Meat Industry Leaders Elected to Serve on American Meat Institute Board of Directors and Executive Committee

Bolton Landing, N.Y.  ─ Two new directors were elected to the AMI Board of Directors during AMI’s Annual Business Meeting in Bolton Landing, N.Y.  The new members will serve a three-year term.

 New directors include:

• Karl Deily, president, Cryovac Food Packaging, vice president of Sealed Air Corporation
• Ralph Smith, president and CEO, Kayem Foods, Inc.

Also joining AMI’s Executive Committee is Mark Moshier, Arrowsight president of global manufacturing and network operation centers, and J. Michael Townsley, president of Bob Evans Foods.  

“Once again, the Institute has had the good fortune of having an enormously skilled and diverse group of leaders who bring decades of interest and insight to bear in leading AMI into this next year,” said AMI President and CEO J. Patrick Boyle. “I truly look forward to working with them in the coming year to both overcome the challenges we face as an industry and to take advantage of the opportunities that arise.”

 AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.

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