Cargill Launches New Antibiotic-Free Pork Brand
One of Cargill’s processing innovations for the Good Nature pork brand is the use of air chilling, which helps ensure good color, tenderness and moisture for the end consumer.
14/07/08 “When you’re good at something, people say you’re a natural,” said Joe Linot, pork marketing manager, Cargill. “We’re a natural at natural pork. Our Good Nature pork allows the quality and flavor of pork to be the focus of consumers’ eating experiences – without ever using antibiotics or growth hormones.”
The Good Nature pork brand is backed by the processes, food-safety interventions and marketing support of Cargill Meat Solutions. One of Cargill’s processing innovations for the Good Nature pork brand is the use of air chilling, which helps ensure good color, tenderness and moisture for the end consumer.
“Cargill is dedicated to monitoring and understanding the ever-changing meat industry,” Linot said. “Consumer demand for quality pork that not only tastes good but also contains only healthy, natural ingredients is a growing trend. We want to collaborate with our customers to help them answer market demand by offering Good Nature pork.”
According to Packaged Facts, a publisher of food and beverage market research, the natural and organic food industry is expected to grow 63 percent by 2010, surpassing the $46 billion mark.
Over-arching marketing support for the Good Nature pork brand will include promotional elements for retail and foodservice as well as a Good Nature pork Web site at GoodNaturePork.com, where customers and consumers can learn about the product and download recipes. Good Nature all natural pork is available to both retail and foodservice operators.
During the course of 10 years, Cargill has invested more than $1 billion in food safety, state-of-the-art facilities and technology. Along with Cargill’s dedication to food safety, Cargill’s in-plant processes help ensure that safe product arrives on time and to specification to fulfill customers’ needs.
