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february 2024  /  VOLUME 237  /  ISSUE 2


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THE SEAFOOD REPORT 2024 – More than half of Americans report eating more seafood now than they did two years ago.

COVER STORY

Departments

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Steven Brake (left), S&N Enterprises, LLC, and Mike Levengood, Perdue Farms

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Editor’s Note

Website Highlights



FEATURED CONTENT

FIGHT FOR FOOD SAFETY
An Atlantic fishermen, Big Oil and a 1984 Supreme Court decision may collide to upend federal meat regulation.

SPECIAL REPORT: OPERATIONAL EFFICIENCY
Processors find automated traceability and processing equipment solutions enhance operations.

COMMENTARY: USPOULTRY
Celebrating innovations in poultry worker safety and health.

COMMENTARY: AMSA
Beef tenderness development is influenced by zinc and ractopamine hydrochloride supplementation.

SUPPLIER’S PERSPECTIVE:
THERMO FISHER SCIENTIFIC
Manufacturing operations must prevent foreign bodies from making their way into food.

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COVER STORY

Chicago-based Lexington Betty Smokehouse offers a variety of barbecue products, with Wagyu Andouille Sausage among their popular items.

CATEGORY REPORT: AQUACULTURE

Aquaculture Stewardship Council aims to transform seafood farming globally.

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SPECIAL REPORT: SPECIALTY SEAFOOD PRODUCTS    

One of the trends in specialty seafood technically isn’t from the sea: it’s freshwater fish.

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COMMENTARY: SOUTHWEST MEAT ASSOCIATION   

Energy-efficiency considerations for processors.

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Modern hardships for small meat processors with Tom Eickman of Eickman's Processing Co., Part 1

The National Provisioner’s Multimedia Specialist Brett Parker sits down with Tom Eickman, president and CEO of Eickman's Processing Co., as they discuss modern hardships facing small meat processors.

CHECK OUT OUR AWARD-WINNING ONLINE VIDEOS

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www.provisoneronline.com   |  february 2024