Special Reports

Innovation and trends in meat processing, technology, packaging and ingredients.

ARTICLES

Stepping into social media

Anyone in the meat industry be an advocate.
By Sam Gazdziak
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At its best, social media can connect friends and family, keep people informed of breaking news and allow people to share their knowledge or experiences in bite-sized pieces.
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Grass Roots Lobbying: How to have a voice for the industry in Washington D.C.

Establishing a personal relationship with representatives is a simple step that could have a big impact.
By Gregory Bloom, The Beef Pro
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For years, the North American Meat Association has held an annual Washington Conference, where attendees travel to Washington D.C. to meet with USDA officials as well as their Congressional representatives.
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Higher Education

Mizzou offers pathway to jobs in animal, food science industries

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The University of Missouri is unique in that the meat science faculty is split between the Animal Science and Food Science programs.
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What to expect from next year’s RMC event

A conversation with Dean Pringle, 2015 RMC Chair
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Andy Hanacek, editor-in-chief, recently attended the American Meat Science Association’s 67th Reciprocal Meat Conference in Madison, Wisconsin.
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Q&A with Sarah Crowley, Kayem Foods, on new chicken burger line

al fresco's Gourmet Chicken Grillers add new tastes to burger marketplace.
By Sam Gazdziak
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Kayem Foods’ al fresco brand may be best known for its chicken sausages, but the brand has expanded into a line of frozen chicken burger patties as well.
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The future of AMSA

Q&A with Brad Morgan, senior food safety and enhancement specialist, Zoetis and AMSA President
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In this Q&A at the conference, Andy talks to incoming AMSA president Brad Morgan about what to expect from AMSA during his term and how the association works with supplier members to round out its expertise and research capabilities.
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Full fat foods in a healthy diet

A National Provisioner Podcast
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Gregory Bloom, contributor to The National Provisioner and Independent Processor, sat down with investigative journalist Nina Teicholz, who reveals that everything we know about dietary fats may be wrong.
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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.
By Sam Gazdziak
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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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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.
By Megan Pellegrini
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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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American Meat Science Association’s 67th Reciprocal Meat Conference

A Provisioner TV Video
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A conversation with Loni Woolley, AMSA student board president
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MARKET VIDEO

Multimedia

Videos

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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

August 2014 cover

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

IP August 2014 cover

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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