Ingredients - Articles - Page 34 | The National Provisioner

Ingredients

Phosphates in meat and poultry: Incomparable functionality

Processors face serious challenges when attempting to produce products without the use of multifunctional phosphates.

February 15, 2018

While phosphates offer many benefits to meat and poultry products, the ingredient is not a clean-label one. The growth of clean-label, natural and organic meat and poultry products is leading to a decrease in the use of phosphates.

Processing Tech | Ingredients

Batters & Breading: Attractive, yet polarizing

Consumers embrace chicken products with batters and breading, but other proteins suffer growing pains in the face of shoppers' health concerns.

Richard Mitchell

December 8, 2017

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While concerns about health issues such as obesity, diabetes and heart attacks scare many consumers away from foods cooked in breading and batter, a large base of buyers still embrace fried chicken, which remains popular in foodservice and grocery settings.

Formulation Strategies

2017 Breakfast Trends: Wake-up call

Meat and poultry retailers and suppliers can expand breakfast activity by responding to strong shopper interest in health and convenience.

Richard Mitchell

November 6, 2017

No Comments

The breakfast sector is becoming an attractive area of opportunity for meat and poultry merchandisers.

Ingredients

Gums, binders and emulsifiers: Cleaning up labels

Processors experiment with clean-label-friendly gums, binders and emulsifiers.

Megan Pellegrini

October 11, 2017

No Comments

As processors attempt to provide clean or simple labels to consumers by reducing the number of ingredients in their products, gums and binders stand out on product labels.

Percentage of Consumers Aware of Governmental Standards for Organic Label

Protein by the Numbers

The Organic Consumer, 2016 vs. 2006

September 28, 2017

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The consumer meaning and perceived value of organic have evolved, along with the users of organics themselves.

2018 Salt Symposium announced

Industry News

August 21, 2017

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Groundbreaking evidence on salt and health to be presented June 19-21 in Park City, Utah.

Ingredients

Clean-label alternatives lead development of shelf-life extenders

Living a clean life

Elizabeth Fuhrman

August 3, 2017

No Comments

When looking at shelf-life extending ingredients used for meat processing, many ingredients provide multiple functions.

Ingredients

Reducing sodium in meat and poultry products

Sodium's sticking point: Meat and poultry processors continue to battle to reduce sodium in their products, but it’s not always an easy feat to accomplish without affecting functionality or taste.

Elizabeth Fuhrman

July 6, 2017

No Comments

As with the rest of the food industry, meat and poultry processors are actively exploring ingredient technologies to reduce sodium in their products due to consumers’ more healthful eating desires.

Salads are the number one growing item at lunchtime

Formulation Strategies

Lunch trends emphasize fresh foods

“Fresh” changes abound in the lunch daypart, as retailers, foodservice operators and consumers seek out protein options that are perceived healthier without sacrificing taste or quality.

Elizabeth Fuhrman

June 15, 2017

No Comments

A continued emphasis around fresh foods at lunchtime and throughout the day is a big reason why salads, which could be made with or without meat, are the No. 1 growing item at lunchtime.