Health-conscious and time-constrained consumers inspired the development of Coleman’s “all-natural” deli meats featuring pan-roasted flavor and a “just-carved-from-the-bone” texture. They are manufactured with no nitrates, nitrites or chemicals that may interfere with the “consistently superior, naturally good taste.” Varieties include oven roasted turkey breast, honey turkey breast, black pepper turkey breast, smoked turkey breast, oven-roasted chicken breast, honey maple ham, Virginia brand ham, Black Forest ham, roast, beef, corned beef and pastrami.

Besides the absence of chemicals, the products are not water-logged and contain no fillers, binders, antibiotics nor hormones. Animals are raised on family-owned farms and ranches dedicated to environmental stewardship. Animals are fed a strictly 100-percent vegetarian diet.

Basic product ingredients include sea salt from evaporated sea water, pure natural honey and maple syrup, evaporated cane juice from sugar cane, and all-natural spices including dried onion, garlic, white and black pepper and lactic acid starter cultures similar to yogurt cultures.

Greg Norman Australian Prime (GNAP) recently introduced its Wagyu beef (translation is Japanese cow) line of 120-day, grain-fed beef to select U.S. markets. The beef is graded by Meat Standards Australia, which is among the world’s most rigorous grading systems, for meat color, fat depth, breed content, marbling, maturity and ultimate carcass pH. The GNAP flagship range comprises a 350-day, grain-fed, super premium line of Wagyu beef.

Positioned as the world’s first fully I.D. trackable “farm-to-plate beef, products bear the Australian Agricultural Company (AAco), Australia’s leading beef producer and owner of cattle stations totaling nearly 20 million acres. I.D. tracking is the quality-assurance process that ensures traceability for all AAco beef, from cattle station to plate. The entire range is USDA-inspected and approved.

Cincinnati-based Wornick Company, a leading market provider of turnkey product development and manufacturing services for large branded food companies, recently introduced a line of products aimed at reducing preparation costs for foodservice clients. The new heat-and-serve entrees include burgundy beef stew, beef teriyaki, Szechwan chicken, Swedish meatballs, meatballs in marinara sauce, beef chili with beans, beef chili with no beans and chicken and dumplings.

Burgundy beef stew is processed in a multilayered pouch to provide safety during room-temperature storage.

Ingredients: Water, seasoned cooked beef pot roast chunks (beef, water, salt, dextrose, dehydrated onion and garlic, corn syrup solids, beef type flavor (natural flavor, maltodextrin, dried whey, dried cauliflower, sesame oil) hydrolyzed soy protein, sodium phosphates, autolyzed yeast, spice and spice extractives), carrots, dehydrated potatoes, (potatoes, sodium acid pyrophosphate), pearl onions, celery, mushrooms, (mushrooms, water, salt, modified food starch, burgundy wine (burgundy, wine, salt potassium meta bisulfite [preservative], tomato paste, beef food base [roasted beef including natural beef juices, autolyzed yeast extract, potato flour, maltodextrin (from corn), corn oil, natural flavorings, caramel color and paprika] onion, bacon (cured with water, salt, sugar, sodium, phosphates, sodium erythorbate, sodium nitrite, smoke flavorings), corn oil, vegetable base (sautéed vegetables [carrots, onions, celery] sugar, salt, corn oil, potato flour and carrot powder) salt, enriched flour, Worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, anchovies, tamarind and natural flavor), natural roast flavor (autolyzed yeast extract, natural flavor [contains soybeans wheat], wheat bran, wheat molasses, salt) sugar, caramel color, soy lecithin, beef powder, paprika, garlic powder, spices. NP