Andy Hanacek, Editor-in-chief, recently sat down with Howard Bender, CEO of Schmaltz Products, to discuss the company's newest product — Schmacon — which was the talk of the Restaurant Show floor in Chicago earlier this year. In fact, the product received a Food and Beverage Innovations award from The National Restaurant Association, and it now stands on the precipice of a national roll-out.
Richie Jenkins, senior director of marketing for Butterball Foodservice, offers insight into the burger market and how his company's turkey burgers fit into the macro marketplace that is experiencing an "upscaling" of offerings.
Gregory Bloom, contributor to The National Provisioner and Independent Processor, sat down with investigative journalist Nina Teicholz, who reveals that everything we know about dietary fats may be wrong.
Andy Hanacek, editor-in-chief, sits down with Kent Harrison, vice president of Marketing & Premium Programs for Tyson Fresh Meats, to discuss two additions to Tyson's seasoned, marinated pork product lines.