Ingredients

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

It seems manufacturers in virtually every food category are seeking a viable strategy to reduce sodium levels in their products.

Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.

It doesn't take a scientific study to know that people are increasingly pinched for time.

Andy Hanacek, editor-in-chief of The National Provisioner, again visited Hillshire Brands’ innovation center in Downers Grove, Ill., in June 2013.

Wherever there are bacteria, very likely there are bacteriophages attacking them.

Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.

It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.

A range of sorbents can extend the shelflife of fresh meat for up to 21 days.

THE NATIONAL PROVISIONER is conducting a survey of meat, poultry and prepared foods companies.