All National Provisioner Podcasts

Renetta Cooper, business development director for Kerry ingredients and flavors, explains about the complementary aspects of traditional and clean-label methods for shelf life extension.

Doug Fulnechek of Zoetis discusses processor strategies for Salmonella mitigation and the recent FSIS guidance on live vaccination, as well as other topics related to USDA’s focus on a stronger and more comprehensive effort to reduce Salmonella illnesses.

Salmon is the 'ground beef of seafood.'

Milan Patel is CEO and co-founder at PathogenDx, a Scottsdale, Ariz.-based company that provides disruptive DNA-based pathogen testing technology and solutions for the food industry.

Rob Brice, co-founder, president and chief technology officer for RFgen Software, discusses RFgen’s collaboration with Trident Seafoods, which processes approximately 1.2 million transactions a year. The effort involved implementing mobile barcode scanning and data collection to enhance efficiency of inventory and manufacturing transactions.

Fleur Veldhoven, vice president of marketing at Nestlé Professional, chats with The National Provisioner about Nestlé’s new partnership and the launch of its plant-based dining program for colleges and universities.

The National Provisioner sits down with Soumya Nair, global director of consumer research and insights for The Kerry Group.  In this interview, she discusses nutrition research, the most enduring consumer trends, and the best advice for anyone starting a food company.

John Hathaway is president of Shucks Maine Lobster, a producer of value-added “MSC Certified Sustainable” Maine lobster products. “Johnny Shuck” shares his views on shelf life and food safety along with new products, foodservice trends, and more.

ABB’s Sandra Perletti delves into energy efficiency considerations and how they intersect with processing operations’ overall lean manufacturing strategies.

Pound of Ground Crumbles is a frozen, uncooked ground beef product that cooks directly from frozen. Heidi Meyer, founder, and co-creator of Pound of Ground Crumbles discusses consumer research conducted by OnePoll and how her company’s product caters to these consumer behavior findings.

With San Diego recently following the lead of San Francisco and some other municipalities in banning foam meat and poultry trays (as part of a ban on products using polystyrene foam), eco-friendly recyclable meat packaging options still remain a small fraction of the market. Meat companies may not know what recyclable meat packaging options are available. Jeff Maguire of Clearly Clean discusses hi...

The National Provisioner speaks with Seattle Fish Co. CEO Derek Figueroa about the company’s recent acquisition of Lombardi Bros. Meats and how that will affect operations across the Colorado region.  

Jasmine Sutherland Lewis is president of Texas Food Solutions, a high-pressure processing tolling and product innovation facility based in Houston. She previously held the position of vice president of manufacturing for Perfect Fit Meals, a start-up venture that was first to market with extended shelf life ready-to-eat meals. With a background in product commercialization and operations management...

Luke Thevenet of Neogen Food Safety shares his insights on the issues and trends shaping food safety practices and technology.

Mike Wagner, senior mechanical design engineer for Rockwell Automation, says incorporating augmented reality technology into production processes can improve efficiency and reduce the need for training.

The newly opened Sheep Discovery Center in Utah aims to identify best practices for lamb producers to create one of the U.S.'s most sustainable agriculture centers. Rick Stott of Superior Farms discusses the center’s mission and what it means for sustainability, animal welfare, and more.

Israel-based cultured poultry producer SuperMeat plans to go live with a plant in the United States in mid-2023, looking to target food service first and then move into retail, CEO Ido Savir says.

210 Analytics’ Anne-Marie Roerink explains how a rebounding foodservice sector is affecting existing supply chain shortages.  

210 Analytics’ Anne-Marie Roerink details how pricing, packaging, portioning and more are influencing shoppers’ choices in the meat case.  

The National Provisioner's Andy Hanacek speaks with Certified Angus Beef’s Brett Erickson about the company's embrace of efficiency through automation and more.

The National Provisioner's Brett Parker speaks with Verde Farms CEO Dana Ehrlich about the company's responsibly raised organic beef and more.

Bob Mariano, Director of Marketing for Superior Farms, on sustainability, promotions, and the demographics of new lamb purchasers.

While retailers make the most of its dramatic look in the meat case, lamb also is benefiting from rebounding demand at food service.

Burnt ends, birria, and Nashville Hot are influencing consumer choices and product development.

MeatsPad hosts Drs. Francisco Najar and Phil Bass talk with Dr. Elisabeth Huff Lonergan from Iowa State University about efforts to improve muscle growth in livestock without increasing the use of feed and other resources. Can the use of minerals like zinc in the feed improve the quality of the meat?