Snacking is becoming a way of life for younger consumers, and is affecting menu development and product choices.

Clean-label alternative ingredients that function similarly to traditional enhancement solutions are of value to both the pork industry and consumers.

The greater consumer focus on healthier living is altering the design of meat, poultry and seafood selections that contain batter and breading.

As consumers demand more transparency on product labels, they are requesting fewer ingredients or, at least, ones that don’t sound like they come from chemistry class.

Consumers’ interest in natural and organic products along with products that are labeled with simplified ingredient lists are driving the development and increased use of shelf-life extenders.

While turkey remains the dominant center of the plate protein for Thanksgiving, consumption of such alternatives as pork, lamb, beef and chicken are on the upswing as more consumers seek variety, novelty and affordability when preparing for seasonal gatherings.

Breakfast has several consumer needs to meet ranging from being appealing, delicious and nutritious to being quick and easy to eat.

Sales of cooking sauces, pasta sauces and marinades grew 12 percent between 2010 and 2015, according to Chicago-based Mintel International’s Cooking and Pasta Sauces, Marinades – US report from December 2015.

The use of antimicrobial and antioxidant ingredients is growing in meat and poultry products because of the need for longer and more dependable shelf life along with increasing the safety of food products.

Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.