Meat+Poultry - February 2021 - 33

Inc., Selah, Wash., said, " Inclusions pose
the simplest and easiest way to create
line extensions with either unique and
trendy or comforting flavors to suit the
consumer palate. "
Inclusions need to be authentic and real.
This allows for a short ingredient list. Dried
formats, especially fruits, vegetables and
herbs, are often the best option to prevent

color issues or moisture migration into formed
meat products, such as sausages, patties
and meatballs.
Fruit inclusions, such as apple, cherries,
apricots, plums and pineapple, pair well with
sausage, smoked meats and plant-based meat
alternatives, according to Doug Westers,
director of product development at Tree Top.
The natural acidity of fruit complements the
fat content while adding sweetness, color
and texture.
Gilbert's Craft Sausages, Wheaton, Ill., adds
inclusions to its all-natural chicken sausages
for a few reasons, according to Chris Salm,
founder and chief executive officer.
" Number one, we view sausage as a
culinary blank slate, and inclusions make
for more flavorful, unique products, " he said.
" Inclusions also serve a functional purpose by
adding texture and moisture to the sausage,
which helps given the reduced-fat content of
skinless chicken versus a pork or beef product.
Third, our inclusions often help our products
serve our consumers' dietary needs by adding
fruit or vegetable elements to the sausage
as well as keeping the fat content as low
as possible. "
The Caprese variety includes mozzarella,
basil and sun-dried tomatoes. Aloha is
made with real pineapple pieces, ginger and
brown sugar.
" Our fig and feta chicken sausage is just
that, " Salm said. " It's made with real feta
cheese curds and dried fig pieces. "
All Gilbert's Craft Sausages are fully cooked
using sous vide technology and are ready
to eat. This process keeps the individually
wrapped links fresh in the fridge.
" Given the increased interest in plantbased and reduced-meat diets, we've also
experimented with significantly increasing
the vegetable inclusions in our products and
have tried some truly unique recipes, " Salm
said. " We've developed some really fantastic
products with very appealing macronutrient
profiles, but at the same time unique items can
often be a tough sell to mainstream consumers.
" Really ramping up inclusions like
chickpeas, black beans and artichokes can
make some great-tasting products, but our
survey work indicates those ingredients can
also be quite polarizing, " Salm said. " It's a
delicate balance between creating products we

" We view
sausage as a
culinary blank
slate, and
inclusions
make for
more flavorful,
unique
products. "
- CHRIS SALM

www.meatpoultry.com | 02.21 | MEAT+ POULTRY

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Meat+Poultry - February 2021

Table of Contents for the Digital Edition of Meat+Poultry - February 2021

Meat+Poultry - February 2021 - 1
Meat+Poultry - February 2021 - 1
Meat+Poultry - February 2021 - 2
Meat+Poultry - February 2021 - 3
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Meat+Poultry - February 2021 - vdg - 1
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