Items Tagged with 'formulation of meat and poultry products'

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Form Strat Apps

Formulation Strategies: more than a main meal

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.
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Richard Mitchell
January 31, 2019
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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.
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Holiday Meat Dish
Formulation Strategies | Holiday Dinners

Holiday meats: nostalgia vs. novelty

'Tis the season to plan for holiday business with traditional meats, but shoppers also want cultural diversity, unique meal options and meal delivery systems.
Megan-pellegrini
Megan Pellegrini
September 25, 2018
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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.
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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.
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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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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.
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Elizabeth Fuhrman
March 17, 2016
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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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Special Report

Portion control freaks

Health-conscious consumers still see benefits to keeping animal protein in their diet, but not if the portion sizes don’t fit their ideals.
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Elizabeth Fuhrman
September 16, 2015
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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.


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Chiming in on culinary trends

Christopher Hansen, corporate executive chef, OSI Group, offers his thoughts on burgers, clean label and sodium reduction.
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Andy Hanacek
August 20, 2015
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Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.


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