Prepared Foods showcases new prepared meat, poultry and seafood items for commercial and non-commercial foodservice operators.



This spring saw Butterball Foodservice, Garner, N.C., introduce four new prepared items with equal appeal to both foodservice operators and consumer patrons. New offerings include Gluten-Free Turkey Meatballs (pictured with Asian application), Premium Turkey Thigh Bacon and fully cooked, pre-crumbled Turkey Breakfast Sausage Crumbles and Turkey Chorizo Crumbles.

Low in fat and high in protein, the crumbles are healthier alternatives to pork sausage and chorizo.

“These crumbles deliver the same great tastes as our turkey sausage patties and links and our chorizo-seasoned ground turkey, and their different format offers some new culinary possibilities,” notes Butterball Senior Vice President Steve Canale. “Chefs will find plenty of menu applications for these new innovations, while their customers will be able to customize their meals with top trending proteins and flavors.”

Commenting on the new meatball is Richie Jenkins, Butterball Foodservice senior director of national accounts and marketing.

“Turkey is naturally gluten free, and our entire product line has followed that standard with the exception of turkey meatballs,” Jenkins says. “Now, with this new product, we’re offering a solution for our customers and allowing them to give gluten-sensitive diners the better-for-you protein options they’re clearly craving.”



Chicken of the Sea (COS), El Segundo, Calif., said its Yellowfin Tuna Slices, the world’s first pre-seasoned, ready-to-eat tuna slices made from whole yellowfin tuna loins, received the 2018 Seafood Excellence Award in the “Best New Foodservice Product” category at Seafood Expo North America.

Chicken of the Sea Yellowfin Tuna Slices were created in a global innovation incubator managed by COS’ parent, Thai Union Group PCL. Officials said the new offerings came partly in response to the FDA’s Dietary Guidelines for Americans 2015-2020 which recommends Americans increase their seafood consumption to a minimum of two servings per week.

“We launched Chicken of the Sea Yellowfin Tuna Slices to compete with sliced turkey, ham and roast beef in America’s restaurants and delicatessens,” says Scott Solar, group director of global food service and culinary development. “The award is part of a larger wave of feedback that suggests that Americans are ready for a change in their lunch routine.”

Two initial flavor varieties, Black Pepper and Cajun are being offered, each without preservatives or artificial ingredients. Each vacuum-packed two-pound package contains 32 one-ounce yellowfin tuna slices, with five packages to a case.



Clemens Food Group, Hatfield, Pa., plans later this summer to introduce a line of All Natural Hatfield Premium Reserve Pork offerings. The line includes Boneless Pork Loin Chops, Boneless Pork Loin, Pork Tenderloins, Pork Flat Iron, St. Louis Rib and Pork Ribeye.

“We are excited about our new All Natural Hatfield Premium Reserve line-up, because these products deliver an unrivaled eating experience compared to other pork products. It’s extremely tender and juicy and the marbling really packs it with flavor,” notes Brad Clemens, senior vice president, Customer Solutions. “Hatfield Premium Reserve offers steakhouse quality pork without the expense of other meat proteins.”  

Clemens Food Group says it uses an authentic culinary technique called ‘brining and larding’ to deliver marbled, steakhouse quality pork. Officials say the technique helps the pork retain a level of juiciness that makes it virtually impossible to overcook. It plumps up as it cooks to deliver exceptional tenderness, juiciness and flavor—outperforming other brands and rivaling the highest grades of beef.

Clemens Food Group says line offerings—shipping both frozen and/or refrigerated—will distribute to restaurants and grocery retailers starting in August 2018. Clemens Food Group is a sixth-generation, family-owned American company that is vertically integrated with hog farming, food production, and transportation. 

Originally appeared in the June, 2018 issue of Prepared Foods as Plant to Plate: New Foodservice Products.