AMSA is excited to announce that, Lynn Dornblaser from the Mintel Group; Kathleen McMahon from Hillshire Brands and Henry Morris from Smithfield Foods, will be the speakers in the AMSA 66th Reciprocal Meat Conference (RMC) Trends to Watch in the Processed Meat Industry Symposium, on Tuesday, June 18. Presentations from these speakers will focus on the below topics:
1. What consumers want, what companies provide. Consumers are looking for quality, value, uniqueness and reliability in the meat and poultry products they purchase. Lynn Dornblaser’s presentation will take a look at what's on consumers' minds regarding meat products, how the industry is answering those needs, and where the opportunity may lie for the future.
2. Role of Convenient Meat in Healthy Eating and Active Lifestyles. The rise of “meatless Mondays” and “flexitarians” are a result of overall dietary recommendations to eat less meat and processed meat, and to move closer to a plant-based, less processed diet. In the 2010 Dietary Guidelines for Americans and MyPlate, the “Meat” food group has become the “Protein” group – taking the focus away from “meat at the center of the plate” and opening the door for other protein sources. Dr. McMahon’s presentation will remind consumers that convenient meat products are high quality protein choices and that the variety of product choices from lean, reduced sodium to classic convenient meat products can fit into healthy eating.
3. Approaches to Adding Value in Processed Meats. Henry Morris’ presentation will look at responding to consumer needs by adding value for both the consumer and the manufacturer. This will include defining “added value” from both perspectives and implementation of the changes into the operations.
The AMSA 66th Reciprocal Meat Conference (RMC) will be held June 16-19, 2013, at Auburn University in Auburn, AL.
For more information regarding the AMSA 66th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12 or dmabry@meatscience.org.
Source: American Meat Science Association
