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Home » 25 future icons of the meat and poultry industry
Meat and Poultry Industry NewsSpecial Reports
NP's 125th Anniversary Coverage

25 future icons of the meat and poultry industry

25 future icons of the meat and poultry industry

The National Provisioner's 25 Future Icons

Phil Bass
PHIL BASS, CERTIFIED ANGUS BEEF
Betsy Booren
BETSY BOOREN, OFW LAW
Mindy Brashears
MINDY BRASHEARS, TEXAS TECH UNIVERSITY
Cameron Bruett
CAMERON BRUETT, JBS USA
Doug Bush
DOUG BUSH, BUSH BROTHERS
Robert Delmore
ROBERT DELMORE, COLORADO STATE UNIVERSITY
Kerri Gehring
KERRI GEHRING, TEXAS A&M UNIVERSITY
Doug Hankes
DOUG HANKES, THRUSHWOOD FARMS / AAMP
Tom Hayes
TOM HAYES, TYSON FOODS
Kay Johnson Smith
KAY JOHNSON SMITH, ANIMAL AGRICULTURE ALLIANCE
Steve Larsen
STEVE LARSEN, NATIONAL PORK BOARD
Greta Remington
GRETA REMINGTON, FOSTER FARMS
Janet Riley
JANET RILEY, NORTH AMERICAN MEAT INSTITUTE
Angie Siemens
ANGIE SIEMENS, CARGILL PROTEIN
Jeff Sindelar
JEFF SINDELAR, UNIVERSITY OF WISCONSIN-MADISON
James Snee
JAMES SNEE, HORMEL FOODS
John Spink
JOHN SPINK, MICHIGAN STATE
Bruce Stewart-Brown
BRUCE STEWART-BROWN, PERDUE FOODS
John Stika
JOHN STIKA, CERTIFIED ANGUS BEEF
Suzanne Strassburger
SUZANNE STRASSBURGER, STRASSBURGER MEATS
Ken Sullivan
KEN SULLIVAN, SMITHFIELD FOODS
Kari Underly
KARI UNDERLY, RANGE INC.
Kurt Vogel
KURT VOGEL, UNIVERSITY OF WISCONSIN-RIVER FALLS
Daren Williams
DAREN WILLIAMS, NCBA
Chris Young
CHRIS YOUNG, AAMP
25 future icons of the meat and poultry industry
Phil Bass
Betsy Booren
Mindy Brashears
Cameron Bruett
Doug Bush
Robert Delmore
Kerri Gehring
Doug Hankes
Tom Hayes
Kay Johnson Smith
Steve Larsen
Greta Remington
Janet Riley
Angie Siemens
Jeff Sindelar
James Snee
John Spink
Bruce Stewart-Brown
John Stika
Suzanne Strassburger
Ken Sullivan
Kari Underly
Kurt Vogel
Daren Williams
Chris Young
November 14, 2016
Andy Hanacek
KEYWORDS future icons / future of the meat industry / icons of industry / meat industry in the 20th century / meat industry innovators
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In the October issue, The National Provisioner honored 25 past icons who made their mark on industry since 1991. This month, to wrap up the magazine’s coverage of its 125th Anniversary, the editorial team decided to take on a bigger challenge: Select 25 individuals we expect will change the industry over the next decade or two. As such, we present our 25 Future Icons.

In similar fashion to our Past Icons, Future Icons were nominated by industry peers, and final selections were determined by the editorial staff of The National Provisioner. If last month’s list of Past Icons didn’t spark any debate, we are certain this list of Future Icons will.

Again, we believe we have chosen an excellent list — who would be on yours? The future is now; let the debate begin:


List Overview:

Bass | Booren | Brashears | Bruett | Bush | Delmore | Gehring | Hankes | Hayes | Johnson Smith | Larsen | Remington


Phil Bass

PHIL BASS, CERTIFIED ANGUS BEEF

Certified Angus Beef’s own “Dr. Phil” already has developed a bit of a cult following among meat scientists, chefs and culinarians who work with beef. Bass’ collaboration with chefs (in-house and at the customer level) sets a stellar example for how the industry can work with end users to innovate new, useful cuts of beef and novel uses for those cuts.

 

Betsy Booren

BETSY BOOREN, OFW LAW

Booren’s new role as senior policy adviser at OFW Law will allow her to remain front-and-center as a strong influence on the industry’s direction at the regulatory/legislative level. In her previous role with the North American Meat Institute, Booren set the tone for what’s to come, always stressing science as the foundation for policy and regulatory decisions — a belief she is expected to continue to champion at OFW Law.

 

Mindy Brashears

MINDY BRASHEARS, TEXAS TECH UNIVERSITY

Brashears’ dedication to research and contribution to education in the areas of food safety and food microbiology stand out, as well as her accomplishments in bringing much-needed scientific knowledge to the meat industry. Brashears has improved the critical thinking skills of students, domestic and foreign, and has stimulated discussion and implementation of new ideas to improve the food and livestock industries.

 

Cameron Bruett

CAMERON BRUETT, JBS USA

Bruett has been a vocal proponent of the work of the Global Roundtable for Sustainable Beef (GRSB) and possibly its most open book in terms of sharing innovative stories between processors, customers and stakeholders in that arena. He has been and should continue to be a champion of sustainability initiatives across beef, pork and chicken, given his position with JBS USA.

 

Doug Bush

DOUG BUSH, BUSH BROTHERS

Bush is a fast-rising up-and-comer in the industry, growing more involved and more visible at industry-related events as time passes. Bush represents his family’s fifth-generation processing company (Bush Brothers) on the North American Meat Institute’s Board of Directors and served previously on the boards for NAMA and NAMP. He’s an approachable, vocal influence who peers believe is bound for great things in the industry.

 

Robert Delmore

ROBERT DELMORE, COLORADO STATE UNIVERSITY

Delmore oversaw the design of the Meat Processing Center at Cal Poly State University, and he currently is working on the new Global Food Innovation Center at Colorado State — in addition to teaching meat science, meat safety and meat processing. His expertise is wide-ranging and widely respected, and his nomination states, simply: “Delmore is a tremendous asset to the industry and academia — his many contributions are equaled by few and exceeded by none.”

 

Kerri Gehring

KERRI GEHRING, TEXAS A&M UNIVERSITY

Gehring has developed a strong research program focused on food safety and nutritional composition of meat products, and has disseminated food-safety information across the U.S. by serving on multiple panels and programs. Gehring has conducted industry HACCP/food-safety training courses for more than 2,000 people and provides valuable assistance with HACCP implementation today. Her dedication to food safety has been recognized through numerous national and international honors and awards.

 

Doug Hankes

DOUG HANKES, THRUSHWOOD FARMS / AAMP

Hankes is part of the second generation of his family to run Thrushwood Farms Quality Meats of Galesburg, Ill. He’s helped guide the company through numerous expansions as it has phased out custom meat processing in favor of its nationally distributed snack sticks and other cured meat products. He was elected president of AAMP in July, where his potential to impact the industry will certainly increase.

 

Tom Hayes

TOM HAYES, TYSON FOODS

Hayes brings veteran consumer-products experience to Tyson Foods, and is expected to help the company leverage its scale and develop brands to drive growth. Hayes was appointed Tyson Foods president in June 2016, and his ultra-versatile prior experience in various executive roles at several CPG companies make him an excellent candidate to drive the success of the numerous legacy brands that Tyson Foods now owns.

 

Kay Johnson Smith

KAY JOHNSON SMITH, ANIMAL AGRICULTURE ALLIANCE

Johnson Smith was named president and CEO of the alliance in 2011 and is a leading advisor on farm animal-welfare issues. As a national spokesperson, she provides hundreds of presentations and interviews to media, government and industry stakeholders about the importance of animal agriculture, and stresses the need for a unified voice to represent animal agriculture’s interests. Johnson Smith also provides strategic guidance to managing activist campaigns.

 

Steve Larsen

STEVE LARSEN, NATIONAL PORK BOARD

Larsen has applied innovative leadership and technical expertise on critical issues, and his proficiency concerning issues affecting foreign and domestic food, agricultural technical trade barriers, market access, and food safety and quality is both extensive and unmatched. Larsen has established a reputation for his consummate ability to manage multifaceted projects, resources, issues and constraints through complex pre- and post-harvest pork safety, quality, and nutrition initiatives.

 

Greta Remington

GRETA REMINGTON, FOSTER FARMS

Under Remington’s direction, Foster Farms has developed and brought to market new and innovative products — specifically in the frozen cooked chicken product categories — helping move the company from regional leader to national contender. Not only has Foster Farms transformed its product-development pipeline and product offerings on her watch, but the company’s product-innovation work may yet revolutionize the chicken products that consumers see across the country.

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Editor-in-Chief Andy Hanacek manages the editorial strategy and production of The National Provisioner and several of its associated brands and products. He consistently visits many of the most successful and innovative processors across the country, reporting on protein-processing challenges in exclusive, one-on-one tours of processing facilities and interviews with some of the most respected and esteemed executives in the business. Hanacek contributes more than a decade of journalism experience in a variety of formats.

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