Finely textured beef production still down after controversy

04/3/2013 | FoodNavigator

Cargill's production of finely textured beef is still low following a media controversy last year branding the product as "pink slime." FTB has been used for more than 20 years to increase the protein in ground beef. "It's truly a shame that some media and the court of public opinion vilified and demonized beef by using a catchy moniker, 'pink slime,' which as a descriptor, is completely inaccurate as FTB is not pink and not slimy," Cargill's Michael Martin said.

View Full Article in:


Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations