Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
Recent surveys about why people have stopped eating meat seem to document a dramatic shift in popular opinion toward animal foods. But upon closer examination … no, they really don’t.
Say goodbye to McDonald’s Signature Crafted burgers, including Pico Guacamole, Sweet BBQ Bacon and Maple Bacon Dijon, as the restaurant focuses on providing fresh beef options to its customers.
Digital use is changing many areas of our lives, and the National Pork Board and the Pork Checkoff is working with Google to reach consumers and influence meat and food purchases in a whole new way.
Digital use is changing many areas of our lives, and the National Pork Board and the Pork Checkoff is working with Google to reach consumers and influence meat and food purchases in a whole new way.
Our young people are looking for causes to help them connect. They are replicating the "specialness" they experienced in their families by recreating pools of “specially connected” influencers.
An innovative two-year pilot program between McDonald’s and stakeholders of the U.S. Roundtable for Sustainable Beef (USRSB) aims to improve visibility on beef's journey from ranch to restaurant.
