Technological advances lead to improved operational strategies for processors who need to keep products as cold as ice.
February 8, 2014
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.Read More
Dr. Dan Hale, Texas A&M, offers his insights on the latest trends driving the beef industry’s move to a more traceable system.
February 7, 2014
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.Read More
High Liner Foods revamps its supply chain network and expands its frozen seafood facility to stay ahead of consumer demands and sustainability mandates.
January 25, 2014
For many seafood processors, pumping out a host of seafood fare can be a bit rudimentary.Read More
Protein Problem Solver
January 24, 2014
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 meatsRead More
Technological advances have allowed brines and marinades to be more safe and effective, but challenges remain.
January 22, 2014
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.Read More
Meat Science Review
January 17, 2014
For prepared, frozen muscle foods, the most important quality attributes to the consumer are flavor and textureRead More
January 10, 2014
Across the industry, many of the basic slaughter processes and techniques have remained the same.Read More
Companies that don’t embrace the infiltration of automated technology into the meat and poultry industry simply will not advance.
January 10, 2014
We are experiencing challenging, exciting and sometimes frustrating times in the food industry.Read More
December 13, 2013
Oven, fryer and smokehouse equipment suppliers continually are improving the design to minimize the gap between what processors want their cooking equipment to do and what the machines are capable of doing.Read More
December 11, 2013
Famous 19th-century author George Bernard Shaw once wrote, “The single biggest problem with communication is the illusion that it has taken place.”Read More