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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. 

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.

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 surprised the company the most, if any unorthodox meats are finding their way to the Thanksgiving dinner table, and the most crucial findings of the report.