Tyson Foods 2000 Annual Report Download - page 17

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David Toothaker, product manager of the
new refrigerated, ready-to-eat products.
NEW TRENDS
Tyson is on the leading edge of product innovation. Our research
and development is targeted at new consumption trends such
as diets higher in protein and the consumer’s need for conven-
ience. This year we launched ready-to-eat refrigerated products,
including grilled chicken breast fillets for sandwiches and grilled
breast strips for salads. Our new dried chicken snack is low in
fat and carbohydrates, is shelf-stable and ready to eat on the
go. In the freezer is Chicken 2Go, breaded chicken chunks in a
convenient snack pack. The new Extreme Chicken line capitalizes
on consumers’ preferences for new, bold flavors. Chik Ribs are
hearty portions of bone-in thigh meat trimmed to look like r i b s .
These new products offer consumers different ways to eat chicken
and can fit into the foodservice, retail and club store segments.
NEW IDEAS
This year Tyson established strategic initiatives for finding ways
to improve performance and profits. One initiative is to identify
best practices for everything from deboning thighs to b r e a d i n g
fillets and implementing those practices companywide. Another
initiative is identifying and eliminating inefficiencies in the
supply chain and purchasing procedures. Research and devel-
opment teams are working on yet another initiative to find
profitable uses for non-prime chicken parts. Judy Perry, Quality Assurance microbiologist
15