Articles by Andy Hanacek
The unique collaboration between Oscar Mayer and the University of Wisconsin-River Falls takes animal handling and welfare to another level.
July 2, 2014
When Oscar Mayer began consulting with Dr. Kurt Vogel, assistant professor of livestock welfare and behavior at the University of Wisconsin-River Falls (UWRF), on animal care and welfare initiatives a couple years ago, little did anyone know where the road would ultimately lead for the two parties.Read More
COVER STORY | 2014 PROCESSOR OF THE YEAR
The manufacturer of Jack Link's Beef Jerky has built its meat-snacks business into a global empire in a few short decades — with a significant boost in last five years.
June 1, 2014
You should never mess with Sasquatch. Unless, of course, he’s your spokes…creatureRead More
Case Farms’ dedication to worker safety shines brightly through the operational improvements and low turnover rate at its Goldsboro, N.C., processing facility.
May 4, 2014
Processors who focus on worker safety by investing in innovation have seen improvement in key workforce metrics as their employees feel as though their well-being is respected by management and important to company success.Read More
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. SometimesRead More
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.Read More
January 14, 2014
Yes, yes, I know what people say — New Year’s resolutions are made to be broken.Read More
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.Read More
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 16, 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.
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.Read More