Ingredients

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

ARTICLES

Meat Science Review

Investigating the use of PLA2 in ground proteins

The effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry and pork.
Loss of sensory quality in muscle foods is often caused by lipid oxidation, which can be inhibited by the use of antioxidants.
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Grilling meat to perfection, using science, innovation

Since the Stone Age, creative chefs have refined grilling methods and techniques through trial and error. Today’s product developers add science and insight to create perfect, flame-kissed bites.
Most home grillers already know how to grill; cooking over fire is one of the most basic methods of preparing food.
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Phosphates: highly functional, hard to replace

Phosphates are used in a variety of meat and poultry products for a number of reasons, including as processing aids and functional ingredients.
Phosphates are used in a variety of meat and poultry products for a number of reasons, including as processing aids and functional ingredients.
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Q&A

Grilling: a certified master chef’s perspective

Prepared Foods talks to Anthony C. Seta, CMC, director of Culinary Services at Butterball LLC, Garner, N.C.
Prepared Foods talks to Anthony C. Seta, CMC, director of Culinary Services at Butterball LLC, Garner, N.C.
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Batters, breading go beyond bread crumbs

Consumers are driving the trend toward better-for-you breadings and batters.
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Formulation Strategies

Breakfast protein: Dawn of a new era

It is a new day for breakfast meats as greater shopper interest in convenience and wellness triggers sales increases and product launches.
While the traditional eggs and starches such as pancakes and waffles remain popular, more consumers are making meats key meal components as they seek options that are healthy, novel, tasty and convenient.
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Ingredients & Formulation

Extending shelf-life in protein products, naturally

Plant-based solutions remain popular as shelf-life extenders.
Is the trade off for a longer shelf life more chemicals? Not necessarily.
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Meat Science Review: Using faster instrument measurements to evaluate shelf life

The standard method of determining microbial populations in meats involves time-consuming microbial plate counts
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All in good taste

Creating a more flavorful product requires the right seasonings and the right equipment
Tanks to the hard work being done by meat processors and flavor companies, consumers don’t have to tolerate bland, tasteless meat for dinner; likewise, they don’t have to run the risk of overspicing something to the point that it is inedible.
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Ingredients & Formulation

Keeping brines, marinades and seasonings safe

New technologies are sanitizing the ingredient label.
While marinades get spicier for Latin and South American cuisines and barbecue grilling, new technologies are keeping them safe.
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EVENTS

Industry

Anuga FoodTec

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

Multimedia

Videos

Image Galleries

Podcasts

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

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January 2015

The first NP issue of 2015 features January's cover story: Certified Angus Beef; as well as How to Respond to a Food Crisis, Pep in Poultry’s Step, and so much more!

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Independent Processor

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December 2014

The December issue of IP features cover story: A full Haus, Mike Sloan’s award-winning bratwursts draw visitors to the Hermann Wurst Haus by the thousands.

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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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Sourcebook

A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.

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