Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
BY DINA CHENEY Jerky's Day in the Sun product roundup I t's a new day for jerky— or ready-to-eat, shelf- stable strips of dried lean meat or fish, that is. Forget the highly processed sticks of the past, containing unidentifiable chopped or ground meat load- ed with salt and sugar. Today's jerky is made with beef, chicken, turkey, and salmon— often sustainably produced and hor- mone-free. Many producers hand-trim their meat and fish and flavor with inno- vative marinades and rubs, without the use of additives. The result is moist, tender, high- protein, lowfat snacks and meal replacers. Here are nine prod- ucts to recently hit the market. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRAN MATALON-DEGNI SUMMER 2014 123 productroundup_jerky.indd 123 6/2/14 2:29 PM