For retail delis looking to add old-style barbecue to their catering menus, Blue Springs, Mo.-based Zarda Bar-B-Q & Catering Co. offers a line of fully cooked, hickory-smoked barbecue meats and beans.

Throughout the 2022 baseball season, Blue Springs, Mo.-based Zarda Bar-B-Q & Catering Co. supplied Hy-Vee Market Grilles with a limited reserve sandwich called the ‘Big Dozier’ in partnership with Kansas City Royals player Hunter Dozier.

Oakwood, Ga.-based Wayne-Sanderson Farms reports similar strong demand for its grocery sous vide products, said Beau Batchelor, the shipper’s corporate research chef for product development.

Harbor Foodservice, family-owned distributor in the Pacific Northwest, announced the acquisition of NW Foodservice Distribution Inc. as part of its strategy to expand its presence in that region.

Tyson Foods Inc. agreed to pay $10.5 million to settle a poultry price-fixing lawsuit filed by Washington Attorney General Bob Ferguson a year ago.

Devon Griggs has been promoted to senior director of food safety at Conagra Brands Inc.

On Oct. 20, the University of Wisconsin-River Falls (UWRF) announced a new program that provides hands-on training for current meat industry workers in humane pre-slaughter handling, transport, stunning, humane handling program development, and stunning equipment maintenance.

Hoxton Farms raised $22 million in a Series A round for a new pilot facility to produce cultivated animal fat. The 13,000 square-foot startup facility will operate in London.

To optimize its operational efficiency in the United Kingdom, Pilgrim’s UK invested £800,000 ($780,000) to expand two lines at its pork processing plant in Bromborough, which are now operational. 

The Annual Meat Conference (AMC) has a new look, which was unveiled by the North American Meat Institute (NAMI) and FMI – The Food Industry Association on Oct. 21.