Press releases

Thursday, December 21, 2017

The Foundation for Meat and Poultry Research and Education released two new expert authored scientific reviews about the role of products like bacon, deli meats, sausage and cured meat in a healthy diet and how these products are formulated and produced.

Tuesday, January 14, 2014

Washington, D.C., January 14, 2014—In oral testimony delivered to the 2015 Dietary Guidelines Advisory Committee, AMI Foundation (AMIF) Vice President of Scientific Affairs Betsy Booren, Ph.D. emphasized the important role of fresh and ready-to-eat meat and poultry products as part of a balanced diet. Dr. Booren noted that while a common trend amongst food manufacturers today is products with added protein, meat and poultry products provide Americans a simple, direct, and balanced dietary… read more

Tuesday, September 03, 2013
Washington, D.C., September 3, 2013—Using a thermometer to ensure meat and poultry products are cooked to a proper internal temperature is one of the most important food safety steps people can take, yet research by the International Food Information Council Foundation shows that only 36 percent of Americans make this a regular habit. With that in mind, the American Meat Institute Foundation (AMIF) has released a new video for September’s National Food Safety Education Month with tips for… read more
Wednesday, July 24, 2013
AMI’s Animal Welfare Committee collaborates regularly with guideline author Temple Grandin, Ph.D., professor of animal science at Colorado State University, to determine what changes and clarifications are needed based upon real-world use.  The audit underwent a major overhaul in 2010 when a transportation audit was added. The audit was fine-tuned in the August 2012 edition and fine-tuned even further in the July 2013 edition. In the latest edition, users will note a number of changes that are… read more
Thursday, May 23, 2013

Manufacturers of ready-to-eat meat and poultry products have dramatically improved the safety of their products during the last decade and plan to use what they have learned in battling this pathogen to make further process in the years to come, according to AMI Foundation Chief Scientist Betsy Booren, Ph.D. Booren made her remarks yesterday in a public meeting sponsored by USDA’s Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) to discuss an Interagency… read more

Monday, April 08, 2013

Washington, DC, April 7, 2013 — “Cardiovascular disease or CVD is a complex condition that appears to have a variety of factors associated with it, from genetics to lifestyle. Attempts to link cardiovascular disease to a single compound that is found at safe levels in red meat oversimplifies this complex disease.

Wednesday, March 06, 2013

A new study out of Europe once again is trying to identify a cause and effect relationship using a research approach that won’t permit such conclusions to be made.

Friday, December 07, 2012

Washington, DC – AMI Foundation President James H. Hodges today praised a report from the Presidential Council on Science and Technology (PCAST) calling for expanded investment in agriculture science and technology, including a $700 million federal increase in federal agriculture research funding.

Monday, March 12, 2012

A new study in today’s Archives of Internal Medicine tries to predict the future risk of death from cancer or cardiovascular disease by relying on notoriously unreliable self-reporting about what was eaten and obtuse methods to apply statistical analysis to the data. This imprecise approach is like relying on consumers’ personal characterization of their driving habits in prior years in determining their likelihood of having an accident that kills them in the future. It has a high likelihood… read more

Saturday, January 28, 2012

Processed meats are a safe and nutritious part of a balanced diet. A new study alleging a link between processed meats and diabetes is problematic because it ignores some basic science about the physiology of diabetes and the ingredients in processed meats. The study’s conclusions also appear inconsistent with findings from a much larger Centers for Disease Control and Prevention (CDC) study.