National Provisioner

February 2014 cover

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February 2014

Check out the February 2014 issue of The National Provisioner, featuring the 2014 Sausage Report, new consumer products, and much more!

The 2014 Sausage Report: Health vs. indulgence

Sausage sales remain steady due to increased consumer interest in healthy options and rich, flavorful varieties.
By Megan Pellegrini
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Sausage isn’t usually thought of as being trendy.
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Formulation Strategies

Appetizers and Side Dishes: A little bit sideways

Higher prices are holding back protein’s growth in appetizers and side dishes.
By Megan Pellegrini
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Chicken quesadillas, calamari or sliders are on almost any family restaurant’s appetizer menu.
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Fight for Food Safety

Giving tax incentives for testing

By Shawn K. Stevens
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As government and industry strive to improve the safety of our food supply, not a day goes by when we don’t hear about more legislation, added regulation and new policy.
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Farm to Plate

Choose wisely when hiring animal handlers

Hire the right type of people for animal-handling jobs — and the right managers to lead them.
By Kurt Vogel
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It is no secret that different people may react in vastly different ways to stressful situations.
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Regulations & Legislation

Guide to FSIS sampling for Shiga toxin-producing E. coli

By Dennis R. Johnson
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With the FSIS’ expanded sampling program for Shiga toxin-producing E. coli on bench trim, a prudent establishment should review its procedures as well as FSIS’ for any STEC testing.
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Food Safety

Traceability goes beyond food safety

Dr. Dan Hale, Texas A&M, offers his insights on the latest trends driving the beef industry’s move to a more traceable system.
By Andy Hanacek
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The National Provisioner sat down in January with Dr. Dan Hale, professor in Texas A&M University’s Department of Animal Science and with the Texas A&M AgriLife Extension Service, to discuss traceability and its slow introduction into the beef production system.
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Spare Parts Know-How

Why optimization software is not the solution

By Phillip Slater
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Optimization — the holy grail of management!
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Processing Tech

Managing freezing systems

Technological advances lead to improved operational strategies for processors who need to keep products as cold as ice.
By Elizabeth Fuhrman
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Wintertime may seem to be an easy time to discuss freezing systems, but the challenges — such as energy management — and solutions to answer those trials are in the works all year long.
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Packaging Technology

MAP: performance vs. sustainability

Modified-atmosphere packaging continues to advance but is not quite at the point where it is both reliable and renewable.
By Chip Bolton, J.H. Bolton Communications LLC
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For the most part, “biopolymer packaging materials” and terms such as “functional performance” and “good value” don’t occur in the same conversations within the meat industry.
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Protein Problem Solver

High-class packaging solutions for premium meat products

How Metzger Muller found added value in SEALPAC’s A6 traysealer and RE25 thermoformer.
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In 1937, Marguerite and Michel Metzger opened their butcher shop in the village of Ittenheim, close to Strasbourg, in the northeast of France.
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Meat Science Review

Increased unsaturated fat can affect pork sausage and bologna quality

By Arica Baer, Oscar Mayer and Anna Dilger, Univ. of Illinois
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Approximately 20% of pork in the U.S. is consumed as sausage products.
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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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August 2014

Check out the August 2014 issue of The National Provisioner, with features on dinner trends, wastewater management, 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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