Tyson Fresh Meats Forms Portioned Protein Innovations Team

Tyson Fresh Meats, the beef and pork subsidiary of Tyson Foods, recently announced the formation of the Portioned Protein Innovations (PPI) Team. Tyson Fresh Meats has seen steady growth in the value added and case ready categories and formalized the PPI team to meet the growing needs of customers in these categories. The cutting edge team is led by Nate Hodne, senior vice president of PPI at Tyson Fresh Meats, and consists of sales and operations employees across the nation.

Tyson has multiple facilities producing PPI products, including: three case ready facilities in Sherman, Texas, Goodlettsville, Tenn., and Council Bluffs, Iowa; two portion-cutting facilities in Chicago and Jacksonville, Fla.; and a value added plant in Emporia, Kan. The news of an additional case ready plant being built in Salt Lake City, Utah was also released this year, and is set to launch in 2021.

“We’re thrilled to announce our Portioned Protein Innovations Team,” says Hodne. “The experts on this team have years of industry knowledge and experience to bring to our customers and now, with this new team, we have the capability to focus on this growing consumer demand. We are excited about the top-notch customer service and the many innovative solutions that will come from the PPI team.”

The Portioned Protein Innovations Team is comprised of the following departments:

  • Innovation & Growth Business led by Ryan Vessell
  • Operations led by Mark Gordon
  • Value Added led by Kevin Younger
  • Case Ready led by Jason Robertson
  • Shared Services Support led by John McKeone, Jeff Lickfelt and Mark King

The primary goal of the PPI team is to bring innovative solutions to customers and consumers, specifically in meeting the growing demand for portioned proteins that provide function and convenience for consumers today. The team specializes in further-processed items for both retail and foodservice, including innovative packaging solutions, ground beef production, protein portioning, and seasoned and marinated products.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.