National Provisioner

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July 2014

Check out the July 2014 issue of The National Provisioner, featuring the 2014 Burger Report and much more!

Cover Story

Oscar Mayer, UW-River Falls: partners in animal care

The unique collaboration between Oscar Mayer and the University of Wisconsin-River Falls takes animal handling and welfare to another level.
When Oscar Mayer began consulting with Dr. Kurt Vogel, assistant professor of livestock welfare and behavior at the University of Wisconsin-River Falls (UWRF), on animal care and welfare initiatives a couple years ago, little did anyone know where the road would ultimately lead for the two parties.
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Cooking & Chilling Report

Keeping up with cook/chill technologies

Advancement in cooking and chilling technologies continues to meet the varied demands of protein processors and end users.
Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.
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Guest commentary

How to overcome the challenge of equipment design

The monitor is blank, except for the icons that tell me: “Start designing!” Reruns of this episode have been experienced by engineers, designers and operations personnel.
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Special Report

2014 Burger Report: Movin’ on up

Burgers continue to get the upscale treatment, giving consumers a wide variety of product options and price points to enjoy an All-American classic.
Think of a hamburger, and you typically imagine a patty of ground beef on a bun, maybe with some cheese or ketchup for garnish.
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Food Safety

Paying close attention to employee hygiene

Employee hygiene might seem like common sense, but the issue cannot be taken lightly
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Fight for Food Safety

Train your employees to think, not simply act

The beef-processing industry faces incredible regulatory and litigation exposure as a result of food-safety and food-quality issues.
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Regulations & Legislation

The steps from outbreak to investigation to recall

Regrettably, summertime can include a foodborne illness outbreak (and a well-publicized recall) involving meat or poultry.
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New Consumer Products

Jimmy Dean brand launches fully cooked chicken-sausage products

The Jimmy Dean brand has introduced the first fully cooked links and patties from the Delights by Jimmy Dean product line.
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New Consumer Products

Applegate Naturals brings breakfast patties to sausage lineup

Applegate is now selling its natural sausage links in patty form, with the introduction of Applegate Naturals Breakfast Sausage Patties.
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New Consumer Products

Midamar showcases new Halal turkey deli-meat line in southeast Asia

At the Food and Hotel Asia show in Singapore this spring, Midamar showcased its new premium Halal Turkey Deli Meats.
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New Consumer Products

al fresco brand enters freezer aisle with frozen gourmet chicken burgers

Kayem Foods’ al fresco all natural brand has launched Gourmet Chicken Grillers, uncooked frozen chicken burgers, which contain half the fat of a traditional beef patty and are the first offering from al fresco’s new line of freezer products.
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Food Safety

Paying close attention to employee hygiene

Employee hygiene might seem like common sense, but the issue cannot be taken lightly
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New Consumer Products

Organic, air-chilled chicken line now offered by D’Artagnan

D’Artagnan, LLC has launched a new artisanal organic, air-chilled chicken that is free-range, and antibiotic- and hormone-free
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New Consumer Products

Phillips Foods blasts out 10 new retail products

Phillips Foods has introduced 10 new products to the retail seafood marketplace.
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Ingredients & Formulation

The sodium squeeze

Lower-sodium options are becoming commonplace in the center store. Proteins with the health claim are less prominent — but expansion opportunities remain.
The merchandising of lower-sodium selections is becoming an increasingly prominent food retailing initiative.
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Meat Science Review

Can superior flavor, juiciness add value to beef?

Attempting to capitalize on the inherent quality variation of the beef population to add carcass value.
Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.
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Processing Tech

Revolutionizing formed products

Consumer demand for low-sodium, clean-label products requires changes to current product formulations and technology.
Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.
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Packaging Technology

The savvy form/fill/seal shopper

Buying the right form/fill/seal system depends on attention to detail.
With film-based packaging (bags, peelable pouches, vacuum packs, zipper packs, etc.) having become so popular for meat, poultry and seafood products, upgrading or adding a packaging line often involves a form/fill/seal (FFS) machine.
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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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October 2014

Check out the October 2014 issue of The National Provisioner, featuring our annual State of the Industry reports!

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Independent Processor

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October 2014

Check out the October 2014 issue of Independent Processor, with features on private labels, and the newest bacon trends!

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