Meat+Poultry - August 2019 - 10
BUSINESS NOTES
TYSON FOODS, TAJÍN TEAM UP
FOR SEASONED PRODUCTS
The Tyson and Hillshire Farm brands
announced a partnership with
Mexican seasoning company Tajín
on five products featuring its Clásico
Seasoning. The company's spices are a
blend of mild chili peppers, dehydrated
lime juice and sea salt. After being used
on desserts, vegetables and fresh fruit,
it will be used in new protein items.
"We know people are looking
for more authentic, flavor-forward
foods that tap into today's globalized
palates," said Chef Alexa McKay,
who incorporated the Tajín-flavored
products for Tyson brand. "Our
partnership with Tajín not only delivers
on the growing interest in these flavor
varieties, but also means you don't
have to make a trip to your favorite
ethnic restaurant to enjoy them."
The first two products include
the Tyson Tajín Chili Lime Chicken
Nuggets and the Tyson Any'tizers Tajín
Chili Lime Boneless Chicken Bites.
According to Tyson, each item features
100 percent, all-natural ingredients
and all-white-meat chicken, with no
antibiotics ever.
Hillshire Farm brands released
three new products including Tajín
Chili Lime Smoked Sausage with
Mango, Tajín Chili Lime Lit'l Smokies
and Tajín Chili Lime Smoked Sausage.
All items include smoked sausage made
with pork, chicken or turkey.
"Tajín brings a unique, flavorful
chili-lime 'zing' that pairs perfectly with
these products," said Chef Michelle
Duran, who led Tajín-flavored product
development for the Hillshire Farm
brand. "Now, consumers will have even
more opportunities to spice up meals
MEAT+ POULTRY | 08.19 | www.meatpoultry.com
BRISTOL FARMS, BEFORE
THE BUTCHER PARTNER UP
Retailer Bristol Farms is the first grocer
in the country selling unpackaged
plant-based meats and entrees behind
the glass in its butcher section.
A new Bristol Farms store in Yorba
Linda, California, will feature the
plant-based items.
The selection at the Yorba Linda
store includes plant-based chicken
burgers and breakfast sausage
from Huntington Beach, Californiabased Before the Butcher as well as
items like no-meat taco mix, vegetarian
meatloaf, vegetarian stuffed cabbage,
chorizo-stuffed potatoes and a
Mediterranean meatless patty made by
Bristol Farms chefs using Before the
Butcher's ground products.
Bristol Farms is Before the Butcher's
first retail partner, but the company is
in discussion with every major retailer
in the country and also many smaller
retailers, said Danny O'Malley, Before
the Butcher's president.
"I don't have to tell you how hot the
market is for the products we have, and
we're really excited about it," O'Malley
said. "What makes us special is we have
a broad product line for foodservice
and retail."
For now, all the Before the Butcher
products sold at Bristol Farms will be
sold behind the meat counter, but the
companies are in talks to add Before
the Butcher products to Bristol Farms'
prepared food offerings, O'Malley said.
The alternative protein revolution,
he said, has many grocery retailers
starting to think
differently about
how they label their
meat department.
"We don't refer to it as
the meat department - it's
the protein department,"
O'Malley said. "There's
seafood, poultry, many
times wild game, beef, lamb, sometimes
goat - a lot of different proteins. We're
another protein source, and we believe
we belong there with other protein
sources and believe the consumer is
ready for that."
GAP CERTIFIES APPLEGATE
HOT DOG VARIETIES
Applegate natural and organic meat
brand, a subsidiary of Hormel Foods
Corp., announced that its hot dogs
received a high level of animal welfare
with the Global Animal Partnership
(GAP), an organization focused
on providing consumers with the
opportunity to purchase meat from
animals raised humanely.
"These products have earned the
GAP Animal Welfare Certified label,
which means that 100-plus farm animal
welfare standards were met and
audited on every farm supplying these
ingredients," said Anne Malleau, GAP
executive director. "GAP applauds
Applegate's continued efforts to
advocate for meaningful animal
welfare claims, helping raise awareness
and creating sustainable change
for animals."
The GAP logo will appear on The
Great Organic Uncured Beef Hot Dog
at Whole Foods Market. Other retail
products with the label include The
Great Organic Uncured Turkey Hot
Dog, The Great Organic Chicken Hot
Dog and Applegate Naturals Natural
Uncured Turkey Hot Dog.
"Although all of our food - from
bacon to burgers and yes, hot dogs - is
sourced from farms third-party certified
for higher animal welfare, this is the
first time consumers will see the
GAP seal on our hot dogs in grocery
stores nationwide," said Nicole Glenn,
Applegate vice president of marketing.
"With more and more people questioning
where their meat comes from and how
it's raised, carrying the GAP certification
helps us bring full transparency and
confidence about our commitment to
animal welfare right on pack."
Tyson Foods Inc.
10
with our new flavorful sausage and
chicken offerings."
http://www.meatpoultry.com
Meat+Poultry - August 2019
Table of Contents for the Digital Edition of Meat+Poultry - August 2019
Meat+Poultry - August 2019
CONTENTS
COMMENTARY - Women to watch
BUSINESS NOTES - TYSON FOODS, TAJÍN TEAM UP FOR SEASONED PRODUCTS
BRISTOL FARMS, BEFORE THE BUTCHER PARTNER UP
GAP CERTIFIES APPLEGATE HOT DOG VARIETIES
BEYOND MEAT MOVES INTO MEAL KITS WITH BLUE APRON
JBS S.A. UNVEILS ETHICS, COMPLIANCE INITIATIVES
COUNTRY ARCHER ADDS NEW MEAT SNACK FLAVORS
NEWS PERSPECTIVE - Committing to improvement
WASHINGTON - Producer pressures
DELI REPORT - Deli diversity
COMPANY PROFILE - Saluting deli excellence
PACKAGING SOLUTIONS - PART AND PARCEL
INGREDIENT ISSUES - Snacking SAFELY
TOOLS OF THE TRADE - The SLICE is RIGHT
PLANT TOUR - Self-contained processing
POULTRY PROCESSING TECH - The art of air chilling
Chilling CHOICES
COMPANY PROFILE - POULTRY PRIDE: QUALITY WORTH CROWING ABOUT
FOOD SAFETY - Sanitation FIRST
SMALL BUSINESS MATTERS - CARVING OUT A NICHE
NICHE MARKETING - Building a bridge
FROM THE CORRAL - Trade fade
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Ground beef trends + technology
PRODUCT PROFILE - Top of the line
INGREDIENT ISSUES - Flavors of far-flung places
FOODSERVICE ROUNDUP - Begging for burgers
CULINARY PERSPECTIVE - Innovation’s shakin’ up Shake Shack
PACKAGING SOLUTIONS - Communicating with consumers
Meat+Poultry - August 2019 - Meat+Poultry - August 2019
Meat+Poultry - August 2019 - Meat+Poultry - August 2019
Meat+Poultry - August 2019 - 2
Meat+Poultry - August 2019 - 3
Meat+Poultry - August 2019 - CONTENTS
Meat+Poultry - August 2019 - 5
Meat+Poultry - August 2019 - 6
Meat+Poultry - August 2019 - 7
Meat+Poultry - August 2019 - COMMENTARY - Women to watch
Meat+Poultry - August 2019 - 9
Meat+Poultry - August 2019 - GAP CERTIFIES APPLEGATE HOT DOG VARIETIES
Meat+Poultry - August 2019 - 11
Meat+Poultry - August 2019 - COUNTRY ARCHER ADDS NEW MEAT SNACK FLAVORS
Meat+Poultry - August 2019 - 13
Meat+Poultry - August 2019 - NEWS PERSPECTIVE - Committing to improvement
Meat+Poultry - August 2019 - 15
Meat+Poultry - August 2019 - 16
Meat+Poultry - August 2019 - 17
Meat+Poultry - August 2019 - WASHINGTON - Producer pressures
Meat+Poultry - August 2019 - 19
Meat+Poultry - August 2019 - DELI REPORT - Deli diversity
Meat+Poultry - August 2019 - 21
Meat+Poultry - August 2019 - COMPANY PROFILE - Saluting deli excellence
Meat+Poultry - August 2019 - 23
Meat+Poultry - August 2019 - 24
Meat+Poultry - August 2019 - 25
Meat+Poultry - August 2019 - PACKAGING SOLUTIONS - PART AND PARCEL
Meat+Poultry - August 2019 - 27
Meat+Poultry - August 2019 - 28
Meat+Poultry - August 2019 - 29
Meat+Poultry - August 2019 - 30
Meat+Poultry - August 2019 - 31
Meat+Poultry - August 2019 - INGREDIENT ISSUES - Snacking SAFELY
Meat+Poultry - August 2019 - 33
Meat+Poultry - August 2019 - 34
Meat+Poultry - August 2019 - 35
Meat+Poultry - August 2019 - 36
Meat+Poultry - August 2019 - 37
Meat+Poultry - August 2019 - 38
Meat+Poultry - August 2019 - 39
Meat+Poultry - August 2019 - TOOLS OF THE TRADE - The SLICE is RIGHT
Meat+Poultry - August 2019 - 41
Meat+Poultry - August 2019 - 42
Meat+Poultry - August 2019 - 43
Meat+Poultry - August 2019 - 44
Meat+Poultry - August 2019 - 45
Meat+Poultry - August 2019 - 46
Meat+Poultry - August 2019 - 47
Meat+Poultry - August 2019 - 48
Meat+Poultry - August 2019 - 49
Meat+Poultry - August 2019 - PLANT TOUR - Self-contained processing
Meat+Poultry - August 2019 - 51
Meat+Poultry - August 2019 - 52
Meat+Poultry - August 2019 - 53
Meat+Poultry - August 2019 - 54
Meat+Poultry - August 2019 - 55
Meat+Poultry - August 2019 - 56
Meat+Poultry - August 2019 - 57
Meat+Poultry - August 2019 - POULTRY PROCESSING TECH - The art of air chilling
Meat+Poultry - August 2019 - 59
Meat+Poultry - August 2019 - 60
Meat+Poultry - August 2019 - 61
Meat+Poultry - August 2019 - 62
Meat+Poultry - August 2019 - 63
Meat+Poultry - August 2019 - Chilling CHOICES
Meat+Poultry - August 2019 - 65
Meat+Poultry - August 2019 - 66
Meat+Poultry - August 2019 - 67
Meat+Poultry - August 2019 - 68
Meat+Poultry - August 2019 - 69
Meat+Poultry - August 2019 - COMPANY PROFILE - POULTRY PRIDE: QUALITY WORTH CROWING ABOUT
Meat+Poultry - August 2019 - 71
Meat+Poultry - August 2019 - 72
Meat+Poultry - August 2019 - 73
Meat+Poultry - August 2019 - 74
Meat+Poultry - August 2019 - 75
Meat+Poultry - August 2019 - 76
Meat+Poultry - August 2019 - 77
Meat+Poultry - August 2019 - FOOD SAFETY - Sanitation FIRST
Meat+Poultry - August 2019 - 79
Meat+Poultry - August 2019 - 80
Meat+Poultry - August 2019 - 81
Meat+Poultry - August 2019 - SMALL BUSINESS MATTERS - CARVING OUT A NICHE
Meat+Poultry - August 2019 - 83
Meat+Poultry - August 2019 - 84
Meat+Poultry - August 2019 - 85
Meat+Poultry - August 2019 - 86
Meat+Poultry - August 2019 - 87
Meat+Poultry - August 2019 - NICHE MARKETING - Building a bridge
Meat+Poultry - August 2019 - 89
Meat+Poultry - August 2019 - 90
Meat+Poultry - August 2019 - V 1
Meat+Poultry - August 2019 - V 2
Meat+Poultry - August 2019 - 91
Meat+Poultry - August 2019 - 92
Meat+Poultry - August 2019 - 93
Meat+Poultry - August 2019 - FROM THE CORRAL - Trade fade
Meat+Poultry - August 2019 - 95
Meat+Poultry - August 2019 - CALENDAR
Meat+Poultry - August 2019 - 97
Meat+Poultry - August 2019 - NAMES IN THE NEWS
Meat+Poultry - August 2019 - 99
Meat+Poultry - August 2019 - SHOWCASE
Meat+Poultry - August 2019 - 101
Meat+Poultry - August 2019 - CLASSIFIEDS
Meat+Poultry - August 2019 - 103
Meat+Poultry - August 2019 - 104
Meat+Poultry - August 2019 - ADVERTISERS
Meat+Poultry - August 2019 - THE INSIDER
Meat+Poultry - August 2019 - 107
Meat+Poultry - August 2019 - 108
Meat+Poultry - August 2019 - Ground beef trends + technology
Meat+Poultry - August 2019 - GB - 2
Meat+Poultry - August 2019 - GB - 3
Meat+Poultry - August 2019 - PRODUCT PROFILE - Top of the line
Meat+Poultry - August 2019 - GB - 5
Meat+Poultry - August 2019 - GB - 6
Meat+Poultry - August 2019 - GB - 7
Meat+Poultry - August 2019 - GB - 8
Meat+Poultry - August 2019 - GB - 9
Meat+Poultry - August 2019 - INGREDIENT ISSUES - Flavors of far-flung places
Meat+Poultry - August 2019 - GB - 11
Meat+Poultry - August 2019 - GB - 12
Meat+Poultry - August 2019 - GB - 13
Meat+Poultry - August 2019 - FOODSERVICE ROUNDUP - Begging for burgers
Meat+Poultry - August 2019 - GB - 15
Meat+Poultry - August 2019 - GB - 16
Meat+Poultry - August 2019 - GB - 17
Meat+Poultry - August 2019 - GB - 18
Meat+Poultry - August 2019 - GB - 19
Meat+Poultry - August 2019 - CULINARY PERSPECTIVE - Innovation’s shakin’ up Shake Shack
Meat+Poultry - August 2019 - GB - 21
Meat+Poultry - August 2019 - GB - 22
Meat+Poultry - August 2019 - GB - 23
Meat+Poultry - August 2019 - PACKAGING SOLUTIONS - Communicating with consumers
Meat+Poultry - August 2019 - GB - 25
Meat+Poultry - August 2019 - GB - 26
Meat+Poultry - August 2019 - GB - 27
Meat+Poultry - August 2019 - GB - 28
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