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

chicken wings
Formulation Strategies | Meat Snacks

Attacking snack appeal

With more consumers increasing snacking activity, merchandisers are in position to boost meat and poultry revenues with new options and by spotlighting the proteins' attractive attributes.
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Richard Mitchell
January 23, 2020
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The snacking sector is increasingly rich with opportunity for meat and poultry merchandisers.


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Sausage Links, Bacon, and Eggs on Table
Formulation Strategies | Breakfast Trends

Protein dominates breakfast

Meat and poultry product formulators can give consumers the protein they want with the full flavor and quality they desire.
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Elizabeth Fuhrman
November 6, 2019
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The majority (64 percent) of U.S. breakfast eaters think a healthy breakfast should be high in protein, finds Chicago-based Mintel International’s Breakfast Foods — U.S. report, published in July 2018.
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Family Around Table for Holiday Meal
Formulation Strategies | Holiday Dinners

New traditions in holiday meals

Tradition with a twist: Younger families make their own holiday traditions with smaller portions, exotic meats and convenience.
Megan pellegrini
Megan Pellegrini
September 17, 2019
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Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.
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Cartoon of Couple Dining and Businessman Running
Formulation Strategies | Lunch Trends

Lunch options change as lunch consumers change

Lunch on the run: Lunch is changing because lunch eaters continue to change.
Megan pellegrini
Megan Pellegrini
June 20, 2019
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When McDonald's delivers, it’s pretty clear lunchtime rules don't apply anymore. Uber Eats, DoorDash and flexible delivery or pick-up policies are changing how consumers view their lunch (or snack) options. Lunch formulations are changing because lunch consumers are changing.
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Barbecued Foods
Formulation Strategies | Barbecue Trends

A new spin on barbecue

Classic preparation method expands reach in non-traditional areas and flavors.
Elizabeth christenson 200x200
Elizabeth Fuhrman
March 15, 2019
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Originally used as a sauce to flavor meat at barbecue restaurants, many different varieties of barbecue exist today, ranging from sweet to sour to spicy and appearing on a multitude of proteins.
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Form Strat Apps

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.
Rich mitchell 200x200
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.
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Food Map of United States
Business Strategies | Product Trends

FAPC's top 10 food trends for 2019

Tori Lock
January 18, 2019
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Regional flavors, gut-healthy options, meats and more are on the menu for 2019, as Oklahoma State University's Robert M. Kerr Food and Agricultural Products Center (FAPC) selects the hottest food trends for the upcoming year.
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