Ingredients - Articles - Page 42 | The National Provisioner

Meat Science Review

Properties of natural and organic 'naturally cured' meats

Joe Sebranek, Iowa State University Gary Sullivan, University of Nebraska-Lincoln

February 8, 2013

A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.

Food industry reassessing phosphates?

The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.

Megan Pellegrini

January 23, 2013

No Comments

Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.

Special Report

A sharper image for Hillshire Brands

After renewing its emphasis on meat-centric innovation, Hillshire Brands feels as though its direction is clear and its employees are tightly focused on its goals.

Andy Hanacek

January 16, 2013

No Comments

This is the first installment of what is expected to be a quarterly check-in with the Hillshire Brands team as it maneuvers through its first full year removed from the days of Sara Lee Corp.

Reducing sodium in meat products

Lynn Knipe

December 17, 2012

No Comments

There is currently a lot of interest in the food industry in reducing sodium in products, largely as the result of recommendations in 2010 by the Institute of Medicine for consumers to reduce sodium intake.

Meat Science Review

Ground beef shelf life

Jennifer N. Martin Chance Brooks Ph.D.

December 11, 2012

No Comments

The 2010 National Meat Case Study revealed that ground beef accounted for 12 percent of the linear feet in retail meat cases.

‘Natural’ barriers to shelf-life extension

Elizabeth Fuhrman

October 12, 2012

One Comment

As more people are dining at home, time-strapped consumers are relying increasingly on prepared or partially prepared proteins that they can finish quickly in the kitchen.

Meat Science Review: Tough to take

Dietary antioxidants do not protect beef from toughening in a high-oxygen, modified-atmosphere package.

Lasika Shyamalie Senaratne-Lenagala Chris R. Calkins

October 5, 2012

No Comments

Modified-atmosphere packaging containing 80% oxygen and 20% carbon dioxide (HiOx-MAP) is widely used in fresh beef at retail to delay discoloration and hold cherry-red color of beef for a longer time.

Gums, fiber, starches: Keeping it together

Gums, fibers and starches add taste, texture and satiety, while also providing health benefits, but are consumers comfortable with them?

Megan Pellegrini

September 17, 2012

No Comments

It may be possible soon due to science, as protein producers use gums, fibers and starches to add health benefits and taste to their products.

Formulation Strategies: Nostalgia vs. novelty

Waging the battle of traditional versus unique in product development in side dish and appetizer categories.

Olivia Sant' Angelo

September 12, 2012

No Comments

Innova Market Insights looks at new product introductions in the side dishes or accompaniments sector.

Use Inclusions to Increase Sales

Dr. Joe Cordray

August 14, 2012

No Comments

Small meat processors have the ability to produce products for local or regional markets that are unique in ethnicity, appearance, texture and flavor.