Food Price Deflation Cheers Consumers, Hurts Farmers, Grocers and Restaurants

admin | August 31st, 2016 - 11:45 am

Farm Belt cutbacks hit more businesses even as consumers save big at the grocery store Food price deflation has consumers enjoying big savings at the supermarket, leading more to eat out less often. Farmers, suppliers and grocery chains also are feeling the pinch. The U.S. is on track this year to post the longest stretch […]

Veal production hits all-time low

admin | August 29th, 2016 - 12:43 pm

Commercial red meat production for the United States totaled 3.87 billion pounds in July, down 4 percent from the 4.04 billion pounds produced in July 2015. Beef production, at 2.02 billion pounds, was 1 percent below the previous year. Cattle slaughter totaled 2.48 million head, down 1 percent from July 2015. The average live weight […]

Seeing innovation through the smoke

admin | August 26th, 2016 - 1:08 pm

Smoke flavors are adding nuance to a variety of applications and formulations. Smoking as a preparation method is hot and on trend. Don’t be surprised to find smoke flavors imparted in such varied items as butter, fruit, yogurt, desserts and beverages as well as such traditional items as meats, marinades and sauces at today’s top […]

This chart proves Americans love their meat

admin | August 25th, 2016 - 1:07 pm

Meat: It’s what’s for dinner. Last year, per capita meat consumption in the U.S. increased at the fastest rate in four decades, climbing 5% compared with a year prior, according to data from research and advisory firm Rabobank. The average American now eats roughly 193 pounds of beef, pork and/or chicken a year (or more […]

We love tomatoes at their peak. But what about the green ones?

admin | August 24th, 2016 - 1:05 pm

Perfectly ripe tomatoes seem to be bursting out of every farmstand and garden patch. But mixed in with those ripe specimens — and soon to take over the markets and patches — are their less-ripe relatives, green tomatoes. Rather than thinking of them as tomatoes that haven’t realized their full potential, we embrace the tart […]

Holly Poultry to build new processing plant, add 100 jobs

admin | August 23rd, 2016 - 7:11 pm

Holly Poultry is expanding in Baltimore with a construction of a new processing plant that will create 100 new jobs. The company contracted Merritt Construction, the construction arm of Merritt Properties LLC, to build a new 37,500-square-foot building at 2121 Wicomico St. The new building will allow Holly Poultry to separate its processing business from […]

Approach to meals shifting among Millennials

admin | August 22nd, 2016 - 12:55 pm

Dinner has become the dining experience that is differentiating Millennials from Gen Xers and Boomers, according to new research from NPD Group. The Chicago-based information company found that the motivations, needs and wants of each generation are as different as their tastes in music. Millennials – generally seeking personalization and control of their meals – have […]

U.S. market for meat snacks gets healthier and more exotic

admin | August 8th, 2016 - 2:32 pm

Meat snacks have become a darling of the snacking world in the last couple of years. Between paleo dieters and CrossFitters espousing the benefits of a high protein diet, the gluten- and wheat-free tribes avoiding anything to do with breads, and the continued negative press that carbs have been receiving, meat has become the product […]

Foodservice today: Diners seek cues to fresh, healthy, culinary skill

admin | August 5th, 2016 - 2:31 pm

Symbolic of sweeping departures from established eating habits and formerly reserved for largely special occasions, eating out or getting take out have become everyday occasions — no longer reserved for special events in our culture. The Hartman Group’s Food Service Experience 2016 report affirms that much has changed in recent years in the world of […]

How to make a salad that everyone wants to eat!

admin | August 4th, 2016 - 12:06 pm

There was a time when the word “salad” referred to little more than a pile of iceberg lettuce. It was ornamentation, sometimes doused in a sickly-sweet, carrot-colored dressing described, inexplicably, as “French.” No one then may have actually wanted to eat a salad. It was punishment, a self-flagellation for all the truly delicious things we […]

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