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Home » Topics » Formulation Strategies

Formulation Strategies
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We dig into the trends driving R&D and formulation across a variety of meals, dayparts and styles of meat and poultry cuisine.

ARTICLES

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Tech Topics: Sodium Reduction Ingredients

Potassium salt serves as a good stand-in for sodium chloride

Potassium is an under-consumed nutrient known to counter the effect of sodium on blood pressure.
May 17, 2023
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The National Provisioner recently asked Jordan Timm, R&D Lead, Salt, for Cargill, about approaches to sodium-reduction strategies.


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Independent Thoughts

Nestlé’s new plant-based program

Effort aims to fill demand in college and university feeding programs.
March 30, 2023
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Vice president of marketing at Nestlé Professional chats with The National Provisioner about the new partnership.


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Independent Thoughts

Talking consumer trends with The Kerry Group's Soumya Nair

Advice for anyone starting a food company.
March 23, 2023
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Global director of consumer research and insights for The Kerry Group discusses nutrition research.


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Independent Thoughts

Kerry unveils taste trends for 2023

Kerry’s findings for 2023 suggest consumers will be motivated by simplicity, sustainability and meeting their nutrition goals.
Fred Wilkinson
Fred Wilkinson
February 2, 2023
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Analysis predicts flavors inspired by legacy recipes, across generations of tradition globally, will drive food innovation in 2023.


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Solina to acquire Saratoga Food Specialties

Solina to acquire Saratoga Food Specialties

Leading European producer of savory solutions accelerates their North American expansion.
Industry News
October 10, 2022
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European company assists American food products supplier to produce savory ingredient solutions.



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Jenny Holman CuliNEX

Food innovator Jenny Holman joins CuliNEX team

Jenny Holman joins CuliNEX as a new project manager.
Industry News
October 7, 2022
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Jenny Holman becomes part of CuliNEX team.


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meat display

Inflation takes a big bite out of the meat dollar in August

Consumers are feeling the pain and making changes to their restaurant engagement and grocery purchases, a survey of grocery shoppers suggests.
Anne-Marie Roerink
September 14, 2022
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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.


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Independent Thoughts

Hitting the right flavor notes

Fred Wilkinson
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.



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Winning flavors at AAMP’s American Cured Meat Championships

July 21, 2022
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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.


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Perdue Chicken Plus nuggets

Meat-vegetable hybrids appeal to healthy eaters

Megan Pellegrini
Megan Pellegrini
May 11, 2022
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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.


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More Articles Tagged with 'Formulation Strategies'
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Potassium salt serves as a good stand-in for sodium chloride

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