Meatingplace

Meatingplace editor Lisa Keefe reports from Double R Ranch in Loomis, Wash.

U.S. and Canadian meat processors share a passion for feeding the world their best, safest and most affordable protein products. Meatingplace is where they come together to learn how to face the challenges of changing consumer demand, regulations, technology, and food safety. They seek out market opportunities and learn from one another. How they manage it all, is the difference between success and failure. Meatingplace editors have their backs. A diet of relevant and accurate news, insights behind key trends; and new technology keeps them ahead of the curve. We don’t just report on the industry, we’re part of it. Take a look at us online, meatingplace.com

Alt-Meat

Alt-Meat is the only multimedia brand covering a myriad of topics in the meat alternatives market from a business point of view.

Plant-based meats are currently a $1 billion market in the USA. Alt-Meat reaches the whole spectrum of alt-meat producers. It is for pure-play alternative meat producers – plant based and cultivated, and meat processors expanding their reach into the meat alternatives area. Many of these forward-thinking meat processors ar deeply immersed in this burgeoning niche through investments, acquisitions and start-ups. Some meat processors are co-packing for new brands, while others are launching their own initiatives.

Our coverage of the meat alternatives market include business and financial updates, best practices, scientists, visionaries and entrepreneurs to watch, regulatory and more. Our award-winning editorial team provide strategic analysis and an in-depth perspective to this emerging industry. Learn more at the all new website Alt-Meat.net

CarneTec

Published in both Spanish and Portuguese, CarneTec is on the pulse of the Latin American meat and poultry industry. Pictured is Mexico’s President Enrique Peña Nieto.

Portuguese

CarneTec provides daily news, how-to technical information and the latest in technology for meat and poultry processors in Brazil. Processors can stay informed with daily e-newsletters and a quarterly magazine written and edited by Patrick Parmigiani and a team of well-respected industry experts and journalists. See more online, carnetec.com.br

 

Spanish

CarneTec provides news, how-to technical information and the latest in technology for meat and poultry processors in Mexico, Central America and South America. Processors can stay informed with e-newsletters and a quarterly magazine written and edited by a team of well-respected industry experts and journalists. See more online, carnetec.com

Plate

(from far left) Plate editor, Chandra Ram, with Jake Martin, Jake’s sous chef and Kristen D. Murray pictured in 2011 at Ned Ludd, Portland, Oregon.

Plate features insights into the personalities, inspiration and community that make restaurants important in our society. Forward-looking chefs and restaurateurs look to Plate for insight and inspiration as well as to stay abreast of a changing foodservice landscape. Our editors tackle the crucial issues facing the industry such as diversity, equity and inclusion, HR policies and hiring practices, elevating women chefs and chefs of color and provides our readers the most innovative, original chef-authored recipes and menu ideas in every issue and on our website . See more at plateonline.com