The National Provisioner Multimedia Specialist Brett Parker sits down with Andrew Baltz, chief operating officer of Creekstone Farms, and Chafik Barbar, CEO of Marble, as they discuss their recent collaboration on bringing AI-automation to Creekstone's Kansas plant.  In this interview, Baltz and Barbar discuss how plant workflow will improve with their automation efforts, how AI will change the entire meat industry moving into the future, and things meat companies can do right now to integrate themselves with this emerging technology.

Hormel's Blake Flores shares insights on adding value for foodservice customers. With 70% of restaurant operators reporting hard-to-fill positions and 45% struggling to meet current demand, the foodservice industry is facing unprecedented operational challenges and looking for labor solutions to keep up.

Hormel Foods offers insights on emerging trends in labor-efficient technologies, such as pre-cooked and pre-battered product innovations for foodservice, including the company’s FLASH 180 Chicken Tenders, which fry from frozen in just three minutes.

James Beard Award-winning chef and author Tim Byres teams up with Southern Recipe Small Batch. In this interview, Tim Byres explains how to use the brand's Pop Your Own Pellets in both home kitchens and foodservice operations.

Anne Malleau, VP of agriculture and animal welfare programs at Open Farm, explains how regenerative practices and third-party verification can strengthen value and trust across the entire protein sector, from the pet nutrition space to human food production.

Roger Hancock, CEO of Recall InfoLink, shares insights from his experience across the food supply chain regarding best practices to help food companies focus on the areas that matter most to ensure they are recall-ready.

In this exclusive interview, The Hermit brand Founder Steven Shonts shares how he came up with the idea for a shelf-stable calamari jerky made from American wild-caught squid.

The National Provisioner's Multimedia Specialist Brett Parker sits down with Patrick Montgomery, CEO and founder of KC Cattle Co., as they discuss the brand's new Wagyu Bacon Cheeseburger Bratwurst.  In this interview, Montgomery explains the biggest challenges of creating an unorthodox meat product, what separates KC Cattle from similar brands on the market, and advice for any meat company attempting to craft a unique product of their own.