Podcasts

Meat Your Protein Partner! OSI Group Execs Talk R&D, Culinary Trends

Q&A with Bill Lovette, Pilgrim's Pride, at Chicken Media Summit
B
ill Lovette, president and CEO of Pilgrim's Pride, offers his take on the 2013 Chicken Media Summit in New Bern, N.C., with Andy Hanacek, editor-in-chief. 

Articles by Sam Gazdziak

Annual Report

The National Provisioner Top 100: Processors cautiously optimistic

The companies in the Top 100 acknowledge challenges facing the industry, but the overall mood for the coming year is positive.
May 8, 2013
After fighting through the clouds that have dimmed the meat- and poultry-processing industry in the last couple of years (not to mention the rest of the U.S. economy), we may have found the silver lining.
Read More
Special Report

2012 New Product of the Year

A revolutionary new burger has an all-star team behind it.
May 7, 2013
The National Provisioner 2012 New Product of the Year brings something different to the burger category, both in the way that it’s made and the companies that are behind it.
Read More

Chicken Media Summit 2013 makes the case for transparency

April 23, 2013
Sam Gazdziak discusses the gathering of media and chicken industry professionals.
Read More

Chicken Media Summit 2013: The importance of animal source foods

April 18, 2013
The opening night's keynote address discussed the role of protein in providing needed nutrients to the growing world population.
Read More

Nolan Ryan's All-Natural Beef: Tough talk about tenderness

For Nolan Ryan’s All-Natural Beef, “tender” is less a buzzword and more a guarantee.
April 3, 2013
There are many words that could be used to describe Nolan Ryan: tough, intimidating, feared, dominating.
Read More

Never too early for spring cleaning

February 6, 2013
My daughter is a Girl Scout, and one of her latest projects involved looking over the ingredients list of several snack items. When she came to an ingredient that she couldn’t recognize, she had to look it up and determine if it was healthy for you or not.
Read More

Simplifying Smokehouses

New features help produce better, more consistent results.
February 6, 2013
The smokehouse is the heart of any cured meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized. With the right settings, it can ensure that a company’s bratwursts or hams turn out just right each and every time.
Read More

Nothing fishy about these sausages

AquaCuisine has brought sausages, burgers and franks into the seafood world.
February 6, 2013
Since their creation, hot dogs and hamburgers have grown and expanded to numerous varieties. From beef burgers and pork hot dogs, the products have expanded to lamb, bison, chicken turkey and other exotic types.
Read More

Country Meats sticks with what works

Success for this Florida processor started when it focused on one product – snack sticks – and one market – fundraising.
February 6, 2013
Anyone who is a parent of school-age children knows that tuition is only part of the cost of education. Tuition doesn’t cover field trips, uniforms, instruments and, of course, school fundraisers.
Read More
2013 Economic Outlook

What's next for the protein industry? Another year of uncertainty

The fiscal cliff crisis may have been averted (for now), yet there are plenty of reasons for processors to be wary in the New Year.
January 18, 2013
It has been many years since the meat industry could look at the start of a new year with something more than trepidation.
Read More

MARKET VIDEO

Multimedia

Videos

Image Galleries

Podcasts

Exclusive interview with Mike Helgeson, GNP Co., at Chicken Media Summit
Mike Helgeson, CEO of GNP Co., discusses goals and successes of the 2013 Summit with Sam Gazdziak, Independent Processor editor.
More Podcasts

National Provisioner

may 2013

May 2013

Check out the May 2013 edition of National Provisioner
Table Of Contents Subscribe

Independent Processor

IP April 2013

2013 April

Check out April 2013 Independent Processor
Table Of Contents Subscribe

High-Pressure Pasteurization

To what extent does your company use high-pressure pasteurization (HPP) currently on its products?
View Results Poll Archive

Provisioner Store

NP_Cover0312.gif
The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

More Products

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon