Expert Commentary Topic | The National Provisioner

Meat Science Review

MAP improves redness of dark-cutting beef

R. Ramanathan Melvin C. Hunt Andrea R. English G. G. Mafi D. L. VanOverbeke

February 13, 2020

Consumers often associate a bright-red color with beef freshness and wholesomeness. Higher-than-normal-pH conditions are an example of a color deviation in which beef failed to have a bright-red color, leading to discounted carcasses and economic losses to the meat industry.

Guest Commentary | Business Strategies

Plant-based meat: Tempest in a teacup or industry tipping point?

Dana Ehrlich

February 11, 2020

No Comments

Be it on TV, in magazines, scrawled across social media feeds or somewhat bizarrely trumpeted as the hot new thing by multiple fast-food chains, plant-based meat alternatives are being hyped as save-the-day innovations ad nauseum. What's really going on here?

Cordray's Corner

Allergens - A major cause of food recalls

Dr. Joe Cordray

February 10, 2020

No Comments

Allergens are a major cause of food recalls in the United States and can be devastating to a company. However, there are several things you can do to minimize the chance of your products being involved in an allergen recall.

From the Editor’s Desk: A ‘convenience’ truth

February 10, 2020

No Comments

Andy Hanacek, editor-in-chief, wants to know if you’re truly offering convenience items to the consumers you want to reach, or if you’re just offering products that fit the same old, “me too” standards. If you’re not offering convenience, you’re missing the target.

Fight for Food Safety

2019: Another banner year for recall data in the meat industry

Shawn K. Stevens

February 7, 2020

No Comments

With 2020 under way, we thought it would be interesting to evaluate last year's recall data for the meat industry.

Spare Parts Know-How

How small numbers can have a big impact in spare parts management

The big bang of small numbers

Phillip Slater

February 7, 2020

No Comments

In most areas of management, the relative size of a number correlates with its relative impact on the business.

Get knocked down, get back up

Sam Gazdziak

February 6, 2020

No Comments

When I visit a processor for a cover story, I occasionally hear people tell me how lucky I am to be able to travel across the country and spend time with the companies I profile.

Business Strategies | 2020 Food Trends

FAPC predicts top food trends for 2020

January 20, 2020

No Comments

Protein options, refrigerated snacks, a new generation of foodies and more are on the menu for 2020, as the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center selects the hottest food trends for the upcoming year.

Guest Commentary | Sustainability

How to integrate renewable energy into your business

Renewable energy projects demonstrate that sustainability and profitability are not mutually exclusive.

Kraig Westerbeek

January 20, 2020

No Comments

From renewable natural gas infrastructure to improving zero-waste-to-landfill standard, find out how Smithfield Foods is in position to meet its goal to reduce greenhouse gas emissions 25% by 2025.

Business Strategies | Ag Advocacy

Spinning scripture against meat

Activists attempting to evangelize devout churchgoers into devout anti-meat allies.

Casey Kinler

January 17, 2020

No Comments

Religion and food go together like Easter and ham or Thanksgiving and turkey, but vegan activist groups are spinning scripture to persuade churchgoers to leave meat off their plate not just at every holiday, but at every meal.