Supermarket Perimeter - January 2020 - 53

Food safety

protocols ensuring that their livestock are raised naturally and safely to produce healthy animals.
"We believe that healthy animals, raised with care and
able to exhibit their natural instincts, result in delicious,
wholesome and safe meat," he says.
That close attention to the level of care and safety on
the farm continues in Niman Ranch's USDA inspected
processing facilities, Smoke adds. In addition to following
USDA requirements, for the past three years the company has added Global Food Safety Initiative Certification
to further ensure it provides the safest and best quality
products to its customers.
For added safety, Niman Ranch also uses high pressure
processing (HPP) for its deli sliced meats and ham steaks.
HPP uses an all-natural high pressure, purified cold-water
process to neutralize food-borne pathogens to produce
a safer product without preservatives, chemicals or high
heat. It doesn't alter food taste or product texture and
provides a high degree of product protection.
"At Niman Ranch, we're intently focused on serving
our customers the safest, most delicious product that
was raised humanely and sustainably," Smoke says. "This
is our responsibility to our farmers and consumers."

Research fuels innovation
Through research conducted on behalf of the Beef
Checkoff, innovations in beef processing, for instance,
have continued to evolve, Johnson says. Throughout
the processing phase of production, what Johnson
calls a "multiple hurdle approach" in interventions and
process controls have been put into place to reduce the
likelihood a pathogen will reach the final product.
"As a contractor to the Beef Checkoff, the National
Cattlemen's Beef Association uses the dollars of beef
farmers and ranchers to increase demand for beef
through various initiatives such as consumer advertising,
marketing partnerships, public relations, education and
research," she says.
According to market research, 82% of consumers
consider food safety while preparing a protein at home,
making it vital to educate consumers on beef safety.
In addition to efforts through the "Beef. It's What's
For Dinner" brand, which is funded by beef farmers and
ranchers, another way producers communicate to their
customers is through advocacy, Johnson says.
"When real beef producers share their dedication to
raising beef in a responsible and sustainable way, consumers can put a face to the hard work that goes into
bringing beef from pasture to plate," she says.
Since "Beef. It's What's For Dinner" relaunched more
than two years ago, the brand has reached more than 1
billion consumers with content showcasing real beef.
While that's definitely a significant milestone, what
really stands out, Johnson says, is the fact that according

to market research, when people are aware of the "Beef.
It's What's For Dinner" brand, they are more likely to eat
beef more often and feel good about purchasing and
preparing beef for their families.
Additional market research shows that 71% of consumers agree that beef is safe to eat. And the balance of
those surveyed don't necessarily think beef is unsafe -
most of them are in the "neutral" category.
As good as the industry's efforts have been, there's
always room for improvement. Johnson says beef
producers and their industry partners throughout the
supply chain continue to invest in research to improve
the safety of beef. From pre-harvest processes or feed
ingredients to in-plant interventions, the beef industry,
she says, is always innovating.
"The safety of America's beef supply is the number one priority for all segments of the beef industry,"
Johnson says.
To further emphasize that commitment, the Beef
Checkoff funds the Beef Safety Research program,
which includes the study of cattle-borne pathogens,
their potential for antimicrobial resistance and ways to
reduce them.
"By investing in this research, the Beef Checkoff's
objective is to not only maintain consumer confidence in
beef as a safe and wholesome food, but to also identify

www.supermarketperimeter.com

Eighty-two percent of
consumers consider food
safety while preparing
a protein at home.

JANUARY 2020 - 53


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Supermarket Perimeter - January 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - January 2020

Supermarket Perimeter - January 2020
Editor's Note: The future of baking, now
Contents
The wire
Gen Z
Making memories
Bakery: Boosting impulse sales
Bakery: Sampling
Deli & Prepared Foods: Cross-merchandising cheese
Meat & Poultry: Case ready meats
Meat & Poultry: Natural meats
Produce: Instore juicers
Produce: Organics
Seafood: Salmon
Food Safety: Meat
Commissary Insider
Classifieds
Ad index
Fresh takes
Supermarket Perimeter - January 2020 - Supermarket Perimeter - January 2020
Supermarket Perimeter - January 2020 - Supermarket Perimeter - January 2020
Supermarket Perimeter - January 2020 - 2
Supermarket Perimeter - January 2020 - Editor's Note: The future of baking, now
Supermarket Perimeter - January 2020 - Contents
Supermarket Perimeter - January 2020 - 5
Supermarket Perimeter - January 2020 - The wire
Supermarket Perimeter - January 2020 - 7
Supermarket Perimeter - January 2020 - Gen Z
Supermarket Perimeter - January 2020 - 9
Supermarket Perimeter - January 2020 - 10
Supermarket Perimeter - January 2020 - 11
Supermarket Perimeter - January 2020 - 12
Supermarket Perimeter - January 2020 - 13
Supermarket Perimeter - January 2020 - Making memories
Supermarket Perimeter - January 2020 - 15
Supermarket Perimeter - January 2020 - 16
Supermarket Perimeter - January 2020 - 17
Supermarket Perimeter - January 2020 - 18
Supermarket Perimeter - January 2020 - 19
Supermarket Perimeter - January 2020 - Bakery: Boosting impulse sales
Supermarket Perimeter - January 2020 - 21
Supermarket Perimeter - January 2020 - 22
Supermarket Perimeter - January 2020 - 23
Supermarket Perimeter - January 2020 - Bakery: Sampling
Supermarket Perimeter - January 2020 - 25
Supermarket Perimeter - January 2020 - Deli & Prepared Foods: Cross-merchandising cheese
Supermarket Perimeter - January 2020 - 27
Supermarket Perimeter - January 2020 - 28
Supermarket Perimeter - January 2020 - 29
Supermarket Perimeter - January 2020 - 30
Supermarket Perimeter - January 2020 - 31
Supermarket Perimeter - January 2020 - Meat & Poultry: Case ready meats
Supermarket Perimeter - January 2020 - 33
Supermarket Perimeter - January 2020 - 34
Supermarket Perimeter - January 2020 - 35
Supermarket Perimeter - January 2020 - Meat & Poultry: Natural meats
Supermarket Perimeter - January 2020 - 37
Supermarket Perimeter - January 2020 - 38
Supermarket Perimeter - January 2020 - 39
Supermarket Perimeter - January 2020 - Produce: Instore juicers
Supermarket Perimeter - January 2020 - 41
Supermarket Perimeter - January 2020 - Produce: Organics
Supermarket Perimeter - January 2020 - 43
Supermarket Perimeter - January 2020 - 44
Supermarket Perimeter - January 2020 - 45
Supermarket Perimeter - January 2020 - Seafood: Salmon
Supermarket Perimeter - January 2020 - 47
Supermarket Perimeter - January 2020 - 48
Supermarket Perimeter - January 2020 - 49
Supermarket Perimeter - January 2020 - 50
Supermarket Perimeter - January 2020 - 51
Supermarket Perimeter - January 2020 - Food Safety: Meat
Supermarket Perimeter - January 2020 - 53
Supermarket Perimeter - January 2020 - 54
Supermarket Perimeter - January 2020 - 55
Supermarket Perimeter - January 2020 - 56
Supermarket Perimeter - January 2020 - Commissary Insider
Supermarket Perimeter - January 2020 - 58
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Supermarket Perimeter - January 2020 - 61
Supermarket Perimeter - January 2020 - 62
Supermarket Perimeter - January 2020 - 63
Supermarket Perimeter - January 2020 - Classifieds
Supermarket Perimeter - January 2020 - Ad index
Supermarket Perimeter - January 2020 - Fresh takes
Supermarket Perimeter - January 2020 - 67
Supermarket Perimeter - January 2020 - 68
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