National Provisioner

National Provisioner January 2014 cover

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January 2014

Check out the January 2014 issue of The National Provisioner and see what's new at Arby's, check out the 2014 Poultry report, and see the latest recommendations for sanitary meat processing!

Arby’s: Bullish on brisket

Arby’s delivers its most successful new product in company history — a breakthrough brisket sandwich that bolsters its image as an innovator of high-quality sandwiches in the quick-serve marketplace.
By Andy Hanacek
No Comments
Turn on the TV today, particularly just before a standard mealtime, and you’re likely to be bombarded with commercials from restaurants touting something new, tasty, convenient or unique — particularly from companies in the highly competitive quick-serve restaurant (QSR) space.
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Creating a sustainable seafood society

From white-tablecloth settings to home kitchens, High Liner Foods brings innovation and sustainably sourced seafood to the table.
By Marina Mayer, Editor-in-Chief, Refrigerated & Frozen Foods
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It used to be that seafood was only eaten in a sit-down restaurant, on the weekends, for special occasions.
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High Liner Foods: maintaining a seafood savviness like no other

High Liner Foods revamps its supply chain network and expands its frozen seafood facility to stay ahead of consumer demands and sustainability mandates.
By Marina Mayer, Editor-in-Chief, Refrigerated & Frozen Foods
No Comments
For many seafood processors, pumping out a host of seafood fare can be a bit rudimentary.
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2014 Poultry Report: Steady as she goes

Consumer demand for poultry products continues to climb, based on the protein’s nutritional value, versatility, convenience and taste.
By Megan Pellegrini
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The chameleon-like attributes of poultry — healthy and affordable at retail and able to carry a spicy punch at restaurants — continue to serve it well.
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Fight for Food Safety

Leaning forward in the food-safety foxhole

By Shawn K. Stevens
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How is your company oriented when it comes to food safety? Is your company leaning forward in the food-safety foxhole, or hoping that if a problem happens it can hide in it instead?
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Editor's Journal

5 meaty resolutions

By Andy Hanacek
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Yes, yes, I know what people say — New Year’s resolutions are made to be broken.
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Regulations & Legislation

FSIS clarifies, expands routine trim sampling

By Dennis R. Johnson
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On Dec. 13, 2013, the Food Safety and Inspection Service (FSIS) issued Notice 81-13 to clarify and expand its routine trim sampling programs. Inspection program personnel (IPP) were to implement this notice beginning Jan. 5, 2014, with updating the plant profile so that sampling tasks can be appropriately scheduled.
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Processing Tech

Fine-tuning slaughter

By Elizabeth Fuhrman
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Across the industry, many of the basic slaughter processes and techniques have remained the same.
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Hard water affects phosphate functionality in injected meat products

By Lynn Knipe
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Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.
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Protein Problem Solver

Freezer upgrade helps Kayem double sausage line capacity

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Kayem Foods Inc., Chelsea, Mass., is the largest meat processor in New England. More than 100 years ago, founder Kazimierz Monkiewicz (K.M. = “Kayem”) built a reputation for high-quality meats
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Keeping America’s supply chains moving

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Rail and intermodal is a key ingredient to nearly any transportation strategy.
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Employee Matters

Workplace injuries: Is 35 the new 65?

New study shows a seismic shift in the definition of “older workers” on the job, and shows that the workers’ comp game has changed.
By Kevin Ring
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The workforce is getting older. People are retiring later in life than ever before.
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Packaging Technology

Tray-pack popularity intensifies

By Hallie Forcino, Contributing Writer
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For retailers and consumers, convenience comes packed in trays.
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Processing Tech

Regulating tenderized beef?

Technological advances have allowed brines and marinades to be more safe and effective, but challenges remain.
By Megan Pellegrini
No Comments
This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.
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Formulation Strategies

Studying the secrets of citrus

Adding citrus fiber to meatballs improves nutritional quality, does not affect taste.
By Anne Allen, MU News Bureau
No Comments
Many American diets fall short of meeting nutritional guidelines, resulting in burgeoning obesity rates and health problems across the nation.
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New Consumer Products

Armour launches refrigerated breakfast line

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Armour®, part of the John Morrell Food Group, a subsidiary of Smithfield Foods, has launched Armour BreakfastMakers, a new line of refrigerated breakfast items.
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New Consumer Products

Smithfield Foodservice introduces cook-in-bag smoked pork butt

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Pulled pork dishes continue to grow in popularity at restaurants — but the cooking process can be very time- and labor-intensive.
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New Consumer Products

Jimmy Dean extends product line with three new breakfast options

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With the busy back-to-school season well under way, families are looking for ways to save time during hectic mornings.
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New Consumer Products

Broaster brings the heat, via new spicy chicken fillet

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Now available to foodservice operators, The Broaster Co.’s 4-oz. Spicy Chicken Fillet is a 100% real breast fillet, specially marinated to provide the right amount of heat, without being too intense.
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New Consumer Products

Go Fusion Foods introduces Asian-fusion frozen sandwiches

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Go Fusion Foods, launched a revolutionary new frozen sandwich filled with gourmet Asian-fusion flavors
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New Consumer Products

Steak-umm adds chicken breast sandwich steaks to lineup

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Steak-umm Co. is expanding its well-known sandwich steak brand with Steak-umm Chicken Breast Sandwich Steaks, a line of frozen, ready-to-cook chicken slices packaged in a 9-oz. box of six.
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New Consumer Products

Johnsonville Sausage expands into meatball category

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Johnsonville Sausage has developed an entirely new product line for its brand, bringing fully cooked and skillet-ready meatballs and sausage slices to the freezer section of grocers nationwide.
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New Consumer Products

Kronos brings Italian beef to restaurateurs nationwide

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Kronos Foods Inc., the nation’s leading manufacturer of Mediterranean food products, has announced the introduction of an Italian Beef product line.
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New Consumer Products

Maple Leaf Farms adds duck bacon to product line

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Maple Leaf Farms, a leading duck producer in the U.S., has added Duck Bacon to its retail product selections.
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New Consumer Products

Farmland Foodservice teams up with Boulevard Brewing on new beer brat

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Farmland Foodservice has teamed up with Boulevard Brewing Co. and created a tasty line of Boulevard Bratwurst, available to foodservice operators so they can bring the tailgate right to the customer.
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New Consumer Products

Tyson Deli helps retailers expand prepared-foods offerings

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Tyson Deli is providing deli operators a way to gain incremental sales in the fast-growing snacking society with Tyson Deli Market® Grand Openings snacks.
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New Consumer Products

Agri Beef Co. premiers ‘Seal Fresh’ case-ready line

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Agri Beef Co. announces the launch of ‘Seal Fresh,’ a new line of case-ready retail products.
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Connecting sustainability reporting and social media

By Leigh Ann Johnston
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As Tyson Foods prepares to release its fifth sustainability report, I have been thinking about the connection between sustainability reporting and social media.
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Business Strategies

How to profit in uncertain times

Depart from “conventional” wisdom in 2014 to improve your chances of success.
By Dan Emery
No Comments
In the protein business, we are venturing into a market with relatively inexpensive feed ingredients.
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Meat Science Review

Keep temps steady to preserve frozen dumpling quality

By Baohua Kong and Youling L. Xiong
No Comments
For prepared, frozen muscle foods, the most important quality attributes to the consumer are flavor and texture
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Food Safety

Defending the food supply

By Elizabeth Fuhrman
No Comments
If a disease outbreak occurs in today’s interconnected global economy, the stakes are higher than usual: Expect lost domestic and international sales, a damaged reputation, and even a hit to the U.S. economy from lost trade and employment.
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Automation evolution

Companies that don’t embrace the infiltration of automated technology into the meat and poultry industry simply will not advance.
By John E. Johnson
No Comments
We are experiencing challenging, exciting and sometimes frustrating times in the food industry.
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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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