Elizabeth Doughman

Hormone-based sexing could reduce male chick culling

Egg producers worldwide have pledged to adopt in-ovo sex sorting technology.

February 21, 2020

A new approach to in-ovo sex sorting that uses lasers, robots and hormone-based sex identification methods could reduce or even eliminate male chick culling at layer farms.

Perdue Farms partners with PSU on sustainability

Company joins PSU’s Center for the Business of Sustainability as a founding member.

February 21, 2020

Elizabeth Doughman

To help meet the protein needs of a growing global population, Perdue Farms is partnering with the Pennsylvania State University Center for the Business of Sustainability as a founding member.

KFC expands Beyond chicken test to Charlotte, Nashville

Plant-based nuggets will be sold at more than 60 restaurants throughout the southeast U.S.

February 20, 2020

Elizabeth Doughman

Consumers in Charlotte and Nashville can now try Beyond Fried Chicken at participating KFC locations. The plant-based protein product sold out quickly last summer in Atlanta.

Approach uses liquid crystals to detect foodborne pathogens

New technology could rapidly identify potential contaminants.

February 20, 2020

Elizabeth Doughman

Liquid crystal technology – commonly used to make laptop or TV displays – could help rapidly detect foodborne pathogens and other contaminants in poultry or other meat products.

Tyson uses computer vision to track chicken inventory

Automation has already led to a 20% improvement in efficiency and precision.

February 20, 2020

Elizabeth Doughman

Tyson Foods plans to implement cameras, machine-learning algorithms and edge computing at all seven of their “fresh tray” chicken facilities by the end of the year to help streamline inventory management and improve efficiency.

How bioinformatics could transform poultry health monitoring

Data analysis allows for quick implementation of corrective management processes.

February 19, 2020

Elizabeth Doughman

Bioinformatics combines computational and statistical approaches in order to analyze biological data, such as genome sequencing. A rapidly growing field of science, it has shown great promise to help monitor, identify and track poultry flock health.

Chicken Sandwich Wars increase demand for smaller chickens

Broilers under 4.25 pounds requires less labor to prepare, quick service chains say.

February 19, 2020

Elizabeth Doughman

In 2019, quick service brands battled for fried chicken supremacy, capturing consumer attention throughout the country. The so-called Chicken Sandwich Wars led to a preference for little chickens, whose quarter-pound breasts fit nicely in a bun.

One in four Americans ate less meat last year

Alternative proteins only a small reason for the change, according to a Gallup poll.

February 18, 2020

Elizabeth Doughman

A quarter of Americans (23%) have cut back on the amount the meat they ate over the last 12 months, citing health concerns, reports a new poll from Gallup. Most respondents (72%) said they ate the same amount of meat, while only 5% reported eating more meat in the past year than in previous years.

Novelty, curiosity fuel consumer interest in meat alternatives

Plant-based protein labels perceived as healthier, unless ingredient lists are included.

February 18, 2020

Elizabeth Doughman

Consumer interest in trying new foods helped propel the popularity of plant-based proteins last year, according to a survey from the International Food Information Council (IFIC).

Leveraging blockchain to improve food traceability

New partnership uses the technology in food safety diagnostics and animal genomics.

February 18, 2020

Elizabeth Doughman

Blockchain technology links “blocks” of information in order to create a permanent record. For the poultry industry, blockchain has been used to track the history of a product from farm to fork.

IFT: agrifood research in US chronically underfunded

Federal funding for the study of food science has been on the decline since 2008.

February 17, 2020

Elizabeth Doughman

Vital funding is needed to improve the nutritional quality, taste and accessibility of food, protect the integrity of food for safety purposes and increase the supply of nutritious food needed to feed a growing population, says a new white paper from the Institute of Food Technologists (IFT).

Breakfast: the next frontier for the chicken sandwich wars

Competition heats up with new offerings from McDonald’s.

February 17, 2020

Elizabeth Doughman

McDonald’s recently added two new limited-time chicken sandwiches, a McChicken Biscuit and a Chicken McGriddles Sandwich, to their breakfast menu. The move is the quick service chain’s latest bid to compete with rival brand Chick-fil-A, experts say.

Elizabeth Doughman

ARTICLES

Hormone-based sexing could reduce male chick culling

Perdue Farms partners with PSU on sustainability

KFC expands Beyond chicken test to Charlotte, Nashville

Approach uses liquid crystals to detect foodborne pathogens

Tyson uses computer vision to track chicken inventory

How bioinformatics could transform poultry health monitoring

Chicken Sandwich Wars increase demand for smaller chickens

One in four Americans ate less meat last year

Novelty, curiosity fuel consumer interest in meat alternatives

Leveraging blockchain to improve food traceability

IFT: agrifood research in US chronically underfunded

Breakfast: the next frontier for the chicken sandwich wars

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