Analyzing what goes into and onto products to make them function properly for end consumers.


Ingredients & Formulation

The ties that bind: Gluten-free gums

As gums and hydrocolloids become gluten free, the focus on product texture, moisture and taste increases.
April 14, 2014
How does meat become gluten-free exactly?
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Ingredients and Formulation

Further developments in spices & seasonings

April 9, 2014
Recently, more spices and seasonings are making their way into meat and poultry products for their antimicrobial and antioxidant benefits
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Meat Science Review

Increased unsaturated fat can affect pork sausage and bologna quality

February 3, 2014
Approximately 20% of pork in the U.S. is consumed as sausage products.
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Hard water affects phosphate functionality in injected meat products

January 26, 2014
Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.
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Formulation Strategies

Studying the secrets of citrus

Adding citrus fiber to meatballs improves nutritional quality, does not affect taste.
January 21, 2014
Many American diets fall short of meeting nutritional guidelines, resulting in burgeoning obesity rates and health problems across the nation.
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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.
January 4, 2014
Chicken quesadillas, calamari or sliders are on almost any family restaurant’s appetizer menu.
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Q&A with Hillshire Brands: big breakfast breakthrough

Research presented at The Obesity Society’s annual meeting shows choosing protein-based breakfast meals can help consumers curb appetite — even at realistically attainable serving sizes.
December 2, 2013
Andy Hanacek, editor-in-chief of The National Provisioner, visited Hillshire Brands’ Chicago headquarters in November 2013 to speak with Jeff George, senior vice president of Research & Development, as well as Susan Zaripheh, Ph.D., director of Nutrition Research & Innovation, about a new study from Biofortis Clinical Research and the University of Missouri’s Department of Exercise Physiology and Nutrition (see the release on page 40).
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A better (shelf) life

Natural shelf-life extenders sound appealing, but they also have seasonal and food-safety concerns.
November 20, 2013
The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).
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Formulation Strategies

The breakfast balance beam

Foodservice operators and retailers are offering breakfast proteins that are convenient and healthy — but at just the right price point.
November 8, 2013
Next year, on-the-go breakfast eaters will be able to ask for a waffle taco, A.M. Crunchwrap or Cinnabon delights at Taco Bell.
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Sodium substitutions present opportunities, challenges

October 17, 2013
The medical profession continues to demonstrate the need to significantly reduce the sodium content in the food supply.
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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

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!

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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!

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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.

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