National Provisioner

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January 2015

The first NP issue of 2015 features January's cover story: Certified Angus Beef; as well as How to Respond to a Food Crisis, Pep in Poultry’s Step, and so much more!

Cover Story

Certified Angus Beef: Brand Champions

Certified Angus Beef’s go-to-market strategies have kept the brand growing at a very steady pace, even through turbulent economic times.
In October 2014, Certified Angus Beef LLC reported its eighth consecutive year of record sales of its Certified Angus Beef brand — and the 10th consecutive fiscal year that the brand had achieved year-over-year growth.
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Special Report

2015 Poultry Report: Pep in poultry’s step

The poultry industry certainly won’t be boring in the new year, thanks to a number of opportunities, changes and challenges that lie ahead.
In many ways, 2014 was a year that the stars aligned for the poultry industry.
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Farm to Plate

Keeping hatchlings warm, hydrated in winter

If poultry hatchlings are kept cozy in the cold months, it can pay dividends for producers later in the birds’ lives.
As the winter wonderland is in full swing, it is important to think about our feathery friends in the barn, especially if we are incubating or have recent hatchlings.
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Fight for Food Safety

Will FSIS adopt zero-tolerance for Listeria? (Part One)

In recent years, the U.S. Food Safety and Inspection Service (FSIS) has launched many new initiatives designed to combat pathogens in processed meat products.
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Processing Tech

High-tech answers to slaughtering challenges

Slaughterhouses leverage newer technologies to become more productive and effective and to enhance animal welfare.
Slaughterhouse operations are evolving. Propelled by advancements in technology and methodologies, plants are producing higher quality proteins with a greater emphasis on food safety and the humane treatment of animals.
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Regulations & Legislation

My 2015 predictions

Having borrowed my colleague’s crystal ball, I see the following Food Safety and Inspection Service (FSIS) initiatives in 2015:
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Publisher's Note

Bigger and better in 2015

Happy New Year! Welcome to the start of a new year and a new era with The National Provisioner.
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Processing Tech

High-tech answers to slaughtering challenges

Slaughterhouses leverage newer technologies to become more productive and effective and to enhance animal welfare.
Slaughterhouse operations are evolving. Propelled by advancements in technology and methodologies, plants are producing higher quality proteins with a greater emphasis on food safety and the humane treatment of animals.
Read More

Grilling meat to perfection, using science, innovation

Since the Stone Age, creative chefs have refined grilling methods and techniques through trial and error. Today’s product developers add science and insight to create perfect, flame-kissed bites.
Most home grillers already know how to grill; cooking over fire is one of the most basic methods of preparing food.
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The draw of tray packaging

When given a choice between a product in a flexible package and one in a sealed thermoformed tray, consumers are more likely to buy the trayed product, according to a study by Package InSight, LLC.
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Business Strategies

The commodity conundrum

We have an interesting perfect storm occurring that has created the current commodity conundrum.
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Industry Advocacy

Social: the newest mass ‘meat-ium’

The meat industry must engage consumers and tell its story through social media, starting yesterday.
Our industry has an incredible story to tell, but we need to strengthen our voice in order to tell it — our digital voice.
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Quality, safety first at Certified Angus Beef

The Certified Angus Beef® (CAB®) brand goes beyond fresh beef to add value to high-quality Angus cattle.


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Food Safety

Protecting the food chain from food fraud

Food fraud incidents are on the rise and can damage a company’s reputation for generations.
Food fraud isn’t new. In fact, it’s described as the second oldest profession.
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Phosphates: highly functional, hard to replace

Phosphates are used in a variety of meat and poultry products for a number of reasons, including as processing aids and functional ingredients.
Phosphates are used in a variety of meat and poultry products for a number of reasons, including as processing aids and functional ingredients.
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Navigating the injection waters

The appeal of proteins enhanced with marinades, brines and other solutions is tempered by food safety concerns.
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Meat Science Review

Investigating the use of PLA2 in ground proteins

The effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry and pork.
Loss of sensory quality in muscle foods is often caused by lipid oxidation, which can be inhibited by the use of antioxidants.
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Special Report

How to respond to a food crisis

It’s 9:29 a.m. on a Thursday, and a woman named Becky in Lebanon, Kan., just posted a photo on Facebook of her sick 4-year-old daughter
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How America depends on rail

Find out how today’s rail providers, port authorities and boxcar manufacturers are teaming up to provide U.S. cold food processors with the most efficient and sustainable ways to transport goods.
Freight railroads keep America moving. From the food on our tables to the cars we drive to the shoes on our children’s feet, freight railroads carry the things America depends on, according to the Association of American Railroads (AAR), Washington, D.C.
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Q&A

Grilling: a certified master chef’s perspective

Prepared Foods talks to Anthony C. Seta, CMC, director of Culinary Services at Butterball LLC, Garner, N.C.
Prepared Foods talks to Anthony C. Seta, CMC, director of Culinary Services at Butterball LLC, Garner, N.C.
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Protein Problem Solver

Giving the processing floor a facelift

Since founders Tim Malley and the Scola brothers officially merged their respective businesses in 2006 to create Boston Sword and Tuna (BST), the seafood giants have quickly grown to become one of the largest suppliers of seafood in the U.S.
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Show Preview

ANUGA FoodTec offers manufacturing and automation solutions

Meat, poultry, fish and sausage processing equipment and packaging will be on display in a number of the eight halls of the Anuga FoodTec fair taking place March 24-27, 2015, in Cologne, Germany.
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Guest Commentary

Feed consumers the facts

A refresher on the feed process for cattle that you can take to your customers and consumers.
Has there ever been a point in history when consumers have so actively demanded an information exchange about the foods we eat?
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Multimedia

Videos

Image Galleries

Podcasts

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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January 2015

The first NP issue of 2015 features January's cover story: Certified Angus Beef; as well as How to Respond to a Food Crisis, Pep in Poultry’s Step, and so much more!

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Independent Processor

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December 2014

The December issue of IP features cover story: A full Haus, Mike Sloan’s award-winning bratwursts draw visitors to the Hermann Wurst Haus by the thousands.

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