Meat + Poultry - June 2016 - (Page 80)

MARKET REPORT 2014 Kristoffer Brearton / Schweid & Sons Traditional innovation Consumers are looking for a combination of traditional tastes as well as something new when it comes to today's burgers BY B E R N A R D S H I R E | m e a t p o u l t r y @ s o s l a n d.c o m M ost of today's meat companies that process hamburgers for a living, would attest to two things that at first seem contradictory: Burger products are becoming more and more innovative, featuring many different kinds of "burger designs." At the same time, they say, hamburgers are among the most traditional meat dishes there are. So how can this be? "On the one hand, the changes in burger design are taking place because what customers and consumers want in a burger is changing," says Jamie Schweid, president of Schweid & Sons, a family owned and operated, fourth generation ground beef purveyor headquartered in Carlstadt, New Jersey, not far from New York City. Running the company 80 MEAT+ POULTRY | 06.16 | www.meatpoultry.com with Jamie are his brother, Brad Schweid, executive vice president, and their father, founder David Schweid. So there are "natural" burgers - and there is a big move toward natural ground beef conforming to how government regulators define "natural" foods as "minimally processed." Schweid believes this move is based on two factors: the affordability of ground beef and its availability. "When the cattle supply was tight, there was no incentive for this," he says. "But in the last 12 to 18 months, the demand came back. Today, consumers are very interested in where their food comes from and how it is processed. The people who sell burgers and ground beef to them - restaurants and grocery stores - want http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - June 2016

Meat + Poultry - June 2016
CONTENTS
COMMENTARY - The wage wedge
BUSINESS NOTES - TYSON POSTS RECORD Q2 PERFORMANCE
HORMEL RAISES GUIDANCE ON Q2 PERFORMANCE, ACQUIRES JUSTIN’S
JBS SWINGS TO Q1 LOSS
EPIC PROVISIONS LAUNCHES NEW LINE OF MEAT BAR
CAGE-FREE TO RULE AT DAIRY QUEEN
OLYMEL TO EXPAND PRIMARY POULTRY PLANT
CARGILL TO STAY IN WICHITA
WASHINGTON - Food safety action
BARBECUE REPORT - Barbecue friends
FOODSERVICE - Smokin' success
EDUCATION - TEXAS BARBECUE at the head of the class
RESTAURANT REPORT - THE BBQ TRAVELER
PACKAGING SOLUTIONS - 'Bone' appetit
INGREDIENT ISSUES - Flavor infusion
SMOKY FLAVOR TOPS THE CHARTS
SMALL BUSINESS MATTERS - Meat snack marvel
SMALL BUSINESS LEADER - Checking in with the chick
COVER STORY - Preferential processsing
MARKET REPORT - Traditional innovation
FOOD SAFETY - Packer perspective
PROCESSOR PROFILE - Embracing meat snacking
CONVENTION PREVIEW - AAMPed up in Omaha
FROM THE CORRAL - Cage-free caveats
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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