Ingredients

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Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was published recently in the Journal of Antimicrobial Chemotherapy.

Due to major media stories, there is evidence showing that sodium reduction is on the radar of Americans.

With the ongoing cutbacks in eating out, dining in is playing an increasingly important role in our eating habits, with ongoing demand for restaurant-style foods that are ready prepared or easy to construct from a limited range of components.

Meat processors cannot ignore the fact that non-animal-based protein ingredients are gaining steam in terms of protein content and quality.

Processors and their R&D departments must take a closer look at tomorrow’s meat-case shopper and decide if their product mix and makeup meet the ever-changing demand.

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

“My steak tastes good! I like my steak! I don’t like my steak! There is something wrong with the taste of my steak!”

It’s been a year since my favorite fast-food restaurant — Taco Bell — was served with a frivolous lawsuit alleging that the ground beef used in many of its offerings is not real beef. Rather, the legal team said, it is ground beef blended with extenders and fillers.

Premium, chef-inspired frozen meals continue to steal supermarket freezer space from more traditional frozen foods, as these products provide fast, high-quality meal solutions for today’s not-enough-hours-in-the-day consumers. I, personally, am a huge fan.

Many of us wish it would go away, but salt and sodium continue to be hot buttons among most food industry authorities.