Meat+Poultry - July 2018 - 83

akin to that of beef or pork. The company uses
no gluten, soy or bioengineered ingredients.
"We know there are rising consumer
concerns around those ingredients," Aronoff
said. "We really want to make this as low
of a barrier to entry as possible by using
consumer-friendly ingredients and having
great-tasting products."
The company recently broke ground on
a 26,000-sq.-ft. research and development
center, which will house more than 100
scientists, engineers, food technologists, chefs
and researchers.
"We are doubling down on our approach
to R&D and our innovation pipeline," Aronoff
said. "We have a lot of exciting announcements
coming out this year that just really reinforce
that we're the key player in this space, and
we're going to continue to show up and
surprise you and delight you."

DELI OFFERINGS
Cargill is diving into deli with new roasted deli
meat and deli prepared items. The culinary
team was in New Orleans for the International
Dairy Deli Bakery Association (IDDBA)
Conference in June showing how consumer
insights can drive innovation in proteins.
Members of Cargill's culinary team
distributed samples of new items and
provided cooking demonstrations during
the event. Innovations in proteins by Cargill
include Turkey Bolillo Panini, a Crispy
Gochujang Pork Belly Taco and the Lodge
Breakfast Sandwich with Maple Butter
featuring ham and egg protein.
"We are always focused on the customer
and staying ahead of the latest food trends by
providing consumer-preferred protein options,"
Chuck Gitkin, Cargill Protein Chief Marketing
Officer, said in a statement. "We know our
customers want versatility combined with
powerful insights and the culinary expertise we
deliver. And now, with in-store roasted meat
and prepared food capabilities, we are giving
our customers more options."
Cargill also is sharing an interactive digital
product display to showcase items from the its
Castle Wood Reserve, Honeysuckle White and
Charter Reserve brands.
"Food is Cargill's business, and our job is to
offer products for our customers and consumers
that meet the demand of their busy schedules,"

Gitkin added. "Our on-the-go options provide
convenience, allowing us to move food from
shelves and meat cases to wherever and
however people want to eat. Product versatility
and ease of preparation help differentiate us
from others in the protein space."
Organic Valley, a leading cooperative
of organic farmers, has launched Organic
Valley Deli Meats. The cooperative has
been producing meats without antibiotics,
synthetic hormones or toxic pesticides since
1996 under the Organic Prairie brand. The
company said the name change to Organic
Valley means greater consumer brand
recognition for the deli meat line.
"Busy, health-conscious families want
organic options for a quick lunch or snack,"
explained Ellie France, brand manager.
"These are Organic Valley's first branded
meat products. And we do it right - delicious
offerings with no binders, fillers, carrageenan,
or added nitrates or nitrites."
The products are available in seven
all-organic varieties including uncured ham,
smoked turkey, roast turkey, 100 percent
grass-fed roast beef, roast chicken, pepperoni,
and summer sausage, the company said. The
deli meats are free of antibiotics, synthetic
hormones, toxic pesticides and GMOs. They
have an SRP ranging from $5.99 to $7.99.
Artisanal meat processor, North Country
Smokehouse, announced on June 6, the launch
of a new line of turkey and ham deli meats. The
new clean-label products carry product claims
that include: organic, certified humane and
all natural to appeal to consumers' increased
awareness of production practices and
knowing more about the source of their food.
Available in three flavor profiles,
including Oven-Roasted turkey, Smoked
Maple Ham and Smoked Black Forest Ham,
the meat is marinated and cooked after
packaging using sous-vide technology. The
ham is then placed in a smoker to impart
flavors of applewood smoke.
"The rich, smoky taste of the ham really
sets the product apart," said Aaron Corbett,
North Country's COO. "The turkey is cooked,
not smoked," he added. "It's a nice alternative
for people who prefer a farmhouse flavor."
The products are packaged for retail sale and
are resealable to appeal to on-the-go eating, at a
price range of between $4.99 and $6.99.

"When we build
a new product,
whether
it's Beyond
Sausage
or Beyond
Breakfast
Sausage, we're
not just taking
our burger
and shoving
it inside a
casing."
- ALLISON ARONOFF

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