Market trends - Articles - Page 2 | The National Provisioner

Business Strategies

U.S. Poultry Market: The price is right

May 15, 2018

While all three major protein categories — chicken, beef and pork — have interesting narratives heading toward the traditionally strong summer selling season, none is more compelling than the broiler industry.

Business Strategies | Formulation Strategies

FAPC's top 10 food trends for 2018

Melanie Jackson

January 22, 2018

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Photo-friendly food, Middle Eastern cuisine and mushroom-infused coffee are on the menu for 2018, as Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center selects the hottest food trends for the upcoming year.

Cover Story

The 2017 Sausage Report: Thinking outside the bun

Megan Pellegrini

July 12, 2017

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Sausage benefits today as a platform for consumers’ desire for more protein, indulgence in moderation and strong flavors. It’s also seeing growth from an unlikely source — the clean-label, health crowd.

Business Strategies

Pork aplenty: large supply, strong demand

Large pork supplies and strong consumer demand create marketing opportunities.

Patrick Fleming, the National Pork Board Angela Anderson

January 18, 2017

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America’s pig farmers produced a record-breaking number of market hogs in 2016, resulting in ample supplies of pork at the retail meat case and in restaurants.

State of the Industry

2016 State of the Industry: Healthy diagnosis

Dan Emery

October 14, 2016

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The meat and poultry industry is much healthier in 2016 than it was in 2015.

Special Report

2016 Economic Outlook: Calm waters welcome

Barring a wild card, next year should yield moderate, increased production and stable prices.

Megan Pellegrini

December 14, 2015

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After a year of volatility because of avian influenza, smaller cattle herds and weak exports, a quiet rebuilding year is welcome.

The State of the Industry

The State of the Industry 2015: A tale of two horizons

Dan Emery

October 6, 2015

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The meat and poultry industry has been a lot like the weather of late: As soon as you have it figured out, it changes.

Special Report

Portion control freaks

Health-conscious consumers still see benefits to keeping animal protein in their diet, but not if the portion sizes don’t fit their ideals.

Elizabeth Fuhrman

September 16, 2015

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Most Americans (89 percent) agree it is important to eat enough protein in their diet, and that protein can be part of a heart healthy diet (86 percent), reports Washington, D.C.-based International Food Information Council Foundation (IFIC)’s Food and Health Survey 2015.

Chiming in on culinary trends

Christopher Hansen, corporate executive chef, OSI Group, offers his thoughts on burgers, clean label and sodium reduction.

Andy Hanacek

August 20, 2015

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Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.

Market Snapshot