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Every year at this time, I pore over the CDC reports on foodborne outbreaks, FDA and FSIS recalls, death certificates from the CDC database, and more, looking for trends to see where we have been over the last 12 months and try to get a glimmer of where we are headed.
When I wrote this column last year, I had certainly hoped the difficult situation brought on to all of us from the COVID-19 pandemic would be long behind us. As we all know, we’re not quite there yet.
Research shows consumers are looking for environmentally friendly packaging. However, they also are used to seeing a specific type of packaging for their portioned fresh meat and poultry, says Eva Almenar, a professor in the School of Packaging at Michigan State University, in East Lansing.
Binders and emulsifiers are essential for enhancing taste, appearance, and stability in meat products, but finding the right combination can be tricky.