For a new generation of concerned consumers, every stop their food makes between farm and table matters.
In the not too distant past, chickens raised without antibiotics were a niche product. Now, they’re everywhere. The number of meat and poultry products making antibiotics-related claims rose 117 percent over the past three years, according to data from research firm Mintel.
But just as Big Meat bent to demands for organic and antibiotic free products, the new challenge is persuading consumers their dinner was treated nicely before slaughter.
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