Michael Burgess, director of marketing for Charcuterie Artisans, explores the evolution of the meat snack consumer.

Kim Rice, vice chair for the Poultry Industry Food Safety Council (PIFSCo), discusses PIFSCo's recent launch and how the initiative can benefit the breeder, broiler, duck, layer and turkey sectors.

The National Provisioner sits down with Blake Albers, founder and CEO of Nebraska-based Albers Craft Meats, to discuss whole-animal utilization, value-added products, and consumer price sensitivity.

PS Seasoning recently launched four new seasoning blends for commercial meat processors: Pesto Sausage, Curry Sausage, Birria Snack Stick and Candied Jalapeño Jerky. The innovative flavors were Inspired by the company’s 2026 Flavor and Consumer Behavior Trends Forecast. In this interview, Alex Betances and Stephanie Neu share insights on what role seasoning can play in a meat or poultry product's value proposition and how unique flavor experiences help drive sales and retain customers.

Wixon's Marketing Manager Rachael Jarzembowski and Executive Chef – Culinary Manager Ryan Kukuruzovic explore Wixon's 2026 Flavor Forecast and implications for meat and poultry processors.

Edmund Chin, managing director and co-founder of packaging supplier Lucid Corp., details Lucid’s new Infinity tray, a 100% recyclable pad-less tray for meat and poultry products. He discusses benefits the Infinity tray offers for meat and poultry applications, including preserving freshness, texture and flavor.

John Burrows, seafood technical director at the Alaska Seafood Marketing Institute, joins ASMI Communications Director Greg Smith to discuss Alaska’s seafood industry and seafood marketplace trends, including the role of Alaska’s long embrace of sustainable fisheries practices.