Articles by Andy Hanacek
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).Read More
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 1, 2013
One of the primary claims anti-meat activists make against the beef industry revolves around animal handling and welfare.Read More
Farmland Foods’ Oven Perfect product aims to grow the marinated fresh pork category by attracting time-pressed consumers with convenience, quality.
October 7, 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.Read More
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.Read More
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.Read More
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.Read More
Butterball’s desire to become more self-sufficient brought new strategic purpose to its Carthage, Mo., facility — and operational changes embraced and propelled to success by its employees.
August 6, 2013
Butterball installed a state-of-the-art frozen-burger production line at its Carthage, Mo., processing plant and has visions of further growth of the product line.Read More
Hillshire Brands’ R&D strategies make plenty of room for methodical development and “Sprinter” projects to take shape at the innovation center in Downers Grove, Ill.
July 2, 2013
Andy Hanacek, editor-in-chief of The National Provisioner, again visited Hillshire Brands’ innovation center in Downers Grove, Ill., in June 2013.Read More
July 1, 2013
In conjunction with our 2013 Burger Report, editor-in-chief Andy Hanacek discussed some of the recent moves by McDonald’s on its burger offerings with Raul Reyes, director of marketing, McDonald’s USA.Read More
JBS USA invested significant capital to upgrade its acquisitions, and today it goes the extra mile to incorporate state-of-the-art, industry-leading processes and strategies, making a statement that it is in the U.S. protein market for the long haul.
June 13, 2013
When Brazilian protein processor JBS S.A., began its run of major U.S. protein acquisitions in 2007, many wondered where — or if — the company would stop.Read More