Meat + Poultry - October 2016 - 94
INGREDIENT ISSUES
Chili peppers also have flavor, which
sometimes can get lost in the heat. For
example, ancho peppers, also known as
poblanos, are 1,000 to 2,000 SHU. They possess
a rich, dark cherry and raisin sweetness.
Chipotles range from 2,500 to 10,000 SHU, and
are made by smoking and drying jalapenos;
thereby, having a woodsy, smoky flavor.
Guajillos are dried mirasol chilies, which
are only about 2,500 to 5,000 SHU. They boast
a moderately spicy, tangy flavor with a touch
of citrus. Pasillas are even milder, at 1,000
T.G.I. Friday's
Consumers craving hotand-spicy appetizers
are increasingly opting
for chicken wings.
to 2,500 SHU. Their unique, complex flavor
starts out like prune and finishes with a hint
of licorice.
There are a number of varieties of
habanero peppers, ranging from little to no
heat to fiery hot (500,000-plus SHU), which
makes them so popular, as they can be
blended together or with other ingredients
to develop unique flavor profiles. In general,
habaneros possess a fruity, citrusy flavor,
which is why they are often paired with fruits,
with mango being the most common.
At 800,000 to 1,000,000-plus SHU, the Bhut
Jolokia pepper, also known as ghost pepper,
was certified as the hottest chili pepper on
the planet in The Guinness Book of World
Records in 2007, but no longer holds that title.
As of August 2013, the Carolina Reaper, which
can be as hot as 2,200,000 SHU holds the title.
There are also more than 10 other peppers that
have since been identified that are hotter than
the ghost pepper. As you can imagine, with
such hot peppers, the human palate can only
experience the heat. These peppers contribute
no flavor to food applications.
WINGS AND THINGS
With American's obsession with chili peppers
on fire, it is safe to say that hot and spicy
seasonings for meat and poultry are driving
innovation. There are two diverse consumer
segments these foods appeal to. First there
are the millennials who crave excitement and
want to explore new flavors. Then there are
the baby boomers who, with age, lose their
ability to taste. Heat and spice give foods a
kick they can appreciate.
A convenient introduction to the world
of hot and spicy is the category of chicken
wings, as a single wing is a small commitment
to sampling a new, hot and spicy seasoning.
The habanero pepper
can range from little to
no heat to fiery hot.
SASIMOTO / Adobe Stock
94
MEAT+ POULTRY | 10.16 | www.meatpoultry.com
http://www.meatpoultry.com
Meat + Poultry - October 2016
Table of Contents for the Digital Edition of Meat + Poultry - October 2016
Meat + Poultry - October 2016
TABLE OF CONTENTS
COMMENTARY - Teaming efforts
BUSINESS NOTES - HORMEL’S THREE AVENUES TO GROWTH
BOB EVANS REPORTS IMPROVED Q1 EARNINGS
TYSON’S ‘CORE 9’ CONTINUES TO GROW
KROGER HATCHES ITS OWN BRAND OF CAGE-FREE EGGS
NATIONAL BEEF TO EXPAND BOXED BEEF SHIPPING
CARGILL FORMS JOINT VENTURE IN INDONESIA
TYSON TO EXPAND WILKESBORO, NC, PLANT
WASHINGTON - Horse slaughter still haunts industry
COVER STORY - Tyson’s beef battleship
FOOD SAFETY - TAKING CONTROL
SMALL BUSINESS MATTERS - Small town success
BACON REPORT - The Numbers
COMPANY PROFILE - Specialty spread
COMPANY PROFILE - Q&A: Michael Oraschewsky, Bacon Jams
PRODUCT TRENDS - PREMIUM PRODUCT
PACKAGING SOLUTIONS - Chomping at the bits
PROCESSOR PROFILE - Purely pork
WORKER SAFETY - SAFER SAWS
PLANT PROFILE - Under the Butterball big top
INGREDIENT ISSUES - Heavy on the heat
GLOBAL OPERATIONS - International intrigue
FROM THE CORRAL - Shortage of skills
CALENDAR
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - October 2016 - Meat + Poultry - October 2016
Meat + Poultry - October 2016 - 2
Meat + Poultry - October 2016 - 3
Meat + Poultry - October 2016 - TABLE OF CONTENTS
Meat + Poultry - October 2016 - 5
Meat + Poultry - October 2016 - 6
Meat + Poultry - October 2016 - 7
Meat + Poultry - October 2016 - COMMENTARY - Teaming efforts
Meat + Poultry - October 2016 - 9
Meat + Poultry - October 2016 - BOB EVANS REPORTS IMPROVED Q1 EARNINGS
Meat + Poultry - October 2016 - 11
Meat + Poultry - October 2016 - CARGILL FORMS JOINT VENTURE IN INDONESIA
Meat + Poultry - October 2016 - TYSON TO EXPAND WILKESBORO, NC, PLANT
Meat + Poultry - October 2016 - WASHINGTON - Horse slaughter still haunts industry
Meat + Poultry - October 2016 - 15
Meat + Poultry - October 2016 - COVER STORY - Tyson’s beef battleship
Meat + Poultry - October 2016 - 17
Meat + Poultry - October 2016 - 18
Meat + Poultry - October 2016 - 19
Meat + Poultry - October 2016 - 20
Meat + Poultry - October 2016 - 21
Meat + Poultry - October 2016 - 22
Meat + Poultry - October 2016 - 23
Meat + Poultry - October 2016 - 24
Meat + Poultry - October 2016 - 25
Meat + Poultry - October 2016 - FOOD SAFETY - TAKING CONTROL
Meat + Poultry - October 2016 - 27
Meat + Poultry - October 2016 - 28
Meat + Poultry - October 2016 - 29
Meat + Poultry - October 2016 - 30
Meat + Poultry - October 2016 - 31
Meat + Poultry - October 2016 - SMALL BUSINESS MATTERS - Small town success
Meat + Poultry - October 2016 - 33
Meat + Poultry - October 2016 - 34
Meat + Poultry - October 2016 - 35
Meat + Poultry - October 2016 - 36
Meat + Poultry - October 2016 - 37
Meat + Poultry - October 2016 - BACON REPORT - The Numbers
Meat + Poultry - October 2016 - 39
Meat + Poultry - October 2016 - COMPANY PROFILE - Specialty spread
Meat + Poultry - October 2016 - 41
Meat + Poultry - October 2016 - 42
Meat + Poultry - October 2016 - 43
Meat + Poultry - October 2016 - 44
Meat + Poultry - October 2016 - 45
Meat + Poultry - October 2016 - 46
Meat + Poultry - October 2016 - COMPANY PROFILE - Q&A: Michael Oraschewsky, Bacon Jams
Meat + Poultry - October 2016 - PRODUCT TRENDS - PREMIUM PRODUCT
Meat + Poultry - October 2016 - 49
Meat + Poultry - October 2016 - 50
Meat + Poultry - October 2016 - 51
Meat + Poultry - October 2016 - 52
Meat + Poultry - October 2016 - 53
Meat + Poultry - October 2016 - 54
Meat + Poultry - October 2016 - 55
Meat + Poultry - October 2016 - PACKAGING SOLUTIONS - Chomping at the bits
Meat + Poultry - October 2016 - 57
Meat + Poultry - October 2016 - 58
Meat + Poultry - October 2016 - 59
Meat + Poultry - October 2016 - 60
Meat + Poultry - October 2016 - 61
Meat + Poultry - October 2016 - 62
Meat + Poultry - October 2016 - 63
Meat + Poultry - October 2016 - PROCESSOR PROFILE - Purely pork
Meat + Poultry - October 2016 - 65
Meat + Poultry - October 2016 - 66
Meat + Poultry - October 2016 - 67
Meat + Poultry - October 2016 - 68
Meat + Poultry - October 2016 - 69
Meat + Poultry - October 2016 - WORKER SAFETY - SAFER SAWS
Meat + Poultry - October 2016 - 71
Meat + Poultry - October 2016 - 72
Meat + Poultry - October 2016 - 73
Meat + Poultry - October 2016 - 74
Meat + Poultry - October 2016 - 75
Meat + Poultry - October 2016 - 76
Meat + Poultry - October 2016 - 77
Meat + Poultry - October 2016 - 78
Meat + Poultry - October 2016 - 79
Meat + Poultry - October 2016 - 80
Meat + Poultry - October 2016 - 81
Meat + Poultry - October 2016 - PLANT PROFILE - Under the Butterball big top
Meat + Poultry - October 2016 - 83
Meat + Poultry - October 2016 - 84
Meat + Poultry - October 2016 - 85
Meat + Poultry - October 2016 - 86
Meat + Poultry - October 2016 - 87
Meat + Poultry - October 2016 - 88
Meat + Poultry - October 2016 - 89
Meat + Poultry - October 2016 - 90
Meat + Poultry - October 2016 - 91
Meat + Poultry - October 2016 - INGREDIENT ISSUES - Heavy on the heat
Meat + Poultry - October 2016 - 93
Meat + Poultry - October 2016 - 94
Meat + Poultry - October 2016 - 95
Meat + Poultry - October 2016 - 96
Meat + Poultry - October 2016 - 97
Meat + Poultry - October 2016 - 98
Meat + Poultry - October 2016 - 99
Meat + Poultry - October 2016 - 100
Meat + Poultry - October 2016 - 101
Meat + Poultry - October 2016 - GLOBAL OPERATIONS - International intrigue
Meat + Poultry - October 2016 - 103
Meat + Poultry - October 2016 - 104
Meat + Poultry - October 2016 - 105
Meat + Poultry - October 2016 - 106
Meat + Poultry - October 2016 - 107
Meat + Poultry - October 2016 - 108
Meat + Poultry - October 2016 - 109
Meat + Poultry - October 2016 - FROM THE CORRAL - Shortage of skills
Meat + Poultry - October 2016 - 111
Meat + Poultry - October 2016 - CALENDAR
Meat + Poultry - October 2016 - 113
Meat + Poultry - October 2016 - SHOWCASE
Meat + Poultry - October 2016 - 115
Meat + Poultry - October 2016 - NAMES IN THE NEWS
Meat + Poultry - October 2016 - CLASSIFIEDS
Meat + Poultry - October 2016 - 118
Meat + Poultry - October 2016 - 119
Meat + Poultry - October 2016 - 120
Meat + Poultry - October 2016 - ADVERTISERS
Meat + Poultry - October 2016 - THE INSIDER
Meat + Poultry - October 2016 - 123
Meat + Poultry - October 2016 - 124
Meat + Poultry - October 2016 - CM1
Meat + Poultry - October 2016 - CM2
Meat + Poultry - October 2016 - CM3
Meat + Poultry - October 2016 - CM4
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