Meat, Poultry & Seafood

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Wixon’s new on-trend seasonings and rubs can help meat and poultry manufacturers inspire new products or reinvigorate old classics. No matter what, these creative offerings represent a simple way to add a gourmet touch to prepared items.

Bumble Bee Seafoods, North America's largest branded shelf-stable seafood company, today announced it has been acquired by Thai Union Frozen Products Public Company Limited (TUF). TUF entered into a binding agreement to obtain 100 percent of the shares of Bumble Bee Foods, LLC from Lion Capital, a pan-Atlantic private equity firm, for a total purchase price of USD 1.51 billion.

A new advisory recommending increased fish consumption for pregnant women could increase mercury poisoning in newborns, according to physicians and consumer groups.

Most home grillers already know how to grill; cooking over fire is one of the most basic methods of preparing food.

Prepared Foods talks to Anthony C. Seta, CMC, director of Culinary Services at Butterball LLC, Garner, N.C.

Gorton's Seafood has reinvented its iconic product. Gorton's all new Smart & Crunchy Fish Sticks are hitting shelves across the country and are expected to be available nationally by early 2015.

The Center for Food Safety (CFS) released a comprehensive, scientific report detailing why ocean-based aquaculture (fish farming) can never be certified organic.

Barkaat Foods, a Chicago-based, Zabiha Halal protein processor, recently announced that it secured a Shariah-compliant credit facility from FirstMerit Corporation (FirstMerit) and Prairie Street Capital with the help of Sikich Investment Banking (Shariah law is the moral code and religious law of Islam). Barkaat will use this capital to expand its existing operations and develop new product lines. Barkaat expects to double its current staff of 40 people in the next year.

Best known for its tuna, Chicken of the Sea® is capitalizing on its leadership in salmon with this month’s launch of a new line of Flavored Salmon Pouches specially formulated to offer a healthy, convenient and tasty lunch alternative to traditional midday salads, sandwiches and rice bowls.

Research shows that turkey usage has increased by 6% from 2012 to 2013, and more than 60% of operators who menu turkey agree that it can be used as an alternative for other proteins.