Human Nutrition Research LOI

The Pork Safety, Quality and Human Nutrition Committee is requesting pre-proposals in the following areas of HUMAN NUTRITION Research. The proposal process uses an initial letter of intent (LOI). The LOI will be used for initial screening. Projects that are selected from the LOIs will be invited to submit a full proposal. Request for full […]

Volume 49: Now on Menus

Creative chefs and savvy operators know pork delivers premium flavor and profitably. From dirty rice with ‘nduja and Italian sausage to pork “wings” to SPAM-topped burgers, pork does it all. Take a look at the report to see who’s crafting not-to-be-missed menus. Carino’s Italian Grill is offering a Citrus Grilled Pork Loin, available for a […]

The Latest Information on Pork Markets

Pork Profit Maximizer is a bi-weekly market update offering a detailed analysis of various products complete with a discussion of what is happening on the foodservice level. Projections on prices and supplies available in the future are updated on each report. Click here to read past reports. Current Pork Profit Maximizer Pork Profit Maximizer 10/03/2016 September […]

Innovative Sandwiches Deliver Craveability

Sandwiches are one of the first foods we learn to make. Two pieces of whatever bread was on hand bookending our choice of meat, cheese, or peanut butter. Maybe we wanted to show off our independence, or it might have been as simple as trying to improve what mom was making for the lunch box […]

A Thousand Words…

If a picture’s worth a thousand words, the National Pork Board recently stepped up its dialogue with the public about how pigs are raised today with the debut of its new Pork Checkoff Photo Library. The online resource joins other Checkoff tools and programs designed to open the barn doors, both figuratively and literally, to increase transparency and build trust with consumers and other key audiences.