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One of the challenges that the meat industry routinely faces is finding enough capable employees.

Another year brings new opportunities to capitalize upon the ever-changing consumer trends.

High quality beef is a noble pursuit that West Texas A&M University does not take lightly

Sausage isn’t usually thought of as being trendy.

Turn on the TV today, particularly just before a standard mealtime, and you’re likely to be bombarded with commercials from restaurants touting something new, tasty, convenient or unique — particularly from companies in the highly competitive quick-serve restaurant (QSR) space.

The chameleon-like attributes of poultry — healthy and affordable at retail and able to carry a spicy punch at restaurants — continue to serve it well.

A discussion with Heather Leidy of the University of Missouri, co-author the study.

The Meat Sciences program in the Department of Animal Sciences at the University of Illinois is a program broad in scope, but collaborative in nature.

Andy Hanacek, editor-in-chief of The National Provisioner, visited Hillshire Brands’ Chicago headquarters in November 2013 to speak with Jeff George, senior vice president of Research & Development, as well as Susan Zaripheh, Ph.D., director of Nutrition Research & Innovation, about a new study from Biofortis Clinical Research and the University of Missouri’s Department of Exercise Physiology and Nutrition (see the release on page 40).

In conjunction with The National Provisioner’s 2014 Economic Outlook, we thought it wise to get a read on processor’s capital-expenditures trends this year and spending plans for the coming year as a leading indicator on the industry’s health, and to offer a benchmark for your company’s plans.