Month: February 2018

A wide array of sodium reduction solutions exist in the market, which presents a complicated decision for meat producers. “The challenge for processed-meat manufacturers is to identify innovative ingredient combinations and/or processing technologies that allow for sodium reduction or replacement with minimal or no negative impact on meat product attributes," says Wesley Osburn, Associate Professor at the Department of Animal Science at Texas A&M University (3). …

Food Marketing Institute (FMI) and the Foundation for Meat and Poultry Research and Education, the foundation for the North American Meat Institute, released their 13th annual exploration into the meat planning, shopping and consumption habits of consumers. The Power of Meat 2018 identifies megatrends influencing meat purchases, including transparency; convenience; value; personalization; customer service; and health and wellness. …