National Provisioner

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January 2013

Check out the January 2013 edition of National Provisioner

Agri Beef's STAR-studded growth

By Andy Hanacek
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Having had impressive success thus far, Agri Beef Co. uses its STAR Commitment as the basis for growth of its premium products to consumers worldwide.


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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.
By Sam Gazdziak
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It has been many years since the meat industry could look at the start of a new year with something more than trepidation.
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Special Report

A sharper image for Hillshire Brands

After renewing its emphasis on meat-centric innovation, Hillshire Brands feels as though its direction is clear and its employees are tightly focused on its goals.
By Andy Hanacek
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This is the first installment of what is expected to be a quarterly check-in with the Hillshire Brands team as it maneuvers through its first full year removed from the days of Sara Lee Corp.
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Employee Matters

Employee wellness in the new economic world

When it comes to employee wellness programs, one doesn’t have to be a big company to achieve big results.
By Preston Diamond
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Wellness is a state of mind and body. It is an individual thing.
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New, improved Lm sampling program arrives

By Dennis R. Johnson
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On Dec. 19, 2012, the Food Safety and Inspection Service (FSIS) issued Notice 73-12 implementing changes in the agency’s two robust Listeria monocytogenes (Lm) sampling programs.
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5 tips for writing your company's sustainability report

Pointers on how to put pen to paper and represent your company's information successfully.
By Leigh Ann Johnston
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In February 2013, Tyson Foods will release its fourth sustainability report. Very few people know that, with the exception of our first report, our sustainability reports have been developed by Tyson team members.
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Fight for Food Safety

Incentivizing food safety, part 1

By Shawn K. Stevens
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Not a single day goes by when we don’t hear about the critical importance of food safety. We need to develop, embrace and encourage a robust food-safety culture, we’re told.
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Protein Problem Solver

Williams Sausage streamlines shrink-wrapping efficiency on breakfast-sandwich line

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Since 1958, Williams Sausage has produced country-style whole hog breakfast sausage.
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Tray packaging expected to maintain stronghold

By Elizabeth Fuhrman
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Demand for trays in meat, poultry and seafood packaging is expected to increase 3.9 percent per year to $860 million in 2015, according to Cleveland, Ohio-based The Freedonia Group Inc.’s April 2011 Meat, Poultry & Seafood Packaging report.
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Improvements in slaughtering

By Elizabeth Fuhrman
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Processors face a variety of trials with slaughter equipment. It is a real challenge to design equipment that is durable, easy to maintain and capable of work cycling in environments that have large changes in temperature and humidity. In addition, processors still need to protect workers and be concerned about food safety.
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Food industry reassessing phosphates?

The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.
By Megan Pellegrini
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Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.
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Safeguarding tenderized meat

How should processors deal with allegations that mechanically tenderized beef is unsafe?
By Megan Pellegrini
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Could mechanically tenderized beef become 2013's version of "pink slime"?
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Battling the bad intentions of food fraud

What protein processors can do to combat the latest challenge to a safe food supply — the concept of food fraud.
By Elizabeth Fuhrman
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In recent years, the science of food safety has evolved from the continuous supply of safe food to encompass terminology such as food defense and food fraud.
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Meat Science Review

Salt penetration in dry-cured hams

By Ryan Chaplin, Gregg Rentfrow, and Surendranath P. Suman
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Dry-cured hams, popularly known as country hams, are a regional delicacy enjoyed in the southeastern United States.
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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

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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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