New Lyons Farm brand meat focuses on natural feeding, no additives

Alltech unveiled its new Lyons Farm brand of "natural, high-quality foods," beginning with poultry and beef products, at the company's 28th International Symposium.
Lyons Farm’s poultry and beef products are produced using Alltech’s natural nutritional feeding programs, which have been developed through more than 30 years of research in animal nutrition. Each animal is fed the right nutrients at the right time based on its specific needs, according to Alltech. The result is consistent, premium-quality meat that is rich in antioxidants and nutrients while remaining free from additives such as growth-promoting hormones and antibiotics.
"Beef and poultry are just the first steps,” said Dr. Pearse Lyons, president and founder of Alltech. “We want to expand and add new products that meet the consumer’s desire for great, healthy and nutritious food.”

Alltech symposium focuses on natural meat production

Speakers at the opening session of the Alltech Symposium included, from left: Tim Gannon, founder of Outback Steakhouse; Dr. Karl Dawson and Dr. Pearce Lyons of Alltech; John Y. Brown, co-founder of KFC; and Dr. Mark Lyons of Alltech.

All natural is the wave of the future, according to John Y. Brown, the former governor of Kentucky and co-founder of Kentucky Fried Chicken. Speaking during the opening session of Alltech’s 28th Annual International Symposium, Brown stated that this trend is going to change the restaurant and food industries, and the way these food industries look at their supply chains.
"This is a new experience for CEOs of restaurant companies to talk about feed, and how it will impact their finished product," said Brown. "Alltech is developing ways to produce food without hormones or antibiotics, and we have a number of companies going into testing and development with this type of product."
Brown also stated that Alltech has conducted independent research that has shown consumers prefer flavor, tenderness and moisture on seasoned grilled chicken using the Alltech system.
Part of the solution
Brown said the food industry has to take the lead in these changes. "There are a lot of scares with tainted food; we can't allow the press to dictate our outcome. We have a tremendous obesity problem—how is food industry going to be part of the solution, and not the problem?"
Tim Gannon, founder of Outback Steakhouse, spoke on the impact of beef and chicken on the food industry.
"Our biggest concern as we grow Outback Steakhouse has been the sourcing of commodity items. We are looking at new and innovative ways to get that. Safety is the first issue, then taste and value. Our real threat is supply, and how to get safe beef to customer."
Gannon said that great food comes from great ingredients. "You have to know how your steaks are being fed. You have to understand your ingredients. You have to learn about cattle, and how they are fed. You have to be ready to change quickly and be ahead of the curve to produce the best all-natural product."
The symposium started Sunday evening and will continue through Wednesday with an emphasis on how nutrigenetics and epigenetics will help meet the challenge of feeding the world's growing population.

California Poultry Federation wants salt out of 'all natural' chicken

The California Poultry Federation is calling for new labeling guidelines to keep the “all natural” label off of chicken that has been plumped with saltwater, according to the Associated Press.
It joined with the Center for Science in the Public Interest and Sen. Barbara Boxer, D-Calif., to make the request of the U.S. Department of Agriculture. A representative of the California Poultry Federation told the Associated Press that consumers expect chicken labeled as “all natural” not to have any enhancements, including salt. ''It's just very misleading,'' said Bill Mattos, president of the California Poultry Federation.

FSIS seeks input on 'natural' label

Public input is sought for creating a definition of the term “natural” as it relates to the labeling of meat and poultry. U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is accepting comments until Nov. 13, 2009, on the issue.
This comes after an initial comment period in 2006 when the FSIS determined more input was necessary. Input is sought on a variety of topics, such as the use of anti-microbial products and whether the term “natural” should reflect the conditions in which the bird was raised.

Foster Farms launches anti-plumping Web site

Foster Farms launched a new Web site using talking chickens to promote its "100% Natural" chicken and educate consumers about the practice of plumping poultry.
Martha and Betsy, the talking birds, add humor to the site which also includes an interactive "Plumpinator" calculator to help calculate how much money is spent on saltwater in plumped chicken.