A new protein-based solution leveraging Merit Functional Foods' Peazazz pea protein enables gelling, emulsification, and cold and hot binding in meat alternative formulations.

The pandemic moved many meal occasions to the home, and retail inflation has kept many of them there.

DES MOINES, Iowa — 2022 American Cured Meat Championships coordinator Matt Wenger of Iowa State University shares some thoughts about this year’s competition and what makes a winning ACMC entry.

Visitors to BENEO’s IFT booth will learn how faba bean ingredients are providing food manufacturers with opportunities for texture improvement in meat and dairy alternatives as well as protein enrichment.

There was a time when talk of “plant-based protein” pretty much meant beans and peanut butter — maybe tofu for adventurous eaters.

Although sales growth has cooled, price, consumer brand loyalty and flavor innovations continue to position breakfast and dinner sausage as go-to favorites in an inflationary market.

Six-time World Barbecue Champion and Barbecue Hall of Fame inductee Tuffy Stone recently visited with The National Provisioner to discuss what makes great barbecue.

One of the best things about sandwiches is the ingredient creativity and customization to just about anyone’s taste preferences that they allow.

The American Association of Meat Processors' 83rd American Convention of Meat Processors & Suppliers' Exhibition will be held July 14–16 at the Iowa Events Center in Des Moines.

A packed agenda and exposition floor await attendees of the American Association of Meat Processors’ 83rd American Convention of Meat Processors & Suppliers’ Exhibition.