The multiple sources that may contribute sodium to meat products can be difficult to functionally replace.
As consumer interest in pre-packaged meal kits and online meal kit subscription services grows, the format provides new opportunities for meat manufacturers.
New and upcoming alternative protein sources are starting to hit the market.
Consumer interest in more sophisticated blends of hot spices and sweet flavors is on the rise.
Recent record high beef prices and increasing demand have helped make pork the world’s most consumed protein.
A key consideration of reducing sodium in pepperoni is the impact on product shelf life.
Improved labeling in processed meats may help increase consumer awareness of sodium content.
X-ray technology helps Cargill and others, like the Wisconsin Center for Dairy Research, provide a rapid method for sodium detection in some food products.
Consumers are venturing into a new type of energy bar—meat bars that feature animal proteins and a savory flavor profile.