Articles by Megan Pellegrini

Ingredients & Formulation

Keeping brines, marinades and seasonings safe

New technologies are sanitizing the ingredient label.
By Megan Pellegrini
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While marinades get spicier for Latin and South American cuisines and barbecue grilling, new technologies are keeping them safe.
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Food Safety

Clean from the inside out

Processors ask for CIP systems that use fewer chemicals and less water.
By Megan Pellegrini
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It’s hard to imagine Clean-in-Place systems without the, well, cleaning agents.
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Processing Tech

Wastewater systems: Save water, save costs

Many processors are utilizing new technologies to clean and recycle their wastewater.
By Megan Pellegrini
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This spring, a Cargill pork plant in Ottumwa, Iowa, accidently released 20,000 gallons of untreated wastewater (because of a control panel malfunction) into the Des Moines River until a backup pump began operating.
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Processing Tech

Revolutionizing formed products

Consumer demand for low-sodium, clean-label products requires changes to current product formulations and technology.
By Megan Pellegrini
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Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.
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Cooking & Chilling Report

Keeping up with cook/chill technologies

Advancement in cooking and chilling technologies continues to meet the varied demands of protein processors and end users.
By Megan Pellegrini
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Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.
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Is it time to reconsider global regulations for food-grade lubricants?

By Megan Pellegrini
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Since 1998, food-grade lubricants haven’t been regulated by any government body
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Processing Technology

Whole-muscle products 'muscle' in on new trends

How do whole-muscle products stack up in the niche marketplace?
By Megan Pellegrini
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How do whole-muscle products fit in with the latest natural and grass-fed trends?
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Formulation Strategies

Lunch lightens up

Lunch menus are changing in response to the recovering economy, high protein prices and health concerns.
By Megan Pellegrini
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The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.
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A fluid battlefield: Creating an effective sanitation program

Creating an effective sanitation program involves constant reassessments of procedures, antimicrobials, pre- and post-chill methods, and equipment.
By Megan Pellegrini
2 Comments
What’s more powerful for food safety: a sanitizer or effective sanitation procedures?
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Ingredients & Formulation

The ties that bind: Gluten-free gums

As gums and hydrocolloids become gluten free, the focus on product texture, moisture and taste increases.
By Megan Pellegrini
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How does meat become gluten-free exactly?
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Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

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National Provisioner

NP September 2014 cover

September 2014

Check out the September 2014 issue of The National Provisioner, featuring the 2014 Plant of the Year winner, and much more!

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Independent Processor

IP August 2014 cover

August 2014

Check out the August 2014 issue of Independent Processor, with features on meat industry lobbying, the Independent Processor of the Year, and more!

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Provisioner Store

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The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

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