FADs are a constant threat to the livestock industry. The country is more tuned in to this struggle than ever before with the recent COVID-19 pandemic. National Pork Board's Dave Pyburn and NCBA's Ethan Lane discuss why.
A new report from the Meat Institute shows new COVID-19 infection rates among meat and poultry workers are 60% lower than in the general U.S. population and two-thirds lower than case rates in the sector in May 2020.
The Center for Food Safety filed a legal brief challenging FDA's approval of soy leghemoglobin (“heme”), a color additive used to make Impossible Foods’ Impossible Burger appear to “bleed” like real meat.