Pound of Ground Crumbles is a frozen, uncooked ground beef product that cooks directly from frozen. Heidi Meyer, founder, and co-creator of Pound of Ground Crumbles discusses consumer research conducted by OnePoll and how her company’s product caters to these consumer behavior findings.

ABB’s Sandra Perletti delves into energy efficiency considerations and how they intersect with processing operations’ overall lean manufacturing strategies.

With San Diego recently following the lead of San Francisco and some other municipalities in banning foam meat and poultry trays (as part of a ban on products using polystyrene foam), eco-friendly recyclable meat packaging options still remain a small fraction of the market. Meat companies may not know what recyclable meat packaging options are available. Jeff Maguire of Clearly Clean discusses his company’s recyclable trays for meat products and what advantages recyclable packs can offer.

The National Provisioner speaks with Seattle Fish Co. CEO Derek Figueroa about the company’s recent acquisition of Lombardi Bros. Meats and how that will affect operations across the Colorado region.  

Jasmine Sutherland Lewis is president of Texas Food Solutions, a high-pressure processing tolling and product innovation facility based in Houston. She previously held the position of vice president of manufacturing for Perfect Fit Meals, a start-up venture that was first to market with extended shelf life ready-to-eat meals. With a background in product commercialization and operations management, she shares some insights on how using HPP can lengthen a product’s shelf life while improving quality and safety.

Luke Thevenet of Neogen Food Safety shares his insights on the issues and trends shaping food safety practices and technology.

Mike Wagner, senior mechanical design engineer for Rockwell Automation, says incorporating augmented reality technology into production processes can improve efficiency and reduce the need for training.