Meat+Poultry - February 2024 - 43

INGREDIENT ISSUES
Inclusions provide value to processors
and flavor adventures to consumers
BY DONNA BERRY | meatpoult r y@sosland.com
S
ausage making is one of the oldest
prepared foods processes, as curing,
fermenting and smoking extend the shelf
life of animal protein, a critical requirement
prior to commercial refrigeration. Sausage
making is also an attractive business to
butchers because it's an efficient use of meat
trim. This is something which not too long ago
may have been frowned upon by consumers,
but today is referred to as upcycling, and
it's a booming food trend. Blend in some
premium inclusions - everything from fruit
and vegetable bits, to diced cheeses and
ancient grains - and you've got some specialty
sausages that are featured everywhere from
fine dining to farmers' markets.
One of the most popular sharing plates
at La Bande, San Francisco, for example, is
spinach and chickpea blood sausage. Dutchy's,
Plantation, Fla., hand crafts traditional South
African boerewors using beef, pork and
beef, or lamb, and serves it with jalapeno
jam, among other South African specialties,
providing clientele with authentic flavors from
more than 8,000 miles away.
These sausages are part of the booming US
specialty foods industry, which neared $194
billion in 2022, up 9.3% from 2021, according
to the Specialty Foods Association (SFA),
New York. It's estimated that sales reached
$207 billion at the end of 2023. Meat, poultry
and seafood were the combined number-two
category, after chips, pretzels and snacks.
The SFA defines specialty foods as those
that exemplify quality, innovation and style
in their respective categories. Their specialty
nature is derived from a combination of some
or all of the following qualities: originality;
authenticity, ethnic or cultural origin; specific
processing or ingredients; limited supply;
distinctive use of extraordinary packaging;
and/or specific channel of distribution or sale.
Sausages may be formulated to fit many of
these criteria. Processors - big and small -
are getting on board by differentiating their
comminuted meaty links with ingredients that
provide value and command a premium price.
EXPLORING FLAVOR
Today's consumers have started viewing
sausages as a convenient way to explore new
flavors, even species. The only commitment is
to a single link.
" Sausages are a platform for interesting
flavors in a familiar format, " said Denise
Purcell, vice president of resource
development for SFA. " When times are tough,
people start treating themselves, and 'specialty
foods,' including premium sausages, are the
perfect way to counteract what's going on
these days.
" The resilient specialty food industry
continues to thrive despite weathering
challenges since 2020, " Purcell said. " While
food inflation has impacted the market in the
past couple of years, that is stabilizing, and the
industry is poised for the future with several
positives in place. Consumers have more
retail channels in which to purchase specialty
foods, foodservice is rebounding and makers
are innovating with sourcing, ingredients
and promotion. "
Global flavors are showing up everywhere,
according to Purcell. It's all about elevated
convenience. Sausages provide the ideal
vehicle for global flavors and ingredients, as
the casing literally keeps all of the ingredients
intact. And, seeing is believing. Inclusions need
to be authentic and real.
" Specialty foods can help bring global
cuisine to your home kitchen, " Purcell said.
" And consumers are telling us they want more
short cuts. It's all about maximizing pleasure
and flavor, while minimizing stress and mess.
And at the same time, experimenting with
food and flavor for taste but also for a richer,
cultural experience. "
With the origins of sausages rooted in the
traditions of most countries, flavorful links
have become an attractive format for exploring
" When times are
tough, people
start treating
themselves, and
'specialty foods,'
including
premium
sausages, are
the perfect way
to counteract
what's going on
these days. "
- DENISE PURCELL
Sausages are part of the
booming US specialty
foods industry, and global
flavors are showing up
everywhere with help
from premium inclusions.
www.meatpoultry.com | 02.24 | MEAT+POULTRY
43
Donna Berry/Sosland Publishing Co.
http://www.meatpoultry.com

Meat+Poultry - February 2024

Table of Contents for the Digital Edition of Meat+Poultry - February 2024

Meat+Poultry - February 2024 - Intro
Meat+Poultry - February 2024 - 1
Meat+Poultry - February 2024 - 2
Meat+Poultry - February 2024 - 3
Meat+Poultry - February 2024 - 4
Meat+Poultry - February 2024 - 5
Meat+Poultry - February 2024 - 6
Meat+Poultry - February 2024 - 7
Meat+Poultry - February 2024 - 8
Meat+Poultry - February 2024 - 9
Meat+Poultry - February 2024 - 10
Meat+Poultry - February 2024 - 11
Meat+Poultry - February 2024 - 12
Meat+Poultry - February 2024 - 13
Meat+Poultry - February 2024 - 14
Meat+Poultry - February 2024 - 15
Meat+Poultry - February 2024 - 16
Meat+Poultry - February 2024 - 17
Meat+Poultry - February 2024 - 18
Meat+Poultry - February 2024 - 19
Meat+Poultry - February 2024 - 20
Meat+Poultry - February 2024 - 21
Meat+Poultry - February 2024 - 22
Meat+Poultry - February 2024 - 23
Meat+Poultry - February 2024 - 24
Meat+Poultry - February 2024 - 25
Meat+Poultry - February 2024 - 26
Meat+Poultry - February 2024 - 27
Meat+Poultry - February 2024 - 28
Meat+Poultry - February 2024 - 29
Meat+Poultry - February 2024 - 30
Meat+Poultry - February 2024 - 31
Meat+Poultry - February 2024 - 32
Meat+Poultry - February 2024 - 33
Meat+Poultry - February 2024 - 34
Meat+Poultry - February 2024 - 35
Meat+Poultry - February 2024 - 36
Meat+Poultry - February 2024 - 37
Meat+Poultry - February 2024 - 38
Meat+Poultry - February 2024 - 39
Meat+Poultry - February 2024 - 40
Meat+Poultry - February 2024 - 41
Meat+Poultry - February 2024 - 42
Meat+Poultry - February 2024 - 43
Meat+Poultry - February 2024 - 44
Meat+Poultry - February 2024 - 45
Meat+Poultry - February 2024 - 46
Meat+Poultry - February 2024 - 47
Meat+Poultry - February 2024 - 48
Meat+Poultry - February 2024 - 49
Meat+Poultry - February 2024 - 50
Meat+Poultry - February 2024 - 50a
Meat+Poultry - February 2024 - 50b
Meat+Poultry - February 2024 - 51
Meat+Poultry - February 2024 - 52
Meat+Poultry - February 2024 - 53
Meat+Poultry - February 2024 - 54
Meat+Poultry - February 2024 - 55
Meat+Poultry - February 2024 - 56
Meat+Poultry - February 2024 - 57
Meat+Poultry - February 2024 - 58
Meat+Poultry - February 2024 - 59
Meat+Poultry - February 2024 - 60
Meat+Poultry - February 2024 - 61
Meat+Poultry - February 2024 - 62
Meat+Poultry - February 2024 - 63
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Meat+Poultry - February 2024 - 91
Meat+Poultry - February 2024 - 92
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
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https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://digital.meatpoultry.com/sosland/mp/2020_12_01
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