When looking at shelf-life extending ingredients used for meat processing, many ingredients provide multiple functions.

As with the rest of the food industry, meat and poultry processors are actively exploring ingredient technologies to reduce sodium in their products due to consumers’ more healthful eating desires.

A continued emphasis around fresh foods at lunchtime and throughout the day is a big reason why salads, which could be made with or without meat, are the No. 1 growing item at lunchtime.

At-home and restaurant chefs alike are employing age-old methods of food preparation techniques to create globally influenced marinades and cuisines.

Consumer interest in natural and clean label is resulting in the growth of natural preservatives and environmentally friendly technologies.

As an additive, in certain products, phosphates on the label might generate questions from consumers. But, equally, there are applications for phosphates that deliver nutritional benefit to consumers that can override any such concerns.

Marinated meat and poultry is becoming more popular and lucrative for processors and retailers.

In recent years, the brisket has become so much more sought after that, as a meat scientist acting in the interest of consumers, I have been challenged to seek alternative beef cuts that could be used in the smoker.

The proposed rule is intended to harmonize FSIS’ nutrition facts labeling requirements with the final nutrition labeling regulations published by the Food and Drug Administration (FDA) in May 2016.