Developing New Meat, Poultry and Seafood Products
Research and industry trends to help you reduce costs in formulation
Meat, poultry and seafood. Must we decide? I wish it were not the case. Perhaps it is not. Bring me a crowded plate of steak, chicken thighs and hearty sea scallops at once! Imagine such a spread. Do you have it in your mind? Concentrate. There it is. Now, we must be thinking the same thing: There had better be butter nearby! To be truthful, that phrase comes to mind during most meals. At any rate, we have a menu of articles today for you to peruse as you ponder your product development puzzles. Stay the course, product developers! Unless of course it makes perfect sense to veer onto another path! Enough!
Your weekly reduction!
Articles about Meat, Poultry and Seafood in food product development and formulation.
Cut Salt, Boost Flavor
Biorigin offers natural, clean-label ingredients to reduce sodium and enhance flavor.
Lavin in Meat Industry Hall of Fame
The Meat Industry Hall of Fame’s list of inductees for 2013 includes Sheldon Lavin, chairman and CEO of OSI Group LLC.
Being Frank about Summer
While grilling favorites like chicken and burgers are often eaten year round, it seems dogs might only be a summer staple.
Tenderized Beef Rules Proposed
Beef tenderized by machines before it is sold in grocery stores could soon carry labels warning customers to cook the meat thoroughly.
Fish Oil on Cognition
A research review suggests fish oil could help mitigate the mental damage caused by fatty foods.
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