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Episode 222: Flavor trends meat and poultry processors should keep an eye on

jeudi 26 février 2026 • Durée 19:49

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

vendredi 13 février 2026 • Durée 06:58

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, texture and flavor.

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Episode 220: Market opportunities for sustainable seafood

vendredi 23 janvier 2026 • Durée 15:02

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

vendredi 16 janvier 2026 • Durée 11:31

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.

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Episode 218: Hormel's director of marketing for its foodservice division discusses adding value for customers

samedi 10 janvier 2026 • Durée 07:56

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.

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Episode 217: Chef Tim Byres explores culinary applications for pork rind pellets

lundi 5 janvier 2026 • Durée 16:42

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

mercredi 26 novembre 2025 • Durée 11:15

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

mardi 11 novembre 2025 • Durée 10:10

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

mardi 28 octobre 2025 • Durée 20:56

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.

Episode 213: KC Cattle Co. CEO Patrick Montgomery discusses the new Wagyu Bacon Cheeseburger Bratwurst

lundi 6 octobre 2025 • Durée 05:17

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.

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All National Provisioner Podcasts – Détails, épisodes et analyse

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Apple Podcasts

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