frying | The National Provisioner

Knowledge Key to Best Thermal Processing

July 27, 2021

Technologies for oven, fryers and smokehouses during the past few decades have been evolutionary, which explains many of the improvements the industry is seeing currently and is expected to see in the future.

Poultry and other fried proteins remain popular despite consumers' increasing focus on wellness

Fried's Day

Richard Mitchell

July 11, 2018

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While shoppers typically see fried foods as containing large amounts of fat and calories, a significant base of consumers is willing to accept them in return for flavorful meat and poultry.

Operational challenges of cooked, fried and smoked meat and poultry

The heat is on: Providers of cooked, fried and smoked meat and poultry must deal with a unique array of operational challenges.

Richard Mitchell

July 10, 2017

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While sales opportunities are strong in the sector, processors seeking to grow activity will likely face a host of complex production requirements inherent to developing cooked, fried and smoked options. They include financial, technological and administrative issues.

Items Tagged with 'frying'

ARTICLES

Knowledge Key to Best Thermal Processing

Poultry and other fried proteins remain popular despite consumers' increasing focus on wellness

Operational challenges of cooked, fried and smoked meat and poultry

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