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Ingredients Featured Articles

Soy Made to Chew Like Chicken
It's well known that cholesterol-friendly, soybean-based food is good for our hearts. But few meat substitutes made from soy are raved about on the Food Network. ...
Olive Waste Water As Anti-oxidant For Beef Products
A recent study published in Food Chemistry has investigated the ability of polyphenol extracts from the waste waters of olive oil production to act as an antioxidant for pre-cooked beef and pork, according to Reading Scientific Services Ltd....
Try Thai or Rosemary on Meat to Curb Carcinogens
Warm weather brings on the seasonal meat favorites that are barbecued, grilled, broiled or fried. That also means more potential exposure to carcinogenic compounds known as heterocyclic amines (HCAs)....
Consumers Seeking Convenience and Functionality
Apart from price, there are two main drivers for processed meat products in consumers' minds - convenience and wholesomeness, writes TheMeatSite senior editor, Chris Harris....
Palm Oil Not a Healthy Stand-In for Trans Fats
In terms of daily diet, the type of fat one consumes has a greater effect on heart disease risk factors than the amount of fat, according to a report in the USDA ARS April magazine. ...
Indonesia Food Processing Ingredients Sector
The Indonesian food processing industry produces food products with Asian flavours catering to all level of consumers and sales are expected to continue growing, according to the USDA Foreign Agricultural Service. This growth will create more opportunities...
Bioencapsulation – a Safe Haven for Sensitive Ingredients
Food manufacturers are looking for more and more ways to produce food that can deliver specific health benefits without compromising the taste or quality of their products, writes TheMeatSite Senior Editor, Chris Harris...
Functional Ingredients Spur Market Growth
Consumers today place a high priority on good nutrition. Ever since probiotic yogurts hit the market, consumers have known that our intestines are populated by innumerable bacteria that go by the names of Bifidus Digestivum, Lactobacillus Reuteri, and...
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