Retailer and consumer demands on the meat and poultry sector have never been tougher. Key considerations include food safety standards, speed to market, convenience, clean labels, health, indulgence, texture and taste. All of this while prolonging shelf life, keeping costs in check and boosting profits.
Learn how metagenomics and the latest modelling tools can help control spoilage and improve stability in fresh and cooked meats and poultry. Discover new holistic approaches that not only extend shelf life but also improve quality and yield. Fresh thinking spawns new opportunities.
Director of Global Marketing and Insights
Vice President, Meat Industry