It's true that plant-based meat, poultry and seafood alternatives are generating headlines (and new products) by the score. Yet it doesn't take long to see that mainstream meat, poultry and seafood items truly fuel the flame in grocery sales.

Barvecue, producers of wood-smoked, plant-based barbecue, broke ground on its new plant-based smokehouse. The 10,000-sq-ft production facility, to be called the Carolina Smokehouse, is scheduled to open in July 2021.

Summer is the time for BBQ.  Whether poultry, pork, beef, seafood, plant-based or flexitarian, Advanced Food Systems Inc. (AFS) has the ingredients to help create new BBQ products or bring your existing BBQ products to the next level.  

The makers of Lloyd’s® barbeque products launched pecanwood smoked pulled pork and hardwood smoked chicken made with two-time world barbeque sauce champion Pig Beach Mustard BBQ Sauce.

Operators of supermarket delis, bakeries, and prepared-food areas recently have found a recipe for success: Two out of every three surveyed for Datassential's Supermarket Prepared Keynote Report said their foodservice sales increased in the past year.

From beer infused brats to pulled pork to St. Louis ribs with Budweiser Brewmaster’s Premium Barbecue Sauce, the five new items offer a combined flavor profile.

Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.

Perfect as a sandwich, burger spread or even a dip, Litehouse's new aioli offerings include Basil Pesto, Garlic Asiago, Chipotle, and Lemon.

Chefs can heat and serve the product and incorporate it into a variety of different applications using their own signature flair.

More than 60% of U.S. consumers believe that chicken and turkey are more healthful than beef and pork.