WASHINGTON – During the National Chicken Council annual conference on Oct. 31, Mark Kaminsky, the chief operating officer at Koch Foods, took the position of NCC chairman for 2018-19.

Strict biosecurity is the best defense against infectious laryngotracheitis (ILT) in broiler flocks, advises Maricarmen García, PhD, a professor at the University of Georgia.

This holiday season, Cargill is working with three Arkansas food banks to provide local families with their Thanksgiving turkey. The donation of 120,000 pounds of whole Honeysuckle White® turkeys will nourish more than 120,000 people and will be distributed to families by the River Valley Regional Food Bank, Arkansas Food Bank and Northwest Arkansas Food Bank.

Tyson Foods is forecasting the top culinary trends for 2019, and the list reflects just how carefully consumers are thinking about their food choices.

Simmons has opened a new Hiring Center in Siloam Springs to streamline services for job seekers and assist in expanding the company’s workforce.

There’s the point of sale, and now there’s the touchpoint of sale. Thanks to a convergence of trends and technology, fresh poultry brands are using what was once a commodity package as a way to not only attract but engage consumers at the retail case and beyond, in their home kitchens.

Terrence O’Keefe, WATT’s content director, provides his perspective on everything from animal agriculture trends that impact our food chain to food-safety related issues affecting chicken and egg production.

WASHINGTON, D.C. – The incidence of occupational injuries and illnesses within the poultry sector’s slaughter and processing workforce has fallen by 83 percent over the last 20 years and continues to decline according to the 2017 Injury and Illness Report recently released by the Department of Labor’s Bureau of Labor Statistics (BLS).

Up to 70 farms are taking part in the scheme this year, involving 200,000 traceable turkeys, compared to the four producers who agreed to be part of the pilot last year.

OAKWOOD, Ga. – Sam’s Club stores in 19 states are making room in their meat departments for a new, fully cooked premium chicken product from Wayne Farms. The Naked Truth Premium Chicken brand’s Flame Grilled Chicken Breasts are cooked using sous vide technology and sourced from producers in southeast Alabama that are certified by the Global Animal Partnership (GAP).