Independent Processor

April 2022

In the April issue of Independent Processor, find out how high-end charcuterie products power growth at Jensen Reserve. Also in this issue: company culture makes the difference at Cloverdale Foods, vegan-friendly meat alternatives, and more.

Jensen Reserve finds a better way

An entrepreneurial instinct helps a Georgia business find an audience for its high-end charcuterie products.

Sam Gazdziak

April 29, 2022

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An entrepreneurial instinct helps a Georgia business find an audience for its high-end charcuterie products.

Company culture helps Cloverdale Foods thrive

North Dakota processor enjoys growth, expansion and 100% staffing even in turbulent times.

Sam Gazdziak

May 2, 2022

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When discussing the past couple of years in the meat industry, Cloverdale Foods’ fourth-generation CEO Scott Russell describes a waterfall, where you’re constantly getting hit from one stream of water or another.

University of Wyoming offers a comprehensive meat education

May 1, 2022

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Meat science and food science have been established programs at the University of Wyoming for several decades.

Building a better plant-based meat product

Vegan-friendly meat alternatives continue to grow and expand into new categories.

Sam Gazdziak

April 30, 2022

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Vegan-friendly meat alternatives continue to grow and expand into new categories.

The spiral freezer will remain the workhorse of your freezing operation, but using a cryogenic system in the proper location with the optimal features for your product can reduce defrost downtime, reduce sanitation, improve yield, reduce waste, and more.

Independent Processor

April 2022

Cover Story

Jensen Reserve finds a better way

Feature Articles

Company culture helps Cloverdale Foods thrive

University of Wyoming offers a comprehensive meat education

Building a better plant-based meat product

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