consumer trends

Dr. Jayson Lusk - Keynote: The Food Police

Keynote: The Food PoliceKeynote: The Food Police [video], Dr. Jayson Lusk (Purdue University)
From the 2022 Iowa Pork Congress, held January 26 - 27, 2022, Des Moines, IA, USA.

SwineCast 1188, Dr. Jayson Lusk Insights On Challenges Facing The Pork Industry

SwineCast 1188 Show Notes:
  • From the 2022 Iowa Pork Congress, Dr. Jayson Lusk, Purdue University, talks about the challenges facing the pork industry, looking at key areas like concentration, capacity, and resiliency; sustainability and innovation; inflationary pressures; and politics, policy, and meat consumption.

Panel - Measuring Consumer Opinions with Biometrics

Measuring Consumer Opinions with BiometricsMeasuring Consumer Opinions with Biometrics [video], from the 2020 Animal Agriculture Alliance Virtual Stakeholders Summit, Primed & Prepared, April 30 - May 8, 2020, On-line.

SwineCast 1166, The Squeal on meat tenderness, Part 3: Animal and Carcass Handling

SwineCast 1166 Show Notes:
  • This is part three of a three part series on meat tenderness with Dr. Steven Lonergan (Iowa State University), Brandon Fields (PIC Applied Meat Science Manager), and Dr. Andrzej Sosnicki (PIC Technical Services Director). In this episode the group takes a look at animal handling, standards of practice, and carcass handling.

SwineCast 1165, The Squeal on meat tenderness, Part 2: Tenderness Components

SwineCast 1165 Show Notes:
  • This is part two of a three part series on meat tenderness with Dr. Steven Lonergan (Iowa State University), Brandon Fields (PIC Applied Meat Science Manager), and Dr. Andrzej Sosnicki (PIC Technical Services Director). In this episode the group takes a look at meat tenderness and those management factors that can make a difference in the end product.

SwineCast 1149, The Squeal on meat tenderness, Part 1: Consumer Preferences

SwineCast 1149 Show Notes:
  • This is part one of a three part series on meat tenderness with Dr. Steven Lonergan (Iowa State University), Brandon Fields (PIC Applied Meat Science Manager), and Dr. Andrzej Sosnicki (PIC Technical Services Director). In this episode the group discusses the term tenderness as it relates to consumer meat preferences.

Helping Connect Pork With Consumers

Pork on the Menu!Pork on the Menu! A panel with chefs and food experts talks about how pork is thought of on menus and what chefs are doing to engage consumers around food with pork [video].

How To Drive Key Cutout Sales

A 'Fresh' Perspective: Driving Key Cutout SalesA "Fresh" Perspective Kiersten Hafer, Clemens Food Group, shares how Clemens Food Group has grown and aims to focus on investments to drive key cutout sales. Ms. Hafer outlines the marketing and brand experience being used to make pork relevant again [video].

Kiersten Hafer - A "Fresh" Perspective: Driving Key Cutout Sales


A "Fresh" Perspective: Driving Key Cutout Sales - Kiersten Hafer, Clemens Food Group, from the 2018 World Pork Expo, June 6 - 8, 2018, Des Moines, IA, USA.

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