Articles by Elizabeth Fuhrman

Slicing Technology

Slicing finesse

Part of The National Provisioner’s 2014 Deli Report
By Elizabeth Fuhrman
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The slicing quality of meat and poultry items can be a feature used to appeal to consumers.
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Food Safety

HPP puts on a full-court press

High-pressure pasteurization (HPP) continues to gain strength as a food-safety defense strategy.
By Elizabeth Fuhrman
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More meat and poultry processors are turning to high-pressure pasteurization (HPP).
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Food Safety

Engaging in the pathogen battle, at the pre-harvest point

By Elizabeth Fuhrman
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Not one pre-harvest intervention can combat all pathogenic microorganisms alone
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Growth Opportunities | Cured Meats

Advantages of competition

Testing your products in a cured meats competition could turn into an invaluable learning experience.
By Elizabeth Fuhrman
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Cured meat competitions occur in regions, states, nationwide and internationally.
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Food Safety Ingredients

Phages allow processors to go on the offensive

The use of bacteriophages in the war against pathogenic bacteria continues to intrigue processors.
By Elizabeth Fuhrman
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As interest in more natural products continues to grow, bacteriophages (phages) — basically viruses that kill bacteria — have become particularly appealing.
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Food Safety

Meat industry shifts to broader detection strategies

By Elizabeth Fuhrman
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Metal detection is a fairly common activity for meat and poultry processors, but more processors are moving away from using metal detection alone and using X-ray systems for broader foreign-object detection.
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Ingredients and Formulation

Further developments in spices & seasonings

By Elizabeth Fuhrman
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Recently, more spices and seasonings are making their way into meat and poultry products for their antimicrobial and antioxidant benefits
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Product Focus | Prepared Foods

Prepared foods push forward

Convenient meal solutions are popular for every meal of the day, plus snacks.
By Elizabeth Fuhrman
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Growth of prepared foods in delis has kicked into overdrive during the past few years.
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Details make the product in mixing operations

By Elizabeth Fuhrman
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Mixing quite possibly could be the place where more opportunities for mistakes can occur than any other spot in the pre-cooked process.
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Processing Tech

Managing freezing systems

Technological advances lead to improved operational strategies for processors who need to keep products as cold as ice.
By Elizabeth Fuhrman
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Wintertime may seem to be an easy time to discuss freezing systems, but the challenges — such as energy management — and solutions to answer those trials are in the works all year long.
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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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September 2014

Check out the September 2014 issue of The National Provisioner, featuring the 2014 Plant of the Year winner, and much more!

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Independent Processor

IP August 2014 cover

August 2014

Check out the August 2014 issue of Independent Processor, with features on meat industry lobbying, the Independent Processor of the Year, and more!

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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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