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Proteins that can enhance health and wellness are becoming more valuable shopper magnets.

Meat is increasingly ubiquitous. Once confined to the center of the plate, beef, pork, chicken, turkey and other proteins are emerging as popular snacks, appetizers and side dishes.

The recall numbers for 2014 have been tabulated by the USDA. All total, there were 94 recalls in the year, totaling 18,675,102 pounds of products.

Loss of sensory quality in muscle foods is often caused by lipid oxidation, which can be inhibited by the use of antioxidants.

Most home grillers already know how to grill; cooking over fire is one of the most basic methods of preparing food.

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

Prepared Foods talks to Anthony C. Seta, CMC, director of Culinary Services at Butterball LLC, Garner, N.C.

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

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.

Is the trade off for a longer shelf life more chemicals? Not necessarily.