Meat&Poultry - March 2011 - 70

FOOD INGREDIENTS

The marinated category holds a prominent place in the meat case, specifically marinated pork tenderloins. (Photo courtesy of the National Pork Board)

“As for foodservice...it is common for operators to include fruits and vegetables as accompaniments to meat entrée dishes,” Sutton says. “We are fortunate pork offers such an amazing flavor profile to complement countless cuisines, which obviously enables culinary creative types to express their inspiration with few limitations.” Some clients of The Turover Straus Group Inc. have used fruits and vegetables as accompaniments to meat and poultry, but not “in” meat, Sutton says Alan Turover, copresident of the company, which is one of the leading food innovation concepting and prototyping firms in the US. “We have developed fruit salsas, fig and other types of balsamic glazes, sauces containing fruits Turover and vegetables, fr uit flavored glazes that are added to or placed on top of meats and poultry and several fruit and vegetable products that are cooked with, as opposed to just being a side dish to, meat and poultry,” he says. “These fruit and vegFarrell etable products are added for several reasons – sometimes to add color to the meat, sometimes to add flavor, to reduce overall fat content, or sometimes to reduce raw material costs,” he adds.

fruits and/or vegetables with tenderloin products,” she adds. Some ground turkey products include soy to help retain moisture in meatballs and burgers. Other vegetables are also added to these ground products to provide added f lavor. Some brands of turkey meatballs add vegetables (including dehydrated and powdered forms). Turkey sausage products include both soy and vegetable ingredients. Both the enhancements to ground turkey products and the marinated turkey tenderloins are perfect examples of the industry responding to consumer demands for quick-andeasy dinners, Farrell says. “With the additional flavors and ready-to-cook enhancements, dinner can be prepared much quicker,” she adds. “The same ease of preparation and extra flavor enhancements are equally important to the foodservice industry as all operations try to control both food and labor expenses” (See “Turkey innovation,” side bar on Page 74 for product examples).

BK Stuffed Steakhouse burger in the US. This premium sandwich includes bits of jalapeño peppers and Cheddar cheese inside the flame-broiled burger that’s topped off with poblano sauce, tomatoes and lettuce, all served on a bun. The burger is available for a limited time at participating Burger King restaurants nationwide. In late February, this product also entered the Canadian market. “Our guests have expressed their love for our quality burgers, and we know that they enjoy the bold combination of spicy and cheesy in a big way,” said Jonathan Muhtar, BK’s vice president of global product marketing and innovation. “With our fi rst ever stuffed sandwich, we’re giving our guests what they want – juicy, 100-percent beef infused with jalapeños and Cheddar for an experience you can see and taste in every bite.”

Pushing poultry’s profile
Tamaqua, Pa.-based Koch’s Turkey Farm launched its fi rst entrée in the turkey burger marketplace with Cranberry Turkey Burgers in March 2010. Cranberries complement the

Adding value
During the past year, many meat and poultry products entered both foodservice and retail markets featuring vegetable or fruit ingredients. In January, Miami-based Burger King Corp. launched its new Jalapeño & Cheddar
In January, Burger King Corp. launched its new Jalapeño & Cheddar BK Stuffed Steakhouse burger in the US. (Photo courtesy of
Burger King Corp.)

Enhancing turkey
Many value-added turkey products include traces of fruit and vegetables for fl avor, says Norma Farrell the National Turkey Federation’s culinary consultant. “Marinades and demi-glaces frequently incorporate

70 • Meat&Poultry • March 2011 • www.MeatPoultry.com



Meat&Poultry - March 2011

Table of Contents for the Digital Edition of Meat&Poultry - March 2011

Meat&Poultry - March 2011
Commentary - Defense mechanisms
Hormel earnings up 34 percent in first quarter
Cargill introduces Fressure patties
Maple Leaf earnings hit by input costs
Sanderson Farms touts record FY2010
Grant allows XL Foods to double capacity
Townsends poultry ops sold after bankruptcy
JBS reports positive results of food-safety technology
Taco Bell launches new beef image TV ads
Catfish inspection gets political
Sustainability strides
E xperience counts
THE TOP 125 PROCESSORS - Winner’s circle
THE TOP 125 PROCESSORS - Alphabetical listing by company name
THE TOP 125 PROCESSORS - by rank
Small Business Matters - Duty calls
Food Ingredient Solutions - Delectable pairings
Processing Innovations - Everything but the squeal
Sanitation - Cleaning passion
Food Safety - Reassigning resources
Food Safety - Food-safety fortress
Packaging Solutions - Packaging under pressure
New Product Rollouts - Unveiling ideas
New Products
Labor - Questioning benefi ts
Names in the News
New Product Showcase
Classified Advertising
Meat&Poultry - March 2011 - Meat&Poultry - March 2011
Meat&Poultry - March 2011 - 2
Meat&Poultry - March 2011 - 3
Meat&Poultry - March 2011 - 4
Meat&Poultry - March 2011 - 5
Meat&Poultry - March 2011 - 6
Meat&Poultry - March 2011 - 7
Meat&Poultry - March 2011 - Commentary - Defense mechanisms
Meat&Poultry - March 2011 - 9
Meat&Poultry - March 2011 - Hormel earnings up 34 percent in first quarter
Meat&Poultry - March 2011 - 11
Meat&Poultry - March 2011 - Maple Leaf earnings hit by input costs
Meat&Poultry - March 2011 - 13
Meat&Poultry - March 2011 - Sanderson Farms touts record FY2010
Meat&Poultry - March 2011 - 15
Meat&Poultry - March 2011 - Townsends poultry ops sold after bankruptcy
Meat&Poultry - March 2011 - 17
Meat&Poultry - March 2011 - Taco Bell launches new beef image TV ads
Meat&Poultry - March 2011 - 19
Meat&Poultry - March 2011 - Catfish inspection gets political
Meat&Poultry - March 2011 - 21
Meat&Poultry - March 2011 - Sustainability strides
Meat&Poultry - March 2011 - 23
Meat&Poultry - March 2011 - 24
Meat&Poultry - March 2011 - 25
Meat&Poultry - March 2011 - 26
Meat&Poultry - March 2011 - 27
Meat&Poultry - March 2011 - 28
Meat&Poultry - March 2011 - 29
Meat&Poultry - March 2011 - E xperience counts
Meat&Poultry - March 2011 - 31
Meat&Poultry - March 2011 - 32
Meat&Poultry - March 2011 - 33
Meat&Poultry - March 2011 - 34
Meat&Poultry - March 2011 - 35
Meat&Poultry - March 2011 - THE TOP 125 PROCESSORS - Winner’s circle
Meat&Poultry - March 2011 - 37
Meat&Poultry - March 2011 - THE TOP 125 PROCESSORS - Alphabetical listing by company name
Meat&Poultry - March 2011 - 39
Meat&Poultry - March 2011 - 40
Meat&Poultry - March 2011 - 41
Meat&Poultry - March 2011 - 42
Meat&Poultry - March 2011 - THE TOP 125 PROCESSORS - by rank
Meat&Poultry - March 2011 - 44
Meat&Poultry - March 2011 - 45
Meat&Poultry - March 2011 - 46
Meat&Poultry - March 2011 - 47
Meat&Poultry - March 2011 - 48
Meat&Poultry - March 2011 - 49
Meat&Poultry - March 2011 - 50
Meat&Poultry - March 2011 - 51
Meat&Poultry - March 2011 - 52
Meat&Poultry - March 2011 - 53
Meat&Poultry - March 2011 - 54
Meat&Poultry - March 2011 - 55
Meat&Poultry - March 2011 - 56
Meat&Poultry - March 2011 - 57
Meat&Poultry - March 2011 - 58
Meat&Poultry - March 2011 - 59
Meat&Poultry - March 2011 - 60
Meat&Poultry - March 2011 - 61
Meat&Poultry - March 2011 - Small Business Matters - Duty calls
Meat&Poultry - March 2011 - 63
Meat&Poultry - March 2011 - 64
Meat&Poultry - March 2011 - 65
Meat&Poultry - March 2011 - 66
Meat&Poultry - March 2011 - 67
Meat&Poultry - March 2011 - Food Ingredient Solutions - Delectable pairings
Meat&Poultry - March 2011 - 69
Meat&Poultry - March 2011 - 70
Meat&Poultry - March 2011 - 71
Meat&Poultry - March 2011 - 72
Meat&Poultry - March 2011 - 73
Meat&Poultry - March 2011 - 74
Meat&Poultry - March 2011 - 75
Meat&Poultry - March 2011 - Processing Innovations - Everything but the squeal
Meat&Poultry - March 2011 - 77
Meat&Poultry - March 2011 - 78
Meat&Poultry - March 2011 - 79
Meat&Poultry - March 2011 - 80
Meat&Poultry - March 2011 - 81
Meat&Poultry - March 2011 - 82
Meat&Poultry - March 2011 - Sanitation - Cleaning passion
Meat&Poultry - March 2011 - Food Safety - Reassigning resources
Meat&Poultry - March 2011 - 85
Meat&Poultry - March 2011 - 86
Meat&Poultry - March 2011 - 87
Meat&Poultry - March 2011 - Food Safety - Food-safety fortress
Meat&Poultry - March 2011 - 89
Meat&Poultry - March 2011 - 90
Meat&Poultry - March 2011 - 91
Meat&Poultry - March 2011 - 92
Meat&Poultry - March 2011 - 93
Meat&Poultry - March 2011 - 94
Meat&Poultry - March 2011 - 95
Meat&Poultry - March 2011 - 96
Meat&Poultry - March 2011 - 97
Meat&Poultry - March 2011 - Packaging Solutions - Packaging under pressure
Meat&Poultry - March 2011 - 99
Meat&Poultry - March 2011 - 100
Meat&Poultry - March 2011 - 101
Meat&Poultry - March 2011 - 102
Meat&Poultry - March 2011 - 103
Meat&Poultry - March 2011 - 104
Meat&Poultry - March 2011 - New Product Rollouts - Unveiling ideas
Meat&Poultry - March 2011 - New Products
Meat&Poultry - March 2011 - 107
Meat&Poultry - March 2011 - Labor - Questioning benefi ts
Meat&Poultry - March 2011 - Names in the News
Meat&Poultry - March 2011 - New Product Showcase
Meat&Poultry - March 2011 - 111
Meat&Poultry - March 2011 - 112
Meat&Poultry - March 2011 - 113
Meat&Poultry - March 2011 - 114
Meat&Poultry - March 2011 - 115
Meat&Poultry - March 2011 - 116
Meat&Poultry - March 2011 - Classified Advertising
Meat&Poultry - March 2011 - 118
Meat&Poultry - March 2011 - 119
Meat&Poultry - March 2011 - 120
Meat&Poultry - March 2011 - 121
Meat&Poultry - March 2011 - 122
Meat&Poultry - March 2011 - 123
Meat&Poultry - March 2011 - 124
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