Ingredients
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marinade, chicken, sauce
Formulation Strategies

Putting flavor first

Consumers crave new taste experiences with their proteins through sauces and marinades.
Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
May 7, 2013
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Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.
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Meat Science Review
Meat Science Review

Properties of natural and organic 'naturally cured' meats

Joe Sebranek, Iowa State University Gary Sullivan, University of Nebraska-Lincoln
February 8, 2013
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A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder. 


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phosphates in meat products

Food industry reassessing phosphates?

The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.
Megan Pellegrini
Megan Pellegrini
January 23, 2013
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Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.
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Hillshire Brands sensory
Special Report

A sharper image for Hillshire Brands

After renewing its emphasis on meat-centric innovation, Hillshire Brands feels as though its direction is clear and its employees are tightly focused on its goals.
andy
Andy Hanacek
January 16, 2013
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This is the first installment of what is expected to be a quarterly check-in with the Hillshire Brands team as it maneuvers through its first full year removed from the days of Sara Lee Corp.
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