Makin’ (Better) Bacon

Makin’ (Better) Bacon

Specialty products are gaining more shelf space in the processed meat case amid a focus on both health and flavor attributes

If chicken sausages can make it in the heart of traditional bratwurst country, they can make it anywhere.

Earlier this year Skogen’s Festival Foods, an 18-store operator in Wisconsin, promoted a 100-calorie bratwurst made with chicken that was a hit with customers.

“I was hesitant because I’m a very traditional bratwurst gal, but it was very good,” said Tanja Gilray, perishables buyer at Skogen’s.

The pro

All access premium subscription

Why Subscribe To SN Digital Access?


Digital Access gives you unlimited online access to our most premium news and analysis such as October 2016. This includes in-depth stories and insights from our team of editors and guest writers as well as free eNewsletters, blogs, real-time polls, archives and more. In addition you will also receive complimentary access to the SN salary survey data tables.


Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish