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Malabar Newsletters - The Main Ingredient - Past Articles


The Main IngredientThe Main Ingredient is Malabar’s newsletter, and is published bi-monthly, as a resource for processors and the industry as a whole. Malabar has produced a newsletter for our customers for over 10 years. To view Newsletter topics from years past, search the Archived Topics below, or call or email to request a back issue.

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Why Can't I find a Trained Butcher? 2017 9/10
The Thrill of the Grill 2017 5/6
Facts About Snacks 2017 3/4
2017 Food Trends 2017 1/2
'Tis the Season for Everything Poultry! 2016 11/12
Is Spice the New Gold? 2016 9/10
SALT - What's Shaking? 2016 5/6
From Hamburg to Hamburger - Still "A Beautiful Thing" 2016 3/4
The Future in Food - Fads, Trends & Statistics for 2016 2016 1/2
Lucky Food for Global New Year's Celebrations 2015 11/12
So What is Clean Label? 2015 9/10
The Meat of It - "The World on a Stick: Kebabs, Satés, Sosatie and More" 2015 5/6
The Meat of It - "The 5 Senses of Flavour" 2015 3/4
The Meat of It - "Food Trends for 2015" 2015 1/2
The Meat of It - "Real Science vs. Food Marketing" 2014 11/12
The Spice of It - "Your questions answered" 2014 9/10
The Sizzle of Steak! - "The Meat of It" 2014 Summer
It's all about Chicken - "The Meat of It" 2014 3/4
Sausage Casing Innovation - "The Meat of It" 2014 1/2
Microbes - They’re invisible. They’re everywhere. And they rule - "The Meat of It" 2013 9/10
Frankfurters: the “Champagne of Sausages” - "The Meat of It" 2013 Summer
Dry Rubs & Decor Seasonings - "The Meat of It" 2013 3/4
Sausages from around the world (Chorizo, Chouriço, Chauriçe) - "The Meat of It" 2013 1/2
Meat Industry in China - "The Meat of It" 2012 11/12
ICoMST 2012, 58th International Congress of Meat Science & Technology - "The Meat of It" 2012 9/10
A Tour of European Delis - "The Meat of It" 2012 Summer
It All Begins with Meat Quality - "The Meat of It" 2012 3/4
Malabar's Trends for 2012 - "The Meat of It" 2012 1/2
Your Questions Answered - "The Meat of It" 2011 11/12
Nitrites, with a Pinch of Celery - "The Meat of It" 2011 9/10
The Best BBQ Accessories - "The Meat of It" 2011 5/6
Something Different in the Deli Case - "The Meat of It" 2011 3/4
Malabar's Trends for 2011 - "The Meat of It" 2011 1/2
'Tis the Season for Turkey, and Chicken, Duck, Goose! - "The Meat of It" 2010 11/12
For the Love of Meat! - "The Meat of It" 2010 9/10
IFFA 2010 - "The Meat of It" 2010 5/6
Processors - Keeping it Fresh - "The Meat of It" 2010 3/4
Malabar's Trends for 2010 - "The Meat of It" 2010 1/2
Christmas Turkey Meets the New Poultry - "The Meat of It" 2009 11/12
PureSpice & PureLine - Why Pure is Better - "The Meat of It" 2009 9/10
Preservatives: Which One to Use? - "The Meat of It" 2009 5/6
A Spice Revolution in Canada - "The Meat of It" 2009 3/4
Phosphates - "The Meat of It" 2009 1/2
Protecting Your Products with Sodium Acetate and Diacetate - "The Meat of It" 2008 11/12
Preventing Foodborne Listeriosis - "The Meat of It" 2008 9/10
Bacon - "The Meat of It" 2008 3/4
New Flavours for a New Year - "The Meat of It" 2008 1/2
The Christmas Ham, Turkey and Sausage - "The Meat of It" 2007 11/12
Burgers - "The Meat of it" 2007 5/6
The Meat of It: Food Industry Expo 2007 2007 3/4
Batters & Breadings - "The Meat of it" 2007 1/2
Ham - "The Meat of it" 2006 11/12
Understanding Cured Meats - "The Meat of it" 2006 9/10
Sausage - "The Meat of it" 2006 7/8
Pump It Up 2006 5/6
Seasoning Blends - "I Can Do It Myself!!" 2006 4
We Have It All Wrapped Up!! 2006 3
Sodium Nitrate - Still The Best Cure 2006 2
Happy New Year To All Our Customers 2006 1
The Many Varieties Of Sausage 2005 12
A Bit About Starter Culture 2005 11
Real Ingredients.  Real Results. 2005 10
The Right Whey 2005 9
Stretching Muscle Concepts For Increasing Yields 2005 8
Natural Health Ingredients 2005 7
Adulteration of Brine 2005 7
Introducing….Sika Industrial Footwear 2005 6
"Excellent" Rating Received From AIB Audit 2005 5
Does Canada Have To Declare War On Meat Labels?   2005 4
Malabar Introduces Proliant Collagen 2005 3
Equipment Demonstrations Were A Success!!! 2005 2
Sausage Is Not Just For The BBQ! 2005 1
Encapsulates - Delayed Response Technology 2004 12
The Good, The Bad And The Ugly On…Trans Fats 2004 11
Nutritional Information Update - We Can Help…. 2004 10
Proteins, Proteins And More Proteins 2004 9
Meat Tenderness 2004 8
Potassium Lactate - The What And Why 2004 7
Marvelous Marinades 2004 6
Good Health And Omega-3 Fatty Acids 2004 6
Phosphates For Your Sausage Products 2004 4
Cured Meat Processing Problems And Solutions 2004 3
Cured Meat Processing 2004 2
Brine And Pickle Mixing 2004 1
Is Pink Poultry Meat Safe To Eat 2003 12
Nitrates, Nitrites And The Curing Process 2003 11
Unitize For Quality And Consistency 2003 10
Extend Your Shelf Life 2003 9
Sausage Spice Coatings 2003 8
Introducing Dry Spice Rubs 2003 7
Halal And Kosher 2003 6
Ingredients Of Meat Processing 2003 5
Ingredient Seminar 2003 4
Nutritional Labeling Guide 2003 2
Unitized Blends 2003 1
Nutritional Labeling 2002 12
Potassium Lactate Uses 2002 10
Brine Preparation 2002 9
BBQ Season & Marinades 2002 8
Highlights of Canadian Spice Association Annual Convention 2002 7
The Many Varieties of Sausage 2002 5
Water Makes a Difference to Your Meat Products 2002 3
GDL - Glucono Delta Lactone 2002 3
Starter Culture 2002 2
Nutmeg & Mace 2002 1
Wet & Dry Bulb 2001 8
Hog Stunners 2001 7
Hoof & Mouth Disease 2001 6
BSE - What Is It? 2001 5
CFIA to Inspect Meat Plants 2001 4
Artificial Casings 2001 3
Pepper Quality 2001 2
Natural Casings - Preparing & Stuffing 2001 2
Sure Cure vs. Total Sure Cure 2001 1
Natural Casings - Storage 2001 1
Natural Casings - General 2001 1
Casings, Natural 2001 1
Sealing Machine (Tray) Profi 2 2000 12
Profi 2-Tray Sealing Machine 2000 12
Water Activity, pH and Product Quality 2000 11
pH Meter & Electrode 2000 11
Stuffer - 25-litre Stainless Steel Hydraulic 2000 10
Sausage Sales 2000 10
Handwashing - Wash Away Foodborne Illness 2000 10
Foodborne Illness (Part 2) 2000 10
Trolley - Stainless Steel Lift (w/ Pointed Spout & Drip Shield)  2000 9
Spice Texture 2000 9
Nutmeg 2000 8
Internal Temperature Meat Safety 2000 8
Grinders, Caring For Your 2000 8
Gluten-Free 2000 7
Foodborne Illness (Part 1) 2000 7
Rubs 2000 6
Pepper Crops 2000 6
Marinades 2000 6
ASTA Annual Convention 2000 6
Salt 2000 5
Hot Dog Days of Summer 2000 5
Marinade (Solving the Marinade Mystery) 2000 3
Corn Syrup Solids 2000 3
Sure Cure 2000 2
Nitrates, Nitrites and the Curing Process 2000 2
Curry Powder 2000 2
MSG 2000 1
Allergens Checklist for Managing Allergens in Your Plant 1999 12
Food Allergens (Part 1) 1999 11
Storing Spice/Blends 1999 10
Product Colour in Display 1999 8
Cure - Why Is It Yellow? 1999 8
Air Brine Agitator 1999 5
E-Z Peel Casings 1999 4
Barrier Shrink Bags 1999 4
Spice Extractive 1999 3
Sodium Erythrobate vs. Ascorbate, Ascorbic Acid 1999 3
Gluten 1999 3
Garlic Powder 1999 2
How to Make Roast Beef 1999 1
Prosciutto (Original) 1998 10
Blended Spices/Units - Advantages 1998 9
Ingredients:  Common Ingredient Definitions 1998 8
Potassium Lactate Reminder 1998 7
Labeling of Foods Causing Allergies 1998 7
Soy Proteins - Concentrate & Isolate 1998 6
Dry & Semi-Dry Technology (Part 3) 1998 6
Dry & Semi-Dry Technology (Part 2) 1998 5
Dry & Semi-Dry Sausage Technology (Part 1) 1998 4
Paprika (Spice Feature) 1998 3
Fat Facts 1998 2
Residue on Smoked Sausages (Sodium Phosphate) (Q&A) 1998 1
Potassium Lactate 1998 1
Sodium/Potassium Lactate 1997 12
Improving Shelf Life of Fresh & Smoked Sausage (Q&A) 1997 11
Sodium Erythrobate, Sodium Ascorbate, Ascorbic Acid - Info & Comparison 1997 10
Mala Casings - How To Use 1997 10
Cotton Bags 1997 10
Spice Properties 1997 9
Phosphates in Emulsion Products (Q&A) 1997 9
Herbs & Spices (Not Just Any Spice) 1997 8
Food Additives (Q&A) 1997 8
Cloudy Sausages (Q&A) 1997 7
Garlic - Spice Feature 1997 5
Ground Beef Products - Agriculture Regs. For 1997 4

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Weyburn SK

 

 

 

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