhouse to explore more plant-based protein opportunities.

“Besides all of the risks that are in the meat industry, where you are talking about huge amounts of emissions and water pollution, this is about diversifying and figuring out what areas can lead to growth,” Marissa LaFave, shareholder advocate at Boston-based Green Century, said in an interview.

The firm, which oversees about $500 million, plans to introduce more plant-based proposals at food companies this year, according to LaFave, who said companies including General Mills Inc., Campbell Soup Co., Unilever NV, Kraft Heinz Co., Kellogg Co. and Chipotle Mexican Grill Inc. are already introducing more plant-based food. Danone SA agreed to acquire WhiteWave Foods, a top maker of nut and soy milks, for a 23 percent premium last year, and said in July that the acquisition is expected to help sales.

Tyson, which described itself for years as a producer and marketer of chicken, beef and pork, is quickly recasting its image. The company now calls itself “one of the world’s largest food companies and a recognized leader in protein.”

Bacon Maintained Star Status During the Pandemic

Thu, 11 Mar 2021 16:45:47 GMT

The COVID-19 pandemic created a year of challenges and change, but one thing remained unchanged: American consumers’ love of bacon. Retail giant Costco reported in its second quarter earnings call with investors that demand for bacon at its stores had risen 45%, Fox Business reports .

But just how well did bacon do overall in the last year? Bacon has really been a star within the protein portfolio, especially throughout the pandemic and amongst millennials.

In terms of specific cuts of meat consumers are likely to keep on hand, bacon reigns supreme for pork, trailing only ground beef and boneless chicken, according to the National Pork Board’s At Home Meat Pulse Tracker, and it’s being used across breakfast, lunch and dinner.

“Seventy percent of consumers report eating or preparing bacon at least once a month or more,” says Tara-Ann Dugan, director of strategy and insights for the National Pork Board. “One of the fun dynamics that we’ve seen over the pandemic is that bacon love grew amongst millennials, where 75% of millennial consumers are eating or preparing bacon, versus the 70% of the general population.”

Translating that love to retail sales in 2020, based on IRI data through November 29, 2020, the trends persisted in a similar manner.

“Bacon sold $6 billion dollars and 1 billion pounds in that time, and it actually outpaced the total category in sales growth. Dollar sales increased by about 20% in volume and 14% in pounds, versus the same period a year before,” Dugan says.

Even with growing prices, demand was strong. The gap between dollar sales and volume is indicative of a price increase, she notes.

“There was an increase in bacon pricing during this time, but the fact of the matter is, because of the fact we also saw demand growth, it was a really strong story for bacon during this period. Ultimately it was good for meat overall during the pandemic,” Dugan says. “Food was pretty darn impervious, and meat was absolutely one of the leaders in the store across the board. It outpaced total store and growth, and then bacon outpaced total meat.”

Bacon was really a hit with adjusted behaviors as people actually took the time to sit down to breakfast and eat more meals together as a family, and when they did, they reached for bacon.

“I can’t travel anywhere. I can’t go be with my friends, so I’m going to splurge on quality bacon,” says Jason Menke, director of marketing communications for the National Pork Board.

Ingenuity at the start of the pandemic allowed the sector to shift bacon supply from foodservice packaging in 10-pound boxes, to more retail friendly 1-pound packages, he notes.

“It was a year ago when everything transformed dramatically and overnight in our world, and at the time not quite two-thirds of all bacon produced in the U.S., went into foodservice. It’s on burgers, in salads, milkshakes and cocktails. It’s everywhere in foodservice and in every section of restaurant menus,” Menke says. “When foodservice shut down overnight, it had an impact on belly market pricing, and it was one of the things the supply chain was initially trying to solve for. There were all of these large packages of bacon made for food service distribution sitting there, while one-pound packages were flying off the shelves at retail.”

“There were some real innovations as these meat packers worked to make bacon that was packaged for foodservice accessible to the folks at retail. Bacon was one of the first problems that the supply chain kind of had to solve for,” he notes.

The trend has continued into 2021, Dugan says, with continued growth in the category overall. And for those interested in checking out meat demand trends for themselves, Dugan suggests checking out the Kansas State University’s Department of Agricultural Economics Meat Demand Monitor that is publicly accessible. One of the insights that has been seen in that data is a willingness to pay increased prices for bacon over time.

“It totally aligns with the trend that we’ve seen where there’s been a boost in demand, and there’s also been a boost in sales, and the sales outpaced the volume growth because of prices and consumers are actually willing to pay the higher prices,” she says.

Only Meat Should Be Labeled Meat – Andy Gibson, MS Ag Commissioner

Fri, 20 Nov 2020 05:50:03 GMT

The words are simple, really, to describe a complicated issue. Only meat should be labeled “meat,” says a new Mississippi law that went into effect in July.

The law “simply says that a plant-based food product shall not be labeled as meat or a meat food product,” said Andy Gibson, Mississippi’s Commissioner of Agriculture and Commerce told radio host Chip Flory on Agritalk last week. “Meat has a meaning—it has a value to our consumers and of course, to our farmers…I absolutely support the law and I intend to defend the law and to enforce it, according to its intent.”

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The meaning of meat and meat food product is already defined under Mississippi law to include a food product for human consumption derived from the carcass of livestock.

What might seem like good common sense, Mississippi is not the only state working to define meat for label purposes. Missouri and Oklahoma are just two other states with meat labeling issues in the headlines, as plant-based foods businesses continue to grow in sales .

Mississippi legislature passed the law unanimously, but on July 1st, the day the measure went into effect, the state was notified of a lawsuit filed by the Plant Based Foods Association and Upton’s Naturals.

While the wheels of federal court turn slowly, Gibson says it’s confusing to understand what the other side’s goal is. From the complaint, Gibson said they want to use terms such as “meatless beef,” “vegan bacon,” and “meatless meatballs.”

“It seems to me that the folks who want to buy vegan burgers or whatever they are, that they would appreciate it not being labeled as meat or a meat food product,” he told Flory.

Listen to Gibson describe the long-term flooding situation in Mississippi, ahead of Hurricane Barry’s arrival.

Plant-Based Food Sales Rise 11%

Missouri Lawsuit Challenging ‘Meat’ Label Will Continue

Oklahoma Passes Bill Outlawing Misleading Meat Labeling

Food: A Serious Quest at Olympics

Fri, 20 Nov 2020 05:49:14 GMT

PYEONGCHANG, South Korea (AP) — First, U.S. snowboarding star Chloe Kim tweeted about being “down for some ice cream” while competing in Pyeongchang, then about being “hangry” because she hadn’t finished her breakfast sandwich.

Clearly, food is a big deal for Olympians, and it’s usually much more complicated than ice cream and sandwiches: the very specific, highly calibrated fuel they put in their bodies — for energy, for health, for warmth, for a psychological and physiological edge — is an important part of what makes them excel.

Korean food is some of the world’s finest — savory, salty soups with fish so tender it falls off the bone; thick slabs of grilled pork and beef backed with spicy kimchi that many Korean grandmothers swear cures the common cold. But it’s very different from what many foreign Olympians are used to.

“What I recommend for athletes right now in competition mode is to be as safe as possible. This might happen once in a lifetime; you don’t want to blow it with just having an upset stomach because you’ve eaten something that’s different to what your body’s used to,” Susie Parker-Simmons, a sports dietitian for the U.S. Olympic Committee in Colorado Springs, Colorado, said in an interview in Pyeongchang. “I say, as soon as the games is over, go at it; enjoy, be adventurous.”

FEEDING THE ATHLETES

The U.S. team has its own chefs and dietitians, as well as two “nutrition centers” here. And then there’s the food at two athletes villages, where nearly 3,000 athletes from 90 different countries — most of whom strictly follow unique food routines — get fed.

The goal is to provide lots of everything.

The two villages each have massive, 43,055-square-foot dining rooms where nearly 500 chefs and cooking assistants provide a combined 18,000 meals per day. Each dining room is open 24 hours a day and offers about 450 different types of food in buffets that include Western, Asian, Korean, Halal, Kosher, vegetarian and gluten-free dishes, David Kihyun Kwak, the director of food and beverage at the Pyeongchang Olympics, said in an interview.

To determine what to serve at Pyeongchang, Kwak’s team analyzed food data for the past five Olympics and also worked closely with other nations’ nutrition specialists.

The amount of raw ingredients used each day to feed the athletes is staggering: 1,540 pounds of beef, 992 pounds of eggs, 771 pounds of lamb, 440 pounds of bacon, 374 pounds of chicken, 220 pounds of rice, 7,495 pounds of fruits and vegetables, about 15,000 pieces of bread and 800 pizzas.

FOOD SAFETY

Most Olympic athletes don’t eat outside of the villages because of worries about the purity of ingredients, Kwak said. The United States did tests before the 2008 Beijing Olympics that found some local chicken contained enough steroids to trigger positive test results.

Experts examine ingredients closely for possible contamination that could threaten athletes’ health or disrupt doping tests. South Korea’s Ministry of Food and Drug Safety has sent more than a dozen food safety specialists to take ingredients samples to buses equipped with fast-testing laboratories to look for potential problems before the food even gets eaten.

HOME COOKING

Finland’s Riikka Valila, the oldest women’s ice hockey player in Olympic history at 44, likes the food options here but misses the “really good bread” back in Finland. She said some of her teammates on gluten-free diets have brought food from home.

The Americans shipped over 85 pallets, each about 6 feet tall and 3 feet deep and wide, filled with pastas, sauces, peanut butter, grains and plants like quinoa, and spices, Parker-Simmons said.

There’s food meant to help with performance and recovery, but there’s also “psychological food,” which Parker-Simmons explains like this: Say an athlete training her whole life for the Olympics fails. She takes it hard; she stops eating. This is when the dietitians will turn to something special — a Reese’s Peanut Butter Cup, maybe, or Cheez-Its.

Vincent Zhou, a U.S. figure skater, said he needs a lot of carbs, “before, between and after sessions,” to fend off fatigue. “It hasn’t been very difficult finding comfort food,” he said.

EATING FOR PERFORMANCE

The work to optimize nutrition can seem as thorough as the work to perfect the sports skills.

Dietitians have to regularly test cross-country skiers, for instance, who have the highest energy expenditure of any sport in the world, Parker-Simmons said. An average-sized woman will need 4,000 calories or more per day to train and compete; a typical man needs about 7,000 calories, she said. Ski jumpers, on the other hand, sometimes have to drop 10 kilograms below their natural body weight, while keeping up their muscle mass and energy.

FANS SPLIT ON KOREAN FOOD

Foreign fans, of course, have their own food worries and routines.

South Korean officials have tried to provide menus in English and other languages to thousands of local restaurants. And the Korea Tourist Organization has published a brochure, complete with a hotline in English, Japanese, Korean and Chinese, that outlines “must eat” dishes and where to find them.

Some tourists embrace the exotic.

“I was impressed with the little fish, the eyes and everything,” Julie Thibaudeau, 53, from Quebec, said as she celebrated her son’s gold medal in mogul skiing in a local Pyeongchang restaurant. “I tried, and it was salty, but it was good. And after that I had a good glass of ... beer.”

Others play it safe. Very safe.

“We found Papa John’s (pizza) today, which was literally life-changing because ... we haven’t eaten a lot for the last few days,” Rachel Basford, 31, a teacher in Shanghai who’s from Kent, England, said while drinking in a fried chicken restaurant. “I’m not that adventurous when it comes to trying local foods. I just like to eat British food in various places around the world.”

Asked if she planned to try Korean food she said, with a laugh: “No. Absolutely not. We’re going to Seoul tomorrow so there’s the McDonald’s at Seoul Station, so that should be good.”

WILLPOWER IN THE DINING HALL

For the athletes, sheer abundance can be a danger.

When U.S. figure skater Adam Rippon got to Pyeongchang a coach told him about the last Winter Games in Sochi, when one of her athletes became very excited about all the food available even as his performance in training tanked.

The coach finally understood what was happening when the athlete donned his costume for the short program: “He’d been in the cafeteria the whole time; he’d gained seven pounds before the competition,” Rippon said with a laugh. “And my coach is sitting next to me, and he was like, ‘ha, ha, ha, ha,’ and he turned to me and said, ‘You’d better not get fat while you’re here.’”

Chloe Kim, by the way, finally got her ice cream — and a gold medal. She could be seen eating her treat while being swarmed by reporters.

Copyright, The Associated Press

Have a Meaty New Year! Americans to Eat Record Amount in '18

Fri, 20 Nov 2020 05:49:02 GMT

(Bloomberg) -- For all the buzz about pea protein and lab-grown burgers, Americans are set to eat more meat in 2018 than ever before.

To be precise, the average consumer will eat 222.2 pounds (100.8 kilos) of red meat and poultry this year, according to the U.S. Department of Agriculture, surpassing a record set in 2004. Meanwhile, domestic production will surpass 100 billion pounds for the first time, as livestock owners expand their herds on the back of cheap feed grain.

Though the USDA’s per-capita measure isn’t a true gauge of consumption, it serves as a common proxy. It shows egg demand reaching an all-time high as well in 2018. Dairy items like cheese and butter have also been growing in popularity.

“If you look at the items that consumers say they want more of in their diet, protein tops the list,” said David Portalatin, a Houston-based food industry adviser for NPD Group.

Many Americans are actively shunning carbohydrates in favor of protein, though any health benefits may be outweighed by the sheer volume of meat, eggs and dairy being consumed. While the government recommends that adults eat 5 to 6.5 ounces of protein daily, the USDA forecasts the average person will down almost 10 ounces of meat and poultry each day in 2018.

It’s a sharp turnaround from 2007 through 2014, a time when per-capita meat and poultry demand slumped 9 percent as rising corn-based ethanol demand and a drought sent commodity prices sharply higher. Though cattle and hogs are now far cheaper than their 2014 peak, prices could still rebound. U.S. meat exports have soared as the global economy improves, outpacing the gains in domestic demand.

Most-active cattle futures in Chicago rose 4.7 percent in 2017, the first gain in three years, and hogs climbed 8.5 percent. Cash livestock prices may fall in 2018, the USDA forecasts.

Meat substitutes have gained attention in recent years amid concerns about the impact of a carnivorous diet on health, animal welfare and the environment. For example, Chicago-based Epic Burger Inc. last year started selling the Beyond Burger plant-based patty that mimics meat. Protein from plants, insects or cultured meat are a top food trend to watch, though the category isn’t expected to significantly dent animal product sales just yet, according to a November report from CoBank.

“Ten years from now, there will be higher plant consumption, but beef will always be king,” Epic Burger founder David Friedman said. “People are always looking to put more protein into their diets. But they want high quality and transparency in the food they’re eating.”

©2018 Bloomberg L.P.