al fresco, which A.C. Nielsen describes as America’s No. 1 best-selling chicken sausage, debutted a new line of fully-cooked, all-natural gourmet breakfast sausages made with lean, skinless chicken meat in February 2005.
Available in two varieties — Apple Maple, made with pure Vermont maple syrup and fresh apples, and Mango Honey, made with fresh mangos and sweet honey — from Kayem Foods Inc., Chelsea, MA, these products contain no nitrates, artificial flavors, or preservatives.
Made with fresh, all-natural gourmet ingredients, this new line delivers healthy goodness in each bite without sacrificing great taste, the company relays. These flavorful and juicy sausages are fully cooked for consumer convenience — just heat and serve,
al fresco sausages are available in 10-ounce, 10-link packages in supermarkets and grocery stores. This easy-to-prepare sausage offers consumers the following healthy lifestyle benefits:
Seventy-five percent less fat than pork sausage
High-protein, low-carb (less than 3 grams of carbs per serving)
No preservatives, nitrates, or artificial ingredients, with minimal processing
Fully cooked for convenience
Easy, light meal ideas and recipes available on every package
Fredericksburg, PA-based Bell & Evans introduces Bell & Evans Frozen Chicken Breasts. Animals used to process this product are raised without antibiotics. The line includes a breaded, boneless, skinless variety presented in a 2-count 10.5 oz. (298g) box flagged, “Whole breast meat! - Ready to cook.” A Garlic Parmesan, breaded, boneless, skinless variety is also available in this size. Fully cooked, grilled chicken breasts come in a 3-count 10 oz. (284g) box flagged, “Fully cooked — Just thaw... or heat & eat!” Products in this line are also promoted as containing no preservatives, no artificial flavorings, fillers or extenders, trans fats, and no hydrogenated oils.
3 Smithfield offers new foodservice frank
Certified Angus Beef( (CAB) has expanded its partnership with Smithfield Foods, Smithfield, VA. Smithfield is the 28th company offering CAB value-added sausages, deli meats, and convenience items. The company is launching a super-premium frankfurter for foodservice.
“This frankfurter offers restaurateurs profitability along with the superior quality of the CAB brand,” says Jim Schloss, Smithfield’s vice president of marketing.
The premium-quality, 6-inch frank comes in sizes of four, six, or eight per pound with two, 5-pound packages per box. There are no fillers, binders, or MSG, and it is never frozen to ensure fresh beef taste.
“Having a direct source for fresh CAB chucks makes this frankfurter a natural extension of Smithfield’s product line,” says Brett Erickson, CAB’s director of value-added products. “The company’s expert marketing and national distribution create added bonuses for independent operators, chains, and entertainment venues.”
La Farge, WI-based Organic Valley Family of Farms introduces Organic Boneless Beef Ribeye Steak (8 oz. box), Beef New York Strip Steak (8 oz. box), Boneless Beef Sirloin Steak (8 oz. box), Beef Liver Steak (2-count, 8 oz. box) and Center Cut Pork Chops (2-count, 12 oz. box) under the Organic Valley Family of Farms brand name. The premium product line is produced with meat from animals that are raised hormone, antibiotic, and pesticide free, fed 100-percent GMO-free organic feed, and are not fed rendered animal by-products.
Please e-mail your company’s new product releases and high-resolution jpgs (at least 300 DPIs) to firstname.lastname@example.org, or mail your new product news releases and color photos to Bryan Salvage, The National Provisioner, 155 Pfingsten Road, STE 205, Deerfield, IL 60015. NP
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Check out the April 2021 edition of The National Processor, featuring Bell & Evans' initiative to ensure growth in organic chicken, portion control trends, spare parts know-how, slicing, sanitation and much more!
Check out the February 2021 edition of Independent Processor, featuring the creative side of sausage making with Smokey Denmark Smoked Meats Co., 2021 outlook, worker safety in a COVID world, biochemical factors affecting goat meat palatability and more!