formulation of meat and poultry products - Page 1

Renewable lactates respond to processors’ needs while respecting consumers’ climate concerns

Today’s consumers increasingly show a preference for products that place importance on environmental health.

January 26, 2023

Results of recent global consumer surveys demonstrate to meat and poultry manufacturers why planet-friendliness should factor into their formulation decisions.

Independent Thoughts

Hitting the right flavor notes

Fred Wilkinson

August 4, 2022

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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.

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.

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.

Formulation Strategies | Breakfast Trends

Positioning breakfast meats for all eating occasions

Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Richard Mitchell

November 28, 2018

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Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

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

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.

Pork, whether ribs or pulled/shredded, continue to be the go to meat for barbecue

Formulation Strategies

Barbecue grows with emerging flavors

Elizabeth Fuhrman

March 21, 2017

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The popularity of barbecue across the country has allowed a surge in products catered toward new, experimental and often regional-based flavor profiles.

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.

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.

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.

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.

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.