Andy Hanacek

Editor-in-Chief Andy Hanacek manages the editorial strategy and production of The National Provisioner and several of its associated brands and products. He consistently visits many of the most successful and innovative processors across the country, reporting on protein-processing challenges in exclusive, one-on-one tours of processing facilities and interviews with some of the most respected and esteemed executives in the business. Hanacek contributes more than a decade of journalism experience in a variety of formats.

Articles

ARTICLES

Stacking the decks

Interleaving and stacking of proteins continues to assist processors in offering convenient, easy-to-use, pre-portioned products.
Andy Hanacek
April 14, 2011
One Comment
Among the many steps in protein processing, interleaving and stacking of meat product stands among the more tried-and-true processes — a time-tested, relatively straightforward step in the packaging of products from ground protein patties to deli meats and beyond
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Don’t overlook stuffing and grinding processes

Andy Hanacek
March 16, 2011
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The term “time-tested” may not properly describe the processes of grinding and stuffing meat, simply because it may not infer enough distance in time. To be certain, grinding protein is an art and skill that dates forever, and stuffing of meat into casings is just as longstanding a tradition as far as protein-processing goes.
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Biosecurity Begins on the Live Side

Andy Hanacek
March 15, 2011
No Comments
The times, they are not a-changin’ — they’d changed long ago in the realm of food safety and security.as such, any processors, packers or producers who have not embraced the idea that their supply chain is vulnerable are putting their product in serious danger of anchoring all the wrong kinds of headlines.
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ProvisionerOnline gets a makeover

Andy Hanacek
March 14, 2011
No Comments
By now you've noticed our completely redesigned Web site, ProvisionerOnline.com, which launched Feb. 28, 2011. I am truly excited about the polish and finish this new design brings to our content, which we continue to build in support of the print product.
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The Spice of Life

Cargill’s Rumba brand uses merchandising, marketing and unique packaging to offer variety and specialty meats to under-served multicultural consumers.
Andy Hanacek
February 28, 2011
No Comments
To be a pioneer, it takes a boatload of courage. To be a successful pioneer, it takes courage plus insight and innovation — along with, in some cases, a little bit of luck.
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Breaking Up is Hard to Do

Andy Hanacek
February 28, 2011
No Comments
Sometimes, splitting up is the best move for all involved. In the case of Sara Lee Corp., and its Jan. 28, 2011, announcement that it will split into two separate, publicly traded companies - one focused on the North American foods business and the other focused on the international beverage and bakery business - obviously the result won't be known for years to come.
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