Cooked products ring the register
Man discovers fire. Man puts meat on flame. Man rarely goes back to foraging. It’s one of the most important leaps of humankind, using heat to cook food. These days, 21st-century technology is used to prepare and provide billions of pounds of cooked meat and poultry a year to consumers.
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Best Strategies: The state of the sausage industry
On first glance, 2005 looked like a wash as far as the sales of sausage went. But when you factor in the foodservice arena, sausage continued to ride its wave of popularity among those consumers who eat away from home, particularly during breakfast. In 2005, sales of refrigerated dinner sausage, refrigerated breakfast sausage, and frozen sausage were down from the same numbers in 2004, according to data supplied by Chicago-based Information Resources, Inc. (IRI).
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Best strategies: Niche Pork
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Hot on the grill
These days, there certainly aren’t too many cooks in the proverbial kitchen. Restaurant operators want to alleviate back-of-the-house labor issues, free up preparation time for other tasks and enhance the consistency, quality and safety of their offerings. In response to those needs, they are turning to pre-cooked foods, including meat and poultry items.
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Cooked to perfection
Man discovers fire. Man puts meat on flame. Man rarely goes back to foraging. It’s one of the most important leaps of humankind, using heat to cook food. These days, 21st-century technology is used to prepare and provide billions of pounds of cooked meat and poultry a year to consumers.
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Best strategies: The state of the poultry industry
It’s hard to relax when it seems that every time you turn around, you are the target of something new. That, in effect, has been the poultry industry’s predicament throughout the past year.
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Best strategies: Hot dogs
Hungry Americans devour approximately 20 billion hot dogs a year, relays a recent poll by Opinion Dynamics Corp. done on behalf of the American Meat Institute (AMI). And as has been the case for decades, many of these dogs are being eaten at a wide variety of foodservice venues.
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Best Strategies: Deli meats at the service counter
The deli counter remains a hotbed of activity as various retail channels – mainstream supermarkets, specialty grocers and mass merchandisers – explore ways to attract consumers with new offerings and original takes on traditional products.
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Best strategies: Case-ready penetration
Case-ready proponents take heart. Although predictions made a decade or more ago by enthusiastic fans of this technology that most supermarket meat cases would be 100 percent case-ready by now hasn’t panned out, its progress nonetheless has been still very impressive.
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Best Strategies: High Volume Cooking Systems Supplement (Alkar)
Whatever you want to cook, smoke brown, steam or chill Alkar
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