Meat + Poultry - September 2010 - 28

TYSON FOODS

a new flavor offering or optimizing the
meat block. In the next few months,
our retail Any'tizers line will launch
new products that will refresh that
product line."
Tyson invests heavily in researching insights around consumer behavior. "When we talk to a customer,
we're asking him what is that insight
driving the consumer behavior and
how can we get in front of that behavioral change and provide an offering
so their business can grow?" Smith
said. "It may be creating a unique
taste in a value offering at retail or
maybe introducing more dark-meat
items at retail."
Tyson has spent much time focusing on how to deliver an extraordinary lower-sodium product and
maintain the taste and other attributes important to the customer,
Smith said. "God gave us two ears

In the next few months, Tyson's retail
Any'tizers line will launch new products
that will refresh that product line. (Photo
courtesy of Tyson Foods)

and one mouth for a reason...we listen to what consumers are telling us
and what our customer needs are,"
he adds. "We have a tremendous
group of talented folks in our Discovery Center. They take those insights and fi nd ways to extend shelflife, reduce sodium and more."
Innovation drives product development. "For example, several years ago,
we came out with a great-tasting wing

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28 * Meat&Poultry * September 2010 * www.MeatPoultry.com

item designed for a pizza oven," Smith
said "That required a lot of R&D work
because our foodservice customer in
the pizza segment wanted to use a pizza
oven, which is much hotter than a convection oven, and still deliver a good
tasting, top-quality wing."
Tyson also creates value-added
products that enable inexperienced
meal preparers to do a better job, Smith
said. "Our individually quick-frozen
boneless, skinless retail chicken comes
in marinated and non-marinated offerings," he added. "I spend a lot of time
on my grill and marinated chicken
breast is a lot more goof-proof."
Expect Tyson's product mix to
continue to change with customer and
consumer needs, Smith said. "We're
seeing more customers wanting to take
commodities and convert them into
convenience items," Lochner added.
"The ease-of-preparation trend isn't
going to slow down."
Tyson is a leading pizza topping
producer. "Value pizza options are here
to stay for a while," Smith predicted.
"We're talking about expanding our
productive capability in pizza toppings
to keep up with that demand."
There are no limits to new product innovation other than the imagination. "Our product-development
people can take a chance on an idea
and know if it doesn't work, they're
not going to get reprimanded for a
failure," Smith said.
Reducing and eliminating foodsafety threats are major Tyson responsibilities. "Industry has always
been under a very strong degree of
scrutiny regarding E. coli in beef, Salmonella in chicken and Listeria in fully
cooked items," Lochner said. "Tyson
is a strong industry leader in effectively
dealing with these hazards."
A tremendous amount of research
goes on behind the scenes at Tyson in
building better processes and systems
to control foodborne diseases and being on top of other threats. "We address and remove those threats to the
best of our ability while maintaining
product quality," he added.

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Meat + Poultry - September 2010

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