March 2026

The National Provisioner

The Burger Report 2026 highlights the surging demand for high-quality burgers, driven by increasing protein consumption. Featured in this issue is Cypress Valley Meat Co., an Arkansas-based processor known for its diverse clientele and commitment to ethical practices. Additionally, a special report delves into the latest regulatory updates aimed at combating diseases in both humans and cattle, while AMSA commentary explores the influence of dietary fat and vitamin E levels on pork quality and carcass traits. Don’t miss the interview with Dr. Audrey McElroy discussing Texas A&M’s new meat science and technology center.

Bacon cheeseburger with lettuce and tomatoes on a black plate and black background.

The Burger Report 2026

Protein demand drives interest in high-quality burgers, bricks and grinds

Consumer demand for protein is at an all-time high, leading shoppers to the burger category to meet nutrition and flavor needs.

Sammy Bredar

March 5, 2026

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Smashburger, Teton Waters Ranch, 210 Analytics and Prosur share what’s trending in burger production and consumer demands.

Dr. Audrey McElroy discusses Texas A&M's new Meat Science and Technology Center

The center will address roles that are needed in the meat industry.

February 10, 2026

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In this interview, learn about the different technologies students will have access to in the center, how the center will address roles that are needed in the meat industry, and the single most important fact students should be aware of when entering the meat workforce.

A scientist is using a pipette to carefully transfer liquids onto cultured meat cells on a lab dish.

Fight for Food Safety

When state ingredient laws collide with federal meat inspection

States are no longer content to leave ingredient oversight solely to federal agencies.

Shawn K. Stevens

March 20, 2026

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Because FSIS maintains primary jurisdiction over meat and poultry product labeling, inserting unapproved language could create federal enforcement exposure.

Close-up of a pink pig's head in a pen, looking left, with a bright light in the background.

Commentary: AMSA

Dietary fat sources and levels of vitamin E isoforms impact carcass traits and fresh pork quality of heavy slaughter weight pigs

Findings suggest supplementation with 40 ppm GT reduces redness and increased lightness of fresh pork.

Gregg Rentfrow Surendranath P. Suman Ana Paula Salim Marlee Kelley Ding Wang Merlin Lindemann

March 19, 2026

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National Pork Board supports research into pork quality best practices.

Cypress Valley Meat Company building signage along with a large sign in the shape of a meat cleaver with a text cutout that says "In Loving Memory of Andy Shaw".

Processor Profile: Cypress Valley Meat Co.

Diverse clientele and commitment to employee and animal welfare drive growth for Cypress Valley Meat

Cypress Valley Meat operates multiple inspected red-meat and poultry plants, serving 2,700 farmers.

Fred Wilkinson

March 18, 2026

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The Arkansas-based processor has a customer base ranging from individual farm families raising one or two animals per year for personal consumption all the way up to large direct-to-consumer e-commerce brands shipping product nationwide.

A veterinarian with a notepad and his assistant with a digital tablet are inspecting and talking in a barn, with cows nearby.

Special Report: Regulatory Update

Regulatory efforts focus on fighting disease – in people and cattle

New Dietary Guidelines for Americans play up the need for animal protein in diets, while USDA takes aim at New World Screwworm.

Dan Emery

March 17, 2026

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Dietary guidelines seen as a tool to fight chronic diseases such as diabetes and heart disease.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

The National Provisioner

March 2026

Cover Story

Protein demand drives interest in high-quality burgers, bricks and grinds

Departments

Dr. Audrey McElroy discusses Texas A&M's new Meat Science and Technology Center

Feature Articles

When state ingredient laws collide with federal meat inspection

Dietary fat sources and levels of vitamin E isoforms impact carcass traits and fresh pork quality of heavy slaughter weight pigs

Diverse clientele and commitment to employee and animal welfare drive growth for Cypress Valley Meat

Regulatory efforts focus on fighting disease – in people and cattle

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