Cargill’s product portfolio includes a line of starches developed with different adhesive and coating functionalities.

How processors can play up regional ingredient differences to create a signature flavor experience.

The addition of maple syrup can elevate the flavor profile of a variety of proteins and differentiate it from other products in the market to drive consumer demand.

Global director of consumer research and insights for The Kerry Group discusses nutrition research.

Product development has played a key role in the success of The National Provisioner's 2022 Processor of the Year, John Soule Foods.

The sooner a meal is ready to eat, the happier everyone is, especially on a work/school day. For many quick meals, deli meats, sausages, and hot dogs provide the basis for the main course.

You never know when a “frankenfood” turns into a taste sensation.

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.

Whole-muscle products are employing new cuts, which introduce consumers to unique flavors and textures; however, consumers may view these new products as being unsafe, instead of just different.