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Welcome back to this new edition of Food and Beverages Tech Review !!!
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fbtechreview.comFEBRUARY 20206EDITORIALEDITORIAL STAFFAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@fbtechreview.comeditor@fbtechreview.commarketing@fbtechreview.comEmailVISUALIZERJohn Walter*Some of the Insights are based on the interviews with respective CIOs and CXOs to our editorial staffMANAGING EDITORKevin LoboBacon, Eggs, and New-Age Technologies: Recipe for Development These are fulfilling days for the players in the US poultry and meat industry. For they have seen consecutive years of record-breaking industry development, going beyond margins that no one could have imagined a decade ago. The question the industry had was: Can systems be more ergonomic than what they are at present? Technology gave solutions for the health of the poultry, the quality of the meat was controlled, and newer ways to produce vegan meat was also developed. Now, the same question is again presented as the ball drops into 2020, and the answer is still "yes." Even though vegan meats are on the rise, fresh meat and poultry still enjoy a premium status on America's dinner plates. But, fresh proteins are a commodity product with narrow margins. To increase the revenue from the meat processing industry, technological integration is leveraged into processes after the boom of digitalization, IoT, and Digital twins. Companies are increasingly investing in various technologies that enable them to demand higher wholesale prices. With consumers becoming more and more conscious about the food they eat, USDA changed the guidelines for the New Nutrition Facts panel on the packaging of the food commodities. The packaging trends are becoming much friendlier to food and the environment from being harmful to the same. Especially, bioengineered (BE) food products are given more attention, to curb it from being treated with an artificial booster for lusciousness and meaty taste. The contents label also modified to include these synthetic additives, all in all, transforming the way a meat-eater perceived meat. Technological innovations, from state-of-the-art equipment to 3D printing of food mechanisms are in use to convert the whole meat processing industry green, and poultry industry much more healthy. The new-age equipment includes monitoring to de-boning systems for poultry and identification tags of cattle. Numerous companies have dedicated their resources and intelligence to optimize the processes and maximize the returns from the industry. In this edition of Food and Beverage Tech Review, attention is given to those enterprises, which have presented the latest solutions to enhance the efficiency and productivity of the processes involved in poultry and meat processing. We hope to provide our readers with valuable insights from these articles and the minds behind it. Let us know your thoughts!Food & Beverage Technology Review Visit www.fbtechreview.comCopyright © 2020 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.FEBRUARY- 03 - 2020, Vol - 03, Issue - 01 Published by ValleyMedia, Inc. TO SUBSCRIBE TOKevin LoboManaging Editoreditor@fbtechreview.comVian Isaac
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