The United States is known for some of the highest-volume protein processing operations in the world. Every inch of floor space must yield high productivity while maintaining standards for food quality and plant safety. When new market demands arise, the squeeze is on and plants must quickly transition to remain competitive. New cryogenic technology is often the answer.
On the demand side, retail and quick-service food operations are one of the primary drivers for growth. Fast-food chains and national casual dining restaurants are gobbling up portion-sized marinated poultry entrées and breaded products. National chain sandwich shops are also demanding more marinated products, as well as precision-sliced deli meats, plus soups with flavorful diced proteins. At the same time, convenience stores are adding mega-delis to satisfy hungry travelers. All this competition, of course, means a constant squeeze on costs all the way back up the “food chain.”