All National Provisioner Podcasts

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 applewood smoke and bacon-forward flavors are trending. Consumers are becoming more adventurous, especially younger consumers.In this interview, Kerry Group's Shannon Coco, senior strategic marketing director, meat, shares insights on trends in meat and poultry product development for foodservice, including:consumer demand is shifting toward familiar flavors with innovative twists, balancing comfort and noveltybarbecue remains the most popular flavor, with regional and global variations gaining tractioninnovative flavors drive consumer intrigue, foot traffic and add-on sales in foodservice, particularly for chicken products.untapped flavor opportunities include smoky garlic parm, pub flavor, cheesy Cajun and zesty pickle ranch.

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 without added ingredients except for water automatically qualifies for use of the “healthy” claim due to its nutritional attributes and role in healthy diets as recommended by the Dietary Guidelines for Americans.In this interview, Anna Benevente, director of regulatory affairs for Registrar Corp, discusses the impact this change will have on the seafood industry, including:FDA's new "healthy" claim regulation shifts focus from individual nutrients to overall dietary patterns, benefiting seafood marketersSeafood (including high-fat fish like salmon) now automatically qualifies for the "healthy" claim if single-ingredient or water-packed.

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 consumers a new way to elevate sandwiches, wraps, and snacks. The products are naturally flavored with real hot honey and hardwood smoked, and both varieties are free from by-products and artificial flavors.

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.

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 sustainability and nutrition characteristics," Shanahan says. "It's a wild-capture fish, but it's very abundant. It's the second largest federally managed fishery in Alaska and averages around 200,000 metric tons per year, which is a very large fishery."She says wild Alaska sole is independently certified sustainable.On the nutrition side, wild Alaska sole is an excellent source of lean protein, offering high levels of omega-3 fatty acids for a low fat fish, Shanahan says. "It's quite unusual to find the levels in mild, low-calorie, low-fat fish, like wild Alaska sole. So we're really excited to share that kind of information, too, for those consumers and buyers that are looking for really healthy options or superior kinds of health benefits."

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 challenges such as the lingering effect of inflation, "Meat is still strong," Uetz says. "Even though consumers are concerned about the cost of living, they're still buying protein."

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.

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.

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 the effort, Ellis says, is providing accurate background about what modern animal agriculture is and what producers and ranchers are doing on the farm to care for their animals and ensure humane practices are being followed.  

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 guidance on crucial issues such as wastewater handling?Helping shed some light on how processors can prepare their operations for compliance with emerging regulatory guidance is Chris Knodel, an industrial wastewater manager at Burns & McDonnell. Burns & McDonnell is a design-build firm offering processors solutions for innovative and sustainable critical infrastructure upgrades and expansions. He is joined by Brian Chrisman, a senior business development manager at Burns & McDonnell, who brings more than 30 years of protein and food processing operations experience and insights.

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.

Joey Jurgielewicz from Joey 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.

Kimberlie Le is co-founder and CEO of plant-based meats marketer Prime Roots. In this interview, she discusses the company's lineup of deli-focused plant-based meat products.Sales of Prime Roots plant-based meats are split about 50-50 between foodservice and retail, with the retail sales coming from grocery deli cases.

BNP Media Group Publisher Doug Peckenpaugh sits down with Erik Brainard, president and CEO of Anritsu Infivis Inc and vice president of the Food Production Solutions Association Board of Directors, as they discuss the upcoming Food Solutions Exchange & Conference 2025. The event will take place March 19-21 at Sheraton Grand at Wild Horse Pass in Phoenix.

TC Transcontinental Packaging's Director of Marketing Protein, Rob Taylor, discusses the new Envio Recycle Ready film, a more sustainable, high-performance alternative to one of today's most popular packaging formats for processed meats.

David Sawicki of design/build firm A M King shares insights on how processors can build operational efficiency into their meat and poultry processing facilities. 

Kansas City-based rancher and US Army veteran Patrick Montgomery details Valor Provisions, his meat marketplace that honors the dedication of America's farmers and veterans.

Mark Singleton, vice president of sales and marketing for Rudolph Foods Co., shares what's influencing and driving the meat snack category.

84.51° Insights Director Melissa Myres shares what is driving consumer demand for protein-rich foods.

Karl McDermott, chief SaaS officer for cold chain integrity solutions provider DeltaTrak, shares supply chain insights on what meat and poultry product manufacturers and handlers can expect in the coming year.

AUSTIN, Texas -- As part of the Meat Institute's 2024 ProteinPACT event, more than 300 were on hand for the 2024 Impactful Woman of the Year Luncheon, where Meat Institute President and CEO Julie Anna Potts received the WMIN Most Impactful Woman of the Year Award.

James Davidson is chief commercial officer for Tennessee-based green packaging manufacturer Genera Inc.In this interview, he discusses the benefits that using green packaging materials can offer meat and poultry processors as well as how adopting green packaging meshes with companies' sustainability goals.

The National Provisioner sits down for a conversation with Sloan Rinaldi, founder of Texas Q and a fourth-generation Texas pitmaster. Rinaldi was in the top three on the most recent season of Netflix's "Barbecue Showdown."

Michael Schafer, commercial business lead at Vermont Smoke & Cure, sits down with us to discuss poultry-based snacks and popular category flavors.

John Clear is a senior director in the consumer and retail group of global professional services firm Alvarez & Marsal and co-author of the report, "Accelerate your Private Brand Journey to win with Customers and shareholders."In this podcast, he shares insights on how private-label products are delivering value-added innovation.

For meat and poultry processors making fully cooked or partially cooked value-added proteins, handling the associated fats, oils, and grease that result from the production process can be a costly issue to address.Greasezilla offers processors an innovative approach for treatment and disposal of these production byproducts. In this podcast, Greasezilla senior executive and business founder Brian Levine discusses the benefits processors can achieve through adopting the technology.

Dr. David Buckley is a principal scientist with Diversey's Global Research and Development Innovation Team. In addition to this role, he serves as an adjunct faculty member at Clemson University, is vice chairman of the Food Hygiene and Sanitation PDG at IAFP, and is a member of the editorial board for the Journal of Food Protection. In this interview, Buckley details the threat avian influenza poses to processors and shares steps they can incorporate to minimize their risk and exposure to the disease.

Karrie Menz, vice president of quality for Surlean Foods is the outgoing chairwoman of SMA, formerly known as the Southwest Meat Association. In this interview, she discusses SMA's recent rebranding effort, as the association positions itself to serve a growing membership that extends beyond the Southwestern states. 

Our Associate Editor Sammy Bredar sits down with  84.51˚ Insights Director Melissa Myres to analyze consumers' meat purchasing habits.

Joe Pawlak, managing principal at foodservice market research firm Technomic, explains how operators featuring more economical cuts, smaller portions, and optimizing entrees for takeout and delivery are among the trends shaping  innovation for foodservice.

Cargill's managing director of plant-based meat alternatives shares plant-based protein category perceptions and projections. Photo credit: Cargill

Verde Farms director of marketing Kirstyn Lipson breaks down the marketing landscape for organic meats.

Atlantic Fish Co. works to make seafood more sustainable through cultivated fish.Image Credit: VisitNC.com

Anne-Marie Roerink, 210 Analytics principal and author of The Power of Meat, takes a deep dive into consumer purchasing behavior and trends.

Boehringer Ingelheim's Rick Phillips shares some insights on how focusing on maximizing the overall health of their flocks can help poultry producers to better protect against more serious avian infections and raise a higher quality bird.

Considerations processors should keep in mind as they automate to increase efficiency.

Fresno State's Dr. Katy Tarrant sits down with The National Provisioner to discuss poultry welfare training modules and Key Welfare Indicators.

Handhelds offer the convenience that consumers are demanding.

National Turkey Federation's SVP of legislative affairs breaks down the barbecue trend for the turkey category.Photo credit: National Turkey Federation

Todd Meussling, senior manager of market development for recloseable packaging solutions provider Fresh-Lock, discusses trends and developments driving innovation in meat and poultry packaging.

Stephanie Lind, Catherine Porter, and Mark Di Domenico of market research firm Elohi Strategic Advisors discuss consumer trends, value-added protein opportunities, and more.

Hardcore Carnivore creator Jess Pryles and Standard Meat Co. co-president Ashli Rosenthal Blumenfeld sit down with The National Provisioner to go over their recent collaboration. Photo credit: Hardcore Carnivore

This vision AI technology from Plainsight allows for better management and monitoring of livestock. Image credit: Plainsight Corp. 

Joy Vimalarajah, vice president of food protection and preservation at Kerry, discusses the unique food safety considerations for plant-based proteins and more.

The Austin, Texas-based butcher and restaurateur discusses the role of regional differences in crafting signature cured products and more.

Jamie Ager, founder, farmer, and CEO at Hickory Nut Gap, sits down with The National Provisioner to discuss his company's Vital Blend product.

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.