Healthy meat brand ends antibiotics use
With the launch of Vermont Smoke & Cure’s new product – Uncured Smoked Pepperoni – the business has now moved to a completely antibiotic-free system of meat production.
This marks the culmination of many years of work helping its meat suppliers migrate to an antiobiotic-free production system.
The announcemnent comes amid mounting pressure on meat companies to radically cut antibiotic use as health officials warn that growing antimicrobial resistance could lead to a public health crisis.
‘Improve the meat’
In the last month alone, US poultry giants Tyson Foods and Cargill both revealed plans to cut the reliance on antibiotics in their respective supply chains.
“Our purpose as a company is to improve the meats we eat – how they’re raised, how they’re processed, how nutritious they are, how they fit into your life, and how great they taste,” said Chris Bailey, Vermont Smoke & Cure’s chief executive.
“From our certified humane meats, through 60% of our electricity coming from solar and 100% of our employees having stock-ownership options, to our award-winning flavour, we work hard to raise the bar every day. Reaching 100% meats raised without antibiotics is a happy milestone for this 64-year old company,” he added.
The US-based firm produces a range of smoked meat snacks, bacon and sausages all of which are free from growth-enhancing steroids, genetically-modified organisms and antibiotics.
Developing a culture of continuous improvement has been central to the completion of Vermont Smoke & Cure’s mission – dubbed ‘Better Meat for All’ – to cut antibiotic use.
In addition to this, the business wanted to produce better-tasting meat that satisfies consumer demand for sustainability and clean meat, it said.
