West Liberty Foods won the meat-processing lottery in 2014, when it purchased the former Quantum Foods facility in Bolingbrook, Ill. — a jackpot that already has paid dividends and has an aggressive growth plan in place.
In January 2016, a jackpot of historic proportions grabbed the attention of the nation — those who purchased Powerball tickets hoped the record $1.58 billion prize would land in their laps and change their fortunes.
Butterball’s calculated bet that bringing all its production in-house would spur growth and innovation in its product lines has paid off handsomely. Plant expansions and the acquisition of two large processing facilities will allow the processor to multiply its jackpot.
It has been a busy couple of years, but the gamble that Butterball LLC has taken to modify its operational approach appears to have paid off, spurred along by several headline-making acquisitions in recent years.
Butterball has made sizeable investments into the Raeford plant beyond the initial purchase, feeding into its goal to become more focused on adding value to its commodity product lines.
In mid-November, Andy Hanacek, editor-in-chief, visited Raeford, N.C., in order to attend the ribbon-cutting ceremony and get an exclusive tour of the new Butterball further-processing plant there (which was also still under construction at presstime).
In recent years, Hormel Foods has been on the prowl, busy acquiring companies and products as the economic headwinds have eased and sparked growth in the M&A space.
Sports legend Bo Jackson sees his company’s entry into the protein market as a first step toward revolutionizing the quality of meat, poultry and seafood products available to a mass audience.
When a sports celebrity’s playing days are over, it doesn’t mean the competitive fire or drive for success in that athlete subsides — many search for outlets for that burning desire to win.
To take its food-safety program to the next level, Marcho Farms replaced its traditional trim-testing program with an innovative, comprehensive carcass-testing program — a proactive tactic in the war against E. coli.
In the meat industry, one might consider Wayne Marcho, founder of Marcho Farms, to be a trailblazer, as he has had a long history of investment into doing “what’s right” by the company and its consumers — the most recent evidence occurring when its continuous-improvement efforts were turned toward its already-strong food-safety record.
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.
Consumer demand for organic and antibiotic-free chicken has grown tremendously, and Foster Farms plans to lead in bringing those products to the conventional marketplace and educating consumers on their attributes.
AdvancePierre Foods has used its new, culture-defining continuous-improvement program to drive bottom-line growth, fire on all cylinders and make targeted acquisitions as a uniquely positioned sandwich manufacturer and protein processor.
When John Simons began his stint as president and CEO of AdvancePierre Foods on Sept. 30, 2013, he saw the potential of the company he’d just been tapped to lead, as well as the challenges that lay ahead of the management team he began to assemble.