A report from the National Pork Board is calling for the pork industry to better meet the needs of Hispanic consumers.
read moreFears of African swine flu (ASF) have begun to abate in the live lean hog futures market. Hog futures that were trading near $.70 per-lb. plummeted to about the $.50 mark.
read moreMore information on the possible cause of the recent romaine lettuce E. coli outbreak has been brought to light, as several samples of canal water in the Yuma, AZ, area were found to contain E. coli O157:H7, a genetic match of the strain that caused the outbreak, according to FDA.
read moreAutumn is officially upon us, but it doesn't feel like it at the Food Institute headquarters where we are still contending with ninety degree days. However, in the spirit of the season, the American Farm Bureau Federation (AFBF) published its annual fall...
read moreLast week, I wrote about whether or not Americans were ready to eat more pork and meat. While USDA's Economic Research Service (ERS) clearly believes that to be the case, there is one subset of meat products that is already thriving: the meat snacks category. And producers are taking notice.
read moreThe April figures for wholesale and retail inflation will be published May 9 and May 10, respectively, with the commodity expected to garner the most attention being pork.
read moreIf the U.S and President Trump fired the first salvo in the trade wars, it is fair to say China struck back quickly and efficiently.
read morePork producers have long tried to make their products as popular as other meats, employing slogans like "the other white meat" to grab customers' interest. While beef and chicken still dominate the center of the plate, the pork industry has been largely successful in increasing market share. Annual expenditures of pork increased almost 20% from 2010-2014 (the latest data available), according to The Food Institute's Demographics of Consumer Food...
read moreFor nearly a decade, red meat and pork consumption in the U.S. has been falling. According to USDA, U.S. beef production dropped 15% while pork consumption dropped 4% during the past ten years. And despite the growing number of vegetarians and "flexitarians" in the U.S., this drop can't be...
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