Meat Products

Market trends, technology, ingredients, formulation, labeling, safety, pathogen protection, yield inprovement, and processing of meat (pork, beef, lamb), poultry (turkey, chicken) and seafood, manufactured as fresh, value-added, sausage, cold cuts and lunch meat, jerky, refrigerated and frozen products, including entrees/center-of-the-plate, stews and soups, snacks, and appetizers .

Trans Fat Levels Drop 58% in Americans

Nearly a decade after federally mandated labeling of trans fats on food labels, a new study led by the Centers for Disease Control and Prevention reveals blood levels of trans-fatty acids in Caucasian U.S. adults decreased by 58% from 2000 to 2009. The study, published in ...More
16 minutes ago
Posted in News, Bakery / Cereal
Americans Still Consume Too Much Sodium

The latest Vital Signs report released by the Centers for Disease Control and Prevention indicate the average American consumes about 3,300 milligrams of sodium per day, not including any salt added at the table, which is more than twice the recommended limit for about half ...More
Yesterday
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Food Safety Top Priority for Consumers, Manufacturers

Just this past year, food recalls and natural disasters affected global food supply chains, while political upheavals, new government regulations and continued debates about the environment pushed the issued of foods safety to the forefront of both manufacturers’ and ...More
February 7, 2012
Posted in News, Bakery / Cereal
Maple Leaf Foods to Change ‘Misleading’ Product Labels

Maple Leaf Foods announced it is changing product labels on its line of Natural Selections line of deli meat products after a CBC Marketplace investigation revealed the meats contain nitrites, which may be linked to an increased risk in cancer. ...More
February 7, 2012
Posted in News
Restaurant Sales to Reach $632 Billion in 2012

The restaurant industry is projected to increase 3.5% over 2011 numbers, with total foodservice sales expected to reach a record high of $632 billion in 2012, according to the National Restaurant Association’s 2012 Restaurant Industry Forecast. ...More
February 6, 2012
Posted in News, Bakery / Cereal
DuPont Sets Goals to Curb World Hunger

In an effort to curb world hunger, DuPont announced new food security goals that address innovation, education and rural community development that will be tracked along with the company’s current sustainability goals. DuPont has set a 2020 goal for completion of the new ...More
February 6, 2012
Posted in News, Bakery / Cereal
Plasma Treatment Kills Pathogens in Raw Poultry

Zapping raw poultry with a dose of plasma effectively kills pathogens, including Salmonella and Campylobacter, according to a new study published in the Journal of Food Protection. ...More
February 3, 2012
Posted in News
Like Fatty Foods? Blame Your Genes

A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
February 3, 2012
Posted in News, Dressing / Marinades
Low-Income Families Struggle to Eat Healthy

Low-income families are cooking dinner at home, mostly from scratch, but are not eating as healthfully as they'd like, according to a new study released today from Share Our Strength's Cooking Matters® with support from the ConAgra Foods® Foundation. ...More
February 2, 2012
Posted in News, Bakery / Cereal
All Eyes on Charcuterie

As Chicago superstar chef Paul Kahan opens a butcher shop to complement his restaurant pursuits, now's the time to keep an eye on the mainstreaming of charcuterie, which could be a fantastic way to capture an emerging market hungering for something new. ...More
February 2, 2012
Posted in Blog