The next generation of filled foods and stuffed sandwiches offer a tantalizing array of flavors and textures.

Protein continues to be popular, while convenience and flavor are key.

Formulating for texture and taste

Pork bellies get an infusion of flavor.

Meat and poultry processors get involved as the demand for gluten- free products increases.

Wannabe meat products continue to evolve…and become more popular.

Using ingredients to enhance shelf-life.

Quick-service restaurant chains continue to develop healthier items for their menus.

Importing flavor from the Philippines holds promise for new-product developers.

Processors take on the challenge of managing sodium in their products.