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FOR IMMEDIATE RELEASE

FINALISTS ANNOUNCED FOR HFM'S 4TH ANNUAL CULINARY COMPETITION
Record Number of Entrants Vie for a Chance to Showcase Excellence in Healthcare Cuisine

New York, NY (June 24, 2008) - Five culinary teams have been chosen to compete live in the premiere culinary competition for healthcare chefs at The National Society for Healthcare Foodservice Management's (HFM) 20^th anniversary conference. Tyson Food Service, a division of Tyson Foods, Inc., is sponsoring the event for the fourth consecutive year.

HFM's 4th Annual Culinary Competition is an opportunity for chefs in the healthcare industry to demonstrate their gourmet innovations and culinary skills. The competition will focus on flavors, taste, creativity and presentation. This year's competition drew 33 applicants - a record number of entries - including the first team from Canada.

Kris Schroeder, the administrative director of nutrition, environmental and conference services at the Swedish Medical Center in Seattle, WA, and co-chair of the HFM Culinary Committee, said that she was impressed by the number and quality of recipes that were submitted.

"Whittling the competition down to five certainly required some tough decisions," Schroeder said. "These submissions are indicative of the talent and creativity of HFM chefs. We are very excited about this year's competition and can't wait to see the teams in action."

The annual HFM Culinary Competition will take place on Tuesday, September 16, during the HFM Leadership Conference at The Homestead in Hot Springs, VA. The finalists will be competing for the coveted gold, silver and bronze medals.

Entrants were required to submit an original recipe, including side dishes and sauces to balance the plate, using the featured product: Tyson® Boneless Center Cut Pork Chop.

"Tyson is proud to be able to support such talented chefs and wishes them the best of luck in the competition," said Doris Davis, healthcare segment manager for Tyson Food Service.

Below are the five finalists and their original recipe titles:

Potato Shrimp Crusted Pork with Warm Celery Root Salad and a Ginger-Soy Reduction
Fran Cassidy, director of food and nutrition and Jeffery Klova, chef and food production manager, Cooper University Hospital, Camden, NJ

Smothered Southern Pork Chop with Sage, Apple and Pecan Sauce
Tony Almeida, director of food and nutrition and Sam Malek, chef, Robert Wood Johnson University Hospital, New Brunswick, NJ

Mango and Miso Pork Chop on a Bed of Bamboo Rice
Khaleed Khan, director of retail foodservices and Chris Wood, chef, Capital Health Edmonton, Edmonton, Alberta, Canada

Herb Marinated Pork with Mango Carpaccio, Walnuts and Lavender Gastrique
Lisa Poggas, nutrition services director and Daniel D. Skay, executive chef, Parker Adventist Hospital, Parker, CO

Rainforest Pork Roulade with Mint-Cashew Pesto topped with Acaci Foam and Sweet Plantains
Julie Spellman, director of food and nutrition services and Jaime Palenque, executive chef, Banner Thunderbird Medical Center, Glendale, AZ

The gold medal team will demonstrate their winning recipe at the American Dietetic Association's Food & Nutrition Conference & Expo being held in October 25-28 in Chicago, IL.

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About HFM
The National Society for Healthcare Foodservice Management (HFM) represents nearly 2,000 on-staff foodservice professionals at acute, extended and long-term care facilities and suppliers in the United States and Canada. Founded in 1988, HFM is the healthcare foodservice industry's leading resource for educational programming, professional development, advocacy and innovative business practices that increase patient and staff satisfaction, decrease costs, and define successful operation performance. HFM also provides a venue for operators and suppliers to build powerful partnerships that can compete successfully in today's fast-changing healthcare environment.

About Tyson Foods, Inc.
Tyson Foods, Inc. [NYSE: TSN], founded in 1935 with headquarters in Springdale, Arkansas, is the world's largest processor and marketer of chicken, beef, and pork, the second-largest food production company in the Fortune 500 and a member of the S&P 500. The company produces a wide variety of protein-based and prepared food products and is the recognized market leader in the retail and foodservice markets it serves. Tyson provides products and service to customers throughout the United States and more than 80 countries. The company has approximately 104,000 Team Members employed at more than 300 facilities and offices in the United States and around the world. Through its Core Values, Code of Conduct and Team Member Bill of Rights, Tyson strives to operate with integrity and trust and is committed to creating value for its shareholders, customers and Team Members. The company also strives to be faith-friendly, provide a safe work environment and serve as stewards of the animals, land and environment