Processor Profiles

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West Liberty Foods attains landfill-free status at two of its facilities (with the third on the way) as the company raises the bar for the industry once again.

Land O’Frost has posted a growth curve that has outpaced its overall category in each of the last 10 years — including the last two or three years of recession and inflation.

Meeting the demands of a customer seems a simple concept in business — when a proposal is made, a company typically does what it can within reason to earn the new business and grow it.

Universal Pasteurization Co. offers a wide variety of value-added services to its sister company’s cold-storage capabilities, including its high-pressure pasteurization services, which have been skyrocketing in popularity.

After a fire destroyed his Illinois facility, Dan Weber returned to the family business where he got his start.

For three generations, Azar Sausage has been one of Florida’s top meat processors.

S. Wallace Edwards & Sons keeps alive the tradition of Virginia country hams.

During The National Provisioner’s visit to Butterball’s Garner, N.C., headquarters and Mount Olive, N.C., processing facility, Andy Hanacek, editor-in-chief of the magazine, discussed the transition and future of Butterball with CEO Rod Brenneman, who was named to the position in September 2011. What follows is their conversation:

The Harrison, Ohio-based processor plans to use its position as a recognized supplier of nutritional protein options as a launching pad into growth across foodservice, chain-restaurant and retail channels.

With its new culinary innovation center in Aurora, Ill., and dry-sausage facility in West Jordan, Utah, OSI Group sends a loud-and-clear message that it is ready to carry its customers to the next level.