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california pizza kitchen has opened a new restaurant in cherry hill, new jersey. the menu will reportedly feature additions which include moroccan chicken salad, moroccan-spiced chicken breast on a bed of romaine lettuce with butternut squash, medjool dates, avocado, toasted almonds, beets, chopped egg, carrots, dried cranberries and red bell peppers tossed in champagne vinaigrette; meat cravers pizza, a combination of italian sausage, pepperoni, canadian bacon, capicola ham, julienne salami and mozzarella cheese; and the cheeseburger pizza, with ground angus beef, caramelized onions, mozzarella and american cheeses, hearth-baked then topped with roma tomatoes, chilled shredded lettuce and cpk’s sauce.

red and processed meat in excess has long been suspected of being less than good for your health. a recent study confirms that higher consumption of red and processed meat increases the risk of cancer, heart disease and other related illnesses. the study was supported by the national cancer institute and was published in the archives of internal medicine in late march 2009. it is among the largest studies to date linking cancer, heart disease and other illnesses to red meat and processed meat consumption.

kemin is introducing a new blend of rosemary and green tea extracts in europe and asia, which it says work together to neutralise each others’ distinctive flavours and can help retain an appealing colour and flavour of meat products. there has been a growing swell of interest in natural ingredient systems in both europe and the us in recent years, as products that avoid use of synthetics can make all-natural claims that appeal to consumer preferences.

kemin is introducing a new blend of rosemary and green tea extracts in europe and asia, which it says work together to neutralise each others’ distinctive flavours and can help retain an appealing colour and flavour of meat products. there has been a growing swell of interest in natural ingredient systems in both europe and the us in recent years, as products that avoid use of synthetics can make all-natural claims that appeal to consumer preferences.

dsm food specialities is launching a range of yeast-derived taste potentiators called sensarite, aimed at maintaining an authentic taste profile in bakery and dairy products reformulated to be better for health and nutrition. food manufacturers are under increasing pressure to provide foods that cater to consumers and regulator demands for reduced salt, fat and sugar as part of efforts to combat obesity and heart disease prevalence.

as savoury marinades and cooking sauces gain in popularity, some industry forecasters are predicting that the next product to fly off grocery shelves will be dipping sauces. meeting the trend, food ingredients company danisco has developed a line of savoury fruit-based sauces designed for meat, vegetable, seafood and a variety of appetisers. "these new and unique sauces are perfect line extensions for those currently manufacturing with fruit," said steven mallory, group leader for culinary and meats with danisco.

round table pizza has introduced barbeque chicken pizza which is made of white meat chicken, smoky bacon, roma tomatoes, and red onions. a topping of cheddar cheese, smoked provolone, whole-milk mozzarella is baked in and a garnish of green onions is added to it. the barbeque chicken pizza takes its place alongside the chicken and garlic gourmet and the chicken smokehouse, already on round table's specialty menu.

oscar mayer has launched new deli creations focaccia sandwiches which are available in four varieties such as tuscan-style chicken, parmesan basil turkey, steakhouse beef and pepper jack, and bistro ham and provolone. reportedly each sandwich comes packed, including deli meats, specialty sauces, natural cheeses and oven-baked herb bread. the sandwiches are available for a suggested retail price of $3.

danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality. the denmark based company said its grindsted meatline stabiliser systems give cooked, emulsified, ground and restructured meats a “satisfying flavour and texture and good slice-ability”. it also helps to turn meat trimmings into “high-value” whole muscle medallions, and ground meat can be turned into burgers or nuggets.

ulrick & short has developed an additive-free phosphate replacer to maintain moisture in sausages in response to increasing pressures for food manufacturers to provide clean label products. the uk clean label ingredients company had previously developed a range of phosphate replacers for sliced meats and whole muscle products, called delixivia. however, it has rebranded the range as ezimoist to highlight its functions, and added a new specification for sausages.