Special Supplement: Ground Beef Trends + Technology September 2022 - 28

BURGER PROCESSING
" It's about protein, on protein, on protein. "
Although, many foodservice companies recognize
the growing public desire for innovative
flavors and ingredients and are acting on it.
For example, Carl's Jr., a subsidiary of CKE
Restaurant Holdings Inc., recently launched a
breakfast burger with a charbroiled beef patty,
bacon, egg, American cheese, hash rounds and
ketchup on a seeded bun. Chicago-based restaurant
Tavern on Rush modified the traditional
American burger by adding " scallion aioli " to its
Tavern Burger, a twist on the typical ketchup and
mustard condiments.
Other foodservice operators are quick to
cater to consumers' willingness to try different
types of burger patties as well.
Breakfast and brunch food chain First Watch
recently introduced the Baja Turkey Burger to its
menu, consisting of a lean white-meat turkey patty
with avocado, organic mixed greens, pico de gallo,
mayo and Horseradish Havarti on a brioche bun.
The innovations are never-ending, especially
since the rise in popularity of meat alternatives.
BURGER ELEMENTALS
Aside from taste, the most important attributes
to consumers when purchasing protein products
are price and brand. Health-related attributes fall
closely behind, Dornblaser said.
Heather George, Cargill's senior marketing
manager, added to the discussion on taste,
In sensory tests
with consumers, IQF
hamburger patties
routinely outperform
their fresh counterparts,
according to Cargill.
There's a growing perception that fresh
patties are higher in quality and more
premium than IQF patties, but in reality,
when you do sensory testing with
consumers and they don't know that
the patty is fresh or frozen, IQF patties
consistently outperform fresh patties. "
Heather George
noting that sometimes consumers perceive they
prefer one thing when their taste says otherwise.
" There's a growing perception that fresh patties
are higher in quality and more premium than
IQF (individually quick frozen) patties, but in
reality, when you do sensory testing with consumers
and they don't know that the patty is
fresh or frozen, IQF patties consistently outperform
fresh patties. "
George said in blind, sensory testing, 63% of
consumers preferred frozen patties to fresh.
Lowell Sampson, vice president of engineering
and food science for Provisur Technologies,
Mokena, Ill., explained the importance of building a
better burger before even considering the toppings.
Sampson theorized that the best burger
comes from using high-quality raw materials
28
2022 GROUND BEEF TRENDS + TECHNOLOGY MEAT+POULTRY
Fixture Photography by Nicole Branch

Special Supplement: Ground Beef Trends + Technology September 2022

Table of Contents for the Digital Edition of Special Supplement: Ground Beef Trends + Technology September 2022

Special Supplement: Ground Beef Trends + Technology September 2022 - 1
Special Supplement: Ground Beef Trends + Technology September 2022 - 2
Special Supplement: Ground Beef Trends + Technology September 2022 - 3
Special Supplement: Ground Beef Trends + Technology September 2022 - 4
Special Supplement: Ground Beef Trends + Technology September 2022 - 5
Special Supplement: Ground Beef Trends + Technology September 2022 - 6
Special Supplement: Ground Beef Trends + Technology September 2022 - 7
Special Supplement: Ground Beef Trends + Technology September 2022 - 8
Special Supplement: Ground Beef Trends + Technology September 2022 - 9
Special Supplement: Ground Beef Trends + Technology September 2022 - 10
Special Supplement: Ground Beef Trends + Technology September 2022 - 11
Special Supplement: Ground Beef Trends + Technology September 2022 - 12
Special Supplement: Ground Beef Trends + Technology September 2022 - 13
Special Supplement: Ground Beef Trends + Technology September 2022 - 14
Special Supplement: Ground Beef Trends + Technology September 2022 - 15
Special Supplement: Ground Beef Trends + Technology September 2022 - 16
Special Supplement: Ground Beef Trends + Technology September 2022 - 17
Special Supplement: Ground Beef Trends + Technology September 2022 - 18
Special Supplement: Ground Beef Trends + Technology September 2022 - 19
Special Supplement: Ground Beef Trends + Technology September 2022 - 20
Special Supplement: Ground Beef Trends + Technology September 2022 - 21
Special Supplement: Ground Beef Trends + Technology September 2022 - 22
Special Supplement: Ground Beef Trends + Technology September 2022 - 23
Special Supplement: Ground Beef Trends + Technology September 2022 - 24
Special Supplement: Ground Beef Trends + Technology September 2022 - 25
Special Supplement: Ground Beef Trends + Technology September 2022 - 26
Special Supplement: Ground Beef Trends + Technology September 2022 - 27
Special Supplement: Ground Beef Trends + Technology September 2022 - 28
Special Supplement: Ground Beef Trends + Technology September 2022 - 29
Special Supplement: Ground Beef Trends + Technology September 2022 - 30
Special Supplement: Ground Beef Trends + Technology September 2022 - 31
Special Supplement: Ground Beef Trends + Technology September 2022 - 32
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
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
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
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