Meat+Poultry - October 2017 - 55

E

verything is better with bacon. And
flavored bacon, well, it just takes
everything up a notch to premium
status. By itself, flavored bacon is the deluxe
version of its previous taste, providing more
smack for the same amount of calories. It's one
of life's little pleasures and a growing segment
of the $4.4 billion retail bacon sector. Flavored
bacon is catching on in foodservice, too. It's a
way to differentiate and add value.
The Oink Café, with multiple locations
in Arizona, specializes in flights of bacon in
varieties such as apple cider, applewood,
hickory, honey, jalapeño, pepper and sugar
cured. The culinary professionals at ZED451
in Chicago, often experiment with adding
different flavors and toppings to bacon dishes.
For example, the restaurant served grilled
maple Cajun-flavored bacon topped with
gorgonzola dolce sauce and apple slaw at
Bacon Fest 2017.
The Arby's Restaurant Group, Atlanta -
with the tagline, "We Have The Meats" - gets
bacon. The chain sold about 55 million items
with bacon in 2016, including limited-time
offers and menu classics. The culinary
professionals at Arby's are continuously
reinventing bacon. For example, as a limitedtime offer this past summer, the chain sliced
bacon thicker and sprinkled on brown sugar,
making it the star ingredient in the Triple Thick
Brown Sugar Bacon Sandwich lineup of a BLT,
club, roast beef and turkey, all on a brioche
bun. For the fall, that same bacon flavor, just
sliced a little thinner, is topping the limitedtime bourbon barbecue sandwich line up.
The chain also offers a thick-cut pepper
bacon. Currently it's a mainstay add-on for
many of its sandwiches.
"We are really proud of our pepper bacon,"
says Neville Craw, executive chef at Arby's.
"It's a big piece of pork belly that we season all
on the outside with black pepper. It goes in the
smoker. It smokes. Then we make big cuts and
put it in a bunch of our sandwiches."

PROCESSING MAKES PERFECT
Describing the process and explaining the
time investment into making flavored bacon
contributes to its premium status.
"Consumers today, more than ever before,
recognize and appreciate the authenticity
behind traditional cooking preparation

methods," says Jacquelyn Schuh, market
research and consumer insights specialistmeat, Kerry, Beloit, Wisconsin. "Fire, the
original preparation method, has definitely
made its mark across all food and beverage
applications in the last few years, but perhaps
most pronounced is smoke's proliferation
across meat, bacon, in particular."
Indeed, wood smokes are a leading
driver of flavor innovation in bacon. The top
bacon flavors by volume at retail are smoke,
hardwood smoke, applewood smoke, hickory
smoke, and also variations on maple and
pepper flavors, according to data from Nielsen,
New York. In foodservice, among all smoke
varieties, oak (+86 percent), cherrywood (+73
percent) and applewood (+32 percent) have
shown the greatest growth in the past four
years, according to Datassential, Chicago.
Some culinary professionals are taking
smoke to the next level, according to Juliet
Greene, corporate chef, Mizkan Americas,
Mount Prospect, Illinois. "Infusing bacon
with herbal smokes, such as 'fired rosemary'
can add a nice warm, smoke flavor. Smoky
balsamic brown sugar delivers sweet, tangy
and savory notes to please the palate."
Culinary professionals are embracing the
fact that the savory and fatty flavor profile
of bacon melds well with other flavors.
Consumers are often willing to explore
unfamiliar and ethnic flavors when they are
delivered on a familiar food, such as bacon.
Bacon's composition and form functions as an
ideal vehicle for flavor innovation.

INTERNATIONAL INSPIRATIONS
"Globally inspired flavors for bacon are an
easy way for consumers to try something new
without fully committing to a new cuisine," says
Roger Lane, marketing manager-savory flavors,
Sensient Flavors, Hoffman Estates, Illinois.
"Top a grilled chicken breast with ancho chili
bacon and a few slices of avocado and you've
created a south-of-the-border sandwich."
Lacey Eckert, market development specialist,
Kalsec, Kalamazoo, Michigan, says, "Since the
popularity of bacon has moved it out of the
'breakfast only' realm, consumers are on the
lookout for easy ways to add the flavor hit and
protein boost that bacon offers to other dishes,
including dessert. Microwavable or ready-to-use
bacon in a variety of flavors meets this need.
www.meatpoultry.com | 10.17 | MEAT+ POULTRY

55


http://www.meatpoultry.com

Meat+Poultry - October 2017

Table of Contents for the Digital Edition of Meat+Poultry - October 2017

Meat+Poultry - October 2017
CONTENTS
COMMENTARY - Seventy years strong
BUSINESS NOTES - POST HOLDINGS TO BUY BOB EVANS FARMS
PILGRIM’S ACQUIRES NORTHERN IRELAND’S MOY PARK
SMITHFIELD SHIFTS RACING SPONSORSHIP
IMPOSSIBLE FOODS STARTS UP PRODUCTION
NCC RELEASES STANDARDS FOR BROILER WELFARE
JBS COMMITS TO CAGE-FREE EGGS IN BRAZILIAN PRODUCTS
WASHINGTON - Defending free trade
BY THE NUMBERS
COMPANY PROFILE - APPLEGATE BELIEVES
INNOVATIVE IDEAS - BLUE RIBBON BACON
MEAT MARKETING - FESTIVAL FLURRY
TOOLS OF THE TRADE - MAKING THE CUTS
PACKAGING SOLUTIONS - Bacon on the move
INGREDIENT ISSUES - Upgrading bacon
NEW PRODUCT DEVELOPMENT - BACON TO GO
CORPORATE UPDATE - Strategic snapshots
SMALL BUSINESS MATTERS - MEAT on-demand
POULTRY PROCESSING - CRACKING the CODE
FOOD SAFETY - Blockchain unbound
NEW PRODUCTS
FROM THE CORRAL
CALENDAR
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - October 2017 - CONTENTS
Meat+Poultry - October 2017 - 2
Meat+Poultry - October 2017 - 3
Meat+Poultry - October 2017 - 4
Meat+Poultry - October 2017 - 5
Meat+Poultry - October 2017 - 6
Meat+Poultry - October 2017 - 7
Meat+Poultry - October 2017 - COMMENTARY - Seventy years strong
Meat+Poultry - October 2017 - 9
Meat+Poultry - October 2017 - SMITHFIELD SHIFTS RACING SPONSORSHIP
Meat+Poultry - October 2017 - 11
Meat+Poultry - October 2017 - 12
Meat+Poultry - October 2017 - JBS COMMITS TO CAGE-FREE EGGS IN BRAZILIAN PRODUCTS
Meat+Poultry - October 2017 - WASHINGTON - Defending free trade
Meat+Poultry - October 2017 - 15
Meat+Poultry - October 2017 - BY THE NUMBERS
Meat+Poultry - October 2017 - 17
Meat+Poultry - October 2017 - COMPANY PROFILE - APPLEGATE BELIEVES
Meat+Poultry - October 2017 - 19
Meat+Poultry - October 2017 - 20
Meat+Poultry - October 2017 - 21
Meat+Poultry - October 2017 - 22
Meat+Poultry - October 2017 - 23
Meat+Poultry - October 2017 - INNOVATIVE IDEAS - BLUE RIBBON BACON
Meat+Poultry - October 2017 - 25
Meat+Poultry - October 2017 - 26
Meat+Poultry - October 2017 - 27
Meat+Poultry - October 2017 - MEAT MARKETING - FESTIVAL FLURRY
Meat+Poultry - October 2017 - 29
Meat+Poultry - October 2017 - 30
Meat+Poultry - October 2017 - 31
Meat+Poultry - October 2017 - 32
Meat+Poultry - October 2017 - 33
Meat+Poultry - October 2017 - 34
Meat+Poultry - October 2017 - 35
Meat+Poultry - October 2017 - 36
Meat+Poultry - October 2017 - 37
Meat+Poultry - October 2017 - TOOLS OF THE TRADE - MAKING THE CUTS
Meat+Poultry - October 2017 - 39
Meat+Poultry - October 2017 - 40
Meat+Poultry - October 2017 - 41
Meat+Poultry - October 2017 - 42
Meat+Poultry - October 2017 - 43
Meat+Poultry - October 2017 - PACKAGING SOLUTIONS - Bacon on the move
Meat+Poultry - October 2017 - 45
Meat+Poultry - October 2017 - 46
Meat+Poultry - October 2017 - 47
Meat+Poultry - October 2017 - 48
Meat+Poultry - October 2017 - 49
Meat+Poultry - October 2017 - 50
Meat+Poultry - October 2017 - 51
Meat+Poultry - October 2017 - 52
Meat+Poultry - October 2017 - 53
Meat+Poultry - October 2017 - INGREDIENT ISSUES - Upgrading bacon
Meat+Poultry - October 2017 - 55
Meat+Poultry - October 2017 - 56
Meat+Poultry - October 2017 - 57
Meat+Poultry - October 2017 - 58
Meat+Poultry - October 2017 - 59
Meat+Poultry - October 2017 - 60
Meat+Poultry - October 2017 - 61
Meat+Poultry - October 2017 - NEW PRODUCT DEVELOPMENT - BACON TO GO
Meat+Poultry - October 2017 - 63
Meat+Poultry - October 2017 - 64
Meat+Poultry - October 2017 - 65
Meat+Poultry - October 2017 - 66
Meat+Poultry - October 2017 - 67
Meat+Poultry - October 2017 - 68
Meat+Poultry - October 2017 - 69
Meat+Poultry - October 2017 - CORPORATE UPDATE - Strategic snapshots
Meat+Poultry - October 2017 - 71
Meat+Poultry - October 2017 - 72
Meat+Poultry - October 2017 - 73
Meat+Poultry - October 2017 - SMALL BUSINESS MATTERS - MEAT on-demand
Meat+Poultry - October 2017 - 75
Meat+Poultry - October 2017 - 76
Meat+Poultry - October 2017 - 77
Meat+Poultry - October 2017 - 78
Meat+Poultry - October 2017 - 79
Meat+Poultry - October 2017 - POULTRY PROCESSING - CRACKING the CODE
Meat+Poultry - October 2017 - 81
Meat+Poultry - October 2017 - 82
Meat+Poultry - October 2017 - 83
Meat+Poultry - October 2017 - 84
Meat+Poultry - October 2017 - 85
Meat+Poultry - October 2017 - FOOD SAFETY - Blockchain unbound
Meat+Poultry - October 2017 - 87
Meat+Poultry - October 2017 - 88
Meat+Poultry - October 2017 - 89
Meat+Poultry - October 2017 - NEW PRODUCTS
Meat+Poultry - October 2017 - 91
Meat+Poultry - October 2017 - FROM THE CORRAL
Meat+Poultry - October 2017 - 93
Meat+Poultry - October 2017 - CALENDAR
Meat+Poultry - October 2017 - 95
Meat+Poultry - October 2017 - SHOWCASE
Meat+Poultry - October 2017 - 97
Meat+Poultry - October 2017 - NAMES IN THE NEWS
Meat+Poultry - October 2017 - 99
Meat+Poultry - October 2017 - CLASSIFIEDS
Meat+Poultry - October 2017 - 101
Meat+Poultry - October 2017 - 102
Meat+Poultry - October 2017 - 103
Meat+Poultry - October 2017 - 104
Meat+Poultry - October 2017 - ADVERTISERS
Meat+Poultry - October 2017 - THE INSIDER
Meat+Poultry - October 2017 - 107
Meat+Poultry - October 2017 - 108
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