Advanced Food Systems offers creative, flavorful systems for new products
February 13, 2018
Chicken wings are one of America’s most popular finger foods. And understandably, it’s more important than ever to create exciting new products while optimizing yield and throughput—and monitoring rising poultry prices and limited supply.
Par-frying, a process where meat and poultry products are placed in high temperature oil for less than a full lethality cooking process, is used to set batter and/or breading, set exterior proteins to hold a shape, or to impart a color and/or flavor on the surface of the product. The new research study suggests that Kemin’s oil-soluble green tea extract NaturFORTTM LGR 105 is an effective alternative to TBHQ, providing flavor stabilization to the frying oil used for par-fried foods.
Stake in Memphis Meats exemplifies Tyson’s commitment to discovering new ways of meeting growing global demand for protein
January 29, 2018
While the terms were not disclosed, Tyson Foods investment represents a minority stake in the business. Tyson Foods joins a diverse group of investors in Memphis Meats, which includes industry leaders, top venture investors and mission-driven groups, such as DFJ, Atomico, Cargill, Bill Gates and Richard Branson.
MGP’s TruTex benefits producers and consumers of foods rich in plant-based protein
January 26, 2018
These include a fibrous structure identical to chicken and pulled pork, for instance, as well as selections that resemble crumbled beef and are just right for producing beef-like patties, fillings for tacos, burritos and wraps, as well as principal ingredients for Sloppy Joe mixes, chili and similar dishes.
Ready-to-Eat Smoked Salmon and Smoked Tuna Bowls are available nationwide from Blue Hill Bay
January 24, 2018
Acme’s ready-to-eat Poke Bowl is single-serve and contains lightly salt-cured salmon or tuna cubes that have been cold smoked with a blend of natural hardwood
Packaged Facts expects the rules about center plate proteins to be completely remade despite challenges from plant-protein
January 24, 2018
Where once there were steaks and chops and chicken breasts, there are now novel nose-to-tail cuts such as culotte, short ribs, shoulder, neck and thighs—more value-conscious and comforting, but also more adaptable to cheffy culinary flourishes and global inspirations.