Latest News

Smithfield Foods announces planned retirement of President/CEO Kenneth M. Sullivan in 2021

Dennis Organ, chief operating officer, U.S. operations, will succeed Sullivan as president and chief executive officer upon his retirement.

Meat Institute and AMPS Innovation send joint letter to USDA on mandatory labeling for cell-based/cultured meat & poultry products

Organizations call on agency to support mandatory labeling of cell-based/cultured meat and poultry products and to solicit input on what th…

NSF International appoints John Rowley and Angelo Petrillo vice presidents of food and business development

New executives bring depth of international experience to grow global markets.

Stainless steel shuttle conveyor available from NuTEC

Nutec’s Stainless Steel Shuttle and Tray Conveyors can be paired with Nutec food forming equipment.

RATS! Key components of rodent prevention explained

There are multiple components in a rodent management program, including sanitation, vegetation management, rodent resource reduction and pe…

Eriez Enhanced Platform for the Xtreme Metal Detector offers improved sensitivities for challenging meat applications

The Enhanced Platform (EP) for the Eriez Xtreme Metal Detector is a breakthrough method used for the toughest applications, including beef …

Oklahoma tribes plan on opening separate meat-processing plants

The Cherokee and Osage nations have announced plans for processing plants, to be operational by early 2021.

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Independent Processor

Chronic wasting disease: what hunters and processors need to know and do

Nelson Gaydos

Chronic Wasting Disease (CWD) is a contagious neurological disease that affects deer and other cervids. CWD is classified as a transmissible spongiform encephalopathy (TSE) disease also known as a prion …

Meat and Poultry Processing

The state of sustainability in 2020: eco-friendly becomes a force

Richard Mitchell

Sustainability is an increasingly powerful meat and poultry sales trigger. …

Pork

Microbials and the affect of extended hanging time of pork carcasses and blade steaks

Francisco Najar-Villareal Elizabeth Boyle

The meat industry uses refrigeration as the air-chilling system to slow microbial growth and maintain carcass quality. In the pork industry, the time between harvest and fabrication is typically 24 …

Special Reports

The state of the workforce 2020: covid-19 catalyzes a reckoning

Megan Pellegrini

A historically tight labor market and pandemic combined to test the meat industry’s workforce this spring. The result? A reckoning with long-ingrained challenges. …

Chicken

Indian cuisine provides a wealth of flavorful possibilities

Sam Gazdziak

World travel may not be for everyone – especially right now – but consumers can still enjoy foreign cultures without leaving their home. Indian food is a hot food trend. …

Meat and Poultry Processing

The state of the seafood industry 2020: balancing act

Megan Rider

Few could have predicted the changes the retail and foodservice industries would experience in the first half of this year. And while the past few months haven’t been without challenges, …

Meat and Poultry Industry News

For the love of the soil

Sam Gazdziak

Wholesome Meats takes a stand against “fake” meat and depleting soil. …

The National Provisioner 2019 Top 100 Meat and Poultry Processors

The state of packaging 2020: packaging trends

Hallie Forcinio

The market for meat packaging is expected to experience significant growth during the next five years, according to The Journey Ahead for the Meat Packaging Industry, a market study from Infiniti Research.

Editors Viewpoint

Maintaining a community

Sam Gazdziak

Social distancing is a necessity, but so is social interaction.

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Meat and Poultry Industry News

While many shopping habits are normalizing, meat remains king

Anne-Marie Roerink

Anxiety levels over in-store visits have decreased significantly, with 58% of shoppers feeling relaxed.

Expert Commentary

Is cleaning, sanitizing enough to establish 'sanitary' conditions?

Amit M. Kheradia

According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.

Independent Processor

Things that make a small meat processing plant successful

Dr. Joe Cordray

During the COVID-19 pandemic it has been challenging to operate a small meat plant. However, most small meat plants have been able to successfully stay in business.

Ingredients

Considerations for hydrocolloids reformulation

Elizabeth Fuhrman

Ingredient technology to produce clean-label products that meet quality expectations is leading development in gums, binders and other emulsifiers. Additionally, use of gums, binders and emulsifiers to make plant-protein-based meat analogs more similar to meat products continues to progress, says Wes Schilling, professor of food science at Mississippi State University.

The National Provisioner

October 2020

Check out the October 2020 edition of The National Provisioner: Epic disruption: The State of the Industry 2020. This year has been an anomaly because of the effects of COVID-19 on the food industry. This special report helps provide insight as to why and how the pandemic has affected the industry.

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Independent Processor

[Publication Edition Headline]

Check out the October 2020 edition of Independent Processor: White Oak Pastures, chronic wasting disease facts that hunters and processors need to know, Indian cuisine, online steak shopping and much more!

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