Alltech and National Pork Board Business Seminar video recording at World Pork Expo now available

[LEXINGTON, Ky.] - During World Pork Expo, which was held June 3-4 in Des Moines, Iowa, the Alltech Pork team and the National Pork Board co-hosted a business seminar, titled "Looking beyond pork chops: See what innovation can do to excite consumers". The session was recorded and is now available to watch here.

"Building on the new National Pork Board campaign, 'Taste What Pork Can Do,' the goal of the seminar was to introduce new options for pork that showcase its taste and flavor," said Mark Hulsebus, general manager of Alltech's U.S. Pork business.

With the assistance of Dr. David Newman, CEO of the National Pork Board, and Neal Hull, director of domestic market development for the National Pork Board, the session attendees observed a pig-carcass fabrication that highlighted new ways to feature pork beyond traditional cuts, like pork chops. Thinking differently about pork was a common message throughout the session, as Dr. Newman reminded the audience that future pork consumers will look different and cook pork differently than consumers of the past or the present.

Consumer demand for protein and animal fats is on the rise - and as an affordable, nutrient-dense, high-quality protein, pork is poised to respond well to that demand. Pork is also a culturally relevant protein option, with innovative cuts from around the world - including carnitas, prosciutto, pancetta and tonkatsu - making their way into the U.S. However, while baby-back ribs, spareribs, pulled pork, barbecue and bacon will always be consumer favorites, the growing demand will continue to be driven by new cuts of pork that adapt to consumers' eating and purchasing styles.

Boston butt burgers are one newer option benefiting from the growth of ground pork in retail markets, and coppa steaks are also growing in popularity, with a major retailer featuring them in its meat cases. During the demonstration, Dr. Newman and Hull showed how coppa steaks are cut from the pork shoulder.

"I received numerous positive comments about the seminar, as people were excited to see how to break down a pork carcass, with even long-time industry people saying they had never seen that done before," said Lori Stevermer, customer success manager for Alltech's U.S. Pork team. "There was excitement about the new ways to feature pork that fit with how the consumer wants to consume it."

By uncovering these new pork options that increase the value of underutilized cuts while providing affordable, nutritious protein options, the pork industry is positioning itself well for the future. Pork will also benefit from the lasting importance of sustainability - or, to use another word, stewardship - as consumers continue to focus on improved production practices that will help keep businesses viable for future generations, as well as the wise and efficient use of resources.

"The only thing that can't be used on a pig is the squeal," said Dr. Newman.

To watch the video recording of the World Pork Expo seminar, click here. For more information, visit Alltech.com/Pork.