Meat&Poultry - September 2012 - 74
SAUCES AND CONDIMENTS
sauce, and Kraft Foods recently created the Garland Jack’s brand of premium barbecue sauces in flavors designed for Southern tastes, such as Squealin’ Hot and Sweet’n Sticky Molasses. The brand is functioning autonomously from Kraft, in order to separate itself from the company’s mainstream barbecue sauce brands: Bull’s-Eye and Kraft. The Open Pit brand from Pinnacle Foods Group LLC, Mountain Lakes, NJ, is also a new entry to the category and this summer rolled out the Thick & Sweet sub-brand of barbecue sauces in three unique flavors: apple whiskey, spiced rum and sugar and bourbon. ACH Food Companies Inc., Memphis, manufacturers of Weber-branded sauces and seasonings, is trying to
Barbecue sauce marketers are sharing a segment once controlled by specialty foods companies.
set itself apart from the competition with new all-natural barbecue sauce made with real molasses. “As a southerner, I’m a big fan of molasses,” says Elizabeth Karmel, author of “Taming the Flame,” executive chef at New York’s Hill Country Barbecue Market and Hill Country Chicken, and spokeswoman for Weber sauces and seasonings. “It has a richer, more complex flavor and the molasses is the key to creating a dis-
tinct, robust taste that you can’t get from high-fructose corn syrup.” Further, using molasses means the sauce sticks to food rather than dripping into the grill, according to the company. Smith says as consumers continue to experiment with layering fl avors in foods, the opportunity for innovative condiments will continue to grow. “The consumer these days has a very savvy palate, which is giving us a big window of opportunity,” she says. ■
Donna Berry is a contributing editor from Chicago and owner of Dairy & Food Communications, a company that specializes in writing, speaking and consulting projects in the dairy, beverage and food industries. We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at meatpoultry@sosland.com.
74
• Meat&Poultry • September 2012 • www.MeatPoultry.com
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Meat&Poultry - September 2012
Table of Contents for the Digital Edition of Meat&Poultry - September 2012
Meat&Poultry - September 2012
Table of Contents
Commentary - Corn's centrality accelerates
Business Notes - Japan to ease restrictions on US beef
Central Valley Meat back in operation
Correction
Fresh pork hinders Smithfield earnings
Higher poultry prices boost Sanderson earnings
Cargill to end third shift at Missouri turkey plant
Gestation crate mandates grow
Washington - A case for more space
Cover Story - Filling the funnel
Animal Welfare - The CRATE debate
International Trade - Going for gold
Small Business Matters - Realized potential
Packaging Solutions - Taste without waste
Bacon Use Shifts
Food Safety - The need for speed
Ingredient Solutions - Layered flavors
Corporate Profile - Going gourmet
Labor - Problems with pensions
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
The Meat Ingredient Sourcebook
Table of Contents
Managing Sodium
Preventing Pathogen Proliferation
Stiff-Arming Spoilage
Creative Coatings
Buyers Guide
Suppliers
Meat&Poultry - September 2012 - Meat&Poultry - September 2012
Meat&Poultry - September 2012 - 2
Meat&Poultry - September 2012 - 3
Meat&Poultry - September 2012 - Table of Contents
Meat&Poultry - September 2012 - 5
Meat&Poultry - September 2012 - 6
Meat&Poultry - September 2012 - Commentary - Corn's centrality accelerates
Meat&Poultry - September 2012 - 8
Meat&Poultry - September 2012 - 9
Meat&Poultry - September 2012 - Correction
Meat&Poultry - September 2012 - 11
Meat&Poultry - September 2012 - Higher poultry prices boost Sanderson earnings
Meat&Poultry - September 2012 - 13
Meat&Poultry - September 2012 - Cargill to end third shift at Missouri turkey plant
Meat&Poultry - September 2012 - Gestation crate mandates grow
Meat&Poultry - September 2012 - Washington - A case for more space
Meat&Poultry - September 2012 - 17
Meat&Poultry - September 2012 - Cover Story - Filling the funnel
Meat&Poultry - September 2012 - 19
Meat&Poultry - September 2012 - 20
Meat&Poultry - September 2012 - 21
Meat&Poultry - September 2012 - 22
Meat&Poultry - September 2012 - 23
Meat&Poultry - September 2012 - 24
Meat&Poultry - September 2012 - 25
Meat&Poultry - September 2012 - 26
Meat&Poultry - September 2012 - 27
Meat&Poultry - September 2012 - Animal Welfare - The CRATE debate
Meat&Poultry - September 2012 - 29
Meat&Poultry - September 2012 - 30
Meat&Poultry - September 2012 - 31
Meat&Poultry - September 2012 - 32
Meat&Poultry - September 2012 - 33
Meat&Poultry - September 2012 - 34
Meat&Poultry - September 2012 - 35
Meat&Poultry - September 2012 - International Trade - Going for gold
Meat&Poultry - September 2012 - 37
Meat&Poultry - September 2012 - 38
Meat&Poultry - September 2012 - 39
Meat&Poultry - September 2012 - 40
Meat&Poultry - September 2012 - 41
Meat&Poultry - September 2012 - Small Business Matters - Realized potential
Meat&Poultry - September 2012 - 43
Meat&Poultry - September 2012 - 44
Meat&Poultry - September 2012 - 45
Meat&Poultry - September 2012 - 46
Meat&Poultry - September 2012 - 47
Meat&Poultry - September 2012 - 48
Meat&Poultry - September 2012 - 49
Meat&Poultry - September 2012 - Packaging Solutions - Taste without waste
Meat&Poultry - September 2012 - 51
Meat&Poultry - September 2012 - Bacon Use Shifts
Meat&Poultry - September 2012 - 53
Meat&Poultry - September 2012 - 54
Meat&Poultry - September 2012 - 55
Meat&Poultry - September 2012 - 56
Meat&Poultry - September 2012 - 57
Meat&Poultry - September 2012 - 58
Meat&Poultry - September 2012 - 59
Meat&Poultry - September 2012 - Food Safety - The need for speed
Meat&Poultry - September 2012 - 61
Meat&Poultry - September 2012 - 62
Meat&Poultry - September 2012 - 63
Meat&Poultry - September 2012 - 64
Meat&Poultry - September 2012 - 65
Meat&Poultry - September 2012 - 66
Meat&Poultry - September 2012 - 67
Meat&Poultry - September 2012 - Ingredient Solutions - Layered flavors
Meat&Poultry - September 2012 - 69
Meat&Poultry - September 2012 - 70
Meat&Poultry - September 2012 - 71
Meat&Poultry - September 2012 - 72
Meat&Poultry - September 2012 - 73
Meat&Poultry - September 2012 - 74
Meat&Poultry - September 2012 - 75
Meat&Poultry - September 2012 - Corporate Profile - Going gourmet
Meat&Poultry - September 2012 - 77
Meat&Poultry - September 2012 - 78
Meat&Poultry - September 2012 - 79
Meat&Poultry - September 2012 - Labor - Problems with pensions
Meat&Poultry - September 2012 - 81
Meat&Poultry - September 2012 - Names in the News
Meat&Poultry - September 2012 - 83
Meat&Poultry - September 2012 - New Product Showcase
Meat&Poultry - September 2012 - 85
Meat&Poultry - September 2012 - 86
Meat&Poultry - September 2012 - 87
Meat&Poultry - September 2012 - 88
Meat&Poultry - September 2012 - Classified Advertising
Meat&Poultry - September 2012 - 90
Meat&Poultry - September 2012 - 91
Meat&Poultry - September 2012 - 92
Meat&Poultry - September 2012 - Advertisers
Meat&Poultry - September 2012 - The Insider
Meat&Poultry - September 2012 - 95
Meat&Poultry - September 2012 - 96
Meat&Poultry - September 2012 - The Meat Ingredient Sourcebook
Meat&Poultry - September 2012 - 98
Meat&Poultry - September 2012 - 99
Meat&Poultry - September 2012 - 100
Meat&Poultry - September 2012 - Table of Contents
Meat&Poultry - September 2012 - Managing Sodium
Meat&Poultry - September 2012 - MIS3
Meat&Poultry - September 2012 - Preventing Pathogen Proliferation
Meat&Poultry - September 2012 - MIS5
Meat&Poultry - September 2012 - MIS6
Meat&Poultry - September 2012 - MIS7
Meat&Poultry - September 2012 - Stiff-Arming Spoilage
Meat&Poultry - September 2012 - MIS9
Meat&Poultry - September 2012 - MIS10
Meat&Poultry - September 2012 - Creative Coatings
Meat&Poultry - September 2012 - MIS12
Meat&Poultry - September 2012 - MIS13
Meat&Poultry - September 2012 - Buyers Guide
Meat&Poultry - September 2012 - MIS15
Meat&Poultry - September 2012 - Suppliers
Meat&Poultry - September 2012 - MIS17
Meat&Poultry - September 2012 - MIS18
Meat&Poultry - September 2012 - MIS19
Meat&Poultry - September 2012 - MIS20
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