Most Americans (89 percent) agree it is important to eat enough protein in their diet, and that protein can be part of a heart healthy diet (86 percent), reports Washington, D.C.-based International Food Information Council Foundation (IFIC)’s Food and Health Survey 2015.
Gums, binders and other emulsifiers have been investigated for years for their ability to bind pieces of meat, hold moisture, extend product and stabilize product for whatever particular performance interest desired.
You don’t have to be a meat scientist to know that in order to achieve a great cut of meat you must start with a great piece of meat. But having a great piece of meat doesn’t lead to a great cut without care.
The November 2015 issue of The National Provisioner features our cover on Bo Jackson and his food distribution company, VEJ Holdings LLC (be sure to check out the exclusive video Q&As), the 2016 Consumer Trends Report, and much more!