Ingredients

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Ingredient selection intersects with food safety as well as shelf-life extension.

Catalina Food Solutions launches its Nitrite-Free. For Real ingredient as meat processors navigate consumer demand for simpler labels and questions around cured meat claims.

As consumer demand for healthier options rises, more shoppers are reading labels and seeking reduced-sodium options.

By pairing natural antioxidant solutions with naturally derived preservation solutions, processors can address shelf life from multiple angles. 

Kemin Food Technologies – North America presents a scientific poster session during the American Meat Science Association’s 79th Reciprocal Meat Conference in Amarillo, Texas.

Successful sodium reduction strategies hinge on preserving the satisfying savory profile consumers expect from processed meat and poultry products. 

ADM launches eight plant‑protein solutions, giving processors new options for meat extension, hybrid development and plant‑based innovation.

Griffith Foods initiative helps a Canadian brand reduce sodium in their frozen beef burgers by 25% while maintaining consumer acceptance in sensory testing.

Insights include why she sees the beef tallow trend as nothing to celebrate -- and more!

Plant-meat blends that can meet the flavor and texture benchmarks and are target-marketed offer a consumer-attractive health and sustainability halo, as well as opportunities to lower costs and increase margins.