IFT19 showcased a number of vegetable-based formulations ideal for meat and poultry products.

Researchers say consumers can handle more-than-recommended levels of sodium.

Some consumers are searching for food options that blend meats and plant-based proteins.

Batters and breadings add layers of flavors.

Forgotten but not gone, leftover foods get a trendy second chance with upcycling.

Meat and poultry innovation opportunities from trending cuisines and crossover dishes.

Consumers continue to enjoy familiar and new flavors from this popular cooking style.

More than 9,000 lbs. of wings were served at the annual culinary event.

Industry experts theorize on whether or not the trend is here to stay.