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Megan Pellegrini

Megan Pellegrini is a contributing writer.

Articles

ARTICLES

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

Formulation Strategies: Breakfast gets faster

Megan Pellegrini

July 12, 2016

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

Sausage prices are down and both processors and foodservice operators are offering more flavorful, unique options

Sausage report: Shifting the sting

As pork prices have normalized, sausage processors began adding strong, unique flavors that sting the senses.

Megan Pellegrini

July 1, 2016

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The summer grilling season is upon us, and sausages are certainly a longtime standby at most holiday get-togethers.

Antimicrobial sprays are a simple and quick method to cover most or all parts of meat products and protect against food pathogens

Food Safety

Pre-harvest interventions, carcass washes give meat a clean start

Processors are preventing foodborne illnesses by keeping animals healthy and using the right combination of carcass washes.

Megan Pellegrini

June 20, 2016

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Processors are preventing foodborne illnesses by keeping animals healthy from farm to table.

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

May 11, 2016

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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?

New slicer features are improving slicing results of meat products, along with improving food safety and worker ergonomics

Processing Tech

New slicers: A slice above the rest

New slicer features improve food safety, worker ergonomics and slicing results.

Megan Pellegrini

April 11, 2016

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New equipment features on slicers are making the dissembling process easier, as well as improving food safety and employee safety.

A stack of hamburger patties that have been interleaved, or separated with a disposable paper sheet

The interleaving and stacking process

Interleaving and stacking is becoming increasingly automated today.

Megan Pellegrini

March 22, 2016

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The interleaving and stacking process is becoming increasingly automated, or at least is well suited for it.

About 75 percent of Americans eat a burger every week

The 2016 Burger Report: Packed with flavor

Burgers are the perfect platform to showcase exotic flavors, spicy jams and better ingredients.

Megan Pellegrini

March 14, 2016

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An item as American as apple pie, the hamburger is also the perfect vehicle for introducing consumers to new trends, international flavors and formats.

Consumers seek premium fish, and may think that wild-caught or American-caught fish are higher quality

Special Report

2016 Seafood Report: Trolling for consumers

Seafood demand remains steady as consumers seek healthy and convenient options.

Megan Pellegrini

February 8, 2016

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The 2016 Dietary Guidelines for Americans were recently released, encouraging Americans to boost their seafood intake to at least twice a week because of its heart and weight benefits.