Meat, Poultry & Seafood

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Packed with heat, Chicken of the Sea Wild Caught Light Tuna Packet with Ghost Pepper features 15g of lean protein, omega 3's and 90 calories per packet. 

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. 

Brines and marinades are commonly injected or otherwise introduced into food products, including beef, pork, poultry, fish, and plant-based protein products, to retain the moisture level and enhance the flavor of the food product after completion of cooking or other food preparation. 

Kemin can help improve a wide range of retail products by maintaining fresh taste, texture, and appearance while also keeping foods safe from microbial growth to extend shelf life. 

Crafted for the adventurous palate, these 100% premium beef sticks blend the sweet, all-natural heat of Mike's Hot Honey with Tillamook's signature slow smoked flavor.

The achievement underscores Applegate's commitment to scaling regenerative practices as part of its mission to develop a holistic system that connects the health of humans, animals and the planet.

Although convenience is key—taste-tempting flavor is the way to draw attention. Last year saw innovation ideas trickle down to the basics including hot dogs, lunch meat and yes—even SPAM.

SeaPak Classic Cajun Style Shrimp are seasoned with a traditional New Orleans spice blend that includes salt, black pepper, cayenne pepper, and garlic. 

“The Kemin team is excited to meet with IPPE attendees this year, as we share our value-added solutions designed to address challenges such as rising costs, food safety, and clean label demands,” said Courtney Schwartz, Marketing Director, Kemin Food Technologies–North America. 

Consumers increasingly are seeking plant-based alternatives to satisfy their taste preferences and desires to reduce their reliance on animal-derived products. In order for product makers to successfully fulfill these consumer demands, achieving authentic flavor profiles that evoke the essence of traditional protein has become both an art and a science.