Provisioner Podcast
by www.provisioneronline.com
The Provisioner Podcast brings the insights of meat and poultry processing industry subject matter experts directly to your ears, covering emerging trends and innovations in protein processing, food safety, new product development, plant operations, packaging, and more, with insights tailored for processors of all sizes.Available on |
Episodes
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Episode 241: Meat preparation in the Grocery Restaurant model
Chris Darling, chief commercial officer of Mama's Creation's, joins us to discuss the "Grocery Restaurant" model of supermarket-prepared meals and how it affects meat preparation. Darling explains which meats have the highest consumer demand in a grocery store, the challenges the supermarket…
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Episode 240: NORD Drivesystems' surface protection for extreme conditions
Tony Pariseau, key markets specialist for the food and beverage sector at NORD Drivesystems, discusses how meat and poultry processing applications can benefit from surface protection treatment. In this interview, he shares insights on what ROI and operational efficiency improvements…
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Episode 239: Poultry planning around biological variability
Mads Stenbye, solution director for Columbus, joins us to discuss how poultry producers are rethinking planning around biological variability rather than "average" flock assumptions. Stenbye explains how differences between flocks can have a big impact on producer's costs and profitability, how...
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Episode 238: What defines premium value-added protein?
Jesse Smith, director of land stewardship at White Buffalo Land Trust and co-founder of Figure Ate Foods, discusses what is driving demand for premium value-added proteins, how consumers define restaurant-quality products for at-home eating, and how brands can balance convenience, product quality...
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Episode 237: How CO2 supplies are affecting meat and poultry operations
Jeff Holyoak, head of commercial strategy for Aircapture, sits down to discuss how CO2 supplies are currently affecting meat and poultry operations. Holyoak explains why CO2 has become harder to rely on in recent years, how vulnerable meat processors can be if a major shortage occurs, and the...
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Episode 236: Meat makes or breaks a sandwich
In this interview, Jacob Maggioncalda, associate brand manager-foodservice for Smithfield Culinary, discusses Smithfield Culinary's Guest Check patron survey, which finds consumers place a big emphasis on the quantity and quality of meat when ordering a sandwich at food-away-from-home dining...
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Episode 235: National Pork Board outlines growth opportunities for ground pork
Sarah Showalter and Chad Groves discuss how younger consumers, clearer fat-to-lean labeling, and expanded package formats are driving ground pork demand and creating new opportunities for processors.
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Episode 234: What US retailers can learn from New Zealand's grass-fed standards
Pat Maher, CEO of Atkins Ranch, discusses how Atkins Ranch has created a differentiated, yet high-quality lamb product that justifies premium shelf placement -- and is putting more money back in the pockets of the 100-plus New Zealand sheep farmers who are part of the cooperative.
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Episode 233: PIC's Brandon Fields details Pork Chop Studio
Brandon Fields, global director, applied meat science, for PIC, discusses how PIC's Pork Chop Studio can help pork processors improve the quality of their product.
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Episode 232: Food safety strategies
Corbion's Rob Ames shares insights on how shelf-life extension and sodium-reduction intersect with meat and poultry processors' food safety efforts.
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Episode 231: Better For Butchery CEO talks facility acquisition and strategic vision for a local meat economy
Christopher Roach, CEO of Better For Butchery, discusses the company’s acquisition of a 27,000‑square‑foot USDA‑inspected processing facility in Princeton, Ky. The move transforms Better For Butchery from a DTC‑focused meat business into a platform‑scale processing, co‑packing, cold‑storage, and...
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Episode 230: Don Smiley details Messer's KwikChiller freezing technology
Don Smiley, director of food and beverage for Messer, shares insights on solutions to help meat and poultry processors and handlers reduce reliance on CO2 and improve production efficiency.
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Episode 229: Country Natural Beef's Tylor Braden shares insights on meeting consumer and retailer demands in the all-natural beef category
In this interview, the Country Natural Beef CEO discusses how producing RaiseWell certified beef for retailers including Whole Foods meshes with the ranching co-op's prioritizing what's best for people, animals and the environment.
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Episode 228: Legacy Maker Farms repositions beef as a catalyst for interpersonal connection
Legacy Maker Farms leaders Steve Hershberger and Ian Baer discuss the company's new ownership, rebranding, and AI-driven strategy.
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Episode 227: Mike McCarthy of Foods Connected discusses software solutions for operational efficiency
Mike McCarthy of Foods Connected, a cloud-based software platform with protein-specific tools, shares insights on how production management software solutions can help processors across the globe navigate the constantly evolving variables of the meat industry.
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Episode 226: Charcuterie Artisans shares insights on evolution of the meat snack category
Michael Burgess, director of marketing for Charcuterie Artisans, explores the evolution of the meat snack consumer.
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Episode 225: PIFSCo vice chair shares what‘s next for poultry food safety
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.
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Episode 224: Albers Craft Meats examines beef buying trends
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.
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Episode 223: PS Seasoning on adding value with flavors
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...
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Episode 222: Flavor trends meat and poultry processors should keep an eye on
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.
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Episode 221: Lucid Corp.'s Edmund Chin discusses the recyclable, pad-less Infinity tray
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,...
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Episode 220: Market opportunities for sustainable seafood
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.
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Episode 219: AI-automation at meat plants with Creekstone Farms COO Andrew Baltz and Marble CEO Chafik Berber
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...
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Episode 218: Hormel's director of marketing for its foodservice division discusses adding value for customers
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...
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Episode 217: Chef Tim Byres explores culinary applications for pork rind pellets
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.
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Episode 216: Scaling verified regenerative sourcing across meat production
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.
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Episode 215: Recall readiness with Roger Hancock
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.
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Episode 214: Calamari jerky: The Hermit shares inspiration for shelf-stable seafood snacks
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.
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Episode 213: KC Cattle Co. CEO Patrick Montgomery discusses the new Wagyu Bacon Cheeseburger Bratwurst
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...
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Episode 212: Beef market insights with Virginia Tech's Mario Ortez
Mario Ortez, assistant professor of agribusiness and entrepreneurship at Virginia Tech, shares his insights on the current beef market and what is happening to address the tight US beef supply, including how strong markets for beef discourage herd rebuilding and how input costs and availablility...
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Episode 211: Butterball Togetherness Report results with Director of Insights Dennis Traver
National Provisioner Multimedia Specialist Brett Parker sits down with Dennis Traver, director of insights for Butterball, as they discuss the company's annual Togetherness Report, which polls consumers about their feelings and plans when it comes to grocery shopping, meal planning, and execution...
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Episode 210: Helping protein manufacturers tackle facility expansion challenges
Burns & McDonnell food and beverage manufacturing project managers Dan Blake and Niyush Sharma discuss how EPC/design-build project delivery is helping protein manufacturers tackle facility expansion challenges such as tighter timelines, rising construction costs, supply chain delays, and...
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Episode 209: Carnal owner and co-founder James Zamory discusses the brand's new meat snack products
National Provisioner Multimedia Specialist Brett Parker sits down with James Zamory, owner and co-founder of Carnal, as they discuss the brand's launch of two new products: Beef Sticks and Umami Cut Beef Jerky. In this interview, Zamory explains how the flavors were selected, how these products...
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Episode 208: Dawg Food COO shares what's driving interest in high-protein convenience foods
Dawg Food offers fully cooked, high-protein meals for consumers looking to eliminate meal prep while still prioritizing health and nutrition. To explore what's driving demand for protein-packed convenience food products and meal solutions, The National Provisioner sat down with Dawg Food Chief...
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Episode 207: Philly's Best Steak Co. President details business growth strategy
Philly's Best Steak Co. President Zafeiris Akranis sits down with our Associate Group Editor Sammy Bredar to discuss his company's partnership with the Philadelphia Phillies and Aramark, as well as the multifaceted growth strategy for Philly's Best Steak.
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Episode 206: Teton Waters Ranch examines evolution of clean-label meat category
Teton Waters Ranch CEO Kevin Pallaoro explores what is driving interest in clean-label meat products. Conversation highlights include the definition of "clean label," the most common claims or attributes consumers are looking for in clean-label meat products, and emerging opportunities and new...
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Episode 205: Del Real Foods responds to strong demand for authentic meat flavors
Del Real Foods Senior Brand Manager Sergio Trujillo sits down with The National Provisioner to discuss the brand's recent distribution expansion with Target. This expansion comes on the heels of Del Real Foods' first-ever brand campaign, Abuela Intelligence.
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Episode 204: Archer's new manufacturing facility with founder and CEO Eugene Kang
National Provisioner Multimedia Specialist Brett Parker sits down with Eugene Kang, founder/CEO of Archer, as they discuss the company's launch of its second manufacturing facility in Los Angeles. The new 140,000-square-foot facility, which will open in September 2025 and employ 200+ people, will...
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Episode 203: Using taste to add value for proteins for foodservice
Kerry Group recently rolled out its 2025 Global Taste Charts Smarts, a data-driven resource aimed at food innovators looking to stay ahead of evolving consumer flavor preferences.Kerry's research into consumer preferences and flavor performance suggests smoky and spicy flavors along with…
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Episode 202: What FDA's new 'healthy' claim regulation means for seafood
A recent US Food and Drug Administration decision updates the rule for "healthy" claims for seafood, allowing seafood products that meet the new FDA criteria to voluntarily make "healthy" claims on their packaging and other marketing materials. Under the final rule, the FDA notes that seafood...
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Episode 201: Land o' Frost brings 'swicy' to packaged lunchmeat
Land O’Frost recently launched its Hot Honey Chicken Breast and Hot Honey Ham flavors, bringing the hot honey trend from pizzas and charcuterie boards to everyday lunches.Land O’Frost is the first national packaged lunchmeat brand to bring hot honey flavors to the market, aiming to offer…
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Episode 200: Opportunities for plant-based protein in private label
The National Provisioner sits down with Jason Chiu, Beleaf Vegan co-founder and CEO, and Jun Roxas, chief marketing officer, to discuss opportunities for plant-based protein within the private labeling space.
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Episode 199: Wild Alaska Sole Association's Pat Shanahan on new market opportunities
Pat Shanahan, executive director of the Wild Alaska Sole Association, says the light, mild-flavored fish with a flaky texture is the complete package of what consumers are looking for in a protein option today. "It has that protein that doesn't weigh you down, but it offers really superior...
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Episode 198: Midan Marketing's Michael Uetz shares market outlook during AMC 2025
During the recent Annual Meat Conference 2025 in Orlando, Fla., The National Provisioner's Chief Editor Fred Wilkinson sat down with Midan Marketing Principal Michael Uetz, who shared insights and outlook on the market forces shaping opportunities in the meat and poultry category.Despite…
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Episode 197: Evolution of the better-for-you beef category
Verde Farms CEO Brad Johnson and Senior Director of Marketing Kirstyn Lipson sit down with us at the 2025 Annual Meat Conference to catch up on what's trending in the better-for-you beef category, how the BFY consumer has changed over the years and what the industry can expect looking ahead.
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Episode 196: Power of Meat celebrates 20 years of meat retail insights
Anne-Marie Roerink, principal of 210 Analytics and author of the annual Power of Meat presentation, sits down with The National Provisioner to discuss record category sales, generational purchasing preferences, the future of the meat department, and much more.
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Episode 195: Animal welfare issues and trends
Emily Ellis, director of communications and content for Animal Agriculture Alliance, discusses the alliance's efforts to engage with external audiences, food chain influencers, and thought leaders, aiming to correct misinformation about animal welfare practices and meat production. A key part of...
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Episode 194: Top meat and poultry processing regulatory issues 2025
Keeping on top of impactful regulatory developments is always top of mind for meat and poultry processors. With a new regulatory approach unfolding under the Trump Administration, what will it mean for meat and poultry processors looking to remain compliant with the latest federal regulatory...
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Episode 193: Plant-based protein outlook with Before the Butcher
Before the Butcher Founder and President Danny O'Malley unveils what's trending in the plant-based protein category and what the industry can expect over the next year.
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Episode 192: Duck producers prioritize animal welfare
Joey Jurgielewicz from Joe Jurgielewicz & Son and Heidi Parnin, corporate vet services manager for JJS and Culver Duck Farms, discuss how animal welfare is key to both companies' operations and how these practices can benefit producers and consumers alike.
About this show
The Provisioner Podcast brings the insights of meat and poultry processing industry subject matter experts directly to your ears, covering emerging trends and innovations in protein processing, food safety, new product development, plant operations, packaging, and more, with insights tailored for processors of all sizes.Available on |
Hosted by
www.provisioneronline.com