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Malabar brings the World to you

Something Different in the Deli Case
We received much interest in the deli case at both shows – highlighted in the case were value-added meats featuring RAPS marinades, seasonings & RAPS Gourmet Butcher recipes, now available on our website.

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Keep it FRESH

For processors, the chemical reactions that take place during and after processing are absolutely vital to the flavour and usability of the final products.
One of the most important of these is the reaction of fats, meat proteins and oxygen both during and after meat processing.
The management of these reactions make the difference
between good products and bad, and can significantly alter the shelf-life of processed meat products

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Hamburgers – Still a Beautiful Thing

Burgers and patties are produced around the world in a variety of ways, in different shapes, with different ingredients and seasonings and varying nutritional values.
The term ‘hamburger’ generally refers to burgers made with ground beef, cooked or grilled, and served in a roll or bun. Whether you call it a burger, hamburger, beef patty or Salisbury steak, there is no doubting its popularity.

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It’s all about Chicken

For many of us, when we talk about meat, it’s beef and pork that comes to mind.
However, chicken is the world’s most popular meat choice – it’s more economical than other meats, provides a variety of menu options (fresh, roasted, barbecued, grilled, breaded, fried), and is good source of high-quality protein (with an average of 24 grams of protein per 3oz portion, including eight essential amino acids).
Chicken is low in fat and cholesterol, and it has fewer calories than beef, pork or lamb. Chicken is also more receptive to spices and seasonings that can provide an endless variety of flavour options.

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Frankfurters

The humble hot dog has a rich pedigree. It all began with the Frankfurter – and eventually led to the wiener, Vienna sausage and, of course, the hotdog.
Here we present a short history of the Frankfurter – the ‘Champagne of Sausages’!

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For the Love of Meat

As we settle into fall, the bulk of BBQ season behind us, and with Christmas coming fast, we at Malabar thought that it would be a perfect time to celebrate meat, in all its glory, with interesting meat ideas, trends and statistics.

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Foodborne Listerosis

This summer has seen public confidence in some mainstream ready-to-eat brands slide as products from major Canadian brands were found to be contaminated with Listeria monocytogenes, leading to illnesses across the country. This issue Malabar explores how to protect your products and your customers from foodborne infection.

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Understanding Cured Meats

Here at Malabar we’re often asked for help and advice on curing meats, from information
on stuffing hams to processing
wieners, including advice on smokehouse schedules.
In the run-up to Thanksgiving, we wish you a wonderful ‘curing’ season, and are here to assist you to produce many fabulous products for your customers

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Clean and Simple

Consumers, retailers and food processors continue to look for
(and request) great tasting, healthy products with shorter, cleaner
ingredient lists. We first discussed clean labels back in our 2015
September/October newsletter. What was identified as a trend
back then is now the rule.

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The Meat of It – Chorizo

Chorizo comes in many varieties. It can be fresh, cured, fermented, dried, smoked or unsmoked, but it is recognized for its characteristically red colour. Most often, the recipe starts with pork, salt, garlic and paprika. There are an immense variety of
recipe variations depending on the country of origin, and even the region within each country! Spain, Portugal and Mexico are most often recognized worldwide for their chorizos, yet you can also find chorizo throughout Central and South America and India too!

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