Ingredients

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Meat processors must balance meeting consumer demands for clean label with maintaining the same quality afforded by conventional ingredients.

Industry experts share how unique flavor pairings and sensory appeal are driving meat and poultry product innovation.

Datassential releases its 2026 Trends report, finding that 67% of consumers say there are dishes where plant-based meat just won't cut it and can't replace the comfort, texture or taste of animal meat.

LTO targets bacon lovers and hot sauce fans.

The alternative protein category is experiencing strong consumer interest once more, aligning with concerns over nutrition, sustainability and animal welfare, as well as increased demand for convenience-driven foods.

Clean-label processing demands a more comprehensive approach to risk assessment.   

PS Seasoning and sister company Pro Smoker announce plans for a brand-new global headquarters after tripling in size over the past five years.

Wixon Storied Flavors line responds to consumer desire for an emotional connection with the products they buy.

Excalibur Seasoning proactively removes FD&C Red Dye #3 from its Sure Cure products.

Tyson Foods announces plans to stop using high fructose corn syrup, sucralose, BHA/BHT and titanium dioxide in the US by the end of 2025.