Meat Science Review
February 3, 2014
Approximately 20% of pork in the U.S. is consumed as sausage products.Read More
January 26, 2014
Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.Read More
Adding citrus fiber to meatballs improves nutritional quality, does not affect taste.
January 21, 2014
Many American diets fall short of meeting nutritional guidelines, resulting in burgeoning obesity rates and health problems across the nation.Read More
Higher prices are holding back protein’s growth in appetizers and side dishes.
January 4, 2014
Chicken quesadillas, calamari or sliders are on almost any family restaurant’s appetizer menu.Read More
Research presented at The Obesity Society’s annual meeting shows choosing protein-based breakfast meals can help consumers curb appetite — even at realistically attainable serving sizes.
December 2, 2013
Andy Hanacek, editor-in-chief of The National Provisioner, visited Hillshire Brands’ Chicago headquarters in November 2013 to speak with Jeff George, senior vice president of Research & Development, as well as Susan Zaripheh, Ph.D., director of Nutrition Research & Innovation, about a new study from Biofortis Clinical Research and the University of Missouri’s Department of Exercise Physiology and Nutrition (see the release on page 40).Read More
Natural shelf-life extenders sound appealing, but they also have seasonal and food-safety concerns.
November 20, 2013
The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).Read More
Foodservice operators and retailers are offering breakfast proteins that are convenient and healthy — but at just the right price point.
November 8, 2013
Next year, on-the-go breakfast eaters will be able to ask for a waffle taco, A.M. Crunchwrap or Cinnabon delights at Taco Bell.Read More
October 17, 2013
The medical profession continues to demonstrate the need to significantly reduce the sodium content in the food supply.Read More
October 16, 2013
Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.Read More
Ingredients and Formulations
Today’s brines, marinades and seasonings are exotic but surprisingly practical.
September 19, 2013
It’s not enough to just offer teriyaki marinades today.Read More