Meat, Poultry & Seafood
%{topic} RSS FeedCreate Account

Ingredient, formulation, consumer and market trend information for developers of processed meat, poultry and seafood products.

ARTICLES

GivaudanChefCouncil_900

Givaudan: Protein Challenge

Givaudan publishes insights from Givaudan’s Chef’s Council 2019 and announces new breakthrough fat encapsulation technology for plant protein
November 14, 2019
No Comments
Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food. 
Read More
Zatarains_SmokedSausage_900

Zatarain’s Smoked Sausages

Zatarain’s Smoked Sausage is 100% pork and contains no artificial colors or flavors
October 29, 2019
No Comments
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. 
Read More
PacificSeafood_HoneyJala_900

Pacific Seafood Seasoned Shrimp

Meal-ready solution helps get dinner on the table in five minutes
October 25, 2019
No Comments
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.
Read More
Lightlife Plant-Based Meat Line

Lightlife Plant-Based Meat Line

Lightlife’s new plant-based meat line delivers the sensory experience consumers crave from traditional meat
October 23, 2019
No Comments
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.
Read More
Givaudan_MeatFree_900

Givaudan: Plant-Based Meats

Givaudan flavors transform the taste of plant-based meat alternatives
October 9, 2019
No Comments
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. 
Read More

IMAGE GALLERIES

Nueske’s Jalapeño Bacon Cheddar Bratwurst

New Meat and Poultry Products

For many consumers, choosing a meat and poultry dish revolves around authenticity. Consumers seek all-natural choices that reflect their desire to keep human intervention they perceive as negative out of the process. A recent Packaged Facts survey reveals that more than 6 in 10 restaurant meat and poultry eaters say that “all natural” is important to them when selecting meat/poultry dishes. Here is a look at a few new meat and poultry products.

Posted: December 5, 2016