Luke LaPerriere to take on new role as vice president of retail innovations
October 31, 2019
LaPerriere will help grow the company’s legacy as the pioneer in domestic pork, beef and lamb raised humanely and sustainably by US family farmers and ranchers.
A survey of meat and dairy alternative ingredients available to the product development community.
October 30, 2019
AAK USA, Inc. used IFT to debut AkoPlanet, a new global brand for plant-based foods. It gives formulators a real-life solution for plant-based food and beverages.
Zatarain’s Smoked Sausage is 100% pork and contains no artificial colors or flavors
October 29, 2019
Whether consumers are cooking up jambalaya, red beans & rice or gumbo, it’s never been easier to feed families and friends. The company suggests grilling a package of Zatarain’s Smoked Sausage and serving with a Zatarain’s Creole Mustard Dipping Sauce.
Meal-ready solution helps get dinner on the table in five minutes
October 25, 2019
The shrimp are dry rubbed with herbs and spices instead of being marinated in a heavy sauce, allowing the quality of shrimp to shine through and maintain its texture. The shrimp is a 31-40 count that is peeled, deveined, with the tail removed.
Periodically, Smithfield Foods engages in sessions called Smithfield Innovation Labs, in which chefs are invited to experiment with the company's products in order to generate innovative approaches for product application.
Lightlife’s new plant-based meat line delivers the sensory experience consumers crave from traditional meat
October 23, 2019
A recent study by the Plant Based Foods Association and The Good Food Institute showed US retail sales of plant-based foods totaled $4.5 billion during the past year. These sales are driving increased demand for plant-based options in grocery stores across the country.
Givaudan flavors transform the taste of plant-based meat alternatives
October 9, 2019
Conventionally, flavor has been added after the texturizing process and this has produced an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process.
The company won its award in the “Planetary Health” category, which recognizes novel solutions that balance the need for human health and a healthy planet
September 27, 2019
The announcement of the award winners comes shortly after the UN Climate Summit in New York and Impossible Foods’ worldwide debut in grocery stores in both New York and Southern California. Creating a more sustainable food system is core to the international architecture of progress on climate change. Impossible Foods is adding a powerful tool for climate action.
Four top chefs join Givaudan experts to explore new culinary concepts for meat and plant proteins
September 19, 2019
Givaudan’s distinguished Chef’s Council, an industry first that originally launched in 2006, brings together some of the most creative culinary minds in the world to focus on a current challenging theme.