National Provisioner

NP Jan 2013 cover

View Archived Issues

January 2013

Check out the January 2013 edition of National Provisioner

Agri Beef's STAR-studded growth

January 21, 2013

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.

Read More
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.
January 18, 2013
It has been many years since the meat industry could look at the start of a new year with something more than trepidation.
Read More
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.
January 16, 2013
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.
Read More
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.
January 14, 2013
Wellness is a state of mind and body. It is an individual thing.
Read More

New, improved Lm sampling program arrives

January 11, 2013
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.
Read More

5 tips for writing your company's sustainability report

Pointers on how to put pen to paper and represent your company's information successfully.
January 15, 2013
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.
Read More
Fight for Food Safety

Incentivizing food safety, part 1

January 11, 2013
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.
Read More
Protein Problem Solver

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

January 17, 2013
Since 1958, Williams Sausage has produced country-style whole hog breakfast sausage.
Read More

Tray packaging expected to maintain stronghold

January 25, 2013
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.
Read More

Improvements in slaughtering

January 24, 2013
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.
Read More

Food industry reassessing phosphates?

The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.
January 23, 2013
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.
Read More

Safeguarding tenderized meat

How should processors deal with allegations that mechanically tenderized beef is unsafe?
January 22, 2013
Could mechanically tenderized beef become 2013's version of "pink slime"?
Read More

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.
January 11, 2013
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.
Read More
Meat Science Review

Salt penetration in dry-cured hams

January 14, 2013
Dry-cured hams, popularly known as country hams, are a regional delicacy enjoyed in the southeastern United States.
Read More




Image Galleries


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.

More Podcasts

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!

Table Of Contents Subscribe

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!

Table Of Contents Subscribe

Provisioner Store

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.

More Products


Facebook icon Twitter icon  YouTube iconLinkedIn icon