The July 2018 issue of The National Provisioner features the 2018 Sausage Report, the efforts of processors to reduce salt in food products, and much more!
Let's face it: Virtually all food manufacturers will have a recall. Over the course of the last decade, a handful of food companies have experienced many recalls, and some of the largest food product manufacturers in the world have experienced dozens.
Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.
Marbling tends to get all of the praise and celebrity as it is a big contributor to the overall palatability of beef products; however, the lesser-known big factor in palatability is the physiological maturity of the beef carcass. And that's where our story begins.
To prevent business strategies going awry, continual, consistent and focused employee training is necessary to facilitate accuracy of projections, operations and food safety.
Brats, baseball, cookouts — basically the ingredients of summer. While sausage remains popular, more consumers say it has too much fat and too many calories. What's saving it? Reasonable prices, ethnic flavors and poultry sources.
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.
Workers hold the key to meat and poultry safety. The inability of plant employees to follow such hygienic practices as proper hand washing and wearing sanitized personal protective equipment can lead to contamination, the spread of foodborne illness, reduction in product shelf life and product recalls.
A popular packaging method inside and outside the meat, poultry and seafood industries, form-fill-seal machines rank as the fourth most active packaging machinery category, according to the PMMI State of the Industry U.S. Packaging Machinery Report 2017.
Even with all of sodium chloride's multi-functions, more than a decade ago many food processors began a concerted effort to reduce salt in food products.
Some processors are seeing savings by reclaiming and reusing their wastewater. By doing this, they're becoming better neighbors in their community, more responsible stewards of the environment and saving money in the process.