Meat, Poultry & Seafood

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The updated format aligns with demand for convenient, versatile protein options suitable for multiple eating occasions, including at-home meals and social gatherings. 

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

Crouch will lead all brand-building initiatives for the company’s portfolio of snacking and entertaining brands including Planters, Corn Nuts, Hormel pepperoni and Hormel Gatherings. 

Compared to chicken eggs, duck eggs have been shown to improve product qualities, adding volume and a fluffier texture in baked goods and providing a smoother, more velvety finish to sauces and custards.

The new line of naturally hardwood-smoked bacon, crafted for a rich, savory flavor is now available in Applewood Smoked, Hickory Smoked and Hickory Smoked Thick Cut varieties. Prairie Fresh Bacon delivers the taste and reliable quality consumers have come to expect.

This launch follows the US Food and Drug Administration's recent approval of Innophos' petition to use calcium phosphate as a safe color additive in specific food categories, marking a significant regulatory milestone for food manufacturers.

Carnal's hero product, the Black Truffle & Black Garlic Beef Stick, raised the bar for portable indulgence with its rich, smoky flavor, clean snap, and zero sugar formulation. 

Attendees are invited to visit booth #S1815 to meet with Kemin experts and learn more about how to improve the shelf life of foods with the company’s ever-expanding suite of clean label ingredient alternatives to synthetic preservatives. 

Methylcellulose is a methyl ester of cellulose; a natural fiber found in plants and vegetables. However, it is derived from a complex chemical refinement process, yielding a synthetic food additive.

An expert from Amano Enzyme is also presenting as part of the official IFT FIRST 2025 education program. Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, “From Months to Minutes: The Future of Cheese Aging with Enzymes,” on Tuesday, July 15, at 10:15 a.m. CDT in room S401A.