Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 1
Formulating Premium Burgers,
Meatballs and Sausages
Learn how new whole food ingredients can assist with making
better-tasting, better-for-you formed meats
There's no doubt that the comminuted and formed
meat sector has been given new life. Meat processors
are embracing innovation and exploring opportunities
to create ﬂavorful, premium products made with
simple, easy-to-understand ingredients.
Once considered an outlet for meat scraps and a
means to preserve meat, sausages have evolved into
culinary creations. The same is true for meatballs,
which are being retooled as appetizers and entrees,
not just spaghetti toppers. These prepared meat
products mirror the trend in burgers, which has more
chefs experimenting with blending in mushrooms to
reduce the total amount of meat in each patty.
What all of these new forms of classic foods have
in common is an innovative mix of better-for-you
whole food ingredients. It's the result of consumers'
growing appetite for higher-quality processed protein
that began more than a decade ago when the ﬁrst
chicken-apple sausages debuted in the retail sector.
Meat processors found a market for sausages that
were lower in sodium and fat but high in ﬂavor. They
continue to embrace this opportunity and the market
shows us that their creativity is inﬁnite.
"Sausages don't have to be only an outlet for inferior
meats that get mixed with ﬁllers and nitrates," says
Lance Appelbaum, founder and owner of Fossil
Farms, Boonton, N.J. "I believe sausages are a great
way to introduce consumers to new meats and new
ﬂavors. It's not hard to make a great-tasting sausage.
What makes the product good is the ingredients
The Washington, D.C.-based National Restaurant
Association annually surveys around 1,300 professional
chefs on food and beverage trends.