In case you were not listening this past year, sodium has become one of a number of evils in the food industry. As a result, food manufacturers are

I live a few miles west of Wrigley Field, on Chicago’s North Side. I am near Hot Doug’s, the self-acclaimed “sausage superstore” that made international headlines a few

The discontinuing of unprofitable products and the introduction of new products is one of the trademarks of a successful meat processor. It can be very challenging to find ways to

On a recent flight – admittedly it was international – I experienced one of those rare occasions when a complimentary hot meal was served in coach. And

It’s not just baby boomers trying to defy the aging process; it’s the fresh foods they purchase and prepare. Shopping for meat and poultry is nothing like it once was when boomers were just youngsters, fascinated by the in-store butcher who chopped, ground and filleted primal cuts and whole birds to customers’ specifications.

Kids expect their dinosaur-shaped chicken nuggets to consistently have the same tail length. Moms want their deli-sliced turkey to be juicy, while dads hope their tailgating brats taste like they

2010 Dietary Guidelines for Americans. Every five years since its debut in 1980, the guidelines get tweaked to better reflect newer knowledge of nutrition and how what we eat impacts our health.

Marinating has been a major contributor of the global food architecture for thousands of years, for it serves as a foundation to many chefs’ signature dishes. Commonly used to flavor foods, tenderize tougher cuts of meat or firm vegetables, marinades generally contain one or more of the following: seasonings (salt, spices, aromatic herbs and vegetables), acids (vinegar, wine, yogurt or citrus juices) and oil.

When processors are looking to enhance the texture and improve moisture retention in their protein products, one option they can turn to is the use of approved phosphates in their formulations. The two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection.