The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).

Next year, on-the-go breakfast eaters will be able to ask for a waffle taco, A.M. Crunchwrap or Cinnabon delights at Taco Bell.

The medical profession continues to demonstrate the need to significantly reduce the sodium content in the food supply.

Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.

It’s not enough to just offer teriyaki marinades today.

Fried, crunchy nuggets beat out soggy, disintegrating ones every time.

It seems manufacturers in virtually every food category are seeking a viable strategy to reduce sodium levels in their products.

Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.

It doesn't take a scientific study to know that people are increasingly pinched for time.

Andy Hanacek, editor-in-chief of The National Provisioner, again visited Hillshire Brands’ innovation center in Downers Grove, Ill., in June 2013.