Articles by Andy Hanacek

‘Back to the Future’ with Ruiz Foods

Ruiz Foods celebrates 50 years of success in 2014 and has taken a page from its history to rekindle the innovative spirit that had carried it in the past.
March 16, 2014
When assessing the future, sometimes it makes sense to return to your roots — trace back your history to understand from whence you came, to see where you might go in the future. Sometimes
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Food Safety

Traceability goes beyond food safety

Dr. Dan Hale, Texas A&M, offers his insights on the latest trends driving the beef industry’s move to a more traceable system.
February 7, 2014
The National Provisioner sat down in January with Dr. Dan Hale, professor in Texas A&M University’s Department of Animal Science and with the Texas A&M AgriLife Extension Service, to discuss traceability and its slow introduction into the beef production system.
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Editor's Journal

5 meaty resolutions

January 14, 2014
Yes, yes, I know what people say — New Year’s resolutions are made to be broken.
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Arby’s: Bullish on brisket

Arby’s delivers its most successful new product in company history — a breakthrough brisket sandwich that bolsters its image as an innovator of high-quality sandwiches in the quick-serve marketplace.
January 10, 2014
Turn on the TV today, particularly just before a standard mealtime, and you’re likely to be bombarded with commercials from restaurants touting something new, tasty, convenient or unique — particularly from companies in the highly competitive quick-serve restaurant (QSR) space.
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Q&A with Hillshire Brands: big breakfast breakthrough

Research presented at The Obesity Society’s annual meeting shows choosing protein-based breakfast meals can help consumers curb appetite — even at realistically attainable serving sizes.
December 2, 2013
Andy Hanacek, editor-in-chief of The National Provisioner, visited Hillshire Brands’ Chicago headquarters in November 2013 to speak with Jeff George, senior vice president of Research & Development, as well as Susan Zaripheh, Ph.D., director of Nutrition Research & Innovation, about a new study from Biofortis Clinical Research and the University of Missouri’s Department of Exercise Physiology and Nutrition (see the release on page 40).
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Cover Story

Harris Ranch: Handling with care

When Harris Ranch renovated and expanded its cattle receiving and harvest floor at its Selma, Calif., processing plant earlier this year, it unveiled a design that maximizes animal welfare, food safety and ergonomics.
November 16, 2013
One of the primary claims anti-meat activists make against the beef industry revolves around animal handling and welfare.
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Cover Story

Pork prep: Perfected

Farmland Foods’ Oven Perfect product aims to grow the marinated fresh pork category by attracting time-pressed consumers with convenience, quality.
November 11, 2013
Nearly two years ago, Farmland Foods embarked upon a mission, sparked by a new packaging innovation: To expand consumption of fresh marinated pork by analyzing consumers’ real needs in the area.
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Making a ‘case’ for worker safety

Bobby Barragan, director of human resources, Case Farms, discusses how his company has prioritized worker safety – leading to industry recognition for its efforts in the arena.
September 6, 2013
Andy Hanacek, editor-in-chief of The National Provisioner, sits down with Bobby Barragan, director of human resources, Case Farms, to discuss some of the initiatives and corporate-culture changes that have occurred at his company in its quest to keep worker safety among its highest priorities.
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Cover Story

West Liberty Foods' non-stop growth

West Liberty Foods adds high-pressure pasteurization to further improve the food safety and quality of its product lines.
September 3, 2013
A little more than a year ago, West Liberty Foods created a buzz, announcing the successful certification of its Tremonton, Utah, plant as a landfill-free facility, and the soon-to-follow certification of its Mount Pleasant and West Liberty, Iowa, locations as well.
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The 2013 Burger Report

Processors and their foodservice, retail customers have myriad options to capitalize off the high-flying and wide-ranging burger marketplace.
September 1, 2013
From “Where’s the Beef?” to Five Guys Burgers and Fries, the stable, standard hamburger has come a long way over the last several decades.
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Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

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National Provisioner

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April 2014

Check out the April 2014 issue of The National Provisioner, with features on animal welfare, sanitation programs, and much more!

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Independent Processor

IP April 2014 cover

April 2014

Check out the April 2014 issue of Independent Processor, with a special profile of Stemmler's Meats!

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