Articles by Megan Pellegrini

A fluid battlefield: Creating an effective sanitation program

Creating an effective sanitation program involves constant reassessments of procedures, antimicrobials, pre- and post-chill methods, and equipment.
April 15, 2014
What’s more powerful for food safety: a sanitizer or effective sanitation procedures?
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Ingredients & Formulation

The ties that bind: Gluten-free gums

As gums and hydrocolloids become gluten free, the focus on product texture, moisture and taste increases.
April 14, 2014
How does meat become gluten-free exactly?
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Food Safety

Employee apparel reduces risk from the threat within

Today’s employee apparel reduces the risk of workers contaminating food or being hurt in processing plants.
March 15, 2014
Which is the greater threat to food safety: the bacteria on the employee or the food itself? Employee
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The 2014 Sausage Report: Health vs. indulgence

Sausage sales remain steady due to increased consumer interest in healthy options and rich, flavorful varieties.
February 2, 2014
Sausage isn’t usually thought of as being trendy.
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Processing Tech

Regulating tenderized beef?

Technological advances have allowed brines and marinades to be more safe and effective, but challenges remain.
January 22, 2014
This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.
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2014 Poultry Report: Steady as she goes

Consumer demand for poultry products continues to climb, based on the protein’s nutritional value, versatility, convenience and taste.
January 10, 2014
The chameleon-like attributes of poultry — healthy and affordable at retail and able to carry a spicy punch at restaurants — continue to serve it well.
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Formulation Strategies

Appetizers and Side Dishes: A little bit sideways

Higher prices are holding back protein’s growth in appetizers and side dishes.
January 4, 2014
Chicken quesadillas, calamari or sliders are on almost any family restaurant’s appetizer menu.
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2014 Economic Outlook: The sun also rises?

After years of fighting an uphill battle, the protein industry soldiers on and may be looking forward to low feed costs, increased demand and more exports in 2014.
December 1, 2013
The trouble with making predictions for an agriculture-based industry is that uncontrollable factors have a funny way of intruding.
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A better (shelf) life

Natural shelf-life extenders sound appealing, but they also have seasonal and food-safety concerns.
November 20, 2013
The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).
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Formulation Strategies

The breakfast balance beam

Foodservice operators and retailers are offering breakfast proteins that are convenient and healthy — but at just the right price point.
November 8, 2013
Next year, on-the-go breakfast eaters will be able to ask for a waffle taco, A.M. Crunchwrap or Cinnabon delights at Taco Bell.
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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

National Provisioner April 2014 cover

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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Provisioner Store

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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.

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