The National Provisioner recently asked Jordan Timm, R&D Lead, Salt, for Cargill, about approaches to sodium-reduction strategies.

Vice president of marketing at Nestlé Professional chats with The National Provisioner about the new partnership.

Global director of consumer research and insights for The Kerry Group discusses nutrition research.

Analysis predicts flavors inspired by legacy recipes, across generations of tradition globally, will drive food innovation in 2023.

European company assists American food products supplier to produce savory ingredient solutions.

Jenny Holman becomes part of CuliNEX team.

Food inflation remains extremely high and consumers are feeling the pain. They are making changes to their restaurant engagement as well as their grocery purchases, according to the August IRI survey of primary grocery shoppers.

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.

DES MOINES, Iowa — 2022 American Cured Meat Championships coordinator Matt Wenger of Iowa State University shares some thoughts about this year’s competition and what makes a winning ACMC entry.

A little flexibility isn’t a bad thing. With all of the food options available today, it turns out consumers don’t want to have to choose between only eating meat or a plant-based diet. Blended meat options — real meat combined with vegetables or plant-based proteins — offer a compromise.