Meat + Poultry - January 2016 - 64

Pre-Slicing
and Packaging
Disinfection

PLANT TOUR

See us at IPPE
booth #B7368

6DIHJXDUGLQJ\RXUSURGXFW
DOOWKHZD\LQWRWKHSDFNDJH

Applications:
ƒ RTE meat and poultry
ƒ Cut chicken parts.
ƒ Food service pouches.
ƒ 3DFNDJHGSURGXFW¿QDOULQVH

Providing these these
PDMRUEHQH¿WV
ƒ Destroys bacteria, mold and
yeast...extending product shelf
life.

About 40 percent
of Pederson's bacon
processing is done on a
private-label basis and
the remaining portion
carries the company's
own branding.

ƒ Helps prevent slicer microbial
contamination.
ƒ No change to product color,
ÀDYRURUWH[WXUH
ƒ May dramatically reduce
water use.
ƒ Automatically adjusts for
changes in organic load.
ƒ No chemical fogging...
eliminates employee health
complaints.
ƒ 5HWUR¿WVWRH[LVWLQJVSUD\
tunnels and immersion
systems.

How we do it:
ƒ Breakthrough patented
catalytic process.
ƒ Powerful SuperOxidants™
generated from the brine itself.
ƒ Disinfection strength
automatically adjusts for
changing organic load.

- NEIL DUDLEY

Š

BioIonix, Inc.

LQIR#ELRLRQL[FRP

ZZZELRLRQL[FRP

64

"We were
lucky to get
involved with
a company
that was small
enough for us
to learn as we
went."

MEAT+ POULTRY | 01.16 | www.meatpoultry.com

With the popularity of Pederson's bacon
growing almost exponentially over the past
decade, fitting in production time to gear up for
the holiday crunch for ham and its other offerings
can be challenging. Mid-September is when
ham production peaks, until the final shipments
are made, typically in early December.
"People eat a lot of meat during the cold
time of the year," says Dudley, vice president.
"And they want a lot of sausage and bacon,"
requiring operational balance and careful
scheduling for the seasonal push for ham each
year. The company processes up to 120,000 lbs.
of ham per year, most between September and
December.
The company has benefitted from the
avalanche of consumers adopting the Paleo
diet, and more recently the Whole 30 diet as
its no-sugar formulation and natural attributes
fit well into these animal-protein-based plans.
Pederson's no-sugar bacon has taken the lead
as its top-selling new offering and was an
innovation that was a perfect example of how
a small, nimble company with a good idea can
incorporate an idea into its production and get
it to market in a matter of weeks instead of
months or years. The no-sugar products have
expanded beyond just bacon and the products'
labels include the "Whole 30 Approved"
marketing claim, which refers to a regimen
based on a 30-day nutritional reset, eliminating
unhealthy cravings, improving metabolism,
digestive tract healing and other benefits by
sticking to an animal protein-rich, sugar-and
carbohydrate-free diet for 30 days.
The company also markets an organic



http://www.bioionix.com http://www.meatpoultry.com

Meat + Poultry - January 2016

Table of Contents for the Digital Edition of Meat + Poultry - January 2016

Meat + Poultry - January 2016
Table of Contents
Commentary - Bigger-than-life characters
BUSINESS NOTES - CHIPOTLE MAKES A COMEBACK PLAN AFTER FOOD SAFETY HICCUPS
LOW CHICKEN PRICES DRAG ON SANDERSON Q4 PROFIT
USDA AMENDS RECORDKEEPING RULE
JBS SA TO EXPAND MEAT, POULTRY PRODUCTION
TYSON REPORTS POSITIVES IN A TOUGH YEAR
ANIMAL ANTIBIOTICS SALES INCREASE IN US
BOB EVANS DELIVERS MIXED RESULTS
WASHINGTON - Food-safety focus in 2016
COVER STORY: PART I - Rare form
MARKET OUTLOOK 2016 - Setting the tone
POULTRY PROCESSING - Targeting Turkey
The dark side
CEO SERIES - Niche player
PLANT TOUR - COWBOY UP
FOOD SAFETY - Ractopamine restrictions
PACKAGING SOLUTIONS - Ready and steady
INGREDIENT ISSUES - FRESH vs. FOOD SAFETY
SMALL BUSINESS MATTERS - CAJUN LEGACY
SANITATION TIPS - Periodic equipment cleaning
MEAT-MINDED - The art of mass consumption
FROM THE CORRAL - Animal handling highlights
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - January 2016 - Meat + Poultry - January 2016
Meat + Poultry - January 2016 - 2
Meat + Poultry - January 2016 - 3
Meat + Poultry - January 2016 - Table of Contents
Meat + Poultry - January 2016 - 5
Meat + Poultry - January 2016 - 6
Meat + Poultry - January 2016 - 7
Meat + Poultry - January 2016 - Commentary - Bigger-than-life characters
Meat + Poultry - January 2016 - 9
Meat + Poultry - January 2016 - 10
Meat + Poultry - January 2016 - USDA AMENDS RECORDKEEPING RULE
Meat + Poultry - January 2016 - TYSON REPORTS POSITIVES IN A TOUGH YEAR
Meat + Poultry - January 2016 - BOB EVANS DELIVERS MIXED RESULTS
Meat + Poultry - January 2016 - WASHINGTON - Food-safety focus in 2016
Meat + Poultry - January 2016 - 15
Meat + Poultry - January 2016 - COVER STORY: PART I - Rare form
Meat + Poultry - January 2016 - 17
Meat + Poultry - January 2016 - 18
Meat + Poultry - January 2016 - 19
Meat + Poultry - January 2016 - 20
Meat + Poultry - January 2016 - 21
Meat + Poultry - January 2016 - 22
Meat + Poultry - January 2016 - 23
Meat + Poultry - January 2016 - 24
Meat + Poultry - January 2016 - 25
Meat + Poultry - January 2016 - MARKET OUTLOOK 2016 - Setting the tone
Meat + Poultry - January 2016 - 27
Meat + Poultry - January 2016 - 28
Meat + Poultry - January 2016 - 29
Meat + Poultry - January 2016 - 30
Meat + Poultry - January 2016 - 31
Meat + Poultry - January 2016 - POULTRY PROCESSING - Targeting Turkey
Meat + Poultry - January 2016 - 33
Meat + Poultry - January 2016 - 34
Meat + Poultry - January 2016 - 35
Meat + Poultry - January 2016 - 36
Meat + Poultry - January 2016 - 37
Meat + Poultry - January 2016 - 38
Meat + Poultry - January 2016 - 39
Meat + Poultry - January 2016 - 40
Meat + Poultry - January 2016 - 41
Meat + Poultry - January 2016 - The dark side
Meat + Poultry - January 2016 - 43
Meat + Poultry - January 2016 - 44
Meat + Poultry - January 2016 - 45
Meat + Poultry - January 2016 - 46
Meat + Poultry - January 2016 - 47
Meat + Poultry - January 2016 - 48
Meat + Poultry - January 2016 - 49
Meat + Poultry - January 2016 - 50
Meat + Poultry - January 2016 - 51
Meat + Poultry - January 2016 - CEO SERIES - Niche player
Meat + Poultry - January 2016 - 53
Meat + Poultry - January 2016 - 54
Meat + Poultry - January 2016 - 55
Meat + Poultry - January 2016 - 56
Meat + Poultry - January 2016 - 57
Meat + Poultry - January 2016 - 58
Meat + Poultry - January 2016 - 59
Meat + Poultry - January 2016 - 60
Meat + Poultry - January 2016 - 61
Meat + Poultry - January 2016 - PLANT TOUR - COWBOY UP
Meat + Poultry - January 2016 - 63
Meat + Poultry - January 2016 - 64
Meat + Poultry - January 2016 - 65
Meat + Poultry - January 2016 - 66
Meat + Poultry - January 2016 - 67
Meat + Poultry - January 2016 - 68
Meat + Poultry - January 2016 - 69
Meat + Poultry - January 2016 - 70
Meat + Poultry - January 2016 - 71
Meat + Poultry - January 2016 - FOOD SAFETY - Ractopamine restrictions
Meat + Poultry - January 2016 - 73
Meat + Poultry - January 2016 - 74
Meat + Poultry - January 2016 - 75
Meat + Poultry - January 2016 - 76
Meat + Poultry - January 2016 - 77
Meat + Poultry - January 2016 - PACKAGING SOLUTIONS - Ready and steady
Meat + Poultry - January 2016 - 79
Meat + Poultry - January 2016 - 80
Meat + Poultry - January 2016 - 81
Meat + Poultry - January 2016 - 82
Meat + Poultry - January 2016 - 83
Meat + Poultry - January 2016 - INGREDIENT ISSUES - FRESH vs. FOOD SAFETY
Meat + Poultry - January 2016 - 85
Meat + Poultry - January 2016 - 86
Meat + Poultry - January 2016 - 87
Meat + Poultry - January 2016 - 88
Meat + Poultry - January 2016 - 89
Meat + Poultry - January 2016 - 90
Meat + Poultry - January 2016 - 91
Meat + Poultry - January 2016 - 92
Meat + Poultry - January 2016 - 93
Meat + Poultry - January 2016 - 94
Meat + Poultry - January 2016 - 95
Meat + Poultry - January 2016 - 96
Meat + Poultry - January 2016 - 97
Meat + Poultry - January 2016 - SMALL BUSINESS MATTERS - CAJUN LEGACY
Meat + Poultry - January 2016 - 99
Meat + Poultry - January 2016 - 100
Meat + Poultry - January 2016 - 101
Meat + Poultry - January 2016 - 102
Meat + Poultry - January 2016 - 103
Meat + Poultry - January 2016 - 104
Meat + Poultry - January 2016 - SANITATION TIPS - Periodic equipment cleaning
Meat + Poultry - January 2016 - 106
Meat + Poultry - January 2016 - 107
Meat + Poultry - January 2016 - MEAT-MINDED - The art of mass consumption
Meat + Poultry - January 2016 - 109
Meat + Poultry - January 2016 - FROM THE CORRAL - Animal handling highlights
Meat + Poultry - January 2016 - 111
Meat + Poultry - January 2016 - SHOWCASE
Meat + Poultry - January 2016 - 113
Meat + Poultry - January 2016 - NAMES IN THE NEWS
Meat + Poultry - January 2016 - 115
Meat + Poultry - January 2016 - CLASSIFIEDS
Meat + Poultry - January 2016 - 117
Meat + Poultry - January 2016 - 118
Meat + Poultry - January 2016 - 119
Meat + Poultry - January 2016 - 120
Meat + Poultry - January 2016 - ADVERTISERS
Meat + Poultry - January 2016 - THE INSIDER
Meat + Poultry - January 2016 - 123
Meat + Poultry - January 2016 - 124
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