Consumer Demands
Tyson Foods Inc. will eliminate about 10% of corporate jobs and 15% of senior leadership roles, Chief Executive Donnie King told employees on Wednesday.
“In the last 2,500 years, every Chinese government that has fallen, has fallen over food,” says Kuehl, Armada chief economist. “They need those import markets—be it from the U.S, Canada, Brazil or Australia.”
According to Leah Halvesron, CEO and founder of Ten Acre Marketing, it’s better to be proactive than let a passersby draw their own conclusions about your operation. Here’s how to get started.
President Richard Nixon hosted the last White House Conference on Food, Nutrition and Health in 1969. That confab led to expansions of the food stamp program, the school lunch program and WIC.
Who should be telling the story of agriculture? The Shark Farmer says it may not be who you first think.
According to Secretary Vilsack, these efforts will “increase the competitive advantage of U.S. agriculture both domestically and internationally,” while building wealth in rural America.
Empty dinner plates can quickly translate to lack of world peace. Just ask Sen. Ernst, who gave a political rundown of food security as national security at Iowa State University last week.
The American Farm Bureau says average cost for 10 people is less than $6 per person.
Michael Swanson says it’ll take fleet turnover to bring great change to gasoline consumption, and he says two factors will drive that adoption—federal policy and battery technologies.
Swedish climate activist Greta Thunberg has set her sights on changing how the world produces and consumes food in order to counteract a trio of threats: carbon emissions, disease outbreaks and animal suffering.
The U.S. Court of Appeals for the Ninth Circuit rejected the Meat Institute’s challenge to California’s 2018 ballot initiative that imposes new standards for animal housing.
Meat quality and the overall eating experience can be improved by using a food thermometer to determine doneness and improve safety at the same time.
Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
Recent surveys about why people have stopped eating meat seem to document a dramatic shift in popular opinion toward animal foods. But upon closer examination … no, they really don’t.
As grilling season begins, is pork on the menu? Pork enthusiasts can now improve taste, juiciness and tenderness by cooking fresh pork cuts to the USDA standard, 145 degrees Fahrenheit.
The landscape of the food industry is changing.
Protein is changing consumer eating habits and promises big opportunity for pork producers. But new insights from the National Pork Board and the Pork Checkoff show pork only holds a small portion of menu offerings.
New research released by the National Pork Board explores consumer behavior when eating away from home.
The bacon craze has no limits it seems! What do you think will be the next item to add bacon?