All National Provisioner Podcasts

Jaksot

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  Episode 238: What defines premium value-added protein? 15.09.2026 15min

  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 and clean-label expectations.
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  Episode 237: How CO2 supplies are affecting meat and poultry operations 09.09.2026 8min

  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 benefits of on-site direct air capture.
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  Episode 236: Meat makes or breaks a sandwich 21.08.2026 7min

  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 experiences.
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  Episode 235: National Pork Board outlines growth opportunities for ground pork 28.07.2026 14min

  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 27.07.2026 5min

  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 21.07.2026 8min

  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 09.07.2026 8min

  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 15.06.2026 12min

  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 fulfillment hub built to support independent farmers and regional meat brands.
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  Episode 230: Don Smiley details Messer's KwikChiller freezing technology 10.06.2026 7min

  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 03.06.2026 8min

  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 27.05.2026 31min

  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 08.05.2026 10min

  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 06.05.2026 16min

  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 14.04.2026 8min

  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 01.04.2026 8min

  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 27.03.2026 12min

  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 Betances and Stephanie Neu share insights on what role seasoning can play in a meat or poultry product's value proposition and how unique flavor experiences help drive sales and retain customers.
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  Episode 222: Flavor trends meat and poultry processors should keep an eye on 26.02.2026 19min

  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 13.02.2026 6min

  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 23.01.2026 15min

  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 16.01.2026 11min

  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.