The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.
January 23, 2013
Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.Read More
January 16, 2012
Premium, chef-inspired frozen meals continue to steal supermarket freezer space from more traditional frozen foods, as these products provide fast, high-quality meal solutions for today’s not-enough-hours-in-the-day consumers. I, personally, am a huge fan.Read More
February 28, 2011
There’s a great deal of confusion about the term “natural” when it comes to food and beverage marketing, as product developers have been given very little guidance from federal authorities regarding its use. At best, the FDA disqualifies some ingredients from being called natural, as they have been deemed artificial or synthetic.Read More
January 1, 2011
In case you were not listening this past year, sodium has become one of a number of evils in the food industry. As a result, food manufacturers areRead More
November 1, 2010
Most whole-muscle products today are made using a process that is called either tumbling, massaging or mixing. Regardless of the name of the process, the main idea is to applyRead More
February 17, 2010
When processors are looking to enhance the texture and improve moisture retention in their protein products, one option they can turn to is the use of approved phosphates in their formulations.
The two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection. Read More