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Ingredients

Understanding what affects shelf life in meat and poultry

August 13, 2018

The increasingly lengthier distance and time between slaughtering and consumption has created a demand for a variety of ways to safeguard meat and extend shelf life. Particular shelf-life extending ingredient groups have benefited from these demands.

Ingredients

Achieving lower sodium level

Elizabeth Fuhrman

July 13, 2018

No Comments

Even with all of sodium chloride's multi-functions, more than a decade ago many food processors began a concerted effort to reduce salt in food products.

Formulation Strategies

Lunch trends: Consumers' snacking habits move into lunch

Megan Pellegrini

June 14, 2018

No Comments

At the retail deli counter, lunchmeat has always been the cornerstone of what makes its way into lunchboxes, until recently. Lunchmeat is showing signs of struggle as consumers change the way they eat, especially around lunch.

Ingredients

Marinades, brines and seasonings: More than a flavor

Marinades, brines and seasonings continue to launch innovative flavors while sticking to the basics for clean labels.

Megan Pellegrini

May 8, 2018

No Comments

Whether at home or in restaurants, marinades, brines and seasonings allow American consumers to explore new ethnic flavors or add some spice to their diets.

Ingredients

The clean-label trend's impact on antioxidant and antimicrobial ingredients

Driven by cleaner labels: The clean-label trend has propelled the use of antioxidant ingredients and had an impact in the antimicrobial ingredient world as well.

Elizabeth Fuhrman

April 13, 2018

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Antimicrobial and antioxidant seasonings and spices that are particularly growing in the meat and poultry industry are ones that appeal to consumers' cleaner label concerns.

Ingredients

Phosphates in meat and poultry: Incomparable functionality

Processors face serious challenges when attempting to produce products without the use of multifunctional phosphates.

Elizabeth Fuhrman

February 15, 2018

No Comments

While phosphates offer many benefits to meat and poultry products, the ingredient is not a clean-label one. The growth of clean-label, natural and organic meat and poultry products is leading to a decrease in the use of phosphates.

Processing Tech | Ingredients

Batters & Breading: Attractive, yet polarizing

Consumers embrace chicken products with batters and breading, but other proteins suffer growing pains in the face of shoppers' health concerns.

Richard Mitchell

December 8, 2017

No Comments

While concerns about health issues such as obesity, diabetes and heart attacks scare many consumers away from foods cooked in breading and batter, a large base of buyers still embrace fried chicken, which remains popular in foodservice and grocery settings.

Formulation Strategies

2017 Breakfast Trends: Wake-up call

Meat and poultry retailers and suppliers can expand breakfast activity by responding to strong shopper interest in health and convenience.

Richard Mitchell

November 6, 2017

No Comments

The breakfast sector is becoming an attractive area of opportunity for meat and poultry merchandisers.

Ingredients

Gums, binders and emulsifiers: Cleaning up labels

Processors experiment with clean-label-friendly gums, binders and emulsifiers.

Megan Pellegrini

October 11, 2017

No Comments

As processors attempt to provide clean or simple labels to consumers by reducing the number of ingredients in their products, gums and binders stand out on product labels.

Percentage of Consumers Aware of Governmental Standards for Organic Label

Protein by the Numbers

The Organic Consumer, 2016 vs. 2006

September 28, 2017

No Comments

The consumer meaning and perceived value of organic have evolved, along with the users of organics themselves.

On-Demand Join us for an exclusive look into the future of the protein industry with The National Provisioner’s 2024 State of the Industry webinar, a key feature of our October eMagazine. Dive deep into transformative insights as consumer research experts from Circana take the stage.

The International Production & Processing Expo is the world's largest annual poultry and egg, meat, and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues, and learn about the latest technological developments and issues facing the industry.

The 2025 IPPE already has 1,200+ exhibitors that will occupy more than 583,000+ square feet of exhibit space. The 2025 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations.

We look forward to being with you again at the Georgia World Congress Center in Atlanta. Mark your calendar to join us Jan. 28 - 30, 2025. You will not want to miss this "must-attend" event for our industries!

Ingredients
RSS

Understanding what affects shelf life in meat and poultry

Achieving lower sodium level

Lunch trends: Consumers' snacking habits move into lunch

Marinades, brines and seasonings: More than a flavor

The clean-label trend's impact on antioxidant and antimicrobial ingredients

Phosphates in meat and poultry: Incomparable functionality

Batters & Breading: Attractive, yet polarizing

2017 Breakfast Trends: Wake-up call

Gums, binders and emulsifiers: Cleaning up labels

The Organic Consumer, 2016 vs. 2006

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Ingredients RSS

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Ingredients
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