Meat&Poultry - October 2012 - 32

BACON TRENDS

Thanks to its natural attributes and a legion of fans, the versatility of bacon is expanding from comfort food to one-of-a-kind ingredient to…currency?
most common increments in orders and typical ranges are 14-18 slices per lb. for thick, 18-22 slices for regular and 22-26 slices for thin-sliced bacon. Flavor depends on the salt-to-sugar ratios in conjunction with the type of smoked used (liquid or natural vapor) and smoke flavor (hickory, apple or cherry). Foodservice providers that need to satisfy health and wellness objectives can still offer great-tasting bacon minus the salt and fat of conventional products. Kraft Foods Inc., Northfield, Ill. offers more than 100 products with either low, reduced or no-sodium, including Oscar Mayer Lower Sodium Bacon. Farmland offers
Advert October Edition.ai 1 29/09/12 12:57 PM

lower-sodium bacon and less-fat, lower-sodium bacon. John Morrell Food Group, a subsidiary of Smithfi eld Foods Inc. has 50% Less Sodium Bacon under the Eckrich brand.

Celebrating the belly
The 2012 Annual Bacon Fest was a fundraising event for the Rehabilitation Institute of Kansas City (RIKC) that is becoming as popular as bacon itself. The event raised $96,000, with proceeds going toward medical rehabilitation, job placement and disability services for persons who have experienced a catastrophic injury, illness or limiting condition. “In comparison to last year, it’s almost doubled in fundraising,” says Katie Lindgren, communications coordinator for RIKC. “It defi nitely has grown from years past and hopefully will continue to grow. We were very pleased with the turnout and the level of enthusiasm of the people there.” Farmland Foods donated nearly 1,800 lbs. of bacon across all the varieties and flavors the company offers. The company also gave away fresh pork bellies to some of the

®
EXTENDING SHELFLIFE NATURALLY

participating restaurants to use in the vendor bacon recipe contest. This year’s winner in the vendor category was the Art Institutes International-Kansas City with its Bacon Benedict — cheddar biscuit, bacon sausage, poached egg and bacon hollandaise. Bacon Fest attendees were also treated to a bacon-eating contest in which contestants were given five minutes to eat as much of the 2 lbs. of bacon placed before them. The winner was Randy Santel of Overland Park, Kan., who downed 1.9 lbs. of bacon in the allotted time. Thanks to its natural attributes and a legion of fans, the versatility of bacon is expanding from comfort food to oneof-a-kind ingredient to…currency? In September, Oscar Mayer launched a “Bacon Barter” promotion that invited consumers to follow the journey of actor-comedian Josh Sankey in his attempt to trade bacon for food, gas, lodging and other necessities while on a cross-country road trip. Sankey drove from New York to Los Angeles with a trailer carrying 3,000 lbs. of Oscar Mayer’s Butcher Thick Cut bacon. Sankey completed his journey on Sept. 23. ■

A product of Kancor Ingredients Ltd.

OxiKan is a 100% natural antioxidant made from rosemary extract. Kancor's high-quality product out-preserves the competition with superior flow, instant oil miscibility, as well as a low flavour profile to suit your specific application.

For further information on oxikan email: oxikan@kancor.in / innovations@kancor.in / www.kancor.in

We would like to hear from you – to comment on this story or to request reprints, contact us by email at meatpoultry@sosland.com.

• Meat&Poultry • October 2012 • www.MeatPoultry.com

http://www.kancor.in http://www.MeatPoultry.com

Meat&Poultry - October 2012

Table of Contents for the Digital Edition of Meat&Poultry - October 2012