New Technologies

3 ways poultry producers can meet sustainability demands

Companies that are successful in 2030 will be dedicated to the health of both the planet and consumers.

January 23, 2020

Sustainability and climate change have become increasingly important factors that influence how consumers make decisions about the foods they buy.

Canadian, Ontario governments invest in agri-food innovation

Ontario ag tech not-for-profit receives funding to launch commercial deal accelerator.

January 22, 2020

Elizabeth Doughman

Poultry farmers located in Ontario, Canada will soon benefit from a Commercial Deal Accelerator designed to help support the growth of food production in the province thanks to funding from the Ontario and Canadian governments.

Pig coronavirus easily spreads to chickens, turkeys

Researchers encourage strict biocontainment procedures to keep disease from spreading.

January 22, 2020

Elizabeth Doughman

An infectious zoonotic disease that can be deadly to pigs is easily transmitted between swine and poultry, according to a new study published in the journal, Emerging Infectious Diseases.

Gene editing in ag: 4 ways to gain consumer trust

Effective communication is key to getting public to accept or embrace gene editing in agriculture

January 21, 2020

Roy Graber

People in the agriculture industry understand there are benefits to gene editing in animal and plant production. However, many consumers with little to no connection to the farm can be apprehensive.

Recyclable meat packaging dissolves in sink after use

Consumers interested in finding ways to reduce plastic waste.

January 21, 2020

Elizabeth Doughman

A new type of compostable foam packaging for meat products made of cornstarch is designed to be environmentally-friendly by disintegrating under running water after use.

Solar-Foods-protein-powder-made-from-air

Protein made from air could soon compete with soy

Innovative powder could be used in animal feed, serve as a growth medium for alternative meats.

January 20, 2020

Elizabeth Doughman

A new protein produced “from thin air” could compete with soy on price within the next ten years, predict the Finnish researchers who invented it.

Seafood: the next big market for plant-based proteins?

General Mills, Greanleaf Foods invest more than $32 million in alternative tuna brand, Good Catch.

January 17, 2020

Elizabeth Doughman

The alternative meat market is currently dominated by hamburgers, but that could change in 2020.

One vaccine protects poultry against 3 infectious diseases

New therapy provides immune foundation against Marek’s Disease, Infectious Bursal Disease and Newcastle Disease.

January 16, 2020

Elizabeth Doughman

Until recently, poultry producers who wanted to protect their flocks against Marek’s Disease, Infectious Bursal Disease and Newcastle Disease had to use two vaccines – that couldn’t be used together – to protect against the three diseases.

Blockchain could increase poultry supply chain transparency

Digital technology helps create product traceability between producers, retailers and consumers.

January 15, 2020

Elizabeth Doughman

Imagine this: a consumer scans a QR code on their poultry purchase in the grocery store and learns immediately where and how the animal was raised.

Synthetic biology key to plant-based protein formulation

Each product undergoes a series of rigorous tests before becoming available to the public.

January 13, 2020

Elizabeth Doughman

Plant-based proteins are often cited by consumers as better for the environment than conventionally-produced meat. As a result, sales of plant-based food – including meat and dairy products – are currently valued at $4.5 billion.

Foster Farms innovates with new product lines

CEO Dan Huber highlights some of the company's latest initiatives in interview with The Modesto Bee

January 10, 2020

Roy Graber

Foster Farms, the largest poultry producer in the western half of the United States, has made some meaningful strides in innovation in the past year, a recent news article indicated.

Secrets of the turkey microbiome could reduce antibiotic use

New probiotic treatment in development at the University of Minnesota.

January 10, 2020

Elizabeth Doughman

Scientists at the University of Minnesota are hard at work analyzing the makeup of the microbial community found in the guts of turkeys. The research could lead to a probiotic to help farmers keep flocks healthy without the use of antibiotics.

New Technologies
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ARTICLES

3 ways poultry producers can meet sustainability demands

Canadian, Ontario governments invest in agri-food innovation

Pig coronavirus easily spreads to chickens, turkeys

Gene editing in ag: 4 ways to gain consumer trust

Recyclable meat packaging dissolves in sink after use

Protein made from air could soon compete with soy

Seafood: the next big market for plant-based proteins?

One vaccine protects poultry against 3 infectious diseases

Blockchain could increase poultry supply chain transparency

Synthetic biology key to plant-based protein formulation

Foster Farms innovates with new product lines

Secrets of the turkey microbiome could reduce antibiotic use

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