Cash-strapped consumers are looking for value, and many food producers’ bottom lines prove they are finding ways to deliver.

Take a couple of minutes to fill out The National Provisioner’s 2024 Top 100 questionnaire.

Chicagoland-based Greenridge Naturals has had a whirlwind 2023. After recently experiencing exponential growth, the company decided to rebrand in a way that emphasizes its focus on natural and clean products.

'The consumer is our boss, and that's who we want to serve,’ says David Solana, president, CEO and owner of Roger Wood Foods.

El Campo, Texas-based Junior’s Smokehouse officially opened in 2005, but the business’s namesake began working with meat long before that. Gerhard Drechsler, director of business development, sat down with The National Provisioner to discuss Junior’s Smokehouse.

Mike Sloan is one of the owners of the Hermann Wurst Haus Market and Restaurant, alongside his wife Lynette. These two have an extensive history in the meat processing industry.

Tom Eickman is a third-generation worker at Eickman’s Processing Co. Both Eickman and his father began working for the family business when they were 14 years old.

Matt Salts, president of Charqui Jerky Co., met with The National Provisioner and discussed his company, highlighting its history, popular products, and future plans. 

Mark Vieth, president of Wenzel’s Farm, has been with the company for nearly two decades. Vieth said that 19 years ago, he applied to an ad in the paper and began working as an accountant for Russ Wenzel. 

Wes Pence, president of Wholesome Cos., said that he was born into Wholesome Foods since his mother and father first started the business.