Dive Brief:
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Cargill has donated $150,000 to the University of Arkansas toward a new poultry research facility to develop alternatives to antibiotics, according to the Pine Bluff Commercial newspaper. Tyson Foods also gave funds for the project.
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When the center is completed, it will be used to evaluate current products and develop prebiotics, probiotics, and nutraceutical-type products for potential commercialization. Groundbreaking took place April 19 for the 4,200-square-foot Cargill Poultry Research Center.
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“At a time when consumers are more interested in the source of their food, it’s increasingly important for the poultry industry to find ways to keep birds healthy in sustainable ways,” Mark Cochran, vice president-agriculture for the University of Arkansas System's division of agriculture, told the newspaper.
Dive Insight:
As more people seek out antibiotic-free, clean-label meat, the protein industry is racing to phase out its use of antibiotics. Cargill has already taken several steps to reduce or eliminate antibiotics in its animals. It has developed feed products that can improve animal health without the need for antibiotic treatments. Cargill also has created a proprietary blend of essential oils. Tyson has also explored using essential oils in its efforts to replace certain antibiotics.
Besides Cargill and Tyson, Perdue Farms has taken major steps to eliminate routine antibiotic use. In 2014, Perdue was the first big poultry processor to stop treating chickens with antibiotics routinely used in human medicine. Two years later, Perdue eliminated the routine use of all antibiotics, even animal-only ones.
Consumers continue to look for antibiotic-free meat and poultry amid concern that their use in food could lead to antibiotic resistance in humans. But not all companies are limiting antibiotic use. Sanderson Farms, the third-largest poultry producer in the U.S., still uses antibiotics and says that competitors who have limited or discontinued their use are relying on gimmicks to raise prices. Its shareholders have twice pressured Sanderson to quit using antibiotics, but votes at two separate annual meetings failed to win a majority.
Sales of antibiotic-free meat jumped almost 29% annually from 2011 to 2015, compared to about 5% for conventionally raised meat, according to Nielsen. And while the retail price is often higher for meat and poultry without antibiotics, many consumers are willing to pay it.
Even local governments are getting involved in the issue. A San Francisco ordinance adopted last fall requires grocery stores to document antibiotic use in the meat and poultry brands they sell and share the information on a city website. It is the first such ordinance in the country.
While the shift away from antibiotics has been faster in some areas than others, it's evident that the move away from them will continue. For companies such as Cargill and Tyson, antibiotic alternatives could one day play an important role in protecting animals while meeting consumer demand over what goes into making their food.