Megan Pellegrini

Whether at home or in restaurants, marinades, brines and seasonings allow American consumers to explore new ethnic flavors or add some spice to their diets.

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

Burgers are still very popular at restaurants, just not quite as popular. Instead, consumers are experimenting more with making quality hamburgers at home, revealing that foodservice has some work to do with adding interesting options back on the menu.

In the past, fat analysis during the mixing and blending process was determined by a "butcher's eye." Procedures have certainly progressed since then, with producers using X-ray and infrared scanners, and now dual-energy X-ray technology.

The 2018 Seafood Report details the rise in consumption of seafood, with consumers embracing new flavors and formats.

Increasingly, consumers want their meat to be raised and slaughtered in a humane way. Is the protein industry changing to better meet consumer expectations?

As more (younger) consumers look for protein snacks to fill them up, they also are finding innovative, flavorful options on restaurant menus besides the grocery aisles.

Ask economists and industry analysts, and many of them will tell you 2017 very well may have been the best year the meat and poultry industries have ever had. Further, many have 2018 projected to be a successful follow-up to 2017's chart-topping string of hits.

Consumers still want protein, but are more willing to experiment with healthy, preservative-free choices.