MEAT+POULTRY - September 2015 - 70
INGREDIENT ISSUES
"Today's
consumers not
only want to
experiment
with flavor,
they want to
know exactly
where their
food comes
from."
- RYAN GOULARTE,
SENSIENT NATURAL
INGREDIENTS
70
exactly where their food comes from," says
Ryan Goularte, general manager at Sensient.
"These chili peppers are grown in India using
careful seed selection specific to regional
cuisines, which offers our customers an
authentic solution for the development of
genuine Indian foods."
IT TAKES TECHNIQUE
With chilies, as well as many dried herbs and
spices, large particulates suggest bold flavor to
the consumer. To the processor, they remind to
"proceed with caution."
"Seasoning is an art and science rolled into
one discipline," Schaefer says. "Particle size of
the seasoning is an important consideration.
We work with our partners to identify the
difference between a visually pleasing
appearance in the finished product and a
spice particulate that could potentially clog
processing equipment.
"We custom grind spices, seeds and herbs,
MEAT+ POULTRY | 09.15 | www.meatpoultry.com
as well as dry-blend ingredients to create
unique seasoning blends," Schaefer adds.
The technical challenges of applying
seasoning to meat and poultry products
depend on the final product, according to
Poulson Joseph, lead scientist at Kalsec.
"For example, in ground products such as
sausages, seasonings could be incorporated
during mixing as a direct addition, while in
marinated products the seasoning system has
to be dispersed via brines and marinades, and
further be dispersible in muscle tissues. You
want consistent flavor throughout."
The pH of the system must be considered
as well, as some seasonings are very acidic.
"Too much acidity can lead to undesirable
protein denaturation," Schaefer says.
With all the culinary noise out there, people
are exposed to a wide variety of cuisines and
cooking techniques, Schaefer notes. "They want
to be a little more adventurous in their lives, and
food is a moderately safe way to do it."
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MEAT+POULTRY - September 2015
Table of Contents for the Digital Edition of MEAT+POULTRY - September 2015
MEAT+POULTRY - September 2015
TABLE OF CONTENTS
COMMENTARY - Youth infusion
BUSINESS NOTES - SMITHFIELD TO EXPAND SAUSAGE FACILITY
KRAFT HEINZ RECALLS TURKEY BACON, ANNOUNCES LAYOFFS
TYSON CLOSES DENISON, IOWA, BEEF PLANT
JBS TO ACQUIRE STAKE IN NZ COMPANY
HORMEL’S ETTINGER EXPECTS SOLID YEAR DESPITE LOWER THIRD-QUARTER SALES
CARGILL REPORTS $51M Q4 LOSS
SMITHFIELD NAMES SULLIVAN PRESIDENT, COO
WASHINGTON - A chicken by another name
COVER STORY - RECALLING KATRINA
PLANT PROFILE - FLY HIGHER
SHOW PREVIEW - VIVA LAS VEGAS
FOOD SAFETY - TOLLING TECHNOLOGY
INGREDIENT ISSUES - SPICE IS NICE
SMALL BUSINESS MATTERS - FROM ONE GENERATION TO THE NEXT
INDUSTRY LEADER - PASSING THE BATON
COMPANY PROFILE - FEEDING FRENZY
MEAT-MINDED - GO JOHNNY'S PO-BOYS, GO
FROM THE CORRAL - YOUTHFUL INFLUENCES
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - September 2015 - MEAT+POULTRY - September 2015
MEAT+POULTRY - September 2015 - 2
MEAT+POULTRY - September 2015 - 3
MEAT+POULTRY - September 2015 - TABLE OF CONTENTS
MEAT+POULTRY - September 2015 - 5
MEAT+POULTRY - September 2015 - 6
MEAT+POULTRY - September 2015 - 7
MEAT+POULTRY - September 2015 - COMMENTARY - Youth infusion
MEAT+POULTRY - September 2015 - 9
MEAT+POULTRY - September 2015 - JBS TO ACQUIRE STAKE IN NZ COMPANY
MEAT+POULTRY - September 2015 - HORMEL’S ETTINGER EXPECTS SOLID YEAR DESPITE LOWER THIRD-QUARTER SALES
MEAT+POULTRY - September 2015 - SMITHFIELD NAMES SULLIVAN PRESIDENT, COO
MEAT+POULTRY - September 2015 - 13
MEAT+POULTRY - September 2015 - WASHINGTON - A chicken by another name
MEAT+POULTRY - September 2015 - 15
MEAT+POULTRY - September 2015 - COVER STORY - RECALLING KATRINA
MEAT+POULTRY - September 2015 - 17
MEAT+POULTRY - September 2015 - 18
MEAT+POULTRY - September 2015 - 19
MEAT+POULTRY - September 2015 - 20
MEAT+POULTRY - September 2015 - 21
MEAT+POULTRY - September 2015 - 22
MEAT+POULTRY - September 2015 - 23
MEAT+POULTRY - September 2015 - 24
MEAT+POULTRY - September 2015 - 25
MEAT+POULTRY - September 2015 - 26
MEAT+POULTRY - September 2015 - 27
MEAT+POULTRY - September 2015 - 28
MEAT+POULTRY - September 2015 - 29
MEAT+POULTRY - September 2015 - 30
MEAT+POULTRY - September 2015 - 31
MEAT+POULTRY - September 2015 - 32
MEAT+POULTRY - September 2015 - 33
MEAT+POULTRY - September 2015 - PLANT PROFILE - FLY HIGHER
MEAT+POULTRY - September 2015 - 35
MEAT+POULTRY - September 2015 - 36
MEAT+POULTRY - September 2015 - 37
MEAT+POULTRY - September 2015 - 38
MEAT+POULTRY - September 2015 - 39
MEAT+POULTRY - September 2015 - 40
MEAT+POULTRY - September 2015 - 41
MEAT+POULTRY - September 2015 - 42
MEAT+POULTRY - September 2015 - 43
MEAT+POULTRY - September 2015 - SHOW PREVIEW - VIVA LAS VEGAS
MEAT+POULTRY - September 2015 - 45
MEAT+POULTRY - September 2015 - 46
MEAT+POULTRY - September 2015 - 47
MEAT+POULTRY - September 2015 - 48
MEAT+POULTRY - September 2015 - 49
MEAT+POULTRY - September 2015 - 50
MEAT+POULTRY - September 2015 - 51
MEAT+POULTRY - September 2015 - FOOD SAFETY - TOLLING TECHNOLOGY
MEAT+POULTRY - September 2015 - 53
MEAT+POULTRY - September 2015 - 54
MEAT+POULTRY - September 2015 - 55
MEAT+POULTRY - September 2015 - 56
MEAT+POULTRY - September 2015 - 57
MEAT+POULTRY - September 2015 - 58
MEAT+POULTRY - September 2015 - 59
MEAT+POULTRY - September 2015 - 60
MEAT+POULTRY - September 2015 - 61
MEAT+POULTRY - September 2015 - 62
MEAT+POULTRY - September 2015 - 63
MEAT+POULTRY - September 2015 - INGREDIENT ISSUES - SPICE IS NICE
MEAT+POULTRY - September 2015 - 65
MEAT+POULTRY - September 2015 - 66
MEAT+POULTRY - September 2015 - 67
MEAT+POULTRY - September 2015 - 68
MEAT+POULTRY - September 2015 - 69
MEAT+POULTRY - September 2015 - 70
MEAT+POULTRY - September 2015 - 71
MEAT+POULTRY - September 2015 - SMALL BUSINESS MATTERS - FROM ONE GENERATION TO THE NEXT
MEAT+POULTRY - September 2015 - 73
MEAT+POULTRY - September 2015 - 74
MEAT+POULTRY - September 2015 - 75
MEAT+POULTRY - September 2015 - INDUSTRY LEADER - PASSING THE BATON
MEAT+POULTRY - September 2015 - 77
MEAT+POULTRY - September 2015 - 78
MEAT+POULTRY - September 2015 - 79
MEAT+POULTRY - September 2015 - 80
MEAT+POULTRY - September 2015 - 81
MEAT+POULTRY - September 2015 - COMPANY PROFILE - FEEDING FRENZY
MEAT+POULTRY - September 2015 - 83
MEAT+POULTRY - September 2015 - 84
MEAT+POULTRY - September 2015 - 85
MEAT+POULTRY - September 2015 - 86
MEAT+POULTRY - September 2015 - 87
MEAT+POULTRY - September 2015 - 88
MEAT+POULTRY - September 2015 - 89
MEAT+POULTRY - September 2015 - 90
MEAT+POULTRY - September 2015 - 91
MEAT+POULTRY - September 2015 - MEAT-MINDED - GO JOHNNY'S PO-BOYS, GO
MEAT+POULTRY - September 2015 - 93
MEAT+POULTRY - September 2015 - FROM THE CORRAL - YOUTHFUL INFLUENCES
MEAT+POULTRY - September 2015 - 95
MEAT+POULTRY - September 2015 - SHOWCASE
MEAT+POULTRY - September 2015 - 97
MEAT+POULTRY - September 2015 - NAMES IN THE NEWS
MEAT+POULTRY - September 2015 - 99
MEAT+POULTRY - September 2015 - CLASSIFIEDS
MEAT+POULTRY - September 2015 - 101
MEAT+POULTRY - September 2015 - 102
MEAT+POULTRY - September 2015 - 103
MEAT+POULTRY - September 2015 - 104
MEAT+POULTRY - September 2015 - ADVERTISERS
MEAT+POULTRY - September 2015 - THE INSIDER
MEAT+POULTRY - September 2015 - 107
MEAT+POULTRY - September 2015 - 108
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