Ingredients

Kemin highlights impact of Proteus on yield, shelf life and quality in ready-to-cook bacon

Mon, 08 Jun 2026 10:00:26 -0400

Kemin Food Technologies – North America presents a scientific poster session during the American Meat Science Association’s 79th Reciprocal Meat Conference in Amarillo, Texas.

A smarter approach to sodium reduction in meat and poultry

Fri, 22 May 2026 09:28:07 -0400

Successful sodium reduction strategies hinge on preserving the satisfying savory profile consumers expect from processed meat and poultry products.

ADM expands ingredients portfolio for meat and alternative‑protein applications

Wed, 20 May 2026 11:40:39 -0400

ADM launches eight plant‑protein solutions, giving processors new options for meat extension, hybrid development and plant‑based innovation.

Frozen burger reformulation highlights sodium reduction opportunity

Wed, 13 May 2026 10:35:59 -0400

Griffith Foods initiative helps a Canadian brand reduce sodium in their frozen beef burgers by 25% while maintaining consumer acceptance in sensory testing.

Nutritionist and Link Snacks’ expert spokesperson Heidi Skolnik shares insights on protein trends

Wed, 13 May 2026 09:03:37 -0400

Insights include why she sees the beef tallow trend as nothing to celebrate -- and more!

Blend innovations driving plant-based protein new product development

federd@bnpmedia.com (David Feder) — Mon, 27 Apr 2026 12:57:57 -0400

Plant-meat blends that can meet the flavor and texture benchmarks and are target-marketed offer a consumer-attractive health and sustainability halo, as well as opportunities to lower costs and increase margins.

ADM shares what’s driving flavor and ingredient customization

bredars@bnpmedia.com (Sammy Bredar) — Thu, 23 Apr 2026 06:00:33 -0400

At its global flavor headquarters in Erlanger, Ky., ADM explores ingredient reformulation and key trends like natural colors and flavors, sodium and sugar reduction and clean-label ingredients.

Trends shaping plant-based meat in 2026 and how formulators can keep up

Tue, 14 Apr 2026 09:46:08 -0400

Consumers judge plant-based meats by the same standards as the products they often compete with, sometimes higher ones.

Episode 223: PS Seasoning on adding value with flavors

Fri, 27 Mar 2026 14:30:51 -0400

PS Seasoning recently rolled out four new spice blends for meat processing applications.

Beef tallow and butter: Cooking oil preferences reshape how Americans choose to dine out

Tue, 24 Mar 2026 10:15:11 -0400

Coast Packing Co. study shows younger diners are nearly twice as likely as older Americans to let cooking fat shape their dining choices.

When state ingredient laws collide with federal meat inspection

stevens@foodindustrycounsel.com (Shawn K. Stevens) — Fri, 20 Mar 2026 00:00:00 -0400

Because FSIS maintains primary jurisdiction over meat and poultry product labeling, inserting unapproved language could create federal enforcement exposure.

Flavor possibilities for poultry and sausage inspire limited-edition seasoning collections

Mon, 16 Mar 2026 13:20:22 -0400

Fuchs Gruppe North America debuts globally inspired seasonings designed to reflect emerging industry trends and meet consumer demand for new and exciting culinary experiences.

Batch cooking: Timing, texture and hold management for fresh meal programs

Thu, 12 Mar 2026 06:00:27 -0400

Catering and meal delivery company Delicious Unlimited shares best practices for batch cooking for fresh meal programs to enhance product outcomes.

Episode 222: Flavor trends meat and poultry processors should keep an eye on

Fri, 27 Feb 2026 12:25:27 -0500

Wixon's Marketing Manager Rachael Jarzembowski and Executive Chef – Culinary Manager Ryan Kukuruzovic explore Wixon's 2026 Flavor Forecast and implications for meat and poultry processors.

Southern Recipe Small Batch introduces Air-Fried Pork Rinds alongside lard-fried innovation

Thu, 26 Feb 2026 09:09:31 -0500

Pimento cheese flavor of Southern Recipe Small Batch is fried in lard as opposed to sunflower oil, responding to consumer demand for removing seed oil as an ingredient.

PS Seasoning launches 4 trend-driven seasoning blends for meat processors

Wed, 25 Feb 2026 12:54:59 -0500

Blends' seasoning profiles are designed for authentic flavor delivery and repeatable smokehouse performance.

Balchem invests in food ingredients market with microencapsulated manufacturing facility

Wed, 10 Dec 2025 14:00:59 -0500

The plant is expected to open in 2027 and will increase production capacity of the company’s microencapsulation solutions: BakeShure, ConfecShure and MeatShure.

Pow.Bio–Bühler collaboration advances industrial-scale protein alternatives

Tue, 09 Dec 2025 10:15:27 -0500

Precision fermentation platform targets companies commercializing fermentation-derived products currently produced in fed-batch systems but constrained by cost, scalability or inconsistent output.

Meat and poultry flavors go bold and global

wilkinsonf@bnpmedia.com (Fred Wilkinson) — Wed, 26 Nov 2025 07:00:08 -0500

Flavors are trending spicier, crafted to pair with higher-fat cuts of meat, like chicken thighs.

Solina moves to expand US growth with regional CEO appointment

Tue, 25 Nov 2025 13:00:03 -0500

Solina selects Michael Marks to lead its US operations, the company’s largest and fastest-growing region.

Cured color development with clean-label ingredients

Fri, 21 Nov 2025 00:00:00 -0500

Meat processors must balance meeting consumer demands for clean label with maintaining the same quality afforded by conventional ingredients.

Elevated flavors shape meat and poultry innovation

bredars@bnpmedia.com (Sammy Bredar) — Thu, 13 Nov 2025 00:00:00 -0500

Industry experts share how unique flavor pairings and sensory appeal are driving meat and poultry product innovation.

Food and flavor trends for 2026: Animal meat preferred over plant-based

Fri, 07 Nov 2025 09:40:15 -0500

Datassential releases its 2026 Trends report, finding that 67% of consumers say there are dishes where plant-based meat just won't cut it and can't replace the comfort, texture or taste of animal meat.

Hormel and Frank's RedHot team up for Black Label bacon

Tue, 28 Oct 2025 10:05:32 -0400

LTO targets bacon lovers and hot sauce fans.

Alternative proteins gain renewed interest among nutrition-conscious shoppers

bredars@bnpmedia.com (Sammy Bredar) — Fri, 10 Oct 2025 00:00:00 -0400

The alternative protein category is experiencing strong consumer interest once more, aligning with concerns over nutrition, sustainability and animal welfare, as well as increased demand for convenience-driven foods.

The hidden cost of clean labels: Why traditional food safety methods are failing

Tue, 07 Oct 2025 15:00:00 -0400

Clean-label processing demands a more comprehensive approach to risk assessment.

PS Seasoning and Pro Smoker expand with new global headquarters

Thu, 25 Sep 2025 14:40:38 -0400

PS Seasoning and sister company Pro Smoker announce plans for a brand-new global headquarters after tripling in size over the past five years.

Wixon develops flavor line inspired by storytelling

Mon, 22 Sep 2025 14:00:09 -0400

Wixon Storied Flavors line responds to consumer desire for an emotional connection with the products they buy.

Excalibur Seasoning removes red dye from Sure Cure product line

Mon, 22 Sep 2025 09:05:00 -0400

Excalibur Seasoning proactively removes FD&C Red Dye #3 from its Sure Cure products.

Tyson Foods plans to stop using high fructose corn syrup, other ingredients in branded products

Tue, 16 Sep 2025 13:10:53 -0400

Tyson Foods announces plans to stop using high fructose corn syrup, sucralose, BHA/BHT and titanium dioxide in the US by the end of 2025.