Driven by concerns about health, wellness and sustainability – not to mention a taste for variety – a strikingly large number of consumers are interested in trying and purchasing more plant-based foods, including meat alternatives.
Just as plants need the right conditions to thrive – like soil, sunlight, water and nourishment – food products need ingredients that support and enhance texture, freshness and taste.
Consumers who have tried plant based foods are reporting a positive experience in increasing numbers.
Shifting channels, changing consumer habits and expanded definitions spark new opportunities for meat and poultry.
Many methods of food preservation are effective, but few are as long-established as fermentation. The natural process, in which microbial enzymes act on and convert a substrate, has been used for millennia, dating back to ancient Mesopotamia and the making of bread and beer.
A new level of sophistication in applying trusted, natural technologies is helping today’s meat industry move beyond synthetic solutions.
Not only can meats be fermented – like your favorite aged sausages – but adding fermented ingredients to meat can impart a range of benefits. Let’s take a look…
With 2020 almost in the rearview mirror, it’s time to look forward to the second year of the decade.
Natural, time-tested ingredients can be used in innovative ways in an ever-evolving marketplace. One case in point: vinegar.
From fewer shopping trips to increased e-commerce to more experimentation with cooking at home, consumer shopping patterns and preferences had a major impact on the protein category in 2020. As the calendar flips to 2021, find out which trends will continue or may emerge.