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Donna Berry

Donna Berry

Contributing Editor
meatpoultryeditors@sosland.com

Articles

ARTICLES

America's continued obsession with spicy foods includes ethnic flavors.

Heating up meat

07.13.2018

By Donna Berry

Peppers, seasonings and spices bring on the heat to meat and poultry.

Cheeseburger

Cheeseburger challenge

George Duran is exploring the latest burger trend with Jarlsberg cheese.

07.09.2018

By Donna Berry

Infographic

Infographic: The push for protein

06.26.2018

By Donna Berry

Animal-based proteins are resurging as a culinary food trend.

Bacon Honey

Honey adds flavor and function

06.26.2018

By Donna Berry

Formulators and culinary specialists look to honey to add flavor, sweetness and color.

Yappah

Tyson fights food waste

06.26.2018

By Donna Berry

The company’s newest meat snack product was created using upcycled ingredients.

nutrition notes

Formulating with fiber, a regulatory update

06.26.2018

By Donna Berry

Inulin and chicory root fiber can now be included in USDA-labeled products.

Mighty Spark 1

Sparking Innovation

06.26.2018

By Donna Berry

Mighty Spark is working to make its company and products a household name.

RD Smithfield Foods

Getting creative with seasoned raw meats

06.26.2018

By Donna Berry

Consumer demands for specialty meats force processors to develop something new.

Clean label lines get blurred

06.06.2018

By Donna Berry

Trust and transparency are as much a part of the trend as ingredients perceived as simple.

Formulations for grilled, smoked flavors

06.04.2018

By Donna Berry

Innovations deliver on the tastes and aromas of outdoor cooking.

View All Articles by Donna Berry

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New on the menu
Chicken, beef and pork all have a place on the summer menus at restaurants.
Getting creative with seasoned raw meats
Consumer demands for specialty meats force processors to develop something new.

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