Ingredients |
Processing |
Packaging |
Market Trends |
Regulatory |
Interview |
Food Safety |
Instrumentation |
Ads by Google
“When you’re good at something, people say you’re a natural,” said Joe Linot, pork marketing manager, Cargill.
“We’re a natural at natural pork. Our Good Nature pork allows the quality and flavor of pork to be the focus of consumers’ eating experiences – without ever using antibiotics or growth hormones.”
The Good Nature pork brand is backed by the processes, food-safety interventions and marketing support of Cargill Meat Solutions.
One of Cargill’s processing innovations for the Good Nature pork brand is the use of air chilling, which helps ensure good color, tenderness and moisture for the end consumer.
According to Packaged Facts, a publisher of food and beverage market research, the natural and organic food industry is expected to grow 63% by 2010, surpassing the $46 billion mark.
“We’re a natural at natural pork. Our Good Nature pork allows the quality and flavor of pork to be the focus of consumers’ eating experiences – without ever using antibiotics or growth hormones.”
The Good Nature pork brand is backed by the processes, food-safety interventions and marketing support of Cargill Meat Solutions.
One of Cargill’s processing innovations for the Good Nature pork brand is the use of air chilling, which helps ensure good color, tenderness and moisture for the end consumer.
According to Packaged Facts, a publisher of food and beverage market research, the natural and organic food industry is expected to grow 63% by 2010, surpassing the $46 billion mark.
Del.icio.us | 
Facebook |
