The National Provisioner

NP February 2026 eMagazine cover 450x600

February 2026

In our February 2026 edition of The National Provisioner, be sure to check out our 2026 Seafood Report, which highlights why consumers are spending more at grocery stores and selecting more expensive items for their shopping baskets. We also feature a special report on operational efficiency, detailing how meat and poultry processors utilize technology and strategic design to improve their operations. Additionally from AMSA, learn about how supplementation with garlic-citrus extract (GCE) affects the palatability of beef steaks and patties. You'll also find the latest findings on the responsible use of antibiotics in U.S. poultry. Don’t miss more features, news from Independent Processors, and other important updates!

Cover Story

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A white bowl of shrimp, scallops and muscles with a gray blue background.
Seafood Report 2026

Seafood prices trending up overall

Seafood consumers tend to spend more overall at the grocery store and put more expensive items in their shopping baskets.
Fred Wilkinson
Fred Wilkinson
February 18, 2026
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Heading into 2026, prices for finfish and shellfish have been trending higher, averaging more than $10 a pound in December 2025.


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Feature Articles

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A processor employee in safet gear using the CarVe system.
Special Report: Operational Efficiency

Meat and poultry processors leverage technology and strategic design

To explore current innovations and best practices supporting meat and poultry production efficiency, The National Provisioner spoke with Burns & McDonnell, JBT Marel, JLS Automation and Cargill.
Sammy Bredar headshot
Sammy Bredar
February 19, 2026
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Meat and poultry facilities leverage automation, data analytics and strategic design to balance throughput, product quality and energy efficiency.


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Lemons, rosemary, sea salt, garlic cloves, and olive oil at the top on a white background.
Commentary: AMSA

Supplementing finishing cattle garlic-citrus extract affects palatability attributes of beef steaks and patties

Supplementation with garlic-citrus extract (GCE) has been reported to promote a reduction of enteric methane emissions in ruminants.
Megan E. Eckhardt M.S. Hernandez Loni W. Lucherk Ty E. Lawrence Jerrad F. Legako
February 11, 2026
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Garlic supplementation is suggested to alter protein and fatty acid composition, which promotes biochemical transformations in meat products including meat color and biochemical profiles.


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Independent Processor

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