Meat Institute & Meat Foundation Provide Updated Resource for Understanding Meat Processing
July 24, 2025 | 1 min to read
In response to policymakers' efforts to define ultra-processed foods, the Meat Institute and the Meat Foundation released an updated “Guide to Meat Processing.” This guide clarifies the unique ingredients and methods involved in meat production, emphasizing that meat is a vital source of high-quality protein, essential vitamins, and minerals. Julie Anna Potts, President and CEO of the Meat Institute, highlights that meat is essential for children's growth and development, providing nutrients that are difficult to replace.
“Guide to Meat Processing” provides the science behind the ingredients and methodology used for processing meat and poultry products
ARLINGTON, VA – As policymakers seek to define ultra-processed foods, review ingredients used in food processing and determine a strategy to improve the health of children, the Meat Institute and the Meat Foundation today released an updated “Guide to Meat Processing” to increase understanding of meat production and the unique nature of the ingredients and processes used to make nutrient dense meat and poultry.
“Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins, and highly bioavailable minerals that support human health throughout the lifespan,” said Julie Anna Potts, President and CEO of the Meat Institute. “Most important, parents know that meat, minimally processed or further processed, provides accessible, affordable nutrients for their children that are not easily replaced by other foods and are essential for growth, brain development and well-being.
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