Andy Hanacek, Editor-in-chief, recently sat down with Howard Bender, CEO of Schmaltz Products, to discuss the company's newest product — Schmacon — which was the talk of the Restaurant Show floor in Chicago earlier this year.

Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.