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
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
Natural shelf-life extenders sound appealing, but they also have seasonal and food-safety concerns.
October 21, 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
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
Batters and breadings balance taste with health.
August 2, 2013
Fried, crunchy nuggets beat out soggy, disintegrating ones every time.Read More
Regardless of the science behind the strident call for sodium reduction in people’s diets, there is a real and pressing consumer desire to do so, as well.
July 14, 2013
It seems manufacturers in virtually every food category are seeking a viable strategy to reduce sodium levels in their products.Read More
July 11, 2013
Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.Read More
Cooking & Chilling Systems
A slowly improving economy could send more consumers back to restaurants and away from frozen meals.
July 7, 2013
It doesn't take a scientific study to know that people are increasingly pinched for time.Read More