Covering the gamut of proteins derived from our world's waterways.


Cover Story

Phillips Foods: Connoisseurs of crab

Phillips Foods celebrates 100 years of trailblazing, having opened new channels for its products and new supply sources while becoming a global seafood-processing force.
Anyone who has been to Baltimore, Md., or the Eastern Shore of Maryland in the last century likely has consumed crab meat harvested and processed right there in the region.
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Online exclusive: Phillips Foods slideshow and video interview

Andy Hanacek, editor-in-chief of The National Provisioner, gets an in-depth look at Phillips Foods' operations, from water to plate, and sits down to discuss sustainability efforts with Steve Phillips, CEO of Phillips Foods.

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Cargill launches new tool to help customers battle EMS

Cargill's animal nutrition business has launched a new EMS Risk Tool to help customers determine the best farm management program to manage the risk of Early Mortality Syndrome (EMS) on their shrimp farms.
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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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Protein Problem Solver

Shrimp processor improves package seal quality, significantly reduces leakers

Van Roey is one of Belgium’s major processors of high-quality shrimp.
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Keynote speaker Daniel Diermeier to present at Seafood Expo North America

Professor Diermeier’s keynote address is titled “Reputation Management Beyond the Obvious.”
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2014 Seafood Excellence Awards Finalists announced

Winners to be presented at Seafood Expo North America.
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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.
For many seafood processors, pumping out a host of seafood fare can be a bit rudimentary.
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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.
It used to be that seafood was only eaten in a sit-down restaurant, on the weekends, for special occasions.
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Chef ‘Big Shake’ plans ‘Shrimp Burger Revolution Tour’ through crowdfunding effort

Listen to a conversation between Shawn Davis and Andy Hanacek
Shawn “Chef Big Shake” Davis, president of CBS Foods, updates his company’s progress since being featured on the February 2013 cover of The National Provisioner, and discusses the details of the Shrimp Burger Revolution Tour and the crowdfunding effort behind it.
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Image Galleries


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


December 2014

The December issue of NP features a cover story on the GNP Company, an article on animal welfare, the 2015 economic outlook, and so much more!


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Independent Processor


December 2014

The December issue of IP features cover story: A full Haus, Mike Sloan’s award-winning bratwursts draw visitors to the Hermann Wurst Haus by the thousands.

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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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A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.


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Vertical Sector Focus: Critical Infrastructures

criticalhomepagethumbFrom terrorism to vandalism, it’s preparedness, response, training and partnerships. Learn about some of the critical security issues facing this sector.

Visit the Critical Infrastructure page to read more.