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A conversation with Mary Pat Anders of Midan Marketing

Ordinarily, reports of strong sales, or even record high sales, would be a cause for celebration.

The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.

Purdue University is once again an exciting place to study meat science.

For three-quarters of a century, small processors have been gathering to talk shop, share information about their businesses or discuss the opportunities or challenges of the meat industry in general.

Growth of prepared foods in delis has kicked into overdrive during the past few years.

Former Washington Redskin Mark Moseley talks about his work with Five Guys Burgers and Fries

Not all bacon is created equal. Sure, the consumer love affair with bacon shows no sign of relenting, so any bacon product that reaches the marketplace stands at least a decent chance of finding an audience.

ITR Economics' quarterly economic update, published exclusively in The National Provisioner, assesses the poultry industry this month.

Optimization — the holy grail of management!