CEO of Marx Foods Justin Marx says he believes restaurants have hit their bottom. He estimates 80% of restaurants open before COVID-19 will remain open – focusing on controlling costs and quality. Austin Keating, Multimedia Specialist for BNP Media and the National Provisioner magazine, interviews Justin Marx to learn more.
National Provisioner editor-in-chief Andy Hanacek talks with Curt Terry, Chief Operations Officer of SugarCreek, about innovations in bacon processing and how technology can aid bacon quality and improve operations.
MeatsPad welcomes Dr. Travis Arp, who is the Senior Director of Export Services/Access for the U.S. Meat Export Federation (USMEF). Dr. Arp shares about the importance of the quality attributes of meat produced in the United States. Also, he explains in detail about those factors that make the U.S. meat industry a very competitive and successful industry.
On this week’s MeatsPad podcast, Dr. Jonathan Campbell joins hosts Francisco Najar-Villarreal and Dr. Phil Bass. He discusses the art of curing and the applications of sodium nitrate and nitrite in processed meats.
RJ’s Meats of Hudson, Wis., brings its sandwich capabilities to its home in Hudson, Wis. Austin Keating, Multimedia Specialist for BNP Media and the National Provisioner magazine, interviews Rick and Joe Reams to learn more.
In this episode, Francisco Najar-Villarreal talks with Dr. Bekhit, who discusses the oxidation of meat and strategies to improve shelf life and meat quality.
Hofmann Sausage Company recently started selling summer sausage and three new flavors of jerky. In-spite of their renowned hot dog business suffering from less food service sales in the COVID-19 pandemic, the chief marketing officer for the 142-year-old company, Rebecca Baker, says their diverse product lineup and a large network of customers along the east coast keep business going strong. Austin Keating, Multimedia Specialist for BNP Media and the National Provisioner magazine, chats with Baker to find out more.