HeyJaredAll National Provisioner Podcasts
The National Provisioner Podcast brings the insights of meat and poultry processing industry subject matter experts directly to your ears, covering emerging trends and innovations in protein processing, food safety, new product development, plant operations, packaging, and…
- Indexed episodes, last 90 days
- 8
- Latest publication
- Sep 23, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 9, 2026
Latest episodes
Episode 239: Poultry planning around biological variability (opens the original)
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Mads Stenbye, solution director for Columbus, joins us to discuss how poultry producers are rethinking planning around biological variability rather than "average" flock assumptions. Stenbye explains how differences between flocks can have a big impact on producer's costs and profitability, how producers can spot problems before they affect the bottom line, and how AI is being used to spot changes and warning signs planners might otherwise miss.
Episode 238: What defines premium value-added protein? (opens the original)
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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 (opens the original)
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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 (opens the original)
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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 (opens the original)
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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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