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Home » Topics » Formulation Strategies

Formulation Strategies
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Millennials prefer spicy and snack-style entrees such as loaded nachos
Formulation Strategies

Grazing through the day with snacks and appetizers

Portable, spicy and snackified entrees, starters, snacks and sides are natural vehicles for protein.
Megan-pellegrini
Megan Pellegrini
January 12, 2017
No Comments

Snacking is becoming a way of life for younger consumers, and is affecting menu development and product choices.


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Turkey remains the preferred protein for holiday dinners
Formulation Strategies

Holiday dinners: A twist on tradition

More shoppers are purchasing a wider variety of proteins and cuts for their holiday dinners as they aim to make the meals less cumbersome and more dynamic.
Rich-mitchell-200x200
Richard Mitchell
September 20, 2016
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While turkey remains the dominant center of the plate protein for Thanksgiving, consumption of such alternatives as pork, lamb, beef and chicken are on the upswing as more consumers seek variety, novelty and affordability when preparing for seasonal gatherings.


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Breakfast has several consumer needs to meet, including being quick and easy to eat

Formulation Strategies: Breakfast gets faster

Megan-pellegrini
Megan Pellegrini
July 12, 2016
No Comments

Breakfast has several consumer needs to meet ranging from being appealing, delicious and nutritious to being quick and easy to eat.


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Sandwiches remain the most popular lunch menu item
Formulation Strategies

The Lunch Bunch: Sandwiches continue to drive lunch protein trends

Lunchtime sandwiches — as popular as ever — combine unique, creative proteins with traditional and ethnic combinations.
Megan-pellegrini
Megan Pellegrini
May 11, 2016
No Comments

It’s estimated that Americans eat 300 million sandwiches a day, or roughly one per person, but are they popular enough to keep proteins top of mind for consumers at lunchtime?


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City Barbeque’s More Cowbell sandwich includes beef brisket, topped with peppers, smoked provolone, onions and creamy horseradish sauce piled high on Texas toast
Formulation Strategies

Barbecue bonanza

The growth of barbecue, in its many forms, continues to drive interest in meat and poultry products for many consumers.
Elizabeth-christenson-200x200
Elizabeth Fuhrman
March 17, 2016
No Comments

Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.


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Current interest in phosphates in meat and poultry products revolves around replacing the ingredient's functions with clean-label ingredients
Ingredients & Formulation

Phosphates in meat and poultry: uniquely functional, but under fire

Elizabeth-christenson-200x200
Elizabeth Fuhrman
February 15, 2016
No Comments

The use of phosphates in meat and poultry products is advancing, but restricted.


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New formulation strategies for snacks, sides and appetizers feature ethnic, natural and unique choices, all full of protein
Formulation Strategies

Snacks, sides and appetizers offer a side of meat to dinner platters

New formulation strategies for snacks, sides and appetizers feature ethnic, natural and unique choices, all full of protein.
Megan-pellegrini
Megan Pellegrini
January 11, 2016
No Comments

Who’s up for a starter of bone marrow and boar jerky before dinner?


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Consumers are looking for more creative dining formats and entrees at upscale casual restaurants
Formulation Strategies

Dinner gets casual, creative

Consumers are looking for more creative dining formats and entrees at upscale casual restaurants, and at home.
Megan-pellegrini
Megan Pellegrini
November 17, 2015
No Comments

Is the time right for foodservice operators, particularly upscale casual restaurants, to adjust their menus to a post-recession reality?


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np0815_056_formbreakfast_img1.jpg

Formulation Strategies: A good start to the day

Meat has experienced a resurgence in popularity among breakfast options.
Elizabeth-christenson-200x200
Elizabeth Fuhrman
August 19, 2015
No Comments

Consumers are becoming more interested in breakfast meats and sandwiches – either eaten at home or on the go.


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Not serving as many animal proteins is one of the latest trends in lunch menus
Formulation Strategies

Lunch Formulation Trends: 'Standard' out to lunch

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.
Megan-pellegrini
Megan Pellegrini
May 13, 2015
No Comments

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.


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April 10, 2019

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The CDC's foodborne illness estimates are a fascinating puzzle of information that many processors may not understand or even utilize properly. Editorial Board member Andrew Lorenz breaks it down for processors to better understand how it might affect their business in 2019, and then shares how to respond to foodborne illness investigations.
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