Articles by Megan Pellegrini
Creating an effective sanitation program involves constant reassessments of procedures, antimicrobials, pre- and post-chill methods, and equipment.
April 15, 2014
What’s more powerful for food safety: a sanitizer or effective sanitation procedures?Read More
Ingredients & Formulation
As gums and hydrocolloids become gluten free, the focus on product texture, moisture and taste increases.
April 14, 2014
How does meat become gluten-free exactly?Read More
Today’s employee apparel reduces the risk of workers contaminating food or being hurt in processing plants.
March 15, 2014
Which is the greater threat to food safety: the bacteria on the employee or the food itself? EmployeeRead More
Sausage sales remain steady due to increased consumer interest in healthy options and rich, flavorful varieties.
February 2, 2014
Sausage isn’t usually thought of as being trendy.Read More
Technological advances have allowed brines and marinades to be more safe and effective, but challenges remain.
January 22, 2014
This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.Read More
Consumer demand for poultry products continues to climb, based on the protein’s nutritional value, versatility, convenience and taste.
January 10, 2014
The chameleon-like attributes of poultry — healthy and affordable at retail and able to carry a spicy punch at restaurants — continue to serve it well.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
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
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