As more people are dining at home, time-strapped consumers are relying increasingly on prepared or partially prepared proteins that they can finish quickly in the kitchen.

Modified-atmosphere packaging containing 80% oxygen and 20% carbon dioxide (HiOx-MAP) is widely used in fresh beef at retail to delay discoloration and hold cherry-red color of beef for a longer time.

It may be possible soon due to science, as protein producers use gums, fibers and starches to add health benefits and taste to their products.

Innova Market Insights looks at new product introductions in the side dishes or accompaniments sector.

Small meat processors have the ability to produce products for local or regional markets that are unique in ethnicity, appearance, texture and flavor.

Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was published recently in the Journal of Antimicrobial Chemotherapy.

Due to major media stories, there is evidence showing that sodium reduction is on the radar of Americans.

With the ongoing cutbacks in eating out, dining in is playing an increasingly important role in our eating habits, with ongoing demand for restaurant-style foods that are ready prepared or easy to construct from a limited range of components.

Meat processors cannot ignore the fact that non-animal-based protein ingredients are gaining steam in terms of protein content and quality.

Processors and their R&D departments must take a closer look at tomorrow’s meat-case shopper and decide if their product mix and makeup meet the ever-changing demand.