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

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Contact: Desiree Torres [email protected]

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