Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.
A new study from the highly respected researchers at the Harvard School of Public Health offers some of the best and most detailed evidence yet that a daily serving of meat can increase risk of heart disease or cancer.
Inspections in meat and poultry establishments are to verify that all single-ingredient ground or chopped meat and poultry products that do not qualify for an exemption under the final regulation, bear “Nutrition Facts” panels on their labels.
Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.
Wild Planet Foods Inc. recently introduced a new premium-quality tuna “so luscious the addition of mayonnaise would just ruin it,” notes the company. Packed in Spanish olive oil and cooked only once to retain the naturally high levels of omega-3 and fresh flavor, these extremely moist, thickly-cut Albacore fillets come apart at the touch of a fork.
For its launch of a healthier take on sausage, Creta Farms removed a portion of the animal fat and replaced it with extra virgin olive oil. As a result of the reformulation, the sausages have up to 24% fewer calories and up to 53% less saturated fat than similar products.
The Food Safety and Inspection Service (FSIS) is delaying the effective date of the final regulations that require nutrition labeling of the major cuts of single-ingredient, raw meat and poultry products and ground or chopped meat and poultry products.