All National Provisioner Podcasts
The National Provisioner Podcast shares insights from meat and poultry processing industry experts. It covers emerging trends and innovations in protein processing, food safety, new product development, plant operations, and packaging. The show is tailored for processors of all sizes and brings subject matter expertise directly to listeners.
Episodes
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 and clean-label expectations.
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 benefits of on-site direct air capture.
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 experiences.
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.
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.
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.
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.
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 fulfillment hub built to support independent farmers and regional meat brands.
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.
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.
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.
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.
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.
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.
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.
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 Betances and Stephanie Neu share insights on what role seasoning can play in a meat or poultry p
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.
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, texture and flavor.
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.
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 Barbar discuss how plant workflow will improve with their automation efforts, how AI will chan
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 keep up.
Hormel Foods offers insights on emerging trends in labor-efficient technologies, suc
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.
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.
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.
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.
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 product, what separates KC Cattle from similar brands on the market, and advice for any meat compa
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 are shaping the market.
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 for the Thanksgiving Holiday. In this interview, Traver explains the data results that surpri
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 regulatory pressure. They share integrated approaches to meat and poultry facility expansion proj
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 differ from similar meat options on the market, and the biggest challenge of creating these pro
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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 Operations Officer Jilber Galadjian.
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 trends within the category.
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.
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 nearly double Archer’s overall manufacturing capacity and primarily produce Archer’s extensiv
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 applewood smoke and bacon-forward flavors are trending. Consumers are becoming more adventurous, espec
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 without added ingredients except for water automatically qualifies for use of the “healthy” claim
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 consumers a new way to elevate sandwiches, wraps, and snacks. The products are naturally flavored with
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.
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 sustainability and nutrition characteristics," Shanahan says. "It's a wild-capture fish, but it's ve
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 challenges such as the lingering effect of inflation, "Meat is still strong," Uetz says. "Even though
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.
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.
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 the effort, Ellis says, is providing accurate background about what modern animal agriculture
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 guidance on crucial issues such as wastewater handling?Helping shed some light on how processors c
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.
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.
Episode 191: Plant-based meat innovations with Kimberlie Le of Prime Roots
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.
Episode 190: Showcasing the Food Solutions & Exchange Conference 2025 with Anritsu Inifivis Inc. President and CEO Erik Brainard
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.
Episode 189: TC Transcontinental Packaging brings sustainability to processed meat packaging
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.
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Episode 188: Building operational efficiency with facility design
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.
Episode 187: Valor Provisions keeps protein local
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.
Episode 186: Audience exposure drives growth for pork rinds
Mark Singleton, vice president of sales and marketing for Rudolph Foods Co., shares what's influencing and driving the meat snack category.
Episode 185: Demand increases for protein-rich foods
84.51° Insights Director Melissa Myres shares what is driving consumer demand for protein-rich foods.
Episode 184: 2025 economic outlook
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.
Episode 183: Julie Anna Potts wins 2024 WMIN Most Impactful Woman of the Year Award
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.
Episode 182: James Davidson discusses green packaging materials
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.
Episode 181: Meet Sloan Rinaldi from Netflix’s ‘Barbecue Showdown’
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."
Episode 180: Vermont Smoke and Cure shares meat snack category trends
Michael Schafer, commercial business lead at Vermont Smoke & Cure, sits down with us to discuss poultry-based snacks and popular category flavors.
Episode 179: Innovation and quality driving private-label category gains
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.
Episode 178: Greasezilla offers processors an innovative way to deal with fats, oils and grease
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 founde
Episode 177: Dr. David Buckley discusses strategies to minimize avian influenza threat
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 inf
Episode 176: SMA rebrands to better serve its growing associate base
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.
Episode 175: 84.51˚ Insights Director breaks down meat consumer trends
Our Associate Editor Sammy Bredar sits down with 84.51˚ Insights Director Melissa Myres to analyze consumers' meat purchasing habits.
Episode 174: Foodservice trends from Technomic
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.
Episode 173: The future of plant-based protein
Cargill’s managing director of plant-based meat alternatives shares plant-based protein category perceptions and projections. Photo credit: Cargill
Episode 172: Grass-fed beef brand takes a deep dive into marketing for organic meats
Verde Farms director of marketing Kirstyn Lipson breaks down the marketing landscape for organic meats.
Episode 171: Atlantic Fish Co. CEO discusses company’s cultivated white fish fillets
Atlantic Fish Co. works to make seafood more sustainable through cultivated fish.Image Credit: VisitNC.com
Episode 170: Following up on The Power of Meat
Anne-Marie Roerink, 210 Analytics principal and author of The Power of Meat, takes a deep dive into consumer purchasing behavior and trends.
Episode 169: Taking a holistic approach to poultry health
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.
Episode 168: BAK Food Equipment’s Tom Bako discusses automation
Considerations processors should keep in mind as they automate to increase efficiency.
Episode 167: IPWA and Fresno State’s COOP promote poultry welfare
Fresno State’s Dr. Katy Tarrant sits down with The National Provisioner to discuss poultry welfare training modules and Key Welfare Indicators.
Episode 166: District Taco supply chain director reviews popularity of handhelds, breakfast all day
Handhelds offer the convenience that consumers are demanding.
Episode 165: NTF barbecue program emphasizes turkey grilling
National Turkey Federation’s SVP of legislative affairs breaks down the barbecue trend for the turkey category.Photo credit: National Turkey Federation
Episode 164: Packaging trends for meat and poultry products
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.
Episode 163: Consumer Trends Report 2023: Making convenience and value easy
Stephanie Lind, Catherine Porter, and Mark Di Domenico of market research firm Elohi Strategic Advisors discuss consumer trends, value-added protein opportunities, and more.
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Episode 162: Hardcore Carnivore and Standard Meat discuss their line of hardwood smoked sausages
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
Episode 161: Plainsight CEO Carlos Anchia sits down with The National Provisioner to discuss his company’s vision AI for livestock management
This vision AI technology from Plainsight allows for better management and monitoring of livestock. Image credit: Plainsight Corp.
Episode 160: Kerry’s Joy Vimalarajah discusses food safety
Joy Vimalarajah, vice president of food protection and preservation at Kerry, discusses the unique food safety considerations for plant-based proteins and more.
Episode 159: Bryan Butler of Salt & Time talks smoked and cured meats
The Austin, Texas-based butcher and restaurateur discusses the role of regional differences in crafting signature cured products and more.
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