Study confirms SOME pork is as lean as chicken
-fat protein choice, according to new research released last week. For example, a serving of pork tenderloin had fewer calories than skinless chicken breast, and six popular cuts of pork are 16% lower in total fat, and 27% lower in saturated fat than they were 15 years ago, according to the research unveiled by the National Pork Board and the U.S. Department of Agriculture. The study, funded by the pork checkoff program, was a collaborative effort that involved scientists from the USDA, the University of Wisconsin-Madison and the University of Maryland. The results offer big marketing opportunities for retailers, noted Karen Boillot, the NPB's director of retail marketing. The board is developing point-of-sale and educational materials for retailers, she said. Officials released the research findings at the annual meeting of the Institute of Food Technologists here.
PMA, FMI TEAM UP ON SUPPLY CHAIN TEST
newark, Del. - The Produce Marketing Association has partnered with the Food Marketing Institute, the International Foodservice Distributors Association and GS1-US to implement a pilot program that will gauge the impact of using the Global Trade Item Number standard to improve supply chain efficiency. Wal-Mart Stores, BJ's Wholesale and Sysco, as well as a number of vendors, are participating in the four-month-long project.