This past year, Clemens Food Group, Hatfield, Pa., launched a line of pork sausage products, under its Hatfield’s banner, that were designed to reflect the latest culinary trends and animal welfare standards that are important to its foodservice customers and diners. The company said the products were launched to “revolutionize breakfast offerings for operators.”

Sourcing for the new products is based on Hatfield’s Gold Standard Animal Care initiative, which ensures the company only uses antibiotic-free pork that is responsibly raised.

Identifying shakshuka, breakfast poutines and breakfast sandwiches among current culinary trends, Hatfield launched several products recently, including its All Natural Skinless Sausage Links and Sausage Patties in August 2024. The new sage-and-savory-infused products are available either frozen or fully cooked, for a variety of foodservice concepts and retail platforms. Product developers designed the new sausage offerings to be versatile enough to be used in concepts ranging from family dining, mid-scale eateries and fast-casual chains in addition to institutions such as healthcare cafes, colleges and university food courts and lodging facilities. Since launching the products in mid-2024, foodservice professionals say diners at restaurants and institutions are coming back for extra helpings.

“We are having much success with the Clemens precooked sausage patty, especially in our larger high-volume units,” said Sam Lazarro, executive chef with the Carilion Clinic group, which includes 10 locations. “The patty has great biscuit/plate coverage with almost no shrinkage when reheated, and the sage flavor profile has been very pleasing to our customers.”

He added that the quick preparation time and easy-to-duplicate presentation and quality eases the pressure on back-of-the-house restaurant workers who can ensure consistent tasting products.

Clemens Food Group launched a line of pork sausage products, under Hatfield's banner, that are sourced from the brand's Gold Standard Animal Care initiative. (Source: Clemens Food Group)

New product realities

The new sausage launch marked a return to a more consistent flow of new products to the market, which, according to Matt Ryan, vice president of marketing and category management, was disrupted by the pandemic, making operational stability and customer service commitments challenging. More recently, Clemens is back to a more consistent product development cadence.

“Now, we aim to innovate in our key categories every 12-18 months to ensure we are providing our customers and their customers the best pork products available,” Ryan said.

However, even today there are continued supply chain hiccups and challenges in production, such as inconsistent lead times for packaging supplies. Given those x-factors, a standard timeline for a new product going from concept to launch cannot be guaranteed and the process for each varies.

“Our goal for every project is to create an aggressive but reasonable timeline to best serve our customers and be as transparent as possible throughout the process to ensure our partners are aware of any challenges we may be facing with regards to hitting our desired timelines,” Ryan said.

When navigating the new product development process, Clemens’ approach is that pork consumers are always seeking easy-to-prepare, great-tasting products that allow them to feed their families at a reasonable price.

“When developing new products those are the attributes that we consider table stakes and if we can’t achieve at least those three attributes the project would be considered a non-starter,” Ryan said.

To deliver on these attributes, Clemens utilizes a category management discipline to guide its innovation process. Category managers, who are experts in their markets, systematically review and monitor categories with the goal of identifying gaps or needs that can be filled by new product innovations.

Pork with purpose

Clemens’ culinary leader said the new products’ attributes fit the bill for quality, flexibility and sourcing expectations.

“As a chef, I’m always looking for products that not only meet the highest standards of quality but also inspire creativity in the kitchen,” said Jen Moyer Murphy, corporate executive chef at Clemens Food Group. “Hatfield’s new sage-infused sausages do just that. They are versatile, flavorful and crafted with care, making them a perfect addition to any menu. Our commitment to ethical sourcing and sustainability ensures that we’re providing the best possible product to our customers.”

The new Hatfield products are in alignment with Clemens’ tagline: “Pork the way it should be,” while recognizing the pork industry and consumer behavior is evolving. Clemens recognizes that its customers, which include foodservice operators and retail outlets, are increasingly pressured by animal advocacy groups regarding their suppliers’ production practices. The expectation among many is to establish and publish an animal welfare mission, including goals, and prove that their claims are being fulfilled using a regularly updated timeline.

“We understand that not every customer is the same, so our goal is to help educate them with regards to their options when sourcing pork and be viewed as a partner in the decision-making process,” Ryan said.

He added, “Our DNA lies in our core values of ethics, integrity and stewardship. Clemens Food Group has, and will continue to be, on the forefront of animal welfare in the pork production market with a focus on delivering the highest quality pork products using the most efficient and sustainable practices possible. I think it’s a different picture in the ag sector.”