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Barbecue used to be so much simpler: pick up a bottle from the condiments aisle for a home marinade or pick the standard Southern or Midwestern sandwich off the menu.

Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.

Consumers are becoming more interested in breakfast meats and sandwiches – either eaten at home or on the go.

Shelf life and shelf stability are two important characteristics for many of today’s meat and poultry products.

The task to reduce sodium presents a challenge to the lunchmeat industry because most sodium sources in lunchmeat products are coming from important functional ingredients such as salt, phosphates and antimicrobials.

Nature’s way of killing bacteria is to use bacteriophages (phages).

The processed-meat industry is currently experiencing a period of rapid expansion.

Chipotle’s organic tofu Sofritas, Panera Bread’s Mediterranean Veggie Sandwich and Burger King’s BK Veggie burger are all popular and all lacking one thing: meat, which isn’t an accident.