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.

Not sure about you, but I have been enjoying some very decent hot sandwiches at very unsuspecting establishments, such as mini marts, coffee shops and even — brace yourself — vending machines.

What we eat for breakfast varies markedly in different cultures around the world, but often includes carbohydrates such as cereals, rice or bread and bakery products, fruit and vegetables, protein — such as meat, fish, eggs or dairy products — and hot or cold beverages.

Quiet time on an airplane without electronics or reading materials can be dangerous for wandering minds like mine.

New launch activity in ready-meals category addresses nutrition and quality trends.

As a parent of a picky eater, I have been secretly adding all types of veggies to my “famous” meatballs. When they are covered with red sauce and served with pasta, the spinach is barely detectable!