PS Seasoning and Pro Smoker Spotlight 2025 Lineup of Flavor and Equipment Innovations at AAMP Convention
New products address market trends in indulgent flavors, protein snacking, and precision meat processing
IRON RIDGE, Wis. – July 22, 2025 – PS Seasoning and Pro Smoker, global leaders in flavor innovation, smokehouse technology, and thermal processing, will showcase their latest lineup of B2B solutions at the 2025 American Association of Meat Processors (AAMP) Convention in Kansas City, July 24–26. These new products—crafted for commercial meat processors—highlight the companies’ continued focus on flavor-forward formulations and scalable equipment designed to meet evolving industry demands.
“As our customers look to differentiate their offerings in a crowded market, our job is to bring them the boldest flavors and most efficient solutions to do that,” said Joe Hanni, CEO of PS Seasoning and Pro Smoker. “From indulgent butter-inspired brats to our next-gen food service and custom truckload smokehouses, we’re delivering products that blend bold innovation with practical performance—enabling processors to deliver with consistency, efficiency, and uncompromising quality.”
2025 New Product Highlights:
· Butter Brat Seasoning Line – Tapping into the global butter trend and consumer desire for indulgence, this rich line features Cowboy Butter, Honey Butter, and Creole Butter—each delivering creamy, craveable flavor in sausage form.
· Snack Stick Seasonings – Consumer demand for protein-forward snacks is surging—outpacing the overall $126B snack category by three times. New flavors, including Philly Cheesesteak, Pineapple Teriyaki, and Al Pastor, are ideal for processors seeking to diversify their offerings.
· Brat Seasoning Line Additions – Proven crowd-pleasers made for production efficiency, this lineup features Spinach & Feta, Hatch Chile, Texas Hot Link, and Reuben—a curated collection grounded in timeless consumer favorites.
· Handload Smoker Series – The next-generation 150S and 300S smokehouses integrate smoke, cook, roast, and hold functions. Engineered for small processors, caterers, and restaurants, these units combine full-scale performance with a compact footprint. In addition, a state-of-the-art touch-screen Wi-Fi/Bluetooth controller seamlessly integrates with the Pro Smoker app, offering users unparalleled precision and control over every aspect of the smoking process.
· Reserve 300C Dry Aging Cabinet – Upgraded for retail operations looking elevate their customer experience, this premium unit offers enhanced controls and capacity—tailored for dry-aged beef, artisanal charcuterie, and precision sausage curing.
These innovations build on a year of strong momentum. PS Seasoning and Pro Smoker recently expanded from three to five facilities, adding a Culinary Innovation & R&D Center, a new Pro Smoker manufacturing plant, and a joint distribution hub. The companies’ investments reflect a continued commitment to strategic product development, flavor and equipment innovation, and long-term growth across the meat, retail, and food manufacturing sectors.
PS Seasoning and Pro Smoker will exhibit at Booth #203 at AAMP 2025.
ABOUT PS SEASONING AND PRO SMOKER
PS Seasoning and Pro Smoker are global leaders in flavor innovation and equipment solutions. As proud third-generation family-owned and operated businesses, they have been dedicated to delivering exceptional products, quality and service to customers worldwide since 1977. PS Seasoning produces an extensive product lineup of more than 5,200 unique blends and more than 55 million pounds of seasoning annually. Pro Smoker has over 16,000 precision-engineered scalable units – from commercial truckload smokehouses to home smokers – in the field.
With five facilities between the two companies in Iron Ridge, Hartford, and Richfield, Wisconsin, the heart of the Midwest, PS Seasoning and Pro Smoker honor the past while constantly innovating to bring the best in flavor mastery and technical expertise to the industry. For more information, visit psseasoning.com and pro-smoker.com.
