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Items Tagged with 'formulation of meat and poultry products'
When it comes to crafting that “just right” flavor, a processor needs to know why each ingredient is in the mix and what it brings to complete the product’s flavor profile.
The greater use of meat and poultry as a snack, appetizer or side dish can bolster sector sales, but industry operators must surmount merchandising challenges.
Positioning meat and poultry as more than a center-of-the-plate item can potentially generate a bonanza of additional activity for retail and foodservice operators.
'Tis the season to plan for holiday business with traditional meats, but shoppers also want cultural diversity, unique meal options and meal delivery systems.
Meat and poultry certainly are the stars of holiday meals, but younger consumers are putting their own spin on recipes, menu kits and meal delivery for new traditions.
The popularity of barbecue across the country has allowed a surge in products catered toward new, experimental and often regional-based flavor profiles.
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.
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.
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.
Most Americans (89 percent) agree it is important to eat enough protein in their diet, and that protein can be part of a heart healthy diet (86 percent), reports Washington, D.C.-based International Food Information Council Foundation (IFIC)’s Food and Health Survey 2015.