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The foundations of meat flavours

Greater access to information about regional cuisines and different ingredients has challenged meat and poultry product developers. As companies seek to develop differentiating product offerings they must become much more aware of regional flavors, ingredients and trends.

“Ethnic was a key driver in 2013, specifically Asian and Hispanic,” said Christopher Hansen, corporate executive chef for the OSI Group, Chicago. “From there you need to break that down into what kind of meats are represented: pork, beef or chicken.”