Articles Tagged with ''formulation of meat and poultry products''

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.

Mixing quite possibly could be the place where more opportunities for mistakes can occur than any other spot in the pre-cooked process.

Another year brings new opportunities to capitalize upon the ever-changing consumer trends.

High quality beef is a noble pursuit that West Texas A&M University does not take lightly

The chameleon-like attributes of poultry — healthy and affordable at retail and able to carry a spicy punch at restaurants — continue to serve it well.

Chicken quesadillas, calamari or sliders are on almost any family restaurant’s appetizer menu.

In a melting-pot city like Chicago, Greek restaurants abound, and the Greektown neighborhood puts on yearly festivals that attract thousands of visitors in a grand celebration of Old World culture and cuisine.

Andy Hanacek, editor-in-chief of The National Provisioner, visited Hillshire Brands’ Chicago headquarters in November 2013 to speak with Jeff George, senior vice president of Research & Development, as well as Susan Zaripheh, Ph.D., director of Nutrition Research & Innovation, about a new study from Biofortis Clinical Research and the University of Missouri’s Department of Exercise Physiology and Nutrition (see the release on page 40).

Next year, on-the-go breakfast eaters will be able to ask for a waffle taco, A.M. Crunchwrap or Cinnabon delights at Taco Bell.

Fried, crunchy nuggets beat out soggy, disintegrating ones every time.