Earlier this year, Zagat published the results of its annual Dining Trends Survey. Ten thousand diners were quizzed on their dining habits, and as part of the survey, they gave opinions about various trendy foods, including kale, Brussels sprouts, beets and bacon.

Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.

Consumers are becoming more interested in breakfast meats and sandwiches – either eaten at home or on the go.

The retail seafood sector is relatively calm, but below the surface is the potential for dynamic activity.

Websites and social media can be powerful tools for processors to use to communicate to consumers.

The American Association of Meat Processor’s annual convention was so popular, even Abraham Lincoln turned up. The former president, or someone who looked very much like him, was on hand to cut the ribbon for this year’s convention in Springfield, Ill.

The fundamentals of the commodity market have changed dramatically in one year.

Meat and poultry, which traditionally have been powerful supermarket deli magnets, are becoming less forceful.

Cooking, chilling and freezing systems are a necessary component of the post-harvest process.

Merchandisers of whole-muscle cuts are finding big is not necessarily better.