Meat, Poultry & Seafood

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Each month, California-based flavor manufacturer T. Hasegawa USA publishes a report detailing emerging consumer trends in CPG food / beverage and foodservice menus.

Consumers looking for meal solutions—for any breakfast, lunch or dinner—need look no farther than the grocery meat case. There are prepared offerings to deliver meals or sides in just minutes. Moreover, the industry’s latest new products address consumer interests for global taste adventure, premium flavor, health and quick convenience.

Carfosel salts increase the gelling and emulsifying properties of proteins, which makes them valuable aids in the preparation of many fish-based products such as surimi. 

The introduction of microwavable salmon bowls marks a shift in the frozen seafood industry, merging the nutritional benefits of salmon and the convenience of microwave cooking. 

Kemin Industries will showcase its extensive portfolio of clean label ingredient solutions during the International Production & Processing Expo (IPPE) held in Atlanta, January 30-February 1. Attendees are invited to visit booth #C26155 where they can learn more about Kemin solutions for color, freshness, safety and quality for meat and poultry products.

StarKist® Co. introduced its latest new product innovations for StarKist Tuna and Chicken Creations® Pouches, and StarKist Lunch-To-Go® Kits.

Titled "PAT to Optimize the Cost, Consistency, and Yield of Cultivated Meat Production," the paper explores groundbreaking solutions to enhance the efficiency and sustainability of cultivated meat production processes through applied advanced sensor technology.

Florida Food Products, LLC (“FFP”), a leading innovator, formulator, and producer of natural, clean label ingredient solutions, announced the issuance of a new patent granted by the United States Patent and Trademark Office (USPTO) for its rice bran extract marketed under the VegStable® Plus brand.

Prepared Foods' second installment of our two-part interview with Yves Potvin, founder and CEO of Konscious Foods Canada, Inc.

Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.