Ingredients

Analyzing what goes into and onto products to make them function properly for end consumers.

ARTICLES

Ingredients & Formulation

Keeping brines, marinades and seasonings safe

New technologies are sanitizing the ingredient label.
By Megan Pellegrini
No Comments
While marinades get spicier for Latin and South American cuisines and barbecue grilling, new technologies are keeping them safe.
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Formulation Strategies

Dinner Trends: From roasts to recipes

Meat and seafood are moving away from their traditional place as center-of-the-plate featured offerings as shoppers seek meals that are more creative, cost-effective and quicker to prepare.
By Richard Mitchell
No Comments
Proteins are enduring as a top dinnertime selection.
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Ingredients & Formulation

The sodium squeeze

Lower-sodium options are becoming commonplace in the center store. Proteins with the health claim are less prominent — but expansion opportunities remain.
By Richard Mitchell
No Comments
The merchandising of lower-sodium selections is becoming an increasingly prominent food retailing initiative.
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Cordray's Corner

Repeat sales – A key to success

By Dr. Joe Cordray
No Comments
For any business one of the major keys to success is repeat sales
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Food Safety Ingredients

Phages allow processors to go on the offensive

The use of bacteriophages in the war against pathogenic bacteria continues to intrigue processors.
By Elizabeth Fuhrman
No Comments
As interest in more natural products continues to grow, bacteriophages (phages) — basically viruses that kill bacteria — have become particularly appealing.
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Formulation Strategies

Lunch lightens up

Lunch menus are changing in response to the recovering economy, high protein prices and health concerns.
By Megan Pellegrini
No Comments
The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.
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Ingredients & Formulation

The ties that bind: Gluten-free gums

As gums and hydrocolloids become gluten free, the focus on product texture, moisture and taste increases.
By Megan Pellegrini
No Comments
How does meat become gluten-free exactly?
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Ingredients and Formulation

Further developments in spices & seasonings

By Elizabeth Fuhrman
No Comments
Recently, more spices and seasonings are making their way into meat and poultry products for their antimicrobial and antioxidant benefits
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Meat Science Review

Increased unsaturated fat can affect pork sausage and bologna quality

By Arica Baer, Oscar Mayer and Anna Dilger, Univ. of Illinois
No Comments
Approximately 20% of pork in the U.S. is consumed as sausage products.
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Hard water affects phosphate functionality in injected meat products

By Lynn Knipe
No Comments
Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.
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EVENTS

Anuga FoodTec

3/24/15
Germany
Anuga FoodTec is the most important driving force of the international food and beverage industry. Read More

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Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

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National Provisioner

NP September 2014 cover

September 2014

Check out the September 2014 issue of The National Provisioner, featuring the 2014 Plant of the Year winner, and much more!

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Independent Processor

IP August 2014 cover

August 2014

Check out the August 2014 issue of Independent Processor, with features on meat industry lobbying, the Independent Processor of the Year, and more!

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Provisioner Store

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The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

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