Meat, Poultry & Seafood

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Whether consumers are cooking up jambalaya, red beans & rice or gumbo, it’s never been easier to feed families and friends. The company suggests grilling a package of Zatarain’s Smoked Sausage and serving with a Zatarain’s Creole Mustard Dipping Sauce. 

The shrimp are dry rubbed with herbs and spices instead of being marinated in a heavy sauce, allowing the quality of shrimp to shine through and maintain its texture. The shrimp is a 31-40 count that is peeled, deveined, with the tail removed.

Periodically, Smithfield Foods engages in sessions called Smithfield Innovation Labs, in which chefs are invited to experiment with the company's products in order to generate innovative approaches for product application.

A recent study by the Plant Based Foods Association and The Good Food Institute showed US retail sales of plant-based foods totaled $4.5 billion during the past year. These sales are driving increased demand for plant-based options in grocery stores across the country.

Conventionally, flavor has been added after the texturizing process and this has produced an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process. 

The announcement of the award winners comes shortly after the UN Climate Summit in New York and Impossible Foods’ worldwide debut in grocery stores in both New York and Southern California. Creating a more sustainable food system is core to the international architecture of progress on climate change. Impossible Foods is adding a powerful tool for climate action.

Givaudan’s distinguished Chef’s Council, an industry first that originally launched in 2006, brings together some of the most creative culinary minds in the world to focus on a current challenging theme.

According to Innova Market Insights’ 2018 consumer survey, 49% of U.S. consumers are driven by health when buying meat and dairy alternatives. Plant-based food demand is climbing, with consumers concerned about animal welfare and minimizing their carbon footprint.

As one of the world’s leading suppliers of stabilizing and texturing systems, Hydrosol will use its SupplySide West Booth #4767 to present the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream.

The new Mini Stick Packs are crafted with gourmet cuts of extra-lean, USDA-inspected 100% grass-fed and finished beef and are free of nitrites, MSG, gluten, antibiotics and added hormones.