Flavor innovation, smokehouse technology and thermal processing companies PS Seasoning and Pro Smoker are showcasing their latest lineup of B2B solutions at the 2025 American Association of Meat Processors Convention in Kansas City, July 24–26, 2025. These new products—crafted for commercial meat processors—highlight the companies’ continued focus on flavor-forward formulations and scalable equipment designed to meet evolving industry demands.

“As our customers look to differentiate their offerings in a crowded market, our job is to bring them the boldest flavors and most efficient solutions to do that,” said Joe Hanni, CEO of PS Seasoning and Pro Smoker. “From indulgent butter-inspired brats to our next-gen food service and custom truckload smokehouses, we’re delivering products that blend bold innovation with practical performance—enabling processors to deliver with consistency, efficiency, and uncompromising quality.”

New product highlights for 2025 include the Butter Brat seasoning line, snack stick seasonings, brat seasoning line additions, the Handload Smoker series and Reserve 300C Dry Aging Cabinet.

The Butter Brat seasoning line taps into the global butter trend and consumer desire for indulgence. This rich line features Cowboy Butter, Honey Butter and Creole Butter flavor varieties. 

Consumer demand for protein-forward snacks is surging—outpacing the overall $126 billion snack category by three times. PS Seasoning and Pro Smoker are introducing new flavors, including Philly Cheesesteak, Pineapple Teriyaki and Al Pastor, to help processors seeking to diversify their offerings.

The brat seasoning line additions include Spinach & Feta, Hatch Chile, Texas Hot Link, and Reuben.

The Handload Smoker Series features the next-generation 150S and 300S smokehouses, integrating smoke, cook, roast and hold functions. Engineered for small processors, caterers and restaurants, these units combine full-scale performance with a compact footprint. In addition, a touch-screen Wi-Fi/Bluetooth controller integrates with the Pro Smoker app, offering users precision and control over every aspect of the smoking process.

300S and 150S Smokers

The Reserve 300C Dry Aging Cabinet is upgraded for retail operations looking elevate their customer experience. This premium unit offers enhanced controls and capacity, tailored for dry-aged beef, artisanal charcuterie and precision sausage curing.

These innovations build on a year of momentum for PS Seasoning and Pro Smoker. The companies recently expanded from three to five facilities, adding a Culinary Innovation & R&D Center, a new Pro Smoker manufacturing plant and a joint distribution hub. The companies’ investments reflect a continued commitment to strategic product development, flavor and equipment innovation, and long-term growth across the meat, retail and food manufacturing sectors.

Source: PS Seasoning; Pro Smoker