Over the past 10-15 years the food industry has seen a push from consumers for products that are more “label friendly” or minimally processed. Often times this means developing products with as few added ingredients as possible. However, one of the biggest challenges to meat processors is the fact that the consumer still desires the same taste and appearance in these minimally processed products that conventional products possess. Therefore, in order for processors to meet consumer demands, they must create minimally processed products without sacrificing the taste and appearance of the product.
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