ARTICLES
Formulation Strategies
Consumers crave new taste experiences with their proteins through sauces and marinades.
May 7, 2013
Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.
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Ingredients
Gums, fibers and starches are low-cost alternatives to other non-meat ingredients, and work well as extenders.
April 15, 2013
It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.
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A range of sorbents can extend the shelflife of fresh meat for up to 21 days
March 20, 2013
A range of sorbents can extend the shelflife of fresh meat for up to 21 days.
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Due Monday, April 1, 2013
March 4, 2013
THE NATIONAL PROVISIONER is conducting a survey of meat, poultry and prepared foods companies.
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Meat Science Review
February 8, 2013
A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.
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.
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Special Report
After renewing its emphasis on meat-centric innovation, Hillshire Brands feels as though its direction is clear and its employees are tightly focused on its goals.
January 16, 2013
This is the first installment of what is expected to be a quarterly check-in with the Hillshire Brands team as it maneuvers through its first full year removed from the days of Sara Lee Corp.
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December 17, 2012
There is currently a lot of interest in the food industry in reducing sodium in products, largely as the result of recommendations in 2010 by the Institute of Medicine for consumers to reduce sodium intake.
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Meat Science Review
December 11, 2012
The 2010 National Meat Case Study revealed that ground beef accounted for 12 percent of the linear feet in retail meat cases.
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October 12, 2012
As more people are dining at home, time-strapped consumers are relying increasingly on prepared or partially prepared proteins that they can finish quickly in the kitchen.
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