Seafood restaurant delivers innovative products summer menu items such as Parmesan Crusted Tilapia
July 6, 2015
Available now through August 15, the seafood restaurant is offering guests across the country with both new dishes and old favorites that feature a refreshed twist on flavor and preparation.
Sausages are fully-cooked and come in five varieties
July 1, 2015
These satisfying links are available now in big, bold and meaty flavors that kick up the taste buds. Suitable for grilling, the sausages feature unexpected ingredients that range from handcrafted bacon jerky, to hardwood-smoked beef and pork, to spicy jalapeño peppers.
New jerky snack joins a protein-packed snack roster of beef, turkey and pork
June 30, 2015
Chicken is one of America's favorite foods, but eating chicken just anywhere has proven difficult— until now. Jack Link's® has made it easy to say "yes" to chicken on-the-go with the introduction of new Jack Link's Original Chicken Jerky.
Kerry offers complete meat coating systems that carefully balance marinades, seasonings and flavors to optimize flavor delivery, minimize cost and provide excellent texture
June 25, 2015
Kerry is unique in its ability to develop complete meat coating systems that carefully balance marinades, seasonings and flavors to optimize flavor delivery, minimize cost and provide excellent texture. Our teams are committed to complete customer satisfaction. We take inspiration from our culinary team, insights from our marketing team, data from our sensory team and, most importantly, collaboration with our customers to deliver consumer desired solutions.
Advanced Foods Systems elevates the performance of fried foods to a new crispy level
June 24, 2015
Advanced Foods Systems Inc. (AFS), a manufacturer of custom ingredient systems for texture and flavor, has elevated the performance of fried foods to a new crispy level.
A beef flavor white paper from the Cattlemen’s Beef Board
June 23, 2015
For more than 140 years, Americans have sought to document and improve the flavor of beef through innovation and research. This new white paper, Beef Flavor: A review from chemistry to consumer, provides a review of the literature describing the more recent efforts in this arena.
West Coast Millennials motivated by perception of health and cost, report label confusion and lack of accessibility
June 12, 2015
The 2015 data reveals that Millennial parents are driving the tidal shift in consumer demand for responsibly raised products and are largely influenced by traditional family values and peer/community feedback when making household food decisions.
Prepared Foods R&D Seminar speakers shared technologies for carbohydrate use in marinades, as well as ideas about reducing sodium and phosphates.
June 12, 2015
Carbohydrates added to marinade formulations help moisture management, improve yield, increase juiciness, bind protein and can increase tenderness or firmness of processed meats.