Items Tagged with 'flavor trends'

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Business Strategies | Product Trends

FAPC's top 10 food trends for 2019

January 18, 2019

Regional flavors, gut-healthy options, meats and more are on the menu for 2019, as Oklahoma State University's Robert M. Kerr Food and Agricultural Products Center (FAPC) selects the hottest food trends for the upcoming year.

Nearly one-third (30 percent) of cooking sauce consumers use them to add flavor without adding too many calories

Sauces, marinades complete the protein flavor picture

Elizabeth Fuhrman

June 15, 2016

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Sales of cooking sauces, pasta sauces and marinades grew 12 percent between 2010 and 2015, according to Chicago-based Mintel International’s Cooking and Pasta Sauces, Marinades – US report from December 2015.

Wixon introduces North African flavor trends

Industry News

April 20, 2016

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Flavors include Tunisian Tabil Seasoning Rub, North African Merguez Sausage Seasoning and Moroccan Kefta Seasoning.

Formulation Strategies

Putting flavor first

Consumers crave new taste experiences with their proteins through sauces and marinades.

Elizabeth Fuhrman

May 7, 2013

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Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.

AMSA Meat Science Review

Meat Science Review: Beyond tenderness, beef eaters crave exceptional flavor

Andrea Garmyn Mark Miller

May 7, 2013

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The beef market has constantly been under the pressure of evolving consumer preferences for taste, consistency and health, to name a few.

How to Respond to Foodborne Illness Investigations and the Data Released on Them

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.

Food Safety Summit

At the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.

Products

Poultry Meat Processing, Second Edition

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

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The National Provisioner

January 2019

Check out the January 2019 issue of The National Provisioner, featuring our cover story on Stampede Meat's new processing facility, the 2019 Poultry Report, and much more.

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Items Tagged with 'flavor trends'
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FAPC's top 10 food trends for 2019

Sauces, marinades complete the protein flavor picture

Wixon introduces North African flavor trends

Putting flavor first

Meat Science Review: Beyond tenderness, beef eaters crave exceptional flavor

The National Provisioner

January 2019

Independent Processor

December 2018

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Items Tagged with 'flavor trends'
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