When Oscar Mayer began consulting with Dr. Kurt Vogel, assistant professor of livestock welfare and behavior at the University of Wisconsin-River Falls (UWRF), on animal care and welfare initiatives a couple years ago, little did anyone know where the road would ultimately lead for the two parties.
Kayem Foods’ al fresco all natural brand has launched Gourmet Chicken Grillers, uncooked frozen chicken burgers, which contain half the fat of a traditional beef patty and are the first offering from al fresco’s new line of freezer products.
Lower-sodium options are becoming commonplace in the center store. Proteins with the health claim are less prominent — but expansion opportunities remain.
Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.
With film-based packaging (bags, peelable pouches, vacuum packs, zipper packs, etc.) having become so popular for meat, poultry and seafood products, upgrading or adding a packaging line often involves a form/fill/seal (FFS) machine.
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.
The monitor is blank, except for the icons that tell me: “Start designing!” Reruns of this episode have been experienced by engineers, designers and operations personnel.