Articles by Megan Pellegrini
After years of fighting an uphill battle, the protein industry soldiers on and may be looking forward to low feed costs, increased demand and more exports in 2014.
December 1, 2013
The trouble with making predictions for an agriculture-based industry is that uncontrollable factors have a funny way of intruding.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
Conveyor belts today are even more resistant to harsh temperatures and chemicals, and can be used in a variety of processing applications.
November 1, 2013
Everyone knows conveyor belts are tough. Even the belts themselves are more durable than ever.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
Processors are investing in building improvements to better meet quality standards.
October 3, 2013
Today’s meat and poultry processing plants are beginning to resemble cold lockers, and that’s a good thing.Read More
September 20, 2013
So, which comes first, clean-in-place systems or plant design?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
Bacon continues to dominate the marketplace with new flavors and applications, despite rising costs.
August 1, 2013
Bacon continues its dominance over the American people with new flavors and applications, such as bacon gumballs, bacon-wrapped hot dogs, bacon chocolate bar and bacon mayonnaise — to name a fewRead More
The basic technology behind small-piece and large-piece formed products is pretty well-developed, but there is always room for improvement.
July 4, 2013
A chicken nugget and boneless ham may look completely different, but they share at least one thing in common: They are both formed products, albeit of much different sizes.Read More