R&D Application: Liquid Smokes Solve Formulation Problems Laura A. Brandt December 9, 2003 Liquid smoke, a traditional generally recognized as safe (GRAS) ingredient, imparts smoke flavor to meat, fish, and poultry or wherever a touch of smoke flavor is needed. Read More
Marinades 'Meat' Challenges Laura A. Brandt December 9, 2003 Ingredient know-how helps technologists to create marinated products that are eye-catching, juicy, and flavorful.Read More
Fat Reduction Strategies for Processed Meats December 8, 2003 Formulation and processing are both factors to consider in the development of lowfat meat products. Read More
R&D Application: Fat-Reduced Processed Meats November 26, 2003 The media, consumers, and now the federal government, are driving the need for a fat replacement technology that really works. Read More
PROCESSED MEAT & POULTRY: Just Heat 'n Eat April 1, 2001 Meat products continued their ascent up the value-added ladder with new flavors and no-prep offerings.Read More