In addition to an already robust portfolio of cuts and flavors, including the recently added Nashville Hot pork loin filet, the new Hatch Chile tenderloin underscores Prairie Fresh’s commitment to quality, innovation and providing consumers with the best taste and flavor profiles possible.  

Tajín is one of the hottest flavor trends across the country. This marks the first time Tajín is officially available in a beef jerky.

Daily’s Premium Meats is committed to producing premium bacon products using raw materials from the Seaboard Foods connected food system. 

The lawsuit, which was filed in the US District Court for the Northern District of Florida, argues that Florida’s ban violates the Constitution’s provisions that prohibit protectionist measures designed to favor in-state businesses at the expense of out-of-state competitors. 

From its integration into traditional dishes like Budae Jjigae (army stew) to unique gifts during Korea’s Chuseok celebrations, the SPAM® brand’s taste of comfort and symbol of resilience has made it a piece of Korean heritage.

This move follows the success of Redefine Flank within foodservice outlets, in more than nine countries amid widespread acceptance from meat-lovers, flexitarians, vegetarians, and vegans alike.

Planteneers’ new space can host customers for collaborative product development sessions with a full plant-based meat laboratory and a plant-based dairy laboratory (coming online soon-). The Aurora building also houses sales, distribution, marketing, product managers and R&D team members.

Attendees are invited to visit booth #S412 where Kemin is introducing the Virtual Shelf—a new interactive tool, and team experts will discuss the company’s ever-expanding suite of ingredient solutions that can help manufacturers keep foods fresher, safer, for longer.

The FDA’s GRAS notification signifies transparency, ensures safety for food manufacturers and is essential for all manufacturers to produce in or export to the North American market. 

Innophos’ new OptiBind™ specialty phosphate blend offers an improved alternative to sodium tripolyphosphate (STPP). When used in poultry products, processors can increase brine pickup by 19% over STPP, greatly increasing product juiciness and flavor, and ensuring higher cook yield after storage.