In recent years, clean-label products have become popular with consumers who also do not want to give up any of their other conveniences, including far-reaching expiration dates.
Barbecue used to be so much simpler: pick up a bottle from the condiments aisle for a home marinade or pick the standard Southern or Midwestern sandwich off the menu.
Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.
Reducing sodium in lunchmeat remains challenging, but deli processors have had success at minimizing the ingredient without affecting the final product.
The task to reduce sodium presents a challenge to the lunchmeat industry because most sodium sources in lunchmeat products are coming from important functional ingredients such as salt, phosphates and antimicrobials.