Articles Tagged with ''Chicken''

A wave of new protein products—from grass-fed meatballs to flavored SPAM and ready-to-cook chicken—highlights continued innovation in flavor and convenience. For product developers, the lineup reflects growing demand for quick-prep formats, global flavor influences and value-driven protein solutions.

From chef-inspired meal starters and sous vide short ribs to hot honey bacon and regenerative hot dogs, processors are blending indulgence with integrity. Across beef, pork and poultry, heat-and-eat formats and bold flavors are keeping the perimeter’s biggest department on the move.

Real Good Foods launched a new chicken meatball line made with 100% chicken breast and no seed oils, offering 20–21g of protein and just 2–3 net carbs per serving. Available first at H-E-B, the line features Homestyle, Italian, Chicken Little and Teriyaki Pineapple flavors.

Easy Street’s dry-seasoned chicken is seasoned to without the use of preservatives or food dyes, and is made with no antibiotics ever, using naturally portioned, pre-diced pieces.

Meat snacks go next-level with bold flavors, better-for-you options, and big-name collaborations.

After reviewing the comments, FSIS decided to withdraw the proposed rule for now. The agency said the feedback raised important questions that need more time and analysis. 

To make the new-to-market product, CJ Schwan's uses an innovative process to pre-glaze battered white chicken meat with bold flavors rooted in Korean culinary traditions.

"Weekday mornings are busy – not just for parents, but kids, too, and trying to think of nutritious and delicious meals can put a damper on mealtimes," said Joseph O'Connor, Applegate president. "With this launch we hope to give families back some of that time; while starting the day off right."

In its culinary journey to find the perfect complementary sauce, Taco Bell tested over 100 sauces to curate not one, but three dip pairings – introducing the exclusive new Hidden Valley Fire Ranch Sauce.

Innophos’ new OptiBind™ specialty phosphate blend offers an improved alternative to sodium tripolyphosphate (STPP). When used in poultry products, processors can increase brine pickup by 19% over STPP, greatly increasing product juiciness and flavor, and ensuring higher cook yield after storage.