Bon Appétit Management Company’s Post

Did you know the US drinks the second-most beer globally, a massive 24 million kiloliters yearly? 🍺 But as temperatures rise, barley, a key ingredient, faces challenges. How can we safeguard the future of our favorite brew? 🌾 Droughts, heat stress, and erratic weather affect barley yields, impacting both quality and cost. However, farmers and brewers are innovating with new, climate-resilient varieties. 🌱 Winter #barley varieties like Thunder and Lightning developed by Oregon State Professor Patrick Hayes can be planted in fall or spring, are resilient, and disease-resistant. This can help tackle climate challenges and ensure a steady supply of quality barley. 🍻 Some breweries are even experimenting with Kernza, a regenerative organic certified perennial grain that sequesters carbon and promotes soil health. What factors do you think contribute most to the increasing price of beer? #agriculture #beer

Frozen Bay Scallop Meat Bay scallops are caught in the cold, shallow waters of East Coast estuaries and bays with a size of one third of sea scallops, averaging about one half inch in diameter. They can range in weight from 50 to 100 scallops per pound, whose meat is tender with a sweeter flavor, less expensive than jumbo-sized sea scallops. Product Name: Frozen Bay Scallop Meat   Latin Name: Argopecten Irradians    Material Origin: China   Process Place : China Process Method: Shell Off, Roe Off, Skirt Off, Meat Only Chemical treated or not   Specification: 30-40/LB, 40-60/LB, 60-80/LB, 80-100/LB, 100-120/LB, 120-150/LB, 150-200/LB    Shelf life: 24 months  Package : 6x5LB, 1kgx10bags, 500gx20bags, or as client request   Main Market: Asia, the USA, Canada Bay Scallops are bi-valve mollusks. The part eaten is the abductor muscle; this is the cylindrical white meat that holds the two shells together. Bay Scallops are an important high-quality product and widely considered as the best flavored of all scallops. Farmed Chinese Bay Scallops are raised along the shores of the Bohai Sea near Dalian in China. These Bay Scallops are harvested in the fall alive from their suspended structures called lanterns and shucked by hand on the beach or at the processing plant. The Bay Scallop, Argopecten irradians, a native of the U.S. East Coast was sent to China in the early 1980’s and has evolved into quite an aquaculture successful industry. In fact, the majority of Bay Scallops marketed in the U.S. are from China.  For more seafood information, www.kingsunseafoods.com Enjoy life, join Kingsun ([email protected])  

#Smoked_Fish Market - Upcoming Business Future Growth and Forecast To 2030. >> https://lnkd.in/dZR9T3BV The #global #smoked #fish #market is expected to observe gradual growth in the forthcoming years. The increasing per capita income, growth in the count of the working class, and rising #demand for ready-to-eat packaged seafood products are some key factors contributing to the #demand for the smoked fish market globally. High Liner Foods Marine Harvest Group Nestlé Kraft Heinz Dr. Schär Epermarket The Hain Celestial Group Unilever Conagra Brands Lerøy Seafood Group ASA #Smoked_Fish #food_and_beverages #business_opportunities #marketanalysis #marketresearch #opportunities #business #future #smoked #fish

According to the recent McKinsey Report “The next wave: Alternative seafood solutions” alternative production of popular fish and shellfish species such as shrimp, tilapia, tuna, salmon, freshwater trout, char, grayling, and whitefish is an attractive option for many suppliers as they try to find ways to keep up with rapidly increasing global demand for seafood. Alternative seafood bypasses the limitations of wild-caught seafood and aquaculture, allowing for scalable production and availability of high-end proteins.* Thai Union Alternative Protein is a proud pioneer in bringing alternative seafood protein to the global stage with innovative, nutritious products such as the Tuna Style Plant-Based Salad, Plant-Based Shrimp Dumplings, Plant-Based Shrimp, and Plant-Based Ambient Small Shrimp. We are driven to create the ideal sensorial experience of real seafood with alternative protein for consumers. The future is now. Thai Union Alternative Protein is building an ecosystem of value-based partners that adopt open innovation, manufacturing, and distribution of alternative seafood worldwide. For inquiries, please contact: Gerben Kamps: [email protected] Source: https://lnkd.in/gFtCM9y6 #altprotein #alternativeprotein #alternativeseafood #foodtech #sustainability #research #futureoffood #innovation

https://lnkd.in/dzkPgVHJ Why is milk important to North Carolina? With 140 dairy farms and a total of approximately 40,000 cows being milked on them, North Carolinians make $3.5 million from gainful employment in the dairy industry, which the USDA notes contributes over $12 billion annually to the state's economy overall. How many farms are in North Carolina? 46,000 farms North Carolina agriculture supports a significant portion of the state's economy and land use. North Carolina's 46,000 farms grow over 80 different commodities. Agriculture is the second largest land use category, covering 6.9 million acres, or 20%, of the state's land and open water area Does NC State have a dairy farm? It's only natural for a university with a 329-acre dairy farm and a nationally recognized food science program to make ridiculously delicious ice cream. Our students and programs reap the benefits — and the statewide cult following is just a sweet bonus Does NC have dairy farms? According to the 2022 NC Agricultural Statistics Book published by the NC Department of Agriculture and Consumer Services, there are around 40,000 dairy cows on 140 dairy farms in the state. The top four milk-producing counties are Randolph, Chatham, Wilkes, and Iredell Who owns a majority of the dairy farms in the US? The majority of U.S. dairy farms are family-owned and operated. Generations of experience closely attune farmers to what their herds need to thrive. What is the #1 US dairy breed? The Holstein is the dominant dairy breed in the U.S. • The average Holstein cow produces around • 23,000 pounds of milk, or 2,674 gallons, of milk each lactation. With a standard lactation lasting 305 days, that comes out to 75 pounds, or almost 9 gallons of milk per cow per day

This is a breakthrough! For the first time ever, consumers can buy cultivated meat in a retail shop in Singapore. This new chicken product contains 3% of cultivated meat only, and the rest is the traditional plant-based protein ingredients. The producer claims that the taste, texture and experience is the same as conventional meat. The BIG difference is that this cultivated chicken has very little climate, nature and water impacts compared to conventional chicken. If GOOD Meat nailed it in terms of taste and texture, then this product launch is the first nail in the coffin of the industrial livestock production.

In October, I had the honor of being one of three chefs selected to represent the United States in a culinary exchange hosted by Aussie Beef, Meat & Livestock Australia (MLA), and Trade and Investment Queensland (TIQ). This event brought together 25 industry experts from 15 nations for an immersive Australian experience that was both enlightening and unforgettable. Our journey offered a comprehensive insight into the Australian cattle and beef industry. We were granted an extraordinary level of access and transparency to cattle farms, processing plants, and a range of private tours showcasing Queensland's rich food and beverage sector. From fisheries to dairies and wineries, our exploration was accompanied by the sampling of diverse food products and dishes crafted by some of the most talented chefs in Australia's premier restaurants. During this trip we were also lucky enough to work in the Kilcoy Innovation kitchen where we fully immersed ourselves in a full day hands on Beef workshop. We also spent a day at Le Cordon Bleu culinary institute in Brisbane where we cooked alongside young aspiring culinarians. These were some truly memorable experiences that Mad Honey Culinary Studio was grateful to be a part of. But what truly sets Aussie Beef apart? As a chef, I appreciate quality, and although the U.S. produces exceptional beef, Aussie Beef holds a special place on the global stage. It's a product trusted by chefs worldwide. My experience down under provided me with valuable perspectives on why Aussie Beef is exceptional. Here are a few insights from my travels: Strict Quality Standards: Australia has stringent regulations for beef production. The Australian beef industry follows high standards for safety, hygiene, and animal welfare. This ensures that the beef is not only safe to consume but also of high quality. Grass-Fed Diet: A significant portion of Australian cattle are raised on grass, which can lead to leaner meat with a characteristic flavor profile. Grass-fed beef is also often higher in certain nutrients like omega-3 fatty acids. Breed Diversity: including Brahman, Angus, Hereford, and Wagyu, which allows consumers a broad choice of beef types, from leaner cuts to highly marbled meats. Environmental Conditions: vast and varied climate provides ideal conditions for raising cattle. Australia has climates that support year-round grazing on natural pastures, contributing to the flavor and quality of the beef. Export Standards: As one of the world's largest beef exporters, Australia has established a reputation for quality in international markets through rigorous standards and QA practices.. Research and Innovation: investments in research and development to improve breeding, feeding, and farming practices, which enhances the quality. Traceability and Labeling: Australian beef benefits from comprehensive traceability systems. Global Reputation: Aussie beef is known for its flavor, tenderness and quality around the world.

Have you ever wondered about how humankind learned about things like cooking food or smoking meat? #beef #marketdata #prices #meat #pork #analytics #data #meatindustry #cattle #hog #swine #markets #protein #news #blogs #ranchers #packers #retailers #foodservice #feedlotoperators #livestock #cooking #food

Baja Aqua-Farms, a bluefin tuna fisher, processor and distributor in Mexico, has netted an undisclosed investment from a consortium. #food #foodindustry #foodindustryinsight #foodnews #foodbusiness #foodbusinessnews #foodbusinessowner #foodmanufacturing #foodanddrink #foodandbeverage #foodandbeverages #foodanddrinks #foodanddrinkindustry #tuna #fisheries #fishery #fishfarming #mexico #mexicobusinessnews #mexicobusiness