For any business one of the major keys to success is repeat sales

As interest in more natural products continues to grow, bacteriophages (phages) — basically viruses that kill bacteria — have become particularly appealing.

The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.

How does meat become gluten-free exactly?

Recently, more spices and seasonings are making their way into meat and poultry products for their antimicrobial and antioxidant benefits

Approximately 20% of pork in the U.S. is consumed as sausage products.

Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.

Many American diets fall short of meeting nutritional guidelines, resulting in burgeoning obesity rates and health problems across the nation.

Chicken quesadillas, calamari or sliders are on almost any family restaurant’s appetizer menu.

Andy Hanacek, editor-in-chief of The National Provisioner, visited Hillshire Brands’ Chicago headquarters in November 2013 to speak with Jeff George, senior vice president of Research & Development, as well as Susan Zaripheh, Ph.D., director of Nutrition Research & Innovation, about a new study from Biofortis Clinical Research and the University of Missouri’s Department of Exercise Physiology and Nutrition (see the release on page 40).