The Impact of Value-Added Beef Product Trends from Processing Plant to Plate

March 6, 2024

Brett Erickson, director of Prepared and Packaged Solutions for Certified Angus Beef, discusses how value-added product trends are driving changes for consumers, foodservice operators and processors.

Andy Hanacek

In today’s episode, Brett Erickson, director of Prepared and Packaged Solutions, for Certified Angus Beef, discusses how value-added product trends are driving changes for consumers, foodservice operators and processors — and how innovation is helping to push the envelope further.

Additionally, Erickson offers his insights into how CAB and the industry can adjust to consumer demand in response to inflation and higher food prices overall.

About the Author

Andy Hanacek | Senior Editor

Andy Hanacek has covered meat, poultry, bakery and snack foods as a B2B editor for nearly 20 years, and has toured hundreds of processing plants and food companies, sharing stories of innovation and technological advancement throughout the food supply chain. In 2018, he won a Folio:Eddie Award for his unique "From the Editor's Desk" video blogs, and he has brought home additional awards from Folio and ASBPE over the years. In addition, Hanacek led the Meat Industry Hall of Fame for several years and was vice president of communications for We R Food Safety, a food safety software and consulting company.