chicken – Cincy Link

US approves chicken made from cultivated cells, the nation’s first ‘lab-grown’ meat

cincylink — Fri, 23 Jun 2023 04:05:29 +0000

For the first time, U.S. regulators on Wednesday approved the sale of chicken made from animal cells, allowing two California companies to offer "lab-grown" meat to the nation's restaurant tables and eventually, supermarket shelves.The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the U.S. to sell meat that doesn't come from slaughtered animals — what's now being referred to as "cell-cultivated" or "cultured" meat as it emerges from the laboratory and arrives on dinner plates.The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste."Instead of all of that land and all of that water that's used to feed all of these animals that are slaughtered, we can do it in a different way," said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.Video below: A study offers a warning related to the production methods of lab-grown meat as it relates to the environmentThe companies received approvals for federal inspections required to sell meat and poultry in the U.S. The action came months after the U.S. Food and Drug Administration deemed that products from both companies are safe to eat. A manufacturing company called Joinn Biologics, which works with Good Meat, was also cleared to make the products.Cultivated meat is grown in steel tanks, using cells that come from a living animal, a fertilized egg or a special bank of stored cells. In Upside's case, it comes out in large sheets that are then formed into shapes like chicken cutlets and sausages. Good Meat, which already sells cultivated meat in Singapore, the first country to allow it, turns masses of chicken cells into cutlets, nuggets, shredded meat and satays.But don't look for this novel meat in U.S. grocery stores anytime soon. Cultivated chicken is much more expensive than meat from whole, farmed birds and cannot yet be produced on the scale of traditional meat, said Ricardo San Martin, director of the Alt:Meat Lab at the University of California Berkeley.The companies plan to serve the new food first in exclusive restaurants: Upside has partnered with a San Francisco restaurant called Bar Crenn, while Good Meat dishes will be served at a Washington, D.C., restaurant run by chef and owner Jose Andrés.Company officials are quick to note the products are meat, not substitutes like the Impossible Burger or offerings from Beyond Meat, which are made from plant proteins and other ingredients.Video below: Lab-grown meat could have a worse carbon footprint than animal agriculture, UC Davis study saysGlobally, more than 150 companies are focusing on meat from cells, not only chicken but pork, lamb, fish and beef, which scientists say has the biggest impact on the environment.Upside, based in Berkeley, operates a 70,000-square-foot building in nearby Emeryville. On a recent Tuesday, visitors entered a gleaming commercial kitchen where chef Jess Weaver was sauteeing a cultivated chicken filet in a white wine butter sauce with tomatoes, capers and green onions.The finished chicken breast product was slightly paler than the grocery store version. Otherwise, it looked, cooked, smelled and tasted like any other pan-fried poultry."The most common response we get is, 'Oh, it tastes like chicken,'" said Amy Chen, Upside's chief operating officer.Good Meat, based in Alameda, operates a 100,000-square-foot plant, where chef Zach Tyndall dished up a smoked chicken salad on a sunny June afternoon. He followed it with a chicken "thigh" served on a bed of potato puree with a mushroom-vegetable demi-glace and tiny purple cauliflower florets. The Good Meat chicken product will come pre-cooked, requiring only heating to use in a range of dishes.Chen acknowledged that many consumers are skeptical, even squeamish, about the thought of eating chicken grown from cells."We call it the 'ick factor,'" she said.The sentiment was echoed in a recent poll conducted by the Associated Press and the NORC Center for Public Affairs Research. Half of U.S. adults said that they are unlikely to try meat grown using cells from animals. When asked to choose from a list of reasons for their reluctance, most who said they'd be unlikely to try it said "It just sounds weird." About half said they don't think it would be safe.But once people understand how the meat is made, they're more accepting, Chen said. And once they taste it, they're usually sold."It is the meat that you've always known and loved," she said.Cultivated meat begins with cells. Upside experts take cells from live animals, choosing those most likely to taste good and to reproduce quickly and consistently, forming high-quality meat, Chen said. Good Meat products are created from a master cell bank formed from a commercially available chicken cell line.Once the cell lines are selected, they're combined with a broth-like mixture that includes the amino acids, fatty acids, sugars, salts, vitamins and other elements cells need to grow. Inside the tanks, called cultivators, the cells grow, proliferating quickly.\Video below: A cultivated meat company recently used mammoth DNA to create a meatball, but it's not available for consumptionAt Upside, muscle and connective tissue cells grow together, forming large sheets. After about three weeks, the sheets of poultry cells are removed from the tanks and formed into cutlets, sausages or other foods. Good Meat cells grow into large masses, which are shaped into a range of meat products.Both firms emphasized that initial production will be limited. The Emeryville facility can produce up to 50,000 pounds of cultivated meat products a year, though the goal is to expand to 400,000 pounds per year, Upside officials said. Good Meat officials wouldn't estimate a production goal.By comparison, the U.S. produces about 50 billion pounds of chicken per year.It could take a few years before consumers see the products in more restaurants and seven to 10 years before they hit the wider market, said Sebastian Bohn, who specializes in cell-based foods at CRB, a Missouri firm that designs and builds facilities for pharmaceutical, biotech and food companies.Cost will be another sticking point. Neither Upside nor Good Meat officials would reveal the price of a single chicken cutlet, saying only that it's been reduced by orders of magnitude since the firms began offering demonstrations. Eventually, the price is expected to mirror high-end organic chicken, which sells for up to $20 per pound.San Martin said he's concerned that cultivated meat may wind up being an alternative to traditional meat for rich people, but will do little for the environment if it remains a niche product."If some high-end or affluent people want to eat this instead of a chicken, it's good," he said. "Will that mean you will feed chicken to poor people? I honestly don't see it."Tetrick said he shares critics' concerns about the challenges of producing an affordable, novel meat product for the world. But he emphasized that traditional meat production is so damaging to the planet that it requires an alternative — preferably one that doesn't require giving up meat altogether."I miss meat," said Tetrick, who grew up in Alabama eating chicken wings and barbecue. "There should be a different way that people can enjoy chicken and beef and pork with their families."

The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the U.S. to sell meat that doesn't come from slaughtered animals — what's now being referred to as "cell-cultivated" or "cultured" meat as it emerges from the laboratory and arrives on dinner plates.

The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste.

"Instead of all of that land and all of that water that's used to feed all of these animals that are slaughtered, we can do it in a different way," said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.

Video below: A study offers a warning related to the production methods of lab-grown meat as it relates to the environment

The companies received approvals for federal inspections required to sell meat and poultry in the U.S. The action came months after the U.S. Food and Drug Administration deemed that products from both companies are safe to eat. A manufacturing company called Joinn Biologics, which works with Good Meat, was also cleared to make the products.

Cultivated meat is grown in steel tanks, using cells that come from a living animal, a fertilized egg or a special bank of stored cells. In Upside's case, it comes out in large sheets that are then formed into shapes like chicken cutlets and sausages. Good Meat, which already sells cultivated meat in Singapore, the first country to allow it, turns masses of chicken cells into cutlets, nuggets, shredded meat and satays.

But don't look for this novel meat in U.S. grocery stores anytime soon. Cultivated chicken is much more expensive than meat from whole, farmed birds and cannot yet be produced on the scale of traditional meat, said Ricardo San Martin, director of the Alt:Meat Lab at the University of California Berkeley.

The companies plan to serve the new food first in exclusive restaurants: Upside has partnered with a San Francisco restaurant called Bar Crenn, while Good Meat dishes will be served at a Washington, D.C., restaurant run by chef and owner Jose Andrés.

Company officials are quick to note the products are meat, not substitutes like the Impossible Burger or offerings from Beyond Meat, which are made from plant proteins and other ingredients.

Video below: Lab-grown meat could have a worse carbon footprint than animal agriculture, UC Davis study says

Globally, more than 150 companies are focusing on meat from cells, not only chicken but pork, lamb, fish and beef, which scientists say has the biggest impact on the environment.

Upside, based in Berkeley, operates a 70,000-square-foot building in nearby Emeryville. On a recent Tuesday, visitors entered a gleaming commercial kitchen where chef Jess Weaver was sauteeing a cultivated chicken filet in a white wine butter sauce with tomatoes, capers and green onions.

The finished chicken breast product was slightly paler than the grocery store version. Otherwise, it looked, cooked, smelled and tasted like any other pan-fried poultry.

"The most common response we get is, 'Oh, it tastes like chicken,'" said Amy Chen, Upside's chief operating officer.

Good Meat, based in Alameda, operates a 100,000-square-foot plant, where chef Zach Tyndall dished up a smoked chicken salad on a sunny June afternoon. He followed it with a chicken "thigh" served on a bed of potato puree with a mushroom-vegetable demi-glace and tiny purple cauliflower florets. The Good Meat chicken product will come pre-cooked, requiring only heating to use in a range of dishes.

Chen acknowledged that many consumers are skeptical, even squeamish, about the thought of eating chicken grown from cells.

"We call it the 'ick factor,'" she said.

The sentiment was echoed in a recent poll conducted by the Associated Press and the NORC Center for Public Affairs Research. Half of U.S. adults said that they are unlikely to try meat grown using cells from animals. When asked to choose from a list of reasons for their reluctance, most who said they'd be unlikely to try it said "It just sounds weird." About half said they don't think it would be safe.

But once people understand how the meat is made, they're more accepting, Chen said. And once they taste it, they're usually sold.

"It is the meat that you've always known and loved," she said.

Cultivated meat begins with cells. Upside experts take cells from live animals, choosing those most likely to taste good and to reproduce quickly and consistently, forming high-quality meat, Chen said. Good Meat products are created from a master cell bank formed from a commercially available chicken cell line.

Once the cell lines are selected, they're combined with a broth-like mixture that includes the amino acids, fatty acids, sugars, salts, vitamins and other elements cells need to grow. Inside the tanks, called cultivators, the cells grow, proliferating quickly.\

Video below: A cultivated meat company recently used mammoth DNA to create a meatball, but it's not available for consumption

At Upside, muscle and connective tissue cells grow together, forming large sheets. After about three weeks, the sheets of poultry cells are removed from the tanks and formed into cutlets, sausages or other foods. Good Meat cells grow into large masses, which are shaped into a range of meat products.

Both firms emphasized that initial production will be limited. The Emeryville facility can produce up to 50,000 pounds of cultivated meat products a year, though the goal is to expand to 400,000 pounds per year, Upside officials said. Good Meat officials wouldn't estimate a production goal.

By comparison, the U.S. produces about 50 billion pounds of chicken per year.

It could take a few years before consumers see the products in more restaurants and seven to 10 years before they hit the wider market, said Sebastian Bohn, who specializes in cell-based foods at CRB, a Missouri firm that designs and builds facilities for pharmaceutical, biotech and food companies.

Cost will be another sticking point. Neither Upside nor Good Meat officials would reveal the price of a single chicken cutlet, saying only that it's been reduced by orders of magnitude since the firms began offering demonstrations. Eventually, the price is expected to mirror high-end organic chicken, which sells for up to $20 per pound.

San Martin said he's concerned that cultivated meat may wind up being an alternative to traditional meat for rich people, but will do little for the environment if it remains a niche product.

"If some high-end or affluent people want to eat this instead of a chicken, it's good," he said. "Will that mean you will feed chicken to poor people? I honestly don't see it."

Tetrick said he shares critics' concerns about the challenges of producing an affordable, novel meat product for the world. But he emphasized that traditional meat production is so damaging to the planet that it requires an alternative — preferably one that doesn't require giving up meat altogether.

"I miss meat," said Tetrick, who grew up in Alabama eating chicken wings and barbecue. "There should be a different way that people can enjoy chicken and beef and pork with their families."

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Healthy Eating on a Budget | Cincinnati Children's

cincylink — Tue, 16 Nov 2021 05:58:08 +0000

HealthWorks! Healthy Living Series: Healthy Eating on a Budget
by The Center for Better Health and Nutrition/HealthWorks! at Cincinnati Children's

Shelly Frank, Registered Dietitian: "Planning healthy meals can sometimes be a challenge. We often hear that it is a struggle to provide balanced meals due to food cost or food waste.

Today, we're going to show you some healthy food choices that will help you save money and keep your kitchen stocked.

The "MyPlate" graphic can be used to build a healthy meal. Each section represents a different food group. We will go through each section and highlight cost-saving tips.

In general, buying in bulk, choosing store brands, buying on sale and in season are all good ways to save money.

Meal planning often starts with the protein group, which includes foods such as meat, chicken, fish, eggs and beans. Beans are budget-friendly and a good way to stretch your food dollar. They make a great addition to soups, stews and casseroles. Canned meats and fish are shelf-stable and can be substituted into most recipes.

For fresh meats, buy on sale or in bulk if your budget allows. Meats are easy to freeze. Or, cook a batch of meat that can be used in several meals for the week.

Eggs and peanut butter are healthy, low-cost proteins that are easy to add to meals or snacks.

Processed or instant grains are often not the healthiest options and tend to cost more. Choose longer-cooking grains like rice and cereal.

We recommend whole grains when choosing bread, rice and pasta for more fiber and nutrition.

Remember to compare prices when shopping. Choosing store brands will often save money.

Half your plate should be produce. Choose fresh fruits and vegetables that are in season. It will cost less and taste best. Buy the amount you can use before it spoils.

Convenience items like precut fruits and vegetables tend to cost more. Canned and frozen fruits and vegetables are healthy options available year-round. Choose fruit canned in 100 percent juice and low or no sodium canned vegetables.

In the dairy section, consider buying larger containers. Skip the sugar by choosing plain versus flavored milk. Pick plain yogurt or yogurts lower in sugar.

Planning ahead is key to staying on track with your food choices and budget. For more tips and ideas, please watch our grocery shopping and meal planning videos."

The funding for these videos was in part provided by Master Han and the Han’s White Tiger Tae Kwon Do Annual Break-A-Thon. Thank you!

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KFC pauses ‘finger-lickin’ good’ slogan during coronavirus pandemic

cincylink — Tue, 19 Oct 2021 04:39:03 +0000

It’s a slogan meant to convey how delicious the food is, but KFC says they are pausing the use of “finger-licking good” in their marketing because it does not seem appropriate for 2020.

“Think we can all agree, this year has been like no other and, right now, our slogan doesn’t feel quite right,” reads a light-hearted statement from the company.

Maybe they are referring to the CDC urging Americans to wear masks and not touch their faces to stop the spread of the coronavirus.

KFC’s marketing team also had some fun blurring the slogan from old billboards and commercials in a YouTube video posted Monday.

The slogan has been used in connection with KFC’s chicken for 64 years.

“We find ourselves in a unique situation—having an iconic slogan that doesn’t quite fit in the current environment. While we are pausing the use of It’s Finger Lickin’ Good, rest assured the food craved by so many people around the world isn’t changing one bit.” said Catherine Tan-Gillespie, global chief marketing officer at KFC.

The company admits they are having a little fun with the slogan and the realities of 2020, and the slogan will be back in the future.

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McDonald’s will start selling spicy chicken nuggets in the US this fall

cincylink — Tue, 19 Oct 2021 04:38:45 +0000

The “chicken wars” may be heating up again in the fast-food industry.

McDonald’s announced Tuesday that it will soon be introducing spicy chicken nuggets to its menu, an item popularized by competitor Wendy’s.

McDonald’s says it will start offering both Spicy Chicken McNuggets and Mighty Hot Sauce in the United States starting on September 16.

“Breaded with a sizzling tempura coating made of both cayenne and chili peppers, these craveable, dippable and downright-delicious Spicy Chicken McNuggets are joining our classic McNugget line up, and pack plenty of spice and flavor into each bite,” wrote McDonald’s in a press release.

The spicy nuggets and sauce will only be available for a limited time and at participating restaurants.

“This is the first time we’ve introduced a new flavor of our classic Chicken McNuggets in the U.S. since they came to menus in 1983,” said Vice President of Menu Innovation, Linda VanGosen.

The fast-food chain says the Mighty Hot Sauce is its first new sauce since 2017 and it will be the hottest one available at its restaurants.

“For those who care to dial up the heat, we’ve crafted our new Mighty Hot Sauce, boasting a powerful blend of crushed red peppers and spicy chilis,” said McDonald’s.

Additionally, McDonald’s says it will start selling a new McFlurry made with Chips Ahoy!

“This delicious treat features vanilla soft-serve, caramel topping and Chips Ahoy! cookie pieces blended throughout,” said McDonalds.

The Chips Ahoy! McFlurry will also be available for a limited time starting Sept. 16, in snack and regular sizes.

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Tyson recalls nearly 8.5 million pounds of chicken over listeria concerns

cincylink — Tue, 06 Jul 2021 04:08:00 +0000

Tyson Foods Inc. is recalling nearly 8.5 million pounds of ready-to-eat chicken after multiple cases of Listeria monocytogenes were linked to Tyson products. One death from listeriosis was linked to Tyson products, a release from the Food Safety and Inspection Service reported.

Tyson is recalling a total of 8,492,832 pounds of chicken that was shipped nationwide to retailers and institutions, including hospitals, nursing facilities, restaurants, schools and Department of Defense locations, a release said. The contaminated products were reportedly sold between December 26, 2020 and April 13, 2021, according to the Journal-News.

Initial reports show that on June 9, the FSIS was notified of two cases of listeriosis. After working with the Centers for Disease Control and state public health officials, FSIS found evidence linking Listeria monocytogenes to precooked chicken from Tyson. Epidemiologic investigation found an additional three listeriosis cases, including one death, between April 6 and June 5 of this year. Two samples of Listeria monocytogenes were found in establishments and one sample was found at Tyson Foods Inc. FSIS is working to learn if there have been any more cases of listeriosis tied to Tyson Foods products.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract.

In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. Listeriosis can also cause serious and sometimes fatal infections in older adults and persons with weakened immune systems.

Listeriosis is treated with antibiotics. Anyone in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

Tyson released a list of products that are possibly contaminated. The products all bear the establishment number “EST. P-7089” on the packaging. FSIS is concerned that some products may be in consumer and institutional freezers. If you see these products, do not consume or serve them. Instead, throw them away or return them to the place of purchase.

Tyson pulled chicken breast - fully cooked, boneless skinless with rib meat, seasoned, smoke flavor added - 20 oz bag
Tyson fully cooked, boneless, sinless - pulled chicken breasts with rib meat - 12 lb bag
Jet’s Pizza - fully cooked, fajita seasoned, boneless skinless - diced chicken breasts with rib meat - 10 lb bag
Tyson fully cooked diced grilled chicken breast with rib meat - 10 lbs bag
Tyson fully cooked, seasoned, grilled - boneless skinless chicken strips CN for fajitas - 39.93 lb bag
Tyson fully cooked, all natural, low sodium boneless, skinless - pulled white chicken - 10 lb bag
Tyson fully cooked, low sodium, boneless, skinless - pulled chicken natural proportion - 10 lb bag
Tyson fully cooked, low sodium, all natural - half-inch died chicken natural proportion - 10 lb bag
Tyson fully cooked, low sodium - half inch diced white chicken - 10 lb bag
Tyson fully cooked oven roasted diced chicken breast - boneless skinless with rib meat, seasoned - 22 oz bag
Tyson fully cooked, grilled, boneless, skinless - chicken breast strips with rib meat, for fajitas - 10 lb bag
Tyson fully cooked grilled boneless skinless chicken breast strips with rib meat - 8 lb bag
Casey’s General Store - fully cooked, grilled chicken breast strips with rub meat - 10 lb bag
Tyson fully cooked, wood fired seasoned, diced, grilled, boneless skinless chicken breasts with rib meat, smoke flavor added - 10 lb bag
Tyson fully cooked fajita chicken breast strips - boneless skinless with rib meat smoke flavor and caramel color added - 10 lb bag
Tyson fully cooked chicken breast strips - boneless, skinless with rib meat, seasoned smoke flavor - 22 oz bag
Fully cooked grilled chicken breast strips - boneless skinless with rib meat - 7.5 lb bag
Tyson fully cooked oven roasted diced chicken breast - boneless skinless with rib meat, seasoned - 12 oz bag
Marco’s Pizza fully cooked, sliced chicken breast strips with rib meat, smoke flavor added - 10 lb bag
Tyson fully coked, wood fire seasoned, grilled chicken breast strips with rib meat, smoke flavor added - 10 lb bag
Tyson fully cooked, boneless skinless pulled chicken breast with rib meat - 12 lb bag
Litter Caesars fully cooked chicken wing selections - 10 lb bag
Tyson fully cooked char-broiled boneless chicken meat for fajitas - 10 lb bag
Tyson fully cooked, boneless, skinless dark chicken fajita strips smoke flavor added - 30 lb bag
Tyson fully cooked, roasted, grill marked, all natural boneless, skinless chicken leg strips - 30 lb bag
Tyson fully cooked, low sodium, boneless, skinless pulled dark and white chicken - 10 lb bag
Tyson fully cooked boneless, skinless pulled chicken breast with rib meat - 12 lb bag

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Tyson recalls 8.5 million pounds of chicken products

cincylink — Mon, 05 Jul 2021 04:18:38 +0000

should do this all of the time instead of when an accident happens like that." TYSON FOODS IS VOLUARNTILY RECALLING ABOUT 8- AND-A-HALF MILLION POUNDS OF FROZEN CHICKEN. THE AFFECTED PRODUCTS WERE PRODUCED AT ONE PLANT IN DEXTER-- MISSOURI BETWEEN DECEMBER 26 OF 20-20-- AND APRIL 13 OF 20-2 1. THEY WERE DISTRIBUTED ACROSS THE COUNTRY. THE PRODUCTS WERE áPOSSIBLY EXPOSED TO A HARML FUBACTERIA. SO FAR-- THERE IS áNO CONCLUSIVE EVIDENCE THAT THE PRODUCTS WERE CONTAMINA

Tyson recalls 8.5 million pounds of chicken products

Tyson Foods Inc. is recalling nearly 8.5 million pounds of ready-to-eat chicken products because they may be contaminated with Listeria, the USDA Food Safety and Inspection Service announced Saturday."The frozen, fully cooked chicken products were produced between Dec. 26, 2020 and April 13, 2021," the agency said in a statement."The products subject to recall bear establishment number 'EST. P-7089' on the product bag or inside the USDA mark of inspection. These items were shipped nationwide to retailers and institutions, including hospitals, nursing facilities, restaurants, schools and Department of Defense locations," the statement said.The Food Safety and Inspection Service (FSIS) said it received a notification June 9 of two people who became ill with listeriosis, and worked with the Centers for Disease Control and Prevention and state public health agencies to determine there was evidence linking the illnesses to Tyson pre-cooked chicken products."Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms," the FSIS statement said.Consumers and businesses or institutions that may have these products should throw them away or return them to the store where they were purchased, the agency said.

"The frozen, fully cooked chicken products were produced between Dec. 26, 2020 and April 13, 2021," the agency said in a statement.

"The products subject to recall bear establishment number 'EST. P-7089' on the product bag or inside the USDA mark of inspection. These items were shipped nationwide to retailers and institutions, including hospitals, nursing facilities, restaurants, schools and Department of Defense locations," the statement said.

The Food Safety and Inspection Service (FSIS) said it received a notification June 9 of two people who became ill with listeriosis, and worked with the Centers for Disease Control and Prevention and state public health agencies to determine there was evidence linking the illnesses to Tyson pre-cooked chicken products.

"Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms," the FSIS statement said.

Consumers and businesses or institutions that may have these products should throw them away or return them to the store where they were purchased, the agency said.

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Chick-fil-A is facing a sauce shortage

cincylink — Wed, 12 May 2021 17:11:42 +0000

The supply chain shortage just got fowl: Chick-fil-A is limiting the number of sauces it's giving out to customers because of limited stock.The chicken chain said Wednesday that industry-wide supply chain issues, which are affecting essentially every aspect of the economy, has resulted in a "shortage of select items" that Chick-fil-A serves, including sauces.In response, Chick-fil-A is only giving customers one dipping sauce cup per item ordered at many of its 2,600 U.S. restaurants."We are actively working to make adjustments to solve this issue quickly and apologize to our guests for any inconvenience," the company said in a statement.The chain said it's working to fix the sauce supply problems as quickly as possible.Fast food restaurants have been hit especially hard in recent months with both a labor shortage and supply chain issues. For example, ketchup packets have come in short supply amid heightened demand. Heinz recently announced a 25% increase in production.The fried chicken wars are putting a strain on the poultry population. Major chains, including KFC, Buffalo Wild Wings and Wingstop, are "paying steep prices" for chicken and suppliers are having trouble keeping up demand because of difficulties attracting workers.Luckily for Chick-fil-A, the company says it hasn't been affected by the chicken shortage.

CNN —

The supply chain shortage just got fowl: Chick-fil-A is limiting the number of sauces it's giving out to customers because of limited stock.

The chicken chain said Wednesday that industry-wide supply chain issues, which are affecting essentially every aspect of the economy, has resulted in a "shortage of select items" that Chick-fil-A serves, including sauces.

In response, Chick-fil-A is only giving customers one dipping sauce cup per item ordered at many of its 2,600 U.S. restaurants.

"We are actively working to make adjustments to solve this issue quickly and apologize to our guests for any inconvenience," the company said in a statement.

The chain said it's working to fix the sauce supply problems as quickly as possible.

Fast food restaurants have been hit especially hard in recent months with both a labor shortage and supply chain issues. For example, ketchup packets have come in short supply amid heightened demand. Heinz recently announced a 25% increase in production.

The fried chicken wars are putting a strain on the poultry population. Major chains, including KFC, Buffalo Wild Wings and Wingstop, are "paying steep prices" for chicken and suppliers are having trouble keeping up demand because of difficulties attracting workers.

Luckily for Chick-fil-A, the company says it hasn't been affected by the chicken shortage.

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Chicken Mac Truck | Cincinnati Food Truck | Happiness in a Bowl

cincylink — Wed, 08 Apr 2020 21:00:32 +0000

Chicken Mac Truck is a happiness-inspired food truck that serves delicious, slow-simmered chicken dishes over creamy macaroni and cheese at major festivals, private parties and local businesses across Greater Cincinnati and Northern Kentucky. Book Chicken Mac Truck for your next work event, lunch hour, wedding, party or festival at chickenmactruck.com and follow @chickenmactruck on social media. #chickenmactruck #happinessinabowl

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