Dry Rubs & Decor Seasonings are a simple method for adding flavour, texture and visual appeal to meat, poultry or fish. Customers love the delicious flavours & textures that result from using dry rubs and these ‘value-added’ meats add to your reputation, and to the bottom line.Read More »
For most people, barbecue is more than a meal – it’s a gathering, a sharing of time, food and companionship. Barbecue is about good times, friends & neighbours and of course, it’s about the food.
Classic BBQ meats include steaks, burgers, hotdogs, and kebobs using beef, pork, chicken, lamb
or fish/seafood. But once you’ve chosen the meat, what else do you need? Flavour, and lots of it!
Whether it’s seasoned, rubbed, basted, marinated, mixed or dipped, the best accessory to your customers’ BBQ is great
flavour – a tasty addition for ready-to-cook BBQ meats
that your customers can simply take home & grill.
Science has been at the heart of advances in food safety, quality and taste. Consumers can expect food to taste better, and be better for them than at any time in the past.
But scientific rigour is sometimes lacking when it comes to food trends, and food marketing can exacerbate the problem.
Removing phosphates from your meat process would definitely result in a number of negative
effects. Phosphates in meats directly increase water-holding capacity by raising the pH.
Phosphates also stabilize the texture of meat products by increasing protein solubility in
combination with salt, and reduce lipid oxidation/rancidity, offsetting the occurrence of negative flavours. Phosphates have also shown the ability to reduce microbial growth.
Our bodies need food to survive and thrive. Whether about food,
exercise or wellness, articles in today’s magazines all seem to have a common theme – “how do we add more protein to our diet?”
“Protein” comes from the Greek word “proteios” which means ‘first place’ or ‘primary,’ emphasizing the importance of proteins in our diet.
People have been attempting to preserve food for centuries. Early peoples dried fruits, vegetables
and meats in order to store them. Today we not only preserve foods for later use, but also aim to preserve a food’s nutritional characteristics and its appearance.
Chemical preservatives create environments where microbes cannot survive and are preferable to physical processes, like drying, since they preserve the quality of the food as well as extending its ‘shelf life’.
Phosphates are an invaluable addition to a meat processor’s repertoire – a key tool in producing the good quality, tasty meat products that customers rely on every day.
However, phosphates are often not well understood, and processors can feel less than comfortable with how to use them most effectively. In this issue of The Main Ingredient, we tackle the tricky subject of Phosphates, where they come from, how they work and most importantly, how best to use them.
Today’s meat processors fully understand the functional benefits and regulatory
requirements of including nitrites in their cured meat formulations. Nitrates (saltpeter) have been used for food preservation for over 2000 years.
So says the National Geographic in a recent article on the secret world of microbes. Understanding what microorganisms really are, as well as the key role that they play in maintaining life on earth helps provide us with a more balanced perspective, especially in light of the fear generated by media around’ pathogens’ and the push to sterilize everything.Read More »
Commodity markets have experienced considerable price increases over the past 12-18
months, and food prices are no exception. Even spices have been affected: the price of raw nutmeg has tripled; the price of pepper has more than doubled.
Extreme weather conditions are partly to blame, but there’s a lot more to it. Chief among the reasons are demographic shifts in other countries, primarily the growing middle class in places like China & India. This month we explore the Chinese meat industry, to get a look at what’s changing in this important part of the world.