A. Elizabeth Sloan

Our adventurous culinary spirit, concerns for health and humane treatment of animals, and the ongoing tight economy continue to refocus center-of-the-plate offerings at home and away from home.

Americans prepare a meal at home an average of five nights a week, and according to the Food Marketing Institute’s (FMI) 2013 Power of Meat report, only 3.6 of these meals include meat/poultry. This is down for the first time in eight years; in 2012, 4.1 meals featured meat/poultry. Pork and soy-base…

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