From cutting and sausage production to training and automation: craft methods, business processes and the transfer of professional knowledge.
Meat-export capability is not secured by a plant approval alone. On 1 October, Brazil’s National School of Agricultural Management opened enrolment for its fifteenth training cohort on supplementary requirements for exporting meat …
USDA Rural Development has awarded Farm Creek Meats in Duchesne, Utah, a USD 200,000 Value-Added Producer Grant. The family-owned company processes meat and is vertically integrated as a producer. According to the agency, the …
Pennsylvania State University’s three-day HACCP workshop for meat and poultry processors, held from September 30 to October 2, addressed plant management, HACCP coordinators, quality assurance, sanitation, supervisors and line …
The reffiSchaf project has published practical recommendations for creating value from whole cuts of mature sheep in foodservice. Its starting point is technological and sensory: meat from older animals often has a firmer texture …
Austrian meat and sausage manufacturer Berger has introduced a recyclable polypropylene flow-wrap bag for minced meat in place of its previous tray. According to the company and equipment supplier ULMA Packaging, the solution …
Texas Tech University’s Meat School en Español shows how specialist meat science can be transferred into real operations across borders. Established in 2015, the format combines classroom teaching and hands-on work for …
Pennsylvania has opened a reimbursement programme for very small meat and poultry processors. From 19 September through 6 November 2026, eligible operations can apply for up to $100,000 per project to open a plant, expand capacity …
The UK Food Standards Agency (FSA) has approved the design of the next phase of its Future of Food Regulation programme. Published on 16 September, the decision does not yet change specific obligations for businesses; it opens a …
On 12 September, the Wanke butcher’s shop in Schladming closed permanently after 93 years and three generations of family ownership. The story does not end with the shop closure, however. Its best-known specialty, Wacholderspeck—a …
USDA Rural Development opened a new MPPEP application window on 8 September 2026, running through 7 December. This round specifically targets facilities processing invasive, wild-caught catfish that operate—or plan to …
The utilisation of poultry by-products is again moving to the centre of the technical discussion. On 10 September, USPOULTRY announced a Poultry Protein & Fat Seminar for 8–9 October in Nashville. Its programme brings together …
New Italian research turns cured-ham slicing trims into a concrete food-upcycling case. Published on 4 September, the study developed six protein-rich bars using 35% Prosciutto di Parma slicing residues, fresh pork, maize and …
The UK Food Standards Agency will bring proposals on the future of taxpayer-funded discounts for meat-inspection charges to its Board meeting on 16 September. The regulator stresses that inspections in abattoirs and …
In a new commentary published by Fleisch & Co on 7 September, Ronny Paulusch places the sustainability of the meat craft before a basic question: what happens to the animal and the raw material before the discussion turns to …
Fortifi Food Processing Solutions’ acquisition of SEPAFood Solutions, known through the SEPAmatic brand, brings a less visible but highly consequential technology into focus: raw-material separation. According to SEPAmatic’s …