My list of current NPD projects and articles relevant to them are grouped here for easy reference.

• Optimizing Krainerwurst Texture and Cost Efficiency: A Comparative Analysis of Various Hydrocolloid and Gum Systems
• Beef Skin Emulsions
• Developing a Stable Non-Nitrite Curing Method for Bacon and Ham
• High-Water-Content Fresh Sausage with Meat-Like Texture
• Konjac Gum: A Versatile Hydrocolloid for Meat and Hybrid Formulations
• Pre-Gelled Functional Ingredients Instead vs Current Method
• Pre-Hydration of Soy Isolate and TVP in Meat Processing: A Comparative Analysis Between Reformed Bacon, Pressed Ham, and Krainerwurst
• Precision in Emulsified Sausage Production: Ensuring Firmness with High Water Content
• Reformed Bacon Production: A Scientific Approach to Structured Meat Products
• The Spiritual Meat Plant