Special Reports - Articles - Page 60 | The National Provisioner

Spare Parts Know How

5 techniques you should NOT use for spare-parts management

These common inventory-management techniques are traps in the spare-parts world.

Phillip Slater

May 7, 2013

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An important part of any strategy, including your spare-parts inventory-management strategy, is to know what not to do.

Formulation Strategies

Putting flavor first

Consumers crave new taste experiences with their proteins through sauces and marinades.

Elizabeth Fuhrman

May 7, 2013

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Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.

Chicken Media Summit 2013: The importance of animal source foods

Sam Gazdziak

April 18, 2013

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The opening night's keynote address discussed the role of protein in providing needed nutrients to the growing world population.

Higher Education

CSU caters to excellence

April 4, 2013

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Colorado State University is the state’s Land Grant University and the Department of Animal Sciences is responsible for educating approximately 800 undergraduate and 50 graduate students at any given time.

NCBA, Pork Board share insights on revamped URMIS nomenclature

An exclusive business strategies podcast

April 2, 2013

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Trevor Amen, director of market intelligence, NCBA, and Patrick Fleming, director of retail marketing, National Pork Board, talk about the breakthrough changes to the URMIS beef and pork cut nomenclature that are expected to gain approval and take effect this summer.

Hispanic marketers are missing out when they focus only on women, Mintel finds

42% of Hispanic men are top purchase-decision makers

March 1, 2013

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According to research from Mintel, some 42% of Hispanic men and more than half (55%) of Hispanic dads are the top decision maker on the purchases made in their household.

The 2013 Sausage Report: Steady as she goes ...

The sausage category has remained competitive and "drama-free" due to its share of the breakfast day-part, steady pricing and versatility.

Megan Pellegrini

February 11, 2013

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If you've eaten at a restaurant this year, you're familiar with the diversity of sausage offerings, whether a turkey sausage breakfast sandwich, modern peasant fare of homemade sausage, mustard, potato dumpling and kraut at a trendy restaurant, or just a straightforward bratwurst at a baseball game or cookout.

Auburn creates career opportunities

The Auburn Collegiate Cattlemen and Cattlewomen Association is reaching out to all students in the ag field.

February 6, 2013

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Last year the Auburn Meat Science Association changed its name to the Auburn Collegiate Cattlemen and Cattlewomen Association (CCM/CCW) and began to target students who were not merely Muscle Foods majors but who were involved in any agricultural related field, specifically the beef and pork industries.

2013 Economic Outlook