The money in marination

Processors are looking for ways to add value to what goes out the door and onto a truck. While many companies are still in the commodities business, most are looking for a way to be at least less dependent on such a price-volatile product line. Marination is a key way to do this, because it adds flavor and convenience for increasingly time-strapped consumers. But along with the upside, there are downsides to the cost, food safety considerations and ingredients. This webinar will discuss how participants can best weigh the potential for greater profits against costs when making a decision about adding marinated products to their offerings.

The ingredients

Dr. Karina G Martino, Assistant Professor, Food Science & Technology, University of Georgia

Martino Dr. Martino will discuss the practical considerations of marination, such as the effects of adding such ingredients as sodium and sugar, considering consumers’ stated concerns about eating more healthfully. The components of a good commercial marinade also often fly in the face of the trend toward “clean labels.” And, marination changes expectations for a product’s shelf life. MORE

The food safety

Casey M. Owens, Ph.D., Associate Professor, Poultry Processing & Products, University of Arkansas

Owens Owens will discuss the challenges and opportunities in marinating meats, as they play out in the operations, and ultimately the bottom lines, of processors. Marinated products often command a premium, however, practical drawbacks exist to adding a marination process to the production line. MORE

The processor

Peter Bozzo, Vice President of Business Development, Chicago Meat Authority

Bozzo The results of research done in a lab often turn out differently in the production facility. Bozzo, whose company introduced its Marinated on Demand line of products late last year, will give a first-hand account of CMA's experience in developing and executing marinated products in the plant. MORE