Industry & Trends
How Vegan Demand Affects the Charcuterie Shelf
The real size of the demand, flexitarian eating, producer investment, line separation, price position and the future of the category.
5 min read
Tags
delicatessen
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
157 articles
In this category
- Industry & Trends
Two Brands of One Product: Multi-Brand Sourcing
The components of single-supplier risk, the cost of a multi-brand strategy, product equivalence, stock management, bargaining power and thresholds.
5 min read
- Industry & Trends
The Rise of Pre-Sliced Packaging in Charcuterie
The rising share of the sliced format, household size, slicer ownership, the transformation of the counter, foodservice and shelf life limits.
5 min read
- Industry & Trends
Why Portion Standards Are Becoming Contracts in HORECA
Why portioning entered contracts, cost predictability, pressure from chains, weight tolerance, auditing and the effect on suppliers.
5 min read
- Product Knowledge
Square Sucuk: Why the Shape Changed
Where the round section comes from, how a square form gets made, contact area in the pan, fitting bread, waste, portions and uses.
5 min read
- Product Knowledge
Moulded Chicken Roast Versus the Whole-Muscle Version
The logic of a moulded product, comparison with whole muscle, slice behaviour, protein, weight and size, uses and storage.
5 min read
- Product Knowledge
Smoked Short Rib and Smoked Ribeye: Two Cuts
The anatomy of the two cuts, connective tissue and marbling, differences in smoking, cooking methods, slicing, uses, yield and storage.
6 min read
- Product Knowledge
Smoked Beef Tongue: The Least Known Line
The muscle structure of tongue, collagen, boiling and peeling, curing, smoking, slicing, the cut face, service and nutrition.
5 min read
- Product Knowledge
Peppered Spanish Salami: A Second Layer of Spice
The order in which two spices register, how the pepper goes on, surface versus interior, grind size, the cut face, uses and storage.
5 min read