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 .

Fat Mimetic Starch Gel For Protein Products

Penford Food Ingredients offers fat mimetic starch gel, PenGel® 8, designed for protein applications as part of the company's portfolio of starches and systems for health and wellness segments. ...More
April 30, 2013
Posted in News, Fiber
DuPont BAX System For Salmonella Gets OMA Status

The DuPont™ BAX® System assay for detecting Salmonella has been recognized as AOAC Official MethodSM of Analysis (OMA) 2013.02. The molecular-based method, which uses polymerase chain reaction (PCR) technology and real-time detection to deliver fast and accurate testing ...More
April 30, 2013
Posted in News
Boxer, DeFazio Introduce GMO Labeling Legislation

If the legislation was passed by Congress, America would join 64 other countries that require the labeling of genetically modified foods. ...More
April 25, 2013
Posted in News
Image Gallery: Weird and Wacky Food News

Check out another installment of Weird and Wacky Food News making headlines this past month. From a Nutella bandit to overeating Eagles fans and Shakespeare's food hoarder habits, Food Product Design's Image Gallery: Weird and Wacky Food News fills you in on all the crazy ...More
April 25, 2013
Posted in Galleries, Bakery / Cereal
Dangerous Food Research

Processed meat is good. No.. wait, it’s bad! Does food and health research raise more questions than it answers? ...More
April 24, 2013 By Lynn Kuntz
Posted in Blog
USDA Officials to Recommend Approving Horse Slaughter Facility

Humane Society of the United States and Front Range Equine Rescue have vowed to sue USDA if it grants approval to Valley Meat Company. ...More
April 24, 2013 By Josh Long
Posted in News
Chicken, Ground Beef Pose Biggest Food-Safety Risk

Ground beef and chicken are the riskiest meat and poultry products in the U.S. food supply and pose the greatest likelihood of hospitalization from foodborne illness, according to a new report from the Center for Science in the Public Interest (CSPI). The report also found ...More
April 23, 2013
Posted in News
Weekly Food Costs Expected to Rise for Families

The Food Institute projects families of four will fork over $108 per week this year for at-home food, a $4 increase from 2012. ...More
April 23, 2013
Posted in News
U.S. Sodium Consumption Up Despite Reduction Efforts

Despite recommendations to lower sodium consumption over the last decade, actual intake continues to rise, and innovative solutions for reducing sodium content of the food supply are needed to help meet public health goals, according to new research presented at the ...More
April 22, 2013
Posted in News, Bakery / Cereal
Rapid Test Determines Vitamin B12 Levels

Researchers from USDA’s Agricultural Research Service (ARS) have developed and tested an improved method for measuring an indicator of the body's stores of B12 in blood that requires only a small amount of blood. Vitamin B12 helps the body perform many vital chores, ...More
April 22, 2013
Posted in News, Bakery / Cereal, Nutraceuticals