Ingredients

RSS

Kemin Food Technologies – North America presents a scientific poster session during the American Meat Science Association’s 79th Reciprocal Meat Conference in Amarillo, Texas.

Successful sodium reduction strategies hinge on preserving the satisfying savory profile consumers expect from processed meat and poultry products. 

ADM launches eight plant‑protein solutions, giving processors new options for meat extension, hybrid development and plant‑based innovation.

Griffith Foods initiative helps a Canadian brand reduce sodium in their frozen beef burgers by 25% while maintaining consumer acceptance in sensory testing.

Insights include why she sees the beef tallow trend as nothing to celebrate -- and more!

Plant-meat blends that can meet the flavor and texture benchmarks and are target-marketed offer a consumer-attractive health and sustainability halo, as well as opportunities to lower costs and increase margins. 

At its global flavor headquarters in Erlanger, Ky., ADM explores ingredient reformulation and key trends like natural colors and flavors, sodium and sugar reduction and clean-label ingredients.

Consumers judge plant-based meats by the same standards as the products they often compete with, sometimes higher ones. 

PS Seasoning recently rolled out four new spice blends for meat processing applications.

Coast Packing Co. study shows younger diners are nearly twice as likely as older Americans to let cooking fat shape their dining choices.