THE BEST DEFENSE A STRONG OFFENSE

Promoting The Health Benefits

Red meat is often wrongly portrayed as being unhealthy. some in the media as unhealthy or not environmentally friendly.

liver, 625 spinach.

The Formost Fuji Wrapper also offers advantages for shipping, storage, and valuable shelf space. The trayless package uses 50% less space on a truck, thus providing a 100% increase in shipping capabilities. With twice as many trayless packages on a truck than the trayed product, we can take one truck off the road for every two that is currently used for shipping ground beef, therefore reducing greenhouse emissions tremendously. In today’s world, that is a valuable advantage to the producer and the consumer.

meat messages has influenced many families to cut back on their meat and poultry purchases. Perceptions may reality but truth trumps misinformation. Parents and other consumers want what is best for their health and that of their families. They are also aware that a lot of false information is out there and as such, are open to scientific facts that can correct their misconceptions.

This positive change will not only provide you with a “GREEN” packaging line but will pay for itself over a short period of time. The new ground meat wrap produced by this system has excellent seal strength for product protection, as well as maintaining package integrity and extended shelf life. All while creating a smaller package that takes up less room on store shelves. Your consumer will find this package easy to use with the ability to remove the product without having to handle the contents.

This provides an opportunity for retail meat departments to implement an instore ‘Healthy Meat Facts’ nutritional campaign to set the record straight and convince their customers that meat and poultry are actually good for one’s health and that they should increase rather than decrease their purchases of it. The campaign outlined below can have

Iron found found absorption.

2. Eat Being linked Dr. Charlotte California, Zinc is preserves

3. Boost Due to antibodies chronic

4. Power The protein Muscles building The protein growth equal (the iron content) in a steak,” says Christopher Golden, an ecologist and epidemiologist at Harvard University in Cambridge, Massachusetts. (As quoted by nature.com in the article ‘Brain food- clever eating’.)

The flow wrapper is fed product from a ground meat line that includes a mincer, portioner, blade, and weigher, prior to being timed into wrapping material where the individual package is produced. With the Formost Fuji Ground Meat System, the paper or absorbent pad can be used under the ground meat while it is gently transferred to the conveyor and into the flow wrapper.

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For a woman to receive her recommended daily intake of 18 mg of iron, she would need just 300 grams of cooked bovine

5. Meat Meat contains body cannot isoleucine, threonine, protein.

6. Eat Meat contains production functioning Say ‘hello’ acid, vitamin The line only apply meat health Facts’ and poultry. education

Ronnie P. meat and https://www.mmequip.com

New Cpc Chair Outlines Key Issues

The Canadian Pork Council’s (CPC) Board of Directors has named a new board chair and a new vice-chair as part of the organization’s first steps into the New Year.

At a board meeting in Banff, Alberta, at the recent Banff Pork Forum, René Roy, a pork producer from Quebec, was elected as the new chair, and Scott Peters of Manitoba has been elected as the new first vice-chair. At the same time, Rick Bergmann, the organization’s longest-serving chair in its history, retired from the board after eight years as chair and a total of 15 years of service to the national organization.

board in 2008, such as the global pandemic, WTO challenges, CPTPP and NAFTA trade negotiations, so many other issues. He should be congratulated for his successes.”

For his part, Bergmann congratulated his successor and congratulated the board for the work it has been doing during his time.

“René Roy and Scott Peters will help lead the industry into the future, and I have faith in the board’s direction and in the organization’s ability to serve the best industry in Canada, the Canadian pork industry,” said Bergmann. “I am proud of my time as Chair of CPC. Nowhere have I met better people than the producers and staff involved with this organization.”

“I would like to thank my friend Rick for representing our 7,000 Canadian pork producers for the past eight years as Chair,” said Roy. “Being chair of this organization is important and rewarding work, and Rick has tirelessly taken time away from his farm, business, and family to advance national files on behalf of all producers.”

“By all measures, Rick has navigated our industry through several challenging issues since joining the

Canadian Pork Council’s newly elected executive team is already at work, with ongoing work on the plans related to the potential response and recovery plan for an ASF disaster in Canada, as well as the CPC’s effort to draft and implement a new strategic plan in 2023. Brent Moen, from Alberta, and Jack Dewit, from British Columbia, will continue to serve the industry as Second Vice-Chair and treasurer respectively.

About Cpc

The Canadian Pork Council is the national voice for hog producers in Canada. A federation of nine provincial pork industry associations representing 7,000 farms, the organization plays a leadership role in achieving and maintaining a dynamic and prosperous Canadian pork sector.

Meat Industry Hall Of Fame Class Of 2022

By Fred Wilkinson, The National Provisioner

The members of the Meat Industry Hall of Fame’s Class of 2022 exemplify not just a depth and breadth of knowledge in meat science, product development, and food safety -- but also an ongoing commitment to sharing their knowledge for the betterment of the meat and poultry industry and, ultimately, for the health and eating enjoyment of the public.

Here are the six pillars of the industry as they have been inducted into the Meat Industry Hall of Fame.

Campano has fostered a new approach to food safety and food ingredients, with his leadership impacting not only the growth of Hawkins’ food ingredient business but the meat industry as a whole. His contributions include pioneering low-inclusion antimicrobial technology, and developing and securing regulatory approval for ingredients to enable clean-label meat and poultry products. His antimicrobial knowledge helped in the creation of a mold inhibition system for hay production, enabling improvement in hay quality with reduced spoilage.

2022’s Meat Industry Hall of Fame Supplier Inductee

Steve Campano, began his tenure in the meat industry by working at the U.S. Department of Agriculture’s Meat Science Research Laboratory in Beltsville, Md., before going on to work at a number of companies, including Viskase Corp. (formerly Union Carbide Corp. Film Packaging Division), Greenwood Packing Co., Central Soya Co., and Trumark. Inc. His current role is vice president at Hawkins Inc.

Dr. Gordon W. Davis has served the industry as a leader and educator to the meat science community through his work with students. Davis’ company, CEV Multimedia, has reached countless students, allowing them to learn about and, ultimately, find success in the meat industry.

Davis served as a meat science professor at theUniversity of Tennessee and at Texas Tech University, where he continues serving in an adjunct role. During his time as an academic meat scientist, Davis published journal articles, book chapters, technical articles, abstracts, and video productions. Meat judging was a particular passion for Davis, who co-founded the Cargill High Plains Meat Judging contest in 1981, which has hosted more than 4,500 collegiate students from 40 colleges and universities. He also hosted the first A Division Southeastern Meat Judging Contest at the University of Tennessee. While in academia, he advised and encouraged students to become interested in meat judging, graduate school, and careers in the industry. Among the students he guided through graduate school were Terry Rolan and Rody Hawkins, co-project managers for Oscar Mayer’s Lunchables production; Mark Miller, Tommy Wheeler, and 2019 Hall of Fame Inductee, Chris Calkins.