As operators trim lunch menus, commodity offerings are losing out to options perceived healthier, more convenient, more sustainable and more unique in their flavor profiles.
Chipotle’s organic tofu Sofritas, Panera Bread’s Mediterranean Veggie Sandwich and Burger King’s BK Veggie burger are all popular and all lacking one thing: meat, which isn’t an accident.
Gums, binders and other emulsifiers have been investigated for years for their ability to bind pieces of meat, hold moisture, extend product and stabilize product for whatever particular performance interest desired.
Spices and seasonings can make meats safer and more nutritious, but incorporating ingredients that won’t compromise the sensory appeal of proteins remains a stumbling block.
Meat is increasingly ubiquitous. Once confined to the center of the plate, beef, pork, chicken, turkey and other proteins are emerging as popular snacks, appetizers and side dishes.
Since the Stone Age, creative chefs have refined grilling methods and techniques through trial and error. Today’s product developers add science and insight to create perfect, flame-kissed bites.