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Breaded Fish Stick

Fish Oil on Cognition

A research review suggests fish oil could help mitigate the mental damage caused by fatty foods.
May 20, 2013
Researchers found that the omega-3s found in fish oil could prevent fats from interrupting neurogenesis, a process that generates new nerve cells.
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fried Fish

Up in Smoke

Americans are eating a lot more smoked seafood than they used to.
May 17, 2013
The federal government does not track smoked seafood consumption, but sales at 18,000 supermarkets, mass merchandisers and club chains jumped 17% last year.
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meat still front and center bar graph
Culinary Creations

Meaty Material

Americans continue to embrace meat consumption, with the protein featured in four out of five meals eaten at home and away.
May 15, 2013
Despite the “Meatless Monday” movement and foodservice operators’ heightened focus on offering vegetarian options, American consumers say that about four out of five meals eaten at home or away contain meat.
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Turkey Teriyaki Jerky feat

Turkey Snacks under Butterball Brand

Monogram Food Solutions LLC will launch a new line of turkey meat snacks featuring turkey jerky, turkey bacon jerky, turkey nuggets and turkey snack sticks licensed under the Butterball brand.
May 14, 2013
Production of the line begins in May.
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shopping

Health Claims and Older Consumers

Innova Market Insights has identified the top five health claims for functional foods and drinks marketed to older consumers.
May 3, 2013
Health optimization has become an increasing focus for an aging population, driven by rising consumer understanding of the role of a healthy diet in extending the active years.
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hot dog, sodium, salt

Cut Salt; Keep Taste, Function

Nu-Tek Salt Advanced Formula tastes and functions like salt, allows for one-to-one replacement for salt and facilitates up to 50% reduction of sodium content in the finished product.
April 17, 2013
Nu-Tek’s reduced-sodium and salt-replacement products incorporate a novel, patented technology and better-tasting potassium chloride to lower the sodium content in a range of food applications.
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Starkbucks

Expand Poultry Options

More than half of consumers (55%) want restaurants to offer a greater variety of chicken entrées.
April 17, 2013
Some 40% of consumers want to see more options for turkey entrees on the menu.
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Oils

Cellulose Transformed into Starch

A team of Virginia Tech researchers has succeeded in transforming cellulose into starch.
April 16, 2013
The process has the potential to provide a previously untapped nutrient source from plants not traditionally thought of as food crops.
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Tyson Whole-grain chicken

Tyson Develops Whole-grain Chicken

Tyson’s school foodservice line includes whole-grain breaded foods, as well as products with reduced sodium and fat.
April 16, 2013
Tyson Food Service knows school foodservice operators also need to pass tests from time to time.
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