The USDA Food Safety and Inspection Service (FSIS) has released an advance copy of a proposed rule entitled “Common or Usual Name for Raw Meat and Poultry Products.”
When salt or sugar tastants are non-homogeneously distributed in a food, taste intensity can be increased. This can lead to increased acceptability of sodium- and/or sucrose-reduced foods and beverages.
Especially in tougher economic times, consumers want and crave comfort foods. Items such as tacos, chili and meat-topped pizzas are enjoyed by many, because they are tasty and easy on the pocketbook.
African cuisine is complex, as the area encompasses close to 60 countries, each with its own take on regional foods. Street food is an important part of African culture, with people eating everything from soups, barbecue, kebabs, sandwiches and snacks, while on the go.
Gelnex, producer of pork and beef gelatin, has announced that the company’s plants have received an “A” rating, the highest rating, in its recent and first British Retail Consortium (BRC) Audit.
IQF products, such as shrimp, chicken, fish fillets, vegetables, pork, beef and more, can often benefit from the addition of a glaze or coating. The application of a glaze or coating can assist in adding flavor, extending shelflife, adding visual appeal, cost-efficiency and convenience.
Ground meat and poultry found to contain antibiotic-resistant strains of Salmonella should be recalled from the marketplace or withheld from commerce, according to a regulatory petition filed by the Center for Science in the Public Interest.
The U.S. Department of Agriculture's Food Safety and Inspection Service announced it has lowered its temperature recommendation for cooking pork to 145 degrees.
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