Ingredients

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Approximately 20% of pork in the U.S. is consumed as sausage products.

Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.

Many American diets fall short of meeting nutritional guidelines, resulting in burgeoning obesity rates and health problems across the nation.

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

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).

The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).

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.

The medical profession continues to demonstrate the need to significantly reduce the sodium content in the food supply.

Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.

It’s not enough to just offer teriyaki marinades today.