Andy Hanacek speaks with David Van Eekeren, President & CEO, Land O'Frost, about new product lines and the groundbreaking of the company's new headquarters in Munster, Indiana
When Harris Ranch renovated and expanded its cattle receiving and harvest floor at its Selma, Calif., processing plant earlier this year, it unveiled a design that maximizes animal welfare, food safety and ergonomics.
Nearly two years ago, Farmland Foods embarked upon a mission, sparked by a new packaging innovation: To expand consumption of fresh marinated pork by analyzing consumers’ real needs in the area.
To get a rack of delicious ribs or tasty pulled pork, barbecue aficionados typically have to drive to their favorite barbecue restaurant or fire up the grill or smoker themselves.
A little more than a year ago, West Liberty Foods created a buzz, announcing the successful certification of its Tremonton, Utah, plant as a landfill-free facility, and the soon-to-follow certification of its Mount Pleasant and West Liberty, Iowa, locations as well.
Butterball’s desire to become more self-sufficient brought new strategic purpose to its Carthage, Mo., facility — and operational changes embraced and propelled to success by its employees.
Butterball installed a state-of-the-art frozen-burger production line at its Carthage, Mo., processing plant and has visions of further growth of the product line.