Future Food Cast: Recent Episodes
Future of Food Technology
Can a device actually listen to the rain? Track crop health? Guide irrigation—with zero maintenance?In this episode of Future Food Cast, Oz Ben-David, Chief Business Office of Arable shares how their Mark 3 sensor suite is transforming agriculture with real-time, in-field data. From rainfall detection using sound waves to daily plant imaging and chlorophyll tracking, this 30-minute conversation explores how farmers can make better decisions faster.Whether you're in AgTech, climate, or food systems, this is one to tune into.
Discover how the Mycelium Gastronomy Network, led by Estefania Simon-Sasyka, is transforming food systems on Future Food Cast! Dive into collaborative innovation, cultural gastronomy, and intergenerational fairness driving sustainable solutions. Learn how global networks break silos, fostering vibrant, purpose-driven communities for a hopeful food future. From ethical product development to interdisciplinary change, this episode sparks inspiration.
Explore the dynamic connection between food, climate, and agriculture with Future Food Cast. Learn from Elizabeth Candelario, Chief Strategy Officer for Mad Agriculture. Discover how Mad Agriculture revolutionizes farming, moves beyond reform, and changes agriculture. Elizabeth shares how they specifically help farmers overcome obstacles in land, finance (MAD Capital), and markets (MAD Markets). Understand their inspiring work with farmers, how they innovate projects like prairie strips with Whole Foods, and how they envision a sustainable food future. Realize how regenerative agriculture solves for a healthier planet.
Why does so much good food go bad before it reaches us? This episode, hear how Katherine Sizov, Founder & CEO of Strella is tackling this huge problem in the food supply chain. Learn how their smart sensors and data pinpoint exactly how fresh produce is, from the moment it's harvested to when it hits the store shelves. Find out how Strella's tech actively fights food spoilage, empowering better choices about storing, shipping, and ripening your favorite fruits and veggies. See how data is building a more sustainable and less wasteful food system.
What if we could solve food waste AND feed more people nutritiously? 🌱 This episode dives into the innovative world of Matriark Foods! Host Pam Leinmiller talks with CEO Anna Hammond about their inspiring journey to upcycle food waste – those perfectly good veggies and byproducts others overlook. Learn how this clever approach benefits our environment by reducing landfill waste, empowers farmers with new income, and expands access to healthy food options. From farm to innovative partnerships and even nourishing meals for food banks, discover how upcycled ingredients are shaping a more sustainable future of food.
Tune in to this insightful episode of Future Food Cast for a deep dive into the evolving world of food supply chains with digital supply chain expert Dr. Sachin Sharma! Discover the crucial role Artificial Intelligence is playing in tackling the significant hurdles facing the modern supply chain. Dr. Sharma expertly breaks down the power of key technologies including AI, IoT, blockchain, and predictive analytics, explaining how they enhance efficiency, transparency, and resilience within the food sector. You'll also gain valuable understanding of the implications of regulations like FSMA 204D and receive expert insights into the future of connected and intelligent supply chains. Learn how AI is fundamentally transforming every stage from farm to fork in this must-listen episode.
Ricky Silver, CEO of Daily Harvest, shares the power of clean eating and sustainable food on Future Food Cast. Learn how organic smoothies and gluten-free meals enhance health and support a better food system. From wellness tips to eco-impact, Ricky offers insights for conscious eaters. This episode is perfect for anyone craving smarter food choices!
How can food secure a thriving planet? Paul Lightfoot, General Manager of Patagonia Provisions and the Chair of Board at Regenerative Organic Alliance explores solutions to transform our food system. He addresses challenges like open-net pen salmon farming and fossil fuel-based agriculture, promoting regenerative organic practices that enhance soil, oceans, and nutrition. Through sustainable seafood and ROC-certified crops, Patagonia Provisions sets a high standard. Lightfoot highlights opportunities beyond greenwashing and subsidies like corn ethanol, encouraging local efforts—such as school boards—to spark progress. Listen for an inspiring perspective on food’s role in a sustainable future.
Unlock ingredient-tech's potential for better nutrition and sustainability with Christian Sobolta, Managing Director of CSM Ingredients. Discover how their Ingredient-Tech Platform utilizes blockchain traceability, clean labels, and strategic collaborations to drive impactful change across the food industry
Revolutionizing farming—how can tech save water and boost yields? In this Future Food Cast episode, Arthur Chen, CEO of Verdi, reveals agriculture technology’s game-changing impact. Discover how smart irrigation systems cut water use by 60-70%, enhance crop yields, and promote sustainable farming globally. It dives into precision agriculture, climate-smart solutions, and labor-saving automation. Perfect for agritech and sustainability fans—subscribe for top insights!
Discover how Steven Lapidge, Founder & CEO of End Food Waste Australia, is tackling the global food waste crisis with bold, science-backed solutions. This episode explores Australia’s mission to halve food waste by 2030, from farm-to-fork strategies to the groundbreaking "Great on Waste" campaign. Learn about the staggering 312 kg per person impact, the Australian Food Pact, and a $60M research revolution driving change. From household hacks to industry shifts, this conversation dives deep into sustainability, offering actionable tips and inspiring insights. Tune in to uncover the future of food waste solutions!
Discover how Alex Gallup, Sales, North America from Daabon USA, a 100-year-old, family-owned sustainable palm oil company, is revolutionizing the industry. This episode explores carbon-negative practices, circular economies, and regenerative farming. Learn about the environmental impact of palm oil, the importance of transparency, and how ethical sourcing can protect our planet. From empowering local communities to innovative methane recapture, this conversation dives deep into the future of food sustainability, offering actionable insights and inspiring stories. Tune in to learn about the future of food!
Discover how agtech and IoT are revolutionizing farming with Heather Claire from SaskTel. Learn how rural connectivity and precision agriculture tools like GPS livestock tracking, soil sensors, and AI-powered robots are boosting efficiency and sustainability. Heather highlights no-till farming in Saskatchewan, which reduces carbon emissions, and explores data integration platforms for smarter farm management. From solar-powered robots to secure data centers, SaskTel is empowering farmers with cutting-edge solutions to meet global demands for sustainable food production. Tune in to explore how technology is shaping the future of agriculture and driving eco-friendly farming practices.
Discover the future of food with Hendrik Kaye, Co-Founder & CEO of Esencia Foods, as he shares how mycelium-based vegan meat and fish are revolutionizing the plant-based industry. Learn about their sustainable fermentation process, clean-label products, and how they’re meeting the growing demand for natural, affordable protein alternatives. Perfect for flexitarians, vegans, and anyone curious about food innovation, this episode dives into the science behind mycelium, the challenges of current vegan products, and why major meat companies are knocking on Essentia’s door. Tune in for insights on sustainable eating, food tech, and the future of plant-based diets in 2025 and beyond! 🌱🎙️
Dive into the future of food with this episode featuring Stacy Payette from Wageningen University & Research. Explore the protein transition, sustainable food systems, and the latest in plant-based meat alternatives, cultivated meat, and hybrid protein products. Learn how climate-resilient diets, food innovation, and consumer behavior are shaping the future of food in 2025. Discover why alternative proteins are key to reducing greenhouse gas emissions and improving global health. Perfect for foodies, sustainability enthusiasts, and anyone curious about the future of food technology and dietary shifts. Tune in for cutting-edge insights on creating a healthier, more sustainable food system!
Discover the future of food! Learn how Switzerland's innovative approach is transforming the global food landscape. Tune in for inspiring conversations with Christina Senn-Jakobsen, CEO of The Swiss Food and Nutrition Valley, and explore the secrets behind sustainable food systems, food tech, and game-changing innovations
Explore the future of food with Pankhuri Bansal, Blockchain & AI Expert at United Nations! In this episode she shares her insights on how blockchain technology can transform the food industry. From tracking and tracing products to reducing counterfeiting and food waste, Pankhuri highlights the benefits of blockchain in promoting transparency, accountability, and sustainability. Tune in to learn about the intersection of blockchain, circular economy, and sustainable development goals.
Water scarcity, decreasing arable land, and a growing population - the challenges facing farmers are mounting. Mike Hemman, SVP of North America at Netafim, Orbia Precision Agriculture, shares insights into his company's innovative approach to precision irrigation, sustainability, and circular economy. Discover how Netafim's cutting-edge technology is transforming the future of farming and sustainable agriculture practices
Private-label brands are revolutionizing the retail industry. In this episode, Nancy Jo, President of Seaton Food Consultants, expert in sensory science and product innovation, shares insights on how owned brands like Kirkland, Trader Joe's, and Great Value are dominating consumer retail with exceptional quality, consistency, and affordability. Discover the power of sensory science, supply chain strategies, and product innovation that drive consumer loyalty and transform buying habits
Unlock the future of food with Luke Young, CEO and co-founder of Alora. Discover how his innovative approach to agriculture is harnessing the power of the oceans to create a sustainable food system. From salt-tolerant crops to year-round harvests, Luke shares his vision for a future where everyone has access to nutritious food. Tune in to learn more about the intersection of agriculture, technology, and sustainability.
Explore how Paul Shapiro, CEO and Co-Founder of The Better Meat Co, is revolutionizing the food industry with fungi fermentation, creating sustainable meat alternatives. Learn about their innovative microbial agriculture that produces nutrient-rich, meat-like proteins with less environmental impact. This scalable technology, ready for commercial production, offers a faster, cost-effective solution compared to traditional and plant-based meats. Discover how this approach reduces greenhouse gas emissions, combats deforestation, and transforms the global protein market. Tune in for an inspiring discussion on building a sustainable and greener future.
Discover the latest insights on plant-based protein alternatives with Caroline Cotto, Director of the Nectar sponsored by Food System Innovations. Learn about the importance of taste, terminology, and labeling in driving consumer adoption of plant-rich meats and sustainable food options.
Discover the power of regenerative organic farming with Elizabeth, Executive Director of the Regenerative Organic Alliance. Learn about the Regenerative Organic Certified framework, its three pillars, and how it promotes soil health, animal welfare, and worker well-being. Explore the growth of the ROA and its impact on human health, environmental sustainability, and social fairness.
This episode features Keith Bearden, CEO of Alter Eco, a company pioneering sustainable and regenerative practices in the cacao industry. Keith shares Alter Eco's mission to restore ecosystems, improve livelihoods, and reduce waste, and dives into the company's innovative approaches to sourcing, manufacturing, and sustainability, including their commitment to regenerative agriculture, addressing challenges in the cacao market, and achieving commercial success while making a positive impact.
Food for thought: did you know that pesticides play a crucial role in ensuring global food security? Tune in to this episode as we delve into the world of sustainable agriculture, precision farming, and the science behind pesticide use. Our guests, Alexandra Dunn,President & CEO and Manojit Basu, Vice President Science Policy from Crop Life America, share groundbreaking research and insights on how pesticides are transforming the future of food production.
Annette Graneli, CEO of Green-On, shares her vision for a sustainable food future. Green-On's patented technology produces lab-grown fats and oils, reducing deforestation and greenhouse gas emissions. This innovative approach enhances food security, supports regenerative agriculture, and promotes sustainable living. From climate action to social impact, Annette discusses the potential of lab-grown ingredients to transform the food industry. Learn about the latest breakthroughs and advancements in sustainable food technology.
Discover how blockchain technology enhances food safety, traceability, and supply chain management, ensuring regulatory compliance and immutable chain of custody. Kamlesh Nagware, Co-Founder of FSV Capital, shares expertise in blockchain innovation, optimizing supply chains, and transforming the food industry.
Can technology end global hunger? In this episode, Bernhard Kowatsch, Head of WFP Innovation Accelerator at the World Food Programme (UN), shares groundbreaking solutions to global hunger. Discover how AI-powered farming, precision agriculture, and supply chain optimization transform food systems. Learn about the UN's visionary "Pact for the Future" and the potential for technology to create a hunger-free world.
Imagine a world where food waste becomes a valuable resource! Lydia Oxley, President of Renewal Mill, reveals how her company turns industrial byproducts into nutritious ingredients, fighting food waste and promoting sustainability.
Renowned sports nutritionist Klaudia Buczek, co-founder and CEO of Made By Diet, shares expert insights on personalized nutrition, plant-based protein, and athlete nutrition. Learn how to fuel your body for success, tackle obesity, and optimize performance
Gus Guadagini, CEO of The Good Food Institute Brasil, discusses alternative proteins' crucial role in combating climate change and food insecurity. Discover how Brazil's meat industry is embracing plant-based innovation, fermentation tech, and cultivated meat. Gus highlights key drivers: consumer adoption, tech advancements, and global cooperation. Tune in for insights on sustainable food production and the impact of events like G20 and COP 30.
David Sanborn, co-founder of Kid Coffee, joins the Future Food Cast to share his inspiring story. Learn how David and his 8-year-old son Ethan created a healthy coffee alternative for kids, tackling controversy and promoting responsible consumption. David discusses his entrepreneurial background, the importance of health and wellness for children, and innovative approaches to solving real problems.
In this episode, Geraldine Gilbert, Food Transition Lead at Forum for the Future, shares her expertise on transforming food systems, energy, and business purpose through collaborative partnerships and holistic thinking. From regenerative agriculture and social justice to systemic change and long-term thinking, Geraldine provides inspiring insights and actionable advice for creating a more sustainable future.
Sean O'Connor, CEO of 4AG Robotics, shares insights on transforming mushroom farming through automation. Learn how their innovative solutions optimize harvesting, reduce labor costs, and boost efficiency. From computer vision to proprietary suction cut technology, discover how 4AG Robotics tackles industry challenges. Dive into the future of sustainable farming and robotics in agriculture.
This episode explores Kerry's mission to transform the food, beverage, and pharmaceutical industries through sustainable nutrition. Christina O'Keefe, Head of Sustainability for North America, shares Kerry's ambitious goals, including reaching 2 billion consumers by 2030. Learn about their holistic approach, innovative tools, and employee initiatives driving positive change.
In this episode, Geert van Kempen, Head of Food and Beverage Strategy at Veeva Systems, shares his expertise on digital transformation in the food and beverage industry. He discusses Veeva's innovative cloud-based software solutions that address food safety management, HACCP, efficiency, compliance, and sustainability. With a background in life sciences and food/beverage, Geert provides valuable insights into the industry's challenges and opportunities. Tune in to learn how Veeva's solutions are transforming the industry and gain expert advice on navigating the evolving food and beverage landscape.
n this episode, we're joined by Anna Escandon, COO of Zano Fresh, a company that's revolutionizing the citrus industry through innovative strategies and sustainable practices. From seed to shelf, the journey of a lemon or lime is more complex than you think, and Anna shares her expertise on how Zano Fresh is streamlining operations and predicting demand through digital tools. She also dives into the benefits of vertical integration in reducing inefficiencies and ensuring food safety, as well as the company's commitment to sustainability and reducing waste. With a focus on precision irrigation and drone fertilization, Zano Fresh is setting a new standard for the industry. Tune in to learn more about the future of agriculture and the citrus industry!
In this episode, we're joined by Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, for a deep dive into sustainable dining. Learn how restaurants can reduce their environmental footprint, improve social impact, and create a more sustainable food system. Discover the SRA's 3-pillar framework for sustainability and get practical tips for making a positive difference with your food choices.
Explore the power of regenerative agriculture with Dominik Klauser, Director at the Sustainable Agriculture Initiative. Discover the importance of this growing movement, the challenges of standardization, and how companies like Nestle are committing to a more sustainable future. Learn how regenerative agriculture can transform the food industry and help mitigate environmental impacts like freshwater withdrawal and biodiversity loss.
In this episode, we explore the innovative world of sustainable agriculture with Henry Gordon-Smith, Founder and CEO of Agritecture. From high-tech vertical farms to climate-smart agriculture solutions, we dive into the latest trends and technologies revolutionizing how we grow and produce food. Discover how sustainable agriculture can help address pressing global issues like climate change, water scarcity, and food security, and learn about exciting developments in urban agriculture, hydroponics, and more.
Join us as we explore the future of food and protein production with Maria Cho, CEO of Triple Bar! In this episode, Maria shares her pioneering vision for replicating natural proteins using biotechnology, delves into the game-changing "microprocessor for biology" that's accelerating discovery, and highlights the crucial role of innovation in meeting the world's growing nutritional needs. Tune in for a fascinating conversation on the intersection of tech and nutrition!
In this episode, we explore the fascinating world of flavor creation with Anne Marie Butler, Global Director of Strategy and Innovation at ‪Edlong Favor Solutions‬. Discover how this woman-owned company, with over 110 years of experience, is revolutionizing dairy and non-dairy flavor innovation using cutting-edge technologies. Learn about their rapid innovation cycles driving the food industry, the importance of taste in product success, and Edlong's unique commitment to collaboration and diversity.
In this episode, we dive into the groundbreaking world of cell-based meat with Daan Luining, Co-Founder and CTO of Meatable. We explore how this innovative technology is transforming the food industry by producing real meat without the need for animal slaughter, and learn about the science behind growing meat from animal cells. Daan shares insights into the environmental benefits and potential impact on the future of food production, as well as the challenges and opportunities in this exciting field, offering a glimpse into the future of meat consumption.
Join us on a journey to discover the innovative solution to food waste in the drinks industry! This episode explores how Niskus Biotec transforms leftover spent grains into a sustainable protein powerhouse using cutting-edge fermentation technology. Learn about the science, and uncover the taste and potential of this game-changing protein. Listen now and find out how Niskus is revolutionizing how we think about food waste and sustainability!
In this episode of the Future Food Cast, we explore the social science of the protein transition with Chris Bryant, CEO of Bryant Research. We delve into the complex interplay of consumer behaviour, policy, and economics shaping the future of food. From debunking myths about plant-based foods to exposing the realities of animal agriculture, we uncover the challenges and opportunities of shifting to sustainable alternatives. Join us for an eye-opening conversation about the future of food and our planet, and discover the crucial role of institutional advocacy in driving systemic change.
Join us as we explore the intricate web of our global food system with food systems expert, Jack Bobo. From the psychology behind our plates to the power of language in shaping the food industry, this episode dives deep. Discover why individual actions aren't enough to tackle our food challenges and how research can drive healthier, sustainable food choices. Don't miss this eye-opening conversation on food, sustainability, and the future of our planet.
Dr. Kate Jones, Senior Science Advisor at OraNiche, joins us to discuss the importance of authenticity in the food industry. She shares her journey from oceanography to commercial science and how OraNiche uses chemical properties to identify the origin and authenticity of food products. Kate reveals the shocking $40 billion problem of food counterfeiting and how OraNiche's technology helps mitigate risk and ensure authenticity. She also shares examples of companies that have benefited from their testing, including Silver Fern Farms and A2 Milk Company. Tune in to learn more about the fascinating world of food authentication!
This episode delves into the pioneering work of Redefine Meat, a company revolutionizing the food industry with delicious, 3D-printed plant-based meat alternatives. Our conversation with Edwin Bark, Senior Vice President, explores how Redefine Meat leverages cutting-edge technology and sustainable ingredients to disrupt the food service landscape. We discuss their products' environmental and nutritional advantages, their award-winning approach, and their ambitious vision of becoming the world's leading sustainable meat company.
This episode celebrates Innocent Drinks' 25-year journey, from a dream to a European leader in healthy beverages. We speak with Sarah Munday, their R&D head, about their B Corp values, quirky work culture, and impressive sustainability efforts. ♻️ From recycled packaging to supporting sustainable farming, discover what makes Innocent special.
Dive into the world of premium spirit marketing with Valerie Marks, Marketing Director at Edrington (The Macallan). She unveils strategies for emerging brands, the complexities of the US beverage market, and the importance of brand advocacy in a competitive landscape. Discover Edrington's approach to responsible consumption, aligning with their charitable foundation. Learn valuable insights for anyone interested in beverage marketing, brand building, and consumer trends.
This episode features Lucelena Angarita, Director of Supply Chain Visibility at GS1 US. Discover how GS1 US revolutionizes food traceability with globally recognized standards, enabling seamless communication across the food supply chain. We break down FSMA 204, a regulation impacting food traceability, and explore how GS1 US helps companies achieve compliance. Learn about GS1 standards like GTINs, GLNs, and SSCCs, and their role in accurate identification. Discover how GS1 US empowers businesses to drive efficiency, minimize waste, and build consumer trust.
Dive into the inspiring story of Tanmiah Food Company, a Saudi Arabian poultry leader, defying desert farming challenges to become a sustainability powerhouse!This episode features their CEO, Mr Zulfiqar Hamadani, who reveals the secrets to their success, including innovative climate-controlled poultry houses, strategic partnerships, and a deep commitment to sustainable practices. Learn how they empower their team, adapt to local preferences, and set new benchmarks in the food industry.
Are you craving restaurant-quality meals at home? Wonder, a game-changing food delivery platform, is here! In this podcast episode, we speak with CFO Kelly Morell about their unique, vertically integrated model. Discover faster deliveries, fresher food, and exclusive dishes from celebrity chefs! Learn how Wonder is disrupting the industry, including their Blue Apron acquisition. The future of food delivery is delicious - dive in!
Plant-based nutrition gets a medical upgrade! This episode explores Kate Farms, a leader in USDA organic, allergen-free shakes and meals. We chat with Daniel Welch, CFO, about their mission to provide alternatives for specific medical needs. Discover their products for cancer, kidney issues, and more, plus the science behind their plant-based approach. Bonus: We explore their consumer-friendly wellness options too! Tune in for advanced medical nutrition solutions and plant-based goodness.
Plant-based protein revolution on your plate! This episode explores the innovative world of rubisco with Fern Ho, Co-Founder and CEO of The Leaf Protein Co. Learn how they're harnessing this abundant plant protein to create delicious & sustainable food alternatives. Discover extraction challenges & rubisco's versatility in various applications. Listen now
David Palmer, Chief Product Officer at Pairpoint by VODAFONE shares insights on how mobile tech empowers farmers & unlocks financial inclusion. Blockchain & AI are shaping agriculture's future: optimizing yields and ensuring food safety. Sustainable practices & global initiatives for a better food system. Listen now for a look at the future of food!
Dive into the world of sustainable kiwifruit production with Zespri International, the global leader in kiwifruit marketing. Monica Mireles Serrano, Head of Sustainability- Global Engagement & Markets from Zespri International takes us on a journey, revealing how they're leading the charge in sustainability for a brighter future. Discover their mission to foster wellness for people, communities, and the environment through the delightful goodness of kiwifruit. Explore Zespri's comprehensive sustainability strategy, tackling health, environmental concerns, and community welfare head-on. From groundbreaking projects to minimize emissions to developing carbon-neutral kiwifruit and advocating for eco-friendly shipping practices, Zespri is at the forefront of innovation. Learn about the Zespri Innovation Fund, a collaborative effort aimed at overcoming industry challenges with innovative solutions. Plus, uncovers how Zespri is inspiring healthy habits among children and revolutionizing the kiwifruit industry towards sustainability. Tune in for an engaging discussion on sustainable food production and Zespri's pioneering role in the kiwifruit market
In this episode, we explore the world of sustainable food production and innovative supply chain management with Juergen Keil, Global Director Strategic Supply Chain at Cargill's Food and Bio. Delve into Cargill's commitment to sustainability, its pivotal role in ensuring food supply during crises like COVID-19, and its groundbreaking approaches to supply chain optimization. Discover the transformative power of technology, including artificial intelligence, in revolutionizing food production and distribution. Gain insights into Cargill's resilience during the pandemic and its ambitious future goals, from integrating carbon markets to further digitalization. Join us for a captivating discussion on the future of food and bioindustrial sectors!
In this episode we speak with Martin Zorrilla, CTO at Nutrition Technologies . This episode explores the exciting world of insect agriculture with Nutrition Technologies, a company using black soldier flies to revolutionize the food industry! Discover how these insects provide a sustainable and resource-efficient protein source for animal feed and pet food while tackling food waste through innovative decomposition. We'll delve into the transformative potential of insect agriculture in creating a more resilient food system.
In this episode, we explore the exciting world of ethical and regenerative food systems with Karen Christensen, SVP of Merchandising at Whole Foods Market. Their mission is to create a positive impact through initiatives like "Sourced for Good" and their focus on regenerative agriculture. Discover how Whole Foods prioritizes sustainability, quality, and employee engagement, inspiring you to make informed choices for your health and the planet. Don't miss this informative episode that empowers you to be part of the future of food!
In this episode, Ashwin Bhadri, Founder & CEO of Equinox Labs, shares insights into their mission to enhance food, water, and air quality in India. Discover how Equinox Labs ensures food safety through testing services and influences policy as an advisor to FSSAI. Explore their impactful social initiatives and innovative approaches to safety monitoring, driven by a culture of transparency and trust. Learn why Ashwin believes innovation is crucial for scalability in the food industry.
Dive into the world of chocolate with Barry Callebaut Group , the world's leading manufacturer. Explore the intricate details of chocolate making, from bean to bar, with a focus on quality control at every step, as explained by Mark Adriaenssens, Vice President of Research and Development Americas. Discover innovative creations like Ruby chocolate, and learn about allergen-free and plant-based options, catering to evolving preferences. Mark also delves into the potential health benefits of chocolate, emphasizing the importance of moderation while acknowledging its role in boosting energy and performance. Throughout, Barry Callebaut's Group commitment to both customer needs and driving innovation in the chocolate industry shines through. With a global network and dedicated workforce, they ensure excellence at every step, from sourcing the finest cocoa beans to crafting exquisite chocolate experiences.
In this episode, Penny Walter, Senior Category Leader at The Coca-Cola Company, joins our host Pam Leinmiller at Coca-Cola Bottlers Sales & Service. Discover insights into Coca-Cola's packaging, sustainability efforts, and market adaptability. From product portfolio diversity to innovative sustainability initiatives like the "World Without Waste" program, delve into Coca-Cola's commitment to shaping a sustainable future. Gain valuable perspectives on navigating challenges like the COVID-19 pandemic and maintaining strong partnerships. Don't miss this episode for a glimpse into Coca-Cola's strategies for sustainability and market resilience. Subscribe to our YouTube channel to watch the complete episode
From pizza to piled-high subs: Dive into the inspiring journey of Penn Station East Coast Subs with COO Craig Dunaway. Learn how they pivoted, mastered costs, and adapted to thrive, even through COVID-19. Discover the secrets to scaling a successful franchise: smart systems, financial precision, and embracing change. Get actionable tips for maximizing profits and navigating industry challenges. This episode is packed with optimism and insights for aspiring entrepreneurs and seasoned franchisees alike. Don't miss it!
Step aside, traditional methods. The grass-fed beef revolution is here, reshaping our understanding of beef. Business Owner Amanda Severson from Grand View Beef explores the groundbreaking world of grass-fed cattle farming. Delve into the nutritional secrets and unique flavors that distinguish grass-fed beef. Elevate your meals and taste buds with each bite, witnessing the journey from pasture to plate. Uncover ethical considerations and a commitment to transparency fueling this movement. Gain insights for responsible beef choices that impact your health and the planet. Embrace conscious consumerism, taking away practical knowledge and a newfound appreciation for ethical eating. Join the Grass-Fed Beef Revolution, transforming your plate one delicious, ethical bite at a time.
Explore the world of Bustanica with Feras Al Soufi, General Manager in this episode. From securing greens for Emirates Flight Catering to being the world's largest vertical farm, Bustanica produces 3 tons of pesticide-free, ready-to-eat produce daily. Discover high-tech, climate-controlled farming, reducing water usage by 95%, aligning with UAE's 2050 food strategy and UN's goals. Feras shares the vision of empowering local food chains and revolutionizing markets. This episode sparks collaboration in the food tech industry, envisioning a future where vertical farming addresses global challenges for a secure, delicious food system.
Dive into the dynamic intersection of investment, sustainability, and policy with Revolution Growth's (https://revolution.com/entity/growth/) Todd Klein and Fazeela Rashid! This engaging podcast episode explores their ventures in food, health, and technology, tackling the challenges of policy landscapes, growth-stage investments, and eco-conscious practices. Uncover their unique investment strategy with a sector spotlight on healthcare, financial services, and beyond traditional VC hubs, showcasing their growth-stage expertise in nurturing promising companies for maximum impact. Sustainability takes center stage as they reveal how green practices are embedded into their ventures. Whether you're an entrepreneur, investor, or simply passionate about a better future, this episode offers valuable insights into shaping industries for a sustainable tomorrow, navigating the complex world of policy and investment, and identifying promising growth-stage companies.
Explore transformative insights with Catherine Hinchcliffe, Head of Marketing & Insights at Bidfood UK, as she unveils key takeaways from the "Out of Home Food and Drink Trends Report" for 2024. Delve into consumer choices, economic influences, and the emergence of exciting trends like "Flavors Less Traveled," "Mind, Mood, and Body," "British Fusion," "Let's Play," and "Rustic and Rural." Discover intriguing consumer behaviors, from adventurous palates to the rising popularity of unique flavor combinations and visually appealing presentations. Uncover how this trend report serves as a vital tool for businesses, guiding them to stay relevant, refresh menus, and foster growth by aligning with evolving consumer preferences.
Dive into the world of Boston's culinary revolution with Fresh City Kitchen veteran Mike Speigel! This podcast episode unlocks the secrets to crafting unforgettable corporate dining experiences, packed with healthy, fresh choices like locally-sourced produce, succulent seafood, and prime cuts of beef, poultry, and pork. Gain exclusive insights into menu design, profitability strategies, and future food trends shaping both office teams and families at home. Mike peels back the curtain on their meticulous preparation process, delivering top-notch meals that boost employee morale and fuel business success. Discover the recipe for a dining experience that transcends expectations – tune in and learn how Fresh City Kitchen can elevate your company's food game in Boston!
In this enlightening episode, Laura McCord, Kehe Distributors' Executive Director of Supplier Programs and Corporate Social Responsibility, delves into sustainable food distribution. She emphasizes the company's environmental commitment, covering waste reduction, efficient transportation, and low-global-warming-potential refrigerant management. Explore Kehe's holistic sustainability approach and the significance of B Corp certification, showcasing ethical practices. Laura unveils innovative supplier programs supporting emerging brands, mission-driven initiatives, and diverse-owned businesses.
Dive into Salt & Straw's ice cream world with Tyler Malik, the maestro behind their rise. In this episode, unlock the secrets of their success, as Tyler reveals the alchemy of flavors. From locally sourced treasures to socially impactful "Creepy Crawly Critters," each monthly masterpiece weaves a narrative influenced by Danny Meyer's hospitality philosophy. This episode is your gateway to strategic vision, flavor innovation, and frozen artistry. Get a tantalizing preview of their Thanksgiving delights and upcoming November-December collaborations. Press play for an immersive journey where every scoop is a captivating story.
Explore Cargill Bio Industrial's commitment to sustainable, bio-based solutions with Javiera F. McGuiggan. Learn about their innovative approach in animal nutrition, protein, starches, and edible oils, focusing on feeding people and creating eco-friendly solutions. Discover the circular economy through oil recycling and transformative products like vegetable-based transformer oil. Dive into impactful options like recycled oils in packaging, starch-based additives, bio-based coolants, and lubricants, contributing to a greener future. Join the conversation on CBI's journey towards innovation and sustainability. Keywords: Cargill Bio Industrial, sustainability, bio-based solutions, circular economy, recycled oils, innovation, safety, carbon footprint
Embark on a pizza-tastic adventure with Pizza Patron's COO, Guy Carney, as he unveils the brand's secret sauce to success.Dive into the world of Latin-inspired pizza, from crafting fresh dough daily to revolutionizing the industry with AI integration.Discover Pizza Patron's commitment to sustainability and its unwavering dedication to providing a quality in-house experience.Join the pizza revolution and indulge in a slice of innovation, sustainability, and mouthwatering delights!
Embark on the pet food revolution with Aaron Merrell, CEO and Co-founder of Plato Pet Treats, on Spotify! Discover his journey crafting nutritious pet treats using an innovative air-drying process. Plato Pet Treats, committed to global impact, offers a diverse product line and engages in community programs like Shelter to Soldier. Stay tuned for upcoming studies and join us in shaping the future of the pet food industry.
In this episode Ruud Overbeek, Senior Vice President at FoodChain ID, delving into the company's mission for food compliance, safety, and transparency. They emphasize the pivotal role of sustainability, aiming for carbon neutrality by 2050. The conversation navigates through verification, technology, and databases crucial for ensuring food safety. Rud explores challenges and initiatives in regenerative agriculture, shedding light on the significance of sustainable packaging and consumer education. The episode underscores Food Chain ID's collaboration with strategic partners to address these vital issues across the entire food supply chain, offering insights into building a more sustainable future.
This episode features John Gates, CEO and co-founder of Nashoba Brook Bakery, as he unravels the closely guarded secrets behind their exceptional sourdough bread. Discover the bakery's unique story, rooted in capturing wild yeast from grapes growing along Nashoba Brook. Delve into the intricate art of sourdough breadmaking, a time-honored tradition that demands patience and precision. Learn how wild yeast imparts a distinct flavor and texture, setting Nashoba Brook's sourdough bread apart from the rest. Gain insights into the bakery's rich history, their commitment to sustainable practices, and its ability to thrive through challenges. Explore their exciting expansion plans, driven by their unwavering belief in the power of authentic sourdough bread.
Discover ingredient sourcing's complexities with Eran Mizrahi, CEO of Ingredient Brothers. They're reshaping the game by delivering top-notch quality while ensuring industry compliance.Eran, a seasoned expert, shares insights on customer-centric approaches, compliance, resilient sourcing, tech integration, and quality assurance. For industry insiders - food business owners, buyers, and suppliers - this is a must-listen.Stay ahead in ingredient sourcing innovation!
David Freed, the Chief Information Officer and Head of Sustainability at MSI Express shares his insights on the transformation of the food industry through digitization and sustainability. He reveals how even small changes can make a monumental impact, highlighting the importance of collaboration and holistic thinking. With half of CPG's growth now driven by sustainable products, David discusses how sustainability is becoming an opportunity for businesses, and how MSI Express is leading the way.
In this episode Rozan Simoni, General Counsel & Corporate Secretary - North America at COFCO International, for a dynamic discussion on contracts, supply chain management, and technology's role in agriculture. COFCO International's rapid global expansion, centered on the US, Canada, and Mexico, offers insights into navigating geopolitical challenges and commodity trading dynamics. Discover how American farmers can tackle wheat market supply issues and explore the benefits of recent barge documentation digitization. Gain perspective on agriculture's significance in national security, particularly during the COVID-19 pandemic, and the evolving landscape of sustainability, contracts, and ESG (Environmental, Social, and Governance) in business. Tune in for valuable insights.
In this episode, Paul Bowler, VP at Plum Market, delves into their tech-savvy approach and sustainable sourcing in artisan foods. From a single store in 2007, Plum Market now spans multiple locations, including Miami and airports, optimizing operations with online ordering, Instacart, and heatmap-driven customer insights. They're also dedicated to sustainable sourcing, partnering with local farmers and implementing eco-friendly programs like composting and recycling.
Explore candy innovation with Josh Rothstein, Vice President of Sales and Procurement of Redstone Foods, a family business since 1966. From LA garage origins, they've grown into a candy powerhouse, now led by the third generation. With a focus on customer relationships, Redstone represents vendors, utilizing techs like ERP and AI recommendations. They thrived during the pandemic, offering affordable "everyday luxury" items. Global distribution, own trucks, and a 65K sq ft expansion underline their reach. Join us to learn from Redstone's journey of resilience and customer-centric success in the candy industry.
In this eye-opening episode featuring Bryce Fluellen, Executive Consultant--Social Equity and Franchise at Everytable. Explore how Everytable, a B-Corp, is reshaping the food industry, making wholesome meals affordable and accessible to all. Discover the fresh, chef-prepared goodness served daily, backed by a commitment to local ingredients. Learn about their innovative pricing model and retail experience, and gain insights into their impactful expansion plans. Uncover the Social Equity Franchise Program's goal of 50-60 new stores, powered by foundations.
Tune in for a taste of change!
In this episode, we speak with Vishal Vijay, Director of Strategic Investments at Agrocorp International, who shares valuable insights on how they bring value and traceability to their agri-food products. Discover Agrocorp's core mission of connecting farmers to dining tables worldwide, its expansion into the plant-based protein market, and the exciting debut of the Herbyvore brand. With a focus on food security, especially amid challenges like the Russia/Ukraine conflict, Agrocorp's initiatives continue to impress. From launching an ingredients business to advancing research and innovation, they are driving positive change in the food industry. Learn more about their sustainability endeavors, cutting-edge research on protein extraction, and collaborations with universities for seed genomics. Unearth the secrets behind cultivating better crops with traits like insect resistance, drought tolerance, and improved flavor profiles. T
Check out our latest podcast episode featuring Geoff Alexander, President & CEO of WOW Bao! Discover how they're scaling innovation in the restaurant industry and maintaining customer loyalty through reward programs. Don't miss this fascinating discussion on their growth trajectory, unique rewards program, and exciting new initiatives like hot food vending machines and digital collectibles!
In this episode, we're joined by Tom Simmons, CEO & Founder of The Supplant, as we delve into their revolutionary efforts to tackle food waste and improve nutrition. Explore their use of agricultural sidestreams to combat waste and their innovative ingredient that reduces sugar in food products. Hear about their collaboration with acclaimed chef Thomas Keller and the launch of their consumer packaged goods lines. Discover how their process converts fiber into sugar while retaining its health benefits. Don't miss this inspiring conversation with Tom as he shares the story behind The Supplant and their vision for a sustainable food system.
In this episode, Jason Olinik, Vice President of Dining at Continental, as he shares their groundbreaking innovations in the corporate dining service industry. Learn how Continental caters to its customers by offering diverse and healthier food options, resulting in improved employee health and lower insurance costs. Discover their unique approach to menu variety and their Food Your Way Initiative, which allows for customized dining programs. Jason also dives into Continental's direct sourcing practices and on-site produce growth. Tune in to explore how Continental integrates technology to enhance the dining experience. Don't miss this episode filled with insights on elevating the food and beverage experience in the workplace.
In this captivating episode, we speak with Klaus Wittrup, the visionary Founder of Gasoline Grill. Tune in to discover the fascinating journey of Gasoline Grill, from its humble beginnings in an old gas station to becoming a renowned fast food chain in Copenhagen. Learn about their unique approach to quality and sustainability, and get inspired by Klaus' passion for creating the perfect burger. Don't miss out on this insightful conversation about the fast food industry and Gasoline Grill's plans for international expansion.
Tune in to this enlightening episode where we speak with Wing Lam, Owner of Wahoos Fish Taco. Explore the innovative strategies employed by Wahoos Fish Taco in maintaining quality and safety in the restaurant industry. Discover their inspiring efforts during the pandemic, including delivering to first responders and partnering with other companies for "The California Love Drop" initiative. Gain valuable insights into the challenges faced by the industry, staffing issues, and the evolving employment landscape. Don't miss this thought-provoking discussion that emphasizes resilience, community support, and adaptability in uncertain times.
Join us on this inspiring episode as we sit down with David Cote, Co-Founder of LOOP Mission, and delve into their incredible founder's story. From selling bikes to revolutionizing the circular economy, LOOP Mission has successfully transformed excess fruits and vegetables into LOOP juices. Experience their rapid organic growth driven by media coverage and word-of-mouth. Discover how they've become the leading solution provider for waste management, offering innovative solutions across every aisle of the grocery store. Explore their global mission to reduce food waste and create a more sustainable future.
Discover how Urban Growler Brewing Company in Saint Paul, Minnesota is making a big impact with its inclusive approach and mission to bring people together. Join Deb Loch and Jill Pavlak, the visionary founders, as they share their journey in the male-dominated beer industry. Learn about their LBGTQ certification, non-alcoholic beverages, and commitment to excellence. Tune in now to be part of the movement towards an inclusive and exceptional beer culture.
In this episode, we speak with Frank McKinney, COO/Plant Manager at Carolina Ingredients. Discover how innovation, technology, and quality drive their B2B food ingredient and blending operations. From low-sodium sea salt to a wide range of dry ingredients, including yeast extracts, Carolina Ingredients is renowned in the industry. Explore their commitment to serving diverse food manufacturers and hear about their unique use of near-infrared blend technology. Tune in to uncover their mission to make the world taste better through innovation and quality.
In this episode, Andrew Redmond, Senior Director of Product Development at Quality Candy LLC, discusses how they offer classic candies and embrace alternative confectionary products. From gluten-free to low glycemic index options, we turn specific requirements into fun opportunities. As a family-owned company, they produce over 25M lbs of candy, ensuring quality and safety with FDA inspections. They collaborate with renowned retailers and explore custom product creation.
In this episode, we dive into the innovative world of Watermelon Market with their Co-Founder and CEO, Omar AlShamsi. Omar shares his background and how he founded Watermelon to provide solutions to the challenges he faced as a cafe owner and supplier while starting up. We explore how Watermelon provides a comprehensive platform for multiple players in the food industry. The platform streamlines the process for farmers, suppliers, restaurants, hotels, and other retail food providers, offering services, quality, and pricing that buyers are looking for, all within their ecosystem. Omar discusses the challenges of implementing such a system and how Watermelon is constantly looking for ways to improve efficiencies and processes, including creating contracts that help both farmers and buyers deal with seasonality. Overall, Watermelon Market is changing the game in the food and beverage industry, offering a unique solution that benefits all parties involved.
In this episode, our guest speaker Ted McDonnell, Business Consultant of Liberty Lifehouse Group talks about his unique background in the spirit distribution industry, including his experience growing up in the liquor business and joining Seagrams in 1986. Ted shares his international perspective and how he started Liberty Lighthouse Group from scratch, helping brands gain international distribution. Tune in to hear Ted's unique approach to business, his strategy for growing distribution, and his thoughts on the future of crafted spirits. Don't miss out!
In this episode, we talk to Carla King, the Senior Marketing Director of Mary's Gone Crackers, about their sustainability efforts and commitment to quality products. Carla shares Mary's inspiring story, from starting in her kitchen to becoming the largest importer of rice in the US. We discuss their ingredient sourcing, product launches, and what sets Mary's apart in a crowded market. We also explore how consumer trust has helped Mary's grow and their community give-back, including their partnership with the Waterbird Foundation. Lastly, we talk about the importance of healthy products and Mary's role in creating a healthier environment. Tune in for an enlightening conversation with Carla King!
In this podcast episode, we speak with Trevor Self- The marketing Manager, and Rhiannon Hoeweler- the Vice President of Experience & Impact . They discuss their growth, new products, and efforts to achieve B Corp Certification. The team also talks about building inclusivity and engaging the community, particularly women, with their Ascending Women Panel and nature-focused locations. They have given over half a million dollars to the community and offer a carbon offset option with their event space. Based out of Cincinnati, Ohio, MadTree Brewing Company has always been committed to something bigger than just making beer. They celebrate and protect nature while reducing its impact on the environment. They are also proud members of 1% for the Planet, with a commitment to donate 1% of sales to non-profits focused on environmental sustainability.
In this episode, Nobu Yamanashi, President of Yama Seafood, Inc. Yama Seafood is a family-owned and run business with a worldwide reach for seafood, including sourcing in Japan from the prime market. Yamanashi talks about the journey of the seafood industry, from how his father started the company and also shares the challenges of sourcing, logistics, and weather delays. He highlights how the business requires a lot of expertise, skills, and knowledge and is more people-driven rather than systems-driven. Yama Seafood has the agility of a small company with a large volume and much better customer service than a larger company. They also discuss pivoting during COVID-19 to the direct-to-consumer market and their interest in growing this home-delivery market. Additionally, Yamanashi talks about its company culture, training, and company values.
In this episode of the podcast, our host Pam Leinmiller talks with Joshua Sanders, VP of Sea Breeze, a fourth-generation family-owned business in the concentrated beverages and syrups industry. They discuss the different aspects of their business, from providing beverage concentrates and syrups to restaurants and bars, to packing syrups like chocolate and caramel in small plastic squeeze bottles. Joshua also shares how Sea Breeze stays up-to-date on consumer trends, emphasizes the importance of transparency, and talks about the marketing strategies they use to promote their products. Listen to this episode to learn more about how Sea Breeze is thriving in the concentrated beverages and syrups industry.
This episode features Agueda Trujillo, the Head of Marketing at Waterdrop, an Austrian company founded by Henry and Martin Murray, and Kristoff. They created a new category of hydration products called microdrinks in 2016, which has revolutionized the industry. Agueda talks about the evolution of microdrinks into microenergy, microtea, and microlyte, and the company's marketing plan, including partnering with tennis players as representatives and setting up hydration stations at tournaments. Waterdrop is committed to a plastic-free tennis world and contributing to the green revolution. They have launched the LUCY Smart Cap and are soon to launch a LUCY filter pitcher for the refrigerator, which has many environmental benefits. Agueda also discusses the company's contribution to cleaning up the ocean and making a positive impact on the environment.
The episode features an interview with Newton Hoang, Director of Marketing & IT at 7 Leaves Cafe, who discusses how they optimize customer experience by blending marketing and technology. Hoang shares how the brand has been able to stand out in a crowded market through community involvement, fresh ingredients, and a limited menu that is appreciated by customers for its simplicity. He also explains how the drive-through model enables quick service time of 3 minutes or less, despite the 4-8 hours preparation time required for their products. Additionally, Huang highlights the success of the brand's digital reward program and plans to incorporate AI in the future. This episode is relevant for individuals interested in understanding how a brand can leverage technology and marketing to create a unique customer experience in the food industry.
Our latest podcast episode features Ryan Zinn, Regenerative Projects Manager at Dr. Bronner's, where we explore their deep commitment to sustainability and social responsibility. Learn about their vertically-integrated supply chain, fair trade practices, and positive impact on farmers and the environment in 15 countries. As a family-owned company with a salary cap, Dr. Bronner's donated $12 million to charity last year, and is investing in projects that affect how people eat, including promoting regenerative agriculture through tree planting and natural forests. Join us for an inspiring conversation about organic farming, regenerative agriculture, and building a sustainable food system. Tune in now!
In this episode, Robert Saik, CEO of AdvisorPRO, shares how their agricultural network is driving success for farmers by connecting them with experts through their technology platform. Their vision is to build the most credible independent agricultural network, while their mission is to enhance sustainability, profitability, and global food security. Robert emphasizes the importance of finding common ground between different religious and denominational beliefs to make agriculture sustainable. He also discusses the communities within their organization and how teachers align with their vision. Other topics covered include the sustainability index on the packaging, organic labeling, genetic modification, and ESG efforts toward transparency, traceability, and trust.
In this episode, we hear from Tony Argiropoulos, the Founder of Ambros Coffee Roasters, about his journey in the coffee roasting industry. Tony discusses the importance of high-quality beans and how technology has improved the consistency and quality of coffee roasting. He also explains the concept of "the third wave" in coffee and how it has elevated the industry with specialty coffee. Tony shares Ambros Coffee Roasters' unique marketing approach, emphasizing the role of storytelling in their brand, which allows them to connect with their audience on a deeper level. Through this episode, listeners will gain valuable insights into the coffee roasting industry and the importance of quality, technology, and storytelling in building a successful coffee brand.
In this episode of the podcast, we speak with Art Bell, President at Kinetic 12, LLC, about their efforts to drive growth in the food industry. Art shares insights on the trends post-pandemic, including the increasing focus on sustainability and the importance of collaboration and connectivity across the industry. He also discusses the role of technology and automation in the food industry, as well as supply chain issues and the importance of sourcing and providing high-quality products to consumers. Kinetic 12 works with all partners in the industry, including restaurant operators, commercial food service places, distributors, and manufacturers, to provide end-to-end solutions and drive growth. Art also touches on the Emergence program, which helps emerging chains build opportunities for manufacturers and distributors to grow their businesses. Overall, this episode offers valuable insights for anyone interested in the food industry and the current trends shaping its growth.
In this episode, we talk to Julien LeBlanc, Founder & President of Blueprint North America, about applying insights from other disrupted sectors to future-proof the food and beverage industry. We discuss attracting and retaining the right talent, partnering effectively, and implementing processes to achieve goals. We also delve into the importance of transparency and balancing risk and innovation. With insights from conferences and international examples, including Holland, we explore strategies for regaining clarity and purpose in the industry, touching on the supply chain and the potential of ghost kitchens. This episode provides valuable insights and practical strategies for success, whether you're a seasoned industry professional or just starting out.
In this episode, we sit down with Alison Patt, President and CEO, and Chris Nicholson, VP of Thomas Cuisine, to discuss the Real Foods Initiative. They share insights on their efforts to drive local sourcing, sustainability, and food as medicine in all their operations, and control the waste stream. We also delve into their diversified client mix, including healthcare, corporate, and education, comparing and contrasting their catering in all verticals. We discuss their mission of transparency and sustainability, as they strive to be a sustainability leader in the contract food services space, both in sourcing and food waste. The team also shares the challenges they've faced with supply, causing menu replacements, and how they're working to stabilize the situation. Finally, we touch on the issue of waste, looking at ways to improve production and divert it, as well as reducing post-consumer waste through correct portion sizes, before redirecting it to composting or other options. Tune in for an insightful conversation on how Thomas Cuisine is leading the way in sustainable food services.
Listen to the latest episode of our podcast where we dive into how Areterra Wines Canada is revolutionizing the wine industry with technology! Hear from Dan Dickinson, Executive Vice President & CIO, about their journey to direct-to-consumer sales, incorporating technology into the viticulture process, and making wine more accessible to consumers
In this episode, we interview Brian Hofemeier, the Vice President of Government Sales and Education at JTM Food Group. He discusses the government's regulation of the food industry, the supply chain and ingredient sourcing, and how JTM Food Group provides nutritious food to K12 schools. Brian also explains his role at JTM and how the company offers a variety of food products for restaurants, schools, colleges, and universities, focusing on kettle-cooked items such as macaroni and cheese and ethnic sauces. He touches on the importance of following government rules and regulations for food businesses that receive funding from the government. We also talk about JTM's efforts in reducing fat and sodium in their food-for-school programs and how they work with multiple suppliers to maintain ingredient quality.
In today's episode, we speak with Travis Day, the Executive Director of the New Mexico Chile Association. We discuss how the association innovates in the chili industry and provides quality products while supporting farmers, growers, and manufacturers. Travis shares the background of NMCA as a non-profit organization supporting the chili industry and its efforts to promote the industry through advocacy. He also talks about the New Mexico Certified Chili Program and its use by authentic farmers, processors, and restaurants. Travis highlights the challenges of addressing labor shortages and the process of mechanical harvesting of chili peppers from plants. He shares information on new varieties that offer increased yields, worker programs, and water issues, as well as distribution and inflation challenges. Travis emphasizes NMCA's commitment to preserving cultural significance, supporting farmers, and ensuring quality products.
In this episode, we spoke with Jason Freeman, Founder and CEO of Farmer Direct Organic about how they are creating a product that is 100% organic, 100% traceable back to the family farm, and 100% tested for pesticides and herbicides. We discuss offering both gluten and gluten-free options. The company is focused on social justice and promoting fair treatment for farm workers, as well as animal welfare. We also delve into government regulation surrounding these issues and the difference in hydroponic practices between the US and Canada. The moral of the story is that building integrity in the supply chain will be rewarded by the market. For aspiring entrepreneurs, control over decision-making is important, and setbacks and failures are inevitable. The company is also exploring ways to scale sustainably, including the implementation of ancient technology from Amazon.
In today's episode, Martino Brambilla, President of Embassy Ingredients Ltd, discusses how they create innovative flavors and baking ingredients. Martino gave a brief history of his journey and discussed how the Harvard course helped him make critical business decisions that led to his success. He mentioned how he focuses on tastes in the baking sector, which accounts for only 2% of flavor sales, and the remaining 98% is in beverages. We discuss the procedure as well as the baking components and tastes change in the beverage flavors. He explained how they assist customers in picking flavors for their products. He provided brief insights about taste trends and marketing tactics for business success. We discussed why certifications are essential in the company and how cleaner ingredients aid in concentrating on a better lifestyle. We talk about the supply chain challenges and how they keep enough supply for the suppliers.
In this episode, Moses Akingbade, Vice President of Quality at VersaCold Logistics Services, covers how they ensure food safety, quality, and freshness in the logistics industry. He highlighted, in brief, how are they assisting customers in the supply chain as well as transportation networks. He also explained how they manage the cold chain and prevent food contamination during delivery. We discuss the method of tracking the warehouse management system process. He further emphasizes how environmental circumstances play a role in keeping food fresh throughout transit. We also discussed the alarm system and how the items are delivered to their clients securely while adhering to all standards.
In this episode, we talk with Elaine Kellman, Vice President of Citromax Flavors, about how changing consumer tastes are driving innovation in the flavor sector and how the Citromax Group is delivering solutions in the food and beverage industries. She gave a brief history of how she followed her passion for the flavor industry. She described how the food technologists' team works to produce prototype formulations by adding tastes in beverage bottles. We discuss how they not only manufacture finished goods but also sell to people all around the world. She explained about the production plant that manufactures finished flavors. She added that the parent firm has 1.1 million lemon trees in Argentina, the world's largest lemon-growing region and that this company is the world's second-largest (and the only American-owned company in Argentina) for organic lemons. . She discussed the many drinks and foods for which they create flavors and their ability to produce extracts and emulsions and share information on the technologies and product varieties. We discussed consumer trends and how they promote their products through various R&D to learn more about what customers desire in flavor.
In today's episode, we spoke with Philip Radford, SVP- New Product Development and Innovation at Welbilt Inc, about technological innovation shaping the future of the food service industry and how Welbilt is working toward creation in manufacturing and distributing most commercial food service kitchen equipment. Phil stated that they are 12 companies that create food and beverage equipment in various sectors. He discusses the challenges in the supply chain during a pandemic in manufacturing and raw material delivery. He provided a quick overview of the new controller platform, which was launched in early 2020 to assist with supply chain difficulties. He highlighted insights and details about food waste and the need for product recycling in commercial food service kitchens. He spoke about collaborating with a third-party company and how the entire process works when a customer requests a particular piece of equipment. He also provided specific examples of vending machines, refrigeration processes, coffee machines, and how the Welbilt team is working on them.
In this episode, Nicole Pavlica, VP-Marketing and Innovation at Hope Foods, discuss how food is related to mental health and why consumers should follow healthy diets. She discussed her love of healthy eating and how she joined Hope Foods. We go into great depth about Hope Foods' aim, which is to provide plant-based foods focusing on hummus and other American dips. She mentions Hope Foods' commitment to more than just food, including how they care for the mental health of their staff members and how they help the local community and consumers through their company. She discussed the link between gut health and mental well-being. We discuss the food solution and its potential benefits. She also outlines how customers are becoming more health conscious due to the epidemic and how nutritious foods may be a part of their daily lives.
In this episode Erin Lee, Chief Sales Officer of Sambazon, about how they are promoting zero-waste and sustainability in the food industry. She mentions that Sambazon stands for the sustainable management of the Brazilian Amazon using the triple bottom line concept (environment, socio, and economic). She provided an overview of the three key teams: the food service team, the college and university team, and the hospitality team, which includes Sambazon cafés. She talks about manufacturing plants and how they obtain and maintain product standards, which is essential for their organization. She explains how the teams help farmers educate themselves and obtain Fair Trade and Organic certifications. She briefly describes the manufacturing plants and how wasteful seeds are sent to other manufacturing companies to fuel their plants. We talk about customer preferences and how they are experimenting with packaging with compostable ready-to-eat bowls while keeping food safety at the forefront.
In the latest episode, we speak with Jay Ashton, National Brand Activation Manager at Sysco Canada Inc, about technological advancements in the food space and how the industry has advanced. Jay provided brief insights into his experience, which includes 33 years in the restaurant sector and the creation of business resources for Sysco Canada. He discussed the SVK show, which debuted on May 14, 2020, and how he has grown, as well as the interview insights of the speakers he has spoken with. We also talk about leadership in the industry and current affairs. He also discussed the adoption of artificial intelligence in the restaurant sector. He emphasized the importance of marketing techniques and brand creation in the industry. He also discussed how innovation is essential in the food industry and how it makes a difference in today's world.
We speak with Martin de Dreuille, Grey Goose- Bacardi- Global Vice President of Marketing, on how they are innovating in the premiumization, quality, and natural ingredients in the vodka industry. Martin spoke about his background and how he got into this industry. He goes into depth about the distillation process and how specific elements like water and wheat are utilized. We discussed how Grey Goose emphasizes product quality and sourcing from consumers' perspectives. He discussed Grey Goose's unique approach to manufacturing and the products they have created. We went through the Essence category and the use of natural ingredients in great depth. We also discuss consumer trends and how they help keep an experiential approach.
In this episode, we speak with Anna Tibbits, Senior Manager-Partnerships of Crumble Cookies, about how they are enhancing their growth with technology in driving expansion and distinctive taste in their products to customers. Anna gave a brief history of Crumbl Cookies, which was founded in 2017 by two cousins in Logan, Utah. She provides insights on how they prepare social media marketing tactics to capture customers' attention. She talks about how the cookies taste and the various flavors. She talks briefly about how the cookies are made and how, six months before they go on the market, they conduct intensive testing. They have fifty testing locations around the country, and they conduct surveys and collect feedback. We spoke about how the supply chain functions, what ingredients are used, and how they ensure the quality of cookies at all franchise sites. She mentions the user-friendly app for customers, where they can see what ingredients are used and how the process works. They also have an app for franchisees, where they can submit photos of cookies and let them know if the cookies were good or bad, and an Ai system that was built in-house by their tech team, if enough cornbread cookie say doesn't have top to it, or the syrup was missing. They may then take it back, and the AI will notify them. Anna also talks about expanding new flavors, and they keep introducing new things to the menu every week.
n this episode, we speak with Brooke Baevsky, Founder and Private Chef of In the Kitchen with Chef Bae, on the significance of a nutritionally balanced diet. She discussed her background, her interest in the food space, how she started her company and how she started the sharing in New York, after-school program, the importance of a healthy diet, how to efficiently use food stamps that go twice as far as farmers markets, grocery stores, and how to eat healthy on a limited budget. Cleaner goods with traceable ingredients are a trend in the food sector. Brooke discusses how 50 million people in the United States are allergic to gluten foods and how she helps restaurants and businesses develop gluten-free foods. She talks about catering to dietary needs and constraints. She has a great list of incredible high-profile clients, athletes, and royalty. We discuss food science trends, clean labeling, and ingredients. She underlined the importance of buying seasonal foods and predicted that cultivating one's own organic food would be a continuing trend. She gave a quick overview of the benefits of organic and green foods in maintaining a healthy diet and how nutrition is crucial in meals. We also speak about We also discuss how customers are concerned about where their food originates from and how maintaining a healthy lifestyle benefits them.
We talk with Al Liu, Vice President of Coffee at Colectivo Coffee Roasters, about production, traceability, and building customer connections in this episode. Colectivo Coffee has been roasting coffee for almost thirty years and specializes in specialty coffee roasters. They presently have 20 retail outlets and a variety of wholesale clientele that range from local cafés that do not roast their own coffee to large-scale store chains. We discussed having a production section that roasts five days a week and a café where people can come in and see what's happening. Al talks about consumer experiences and how the coffee business is built on relationships between growers, importers, and farmers. He talks about coffee belts and has gone to places where coffee is grown. He discussed numerous coffee bean varieties as well as processing processes. We discuss consumer perceptions and current coffee business developments.
In this episode, we talk with Einav Gefen, Senior Vice President - Chef| Innovator of Restaurant Associates, on sustainable methods for food waste reduction and innovations in the food service industry. Eiven highlighted how they focus on healthier eating to prevent food waste and how they can reuse it in dining. She goes into depth about how they work with businesses and institutions to invest in the quality of food and make the most of healthy food in innovative ways by maximizing food usage and minimizing waste in the backend. She also discusses how they are working to reduce the use of animal protein. She emphasizes the importance of sustainability and delivering nutritious meals to people without harming the planet. Eivan discusses the culture of caring, which involves not just the clients but also the individuals they feed. She discussed training efforts and opportunities. She outlines how digitalization and technology are gaining traction in the food sector, with a focus on food waste reduction, and how consumers want to understand more about the food they eat.
In this episode, Nathanael Hausmann, President of Laderach North America, discusses how they are expanding the fresh premium Swiss chocolate and ongoing retail expansion in North America. He mentions Laderach as the largest premium chocolate store in Switzerland and one of the largest in the United States. He gave a brief history of Laderach, a third-generation family-owned business best renowned for fresh and seasonal chocolates. Laderach has built 40 outlets in the United States in less than two and a half years and continues to grow in the industry. He discusses the lessons they learned when they expanded to the US market, their challenges, and how they worked to expand Laderach. He delves into depth on embracing responsibility, market availability, and organizational adaptation. He highlights four or five private lessons learned in growing into a new market, learning in it, and how to be successful in most of it during a pandemic, as well as in establishing a brand. He briefly discusses consumer and industry trends, as well as how consumers are concerned about understanding where their food originates from. He also discusses the importance of store experience in retail and how they strive to maintain customer loyalty.
In this episode, Deep Silver, Senior Director of Marketing and Product Development at Boskovich Farms Inc, discusses how they innovate and sustainably produce their fresh produce. She discusses the history of Boskovich Farms and how the company is expanding in the fresh produce market. She talked about Fresh Prep, the company's processing arm that grows, prepares, packs, and delivers green onions, cilantro, radishes, and other produce. She talked about how compostable packaging in products helps to reduce food waste while retaining quality and freshness. She discusses the products in the pipeline and how they are innovating in the plant-based food industry. She discussed the consumer perspective and how trends influence the food business. She also mentions Green Fork, a firm that offers salad kits, mixes, and delicate leaves in totally compostable packaging. She adds that they will soon launch Fair Earth Lines, certified CCOF, farmed organically, and feature chef-driven recipes.
We speak with Demir Vangelov, CEO of Soylent, about plant-based nutrition and how the sustainability of their products benefits consumers in the modern era. Soylent began in 2013 when an innovative foodtech company began producing powders that provide complete nutrition. We discuss how technology is essential for achieving exceptional taste in their products. He spoke briefly about the nutritional advantages of soy products over animal-based products. We go through consumer lifestyle trends in depth and how nutrition plays a key role in health. He discussed how Soylent focuses on supply chain and competitive pricing to deliver consumers comprehensive nutrition and product accessibility. He explained the four Soylent concepts in detail: nutrition, innovation, sustainability, and affordability. He discusses the importance of sustainability and the environmental impacts of animal diets, as well as how Soylent is striving to help the planet. He spoke briefly on product sourcing and how animal products are being replaced by plant-based foods, as well as significant food industry trends. He also mentioned that their focus was not just on creating the product, but also designing a food system that could feed the planet.
Hauke Feddersen, VP- of Operations at PreciTaste, talks about how their disruptive technology is creating change in the food service industry. He provided some context and explained how PreciTaste is an emerging tech business focusing on the future of food, how they differ, and how they integrate visual AI to improve restaurant customer experience. He talks about how they automate operations in modern kitchens and how they optimize artificial intelligence. He briefly overviewed the three solutions they provide in quick service and fast food restaurants. We talk about labor challenges and how economies can scale with the help of artificial intelligence. He explains the market trends, how they optimize in the professional kitchen, and how technology helps teams perform a better job.
In this episode, we speak with Maria Frank, Marketing Director of Baton Rouge's Grillhouse and Bar, about the importance of food quality and how the restaurant is refining their services and creating a stellar guest experience. She discussed Baton Rouge has a presence in 28 locations and how they are developing, as well as how their core cuisine is known for ribs, signature barbeque, and pork ribs, which reflect their sales mix. We also discussed how they handled challenges during the pandemic and worked on marketing strategies on social media and built relationships with their customers. She discussed supply chain concerns and how to collaborate with suppliers to sustain an additional increase in supply chain staffing. We spoke about how they attempt to establish brand loyalty and retain it through marketing campaigns. She also discusses how the company helps its employees and franchisees.
In today's episode, we chat with Jean Sebastien Crevier, Senior Director of Digital Marketing and Growth at WeCook, about the latest innovations and unique marketing strategies and how their meal delivery platform is providing nutritious meals to consumers. He explained the company's founding concept and how it began with the food delivery service. He offered brief insights on obtaining fresh meals and locating ingredients for cooking. We discussed the difficulties they encountered and how they worked on their prediction algorithms and menus. He also discussed why data monitoring is vital in corporate marketing and branding, and how it has helped their teams function more effectively. He also spoke about data optimization and how they create fresh, nutritious, and delicious meals. We also spoke about the compelling marketing mix, which is built on two things and aids in promotional efforts for their meal delivery services.
In today's episode, we speak with Axel Lundstrom, Vice President of Indirect Procurement at Danone. He discusses what indirect procurement is and does not go into the product, including services purchased around the company and parts that go into making products, such as logistics, manufacturing, transportation, marketing plans, HR, and warehousing. We talked about supply chain procurement and how they make things available on the shelf. We discussed how they embrace digital technologies and automate logistics and shipping interactions with carriers. He also gave ideas on procurement solutions for seamless product acquisition and installed B1 to track the progress of their job. He spoke briefly about logistics and offered information about a wide range of products and how they operate on their divisions in dairy and plant-based products, water, and medical nutrition. We discussed how they are moving toward sustainability and aiming B-Corp certification. We discussed his team's work in indirect procurement and how they support ESG initiatives to ensure their suppliers have a sustainable business model.
In this episode, Alfred Scoglio, Founder of ALSCO Food Check Group, discusses the importance of food safety and how they provide a comprehensive plan in the food industry. He explained how they ensure food safety at supermarkets and restaurants, as well as suppliers and farms. We discussed the food code, which focuses on the causes of foodborne illness. We went through the regulations and compliances in great detail. He expressed his thoughts on how to assure food quality and safety in eateries. We went over the federal food code and the certificates that are necessary for great detail. He gave a quick overview of the food management certification programs, including training, tests, food allergens, and food handlers. He discussed the various food precautionary measures that restaurants and consumers can take at home.
In this episode, we speak with Carlos De Valdenebro, Vice President and Managing Director of North America of Caravela Coffee, on how the company is supporting farmers and the entire process of exporting and importing coffee from smallholder coffee producers. He gave a brief background of how the word Caravela derives from the caravan. We discussed how they bring the most excellent coffee from seven different South American nations to the United States. His network transports coffee to around 40 other countries throughout the world. He provided a brief overview of how coffee is sourced and how it differs from regular coffee. We also discussed the importance of transparency and traceability in the coffee supply chain and how Carvela strives to achieve it. He talked in precise detail about green coffee's good friction process, dry parchment, and fermentation process. He discussed how they empower farmers by providing financial and educational support so that they can invest in their infrastructural operations. Carlos highlighted that Caravela Coffee is a B-Corp and that they are focusing on environmental sustainability. He discussed the supply chain difficulties they had during COVID and how they overcame them. We also discussed current consumer and younger generation tendencies in the desire to understand where their coffee comes from.
In today's episode, we speak with Tapan Shah, Head of Venture Capital, Snack Futures, at Mondelez International, on sustainable trends, innovation, and the future of snacking in the food market. We talked about his expertise in investment and how Snack Future Ventures, a multifunctional team for Mondelez, watches after the tip of the spear of the future of food. He discussed the three basic tenets in depth, which are innovate, accelerate, and ventures, as well as how each group performs. He went into various points regarding consumer patterns and how he distinguishes between current trends and long-term trends.Tapan gives insight into the trends in plant-based food and the concept of sustainability in regenerative farming. He discussed his thoughts on healthy eating, which he described in two ways: cleaner ingredients and more beneficial reduction. He discussed how tastes matter a lot for any brand in the food sector and how the ethos is followed in terms of Taste at Mondelez. He gave a quick overview of the coLab program and how they help brands on the investment side of ventures.
In this episode, Kate Brooks, SVP of sales at Calavo Growers, discusses how they are advancing in the fresh fruit and vegetable market for customer growth and nutrition. She gave a quick overview of Calavo, a 100-year-old avocado supplier with two business units: Calavo commodities, tomatoes, and papayas, and other is guacamole and salsa. She briefly discusses the value-added fresh food side, which has a limited shelf life and is supplied exclusively in the United States. She goes into depth on the manufacture of fresh-cut fruits and vegetables held in cold chain storage for distribution in warehouses and retailers. She discusses in detail on the production of fresh cut fruits and vegetables held in cold chain storage for distribution in warehouses and retailers. She told us about how logistics is vital for their business and how it is carried out so that it can reach on time to customers. We also went through how food safety and quality are handled at the Calavo growers. We discussed the marketing initiatives used to increase brand awareness among retailers. Kate spoke on the packaged food sector and consumer behavior trends.
Hans Kristian Westrum, Founder and Chief Growth Officer of Soil Steam International AS, talks about how they are restoring soil health and boosting harvests sustainably without using chemicals in the most recent episode. Hans went into depth about how they created the technique for attacking weeds, nematodes, and fungus that degrade soil health by injecting steam into the soil. He spoke briefly about his upbringing at his farm, how his father began to see difficulties in the soil, and how they discovered that steam can be used in agriculture. We discussed how the machine works to deep steam soil down to 30 cm depths in open fields and how the technique mitigates fungus, weeds, seeds, and nematodes in the soil without the usage of pesticides. He also described the problems and how they have been monitoring yield with scientists in the field. We talk about how it can make a significant contribution to organic farming and how steam can combat harmful organisms in the soil. We also had a quick discussion about soil fatigue and how crop rotation can help to preserve soil health.
In this episode, we spoke with Melinda Zoccoli, VP- Marketing & Supplier Services at UNFI Canada, Inc, about how they supply and service their customers through a variety of retail formats, including natural product super chains, independent product retailers,, and food service clients. She explained how UNFI works as a food distributor to build partnerships with retailers and provide food to every store in Canada from their warehouse. We discussed the supply chain's issues in maintaining inventories and how they overcame them. Melinda discussed the enormous increase in the dry grocery sector and how they were able to introduce some of their healthier items. She briefly highlighted the ESG Goals and committed to working on programs that improve diversity among the associate base and supplier base. We also discussed the future of the supply chain and how the UNFI ordering program offers retailers system access so that they may place their own orders. We talked about food industry trends and how consumer preferences have evolved in recent years.
UNFI Canada is situated in Ontario and was created in 1976 by real pioneers. Since then, they have made significant attempts to influence the food industry via scale, service, and sustainability. It is North America's largest distributor of natural, organic, kosher, and specialty food goods.
In this episode, Craig Turner, Chief Operating Officer of Agape Automation, discusses how the company is automating kitchens to help restaurant businesses expand. He also expressed his great belief in the future of culinary innovation and automation to assist pizza operators in growing. He discussed how Jim Grote founded Donatos Pizza and invented the Peppamatic, which automatically slicked and applied pepperoni to pizza. He shared the brief, saying that they built the edge innovation hub to fuel the future of food, and the first product they produced was a smart saucer that would be the future for Agape. He discussed the Smart Saucer process, which allows anyone to see what is going on within the machine, such as when it is switched on and off, cleaned, and distributed. He talked about how smart machines may help with the restaurant labor crisis. He expressed his desire to work on the next generation of the saucer and collaborate with a manufacturing partner to help take it to the next level in order to fulfill orders for all stores and begin building units for other pizza operator kitchens. He also discussed the many formats and automation in the way that they are constructing it to be ideal for future uses.
Kimberly Schaub, Business Development Manager at Griffith Foods, discusses the importance of sustainable sourcing and consumer preferences in the food sector. She discussed her expertise in the snack and organic area, as well as how Griffith Food Works is looking for ways to change the spice market by sourcing sustainably and reducing their carbon footprint. How they individually work with their clients and help them to reduce their carbon footprint. She discussed the significance of developing customer relationships. She also discussed consumer trends and how they operate to achieve their goals. They collaborate with companies whose products end up on grocery store shelves or in food service establishments.We also discussed the importance of clean labeling and why consumers are interested in how ingredients are sourced. She discussed food traditions and customs, as well as what sorts of ingredients are used based on consumer preferences. She provided a clear outline of how to source sustainability on the front end. She suggested two types of sourcing: one from farmers and communities, and the other through collaboration with organizations that are co-operatives or distributors of the product. We talked about the research chef and culinary services at Griffith Foods in great depth. She also highlighted Griffith Foods, which has played an important role in providing taste and texture solutions for plant-based foods.
In this episode, we speak with William Madden, Co-Founder of Whole Brain Consulting, about how they assist emerging food companies with supply chain, operations management, food safety, quality, and regulatory compliance services. He gave a quick overview of Whole Brain Consulting and how they help food businesses in running smoothly and efficiently. We talked extensively about supply chain and sourcing challenges, as well as the future of the supply chain. William briefly discussed how they have been working on co-manufacturers and co-packers to support food businesses in development. He also went into detail regarding transportation challenges in the food business and how they aid in flawless logistics management. He spoke on trucking and ocean freight difficulties. We also discussed the food shortage in the grocery industry. He spoke about his views on contract negotiations and why they are vital.
In this episode, we speak with Judah Cofer, Director of Sales, PNW at Agworld, where we discussed how their software solutions provider offers a data capture and management platform for the agricultural industry. Judah explained in detail how the Agworld, Farm management software enables farmers to record data on a daily basis in the field. He gave a comprehensive overview of the platform as well as its benefits. We discussed the need for data in three areas: agronomics, finance, and operations for long-term sustainability. We discussed how Agworld enables farmers and trusted advisors to help with centralized data and why data standardization is important. Judah spoke in depth about how Agworld focuses on centralization, standardization, and collaboration. He discussed how today's farmers are eager to know about innovation and technology. We went into detail about how farmers can choose whom they share their data with. He also provided a thorough explanation of the farm data ecosystem and how it helps in the maintenance of APIs in software. Agworld's ultimate purpose is to help growers succeed.
Vanessa Snyder, Business Development Manager at Eurofins US, Food, Feed, and Supplement Testing, speaks about how she provides customers with innovative, high-quality laboratory research and advising services in the food business. Vanessa discussed her history and her interest in dietary supplements. She offered a quick overview of how they support customers in third-party testing programs that require assistance in product development or consumer sensory research on nutritional supplements, as well as information on HEMP and CBD. We also discussed the necessity of labeling in testing from the company's standpoint. She talked about the regulatory difficulties and how to get the product on the market. We also discussed the methods and techniques for determining the quality of food products. Vanessa shared her thoughts on nutritional ingredient labeling in supplements and how they establish methodologies to ensure that clients can appropriately label and identify active compounds. She spoke about the supplement market and how product testing occurs along the supply chain. She also expressed her enthusiasm for the industrial hemp sector, which supports the natural goods and supplement industries.
In today's episode, we spoke with Toni Bucci, Chief Operating Officer of AgBiome, Inc., about how they help growers protect their crops and farm sustainability. She describes how today's growers are highly knowledgeable about soil health and strategies for farming more sustainably, and they are searching for creative solutions to decrease synthetic inputs while maintaining the microbial diversity that leads to higher yield. We spoke about how they use microorganisms to improve global food production. Toni talks about AgBiome's products, agriculture's expanding biological section, and how consumer purchasing habits have changed producers' input options. We discussed the challenges in the supply chain industry and how live organisms need to be kept in cold. She also shared about they have received the B-Corp Certification and how they also work their products from the consumer buying trends perspective and why clean labels matters in the products.
Luan Blancher, Category Manager- Beverages at Givaudan, spoke with us about the various trends in tastes, taste nutritional, and functional solutions in the beverage category. She mentioned how Givaudan is not just in tastes but also in ingredients such as botanicals and nutraceuticals, and how their main goal is to collaborate with B2B customers. We also spoke with her about trends in a variety of ways, including economic, social, and political trends, as well as extensive research to identify consumer needs and how they may be met. She also discusses the significance of data research in terms of market trends. She gave a quick overview of evolving consumer patterns in the beverage market. She also discussed how Givaudan focuses on sustainable product procurement. Luan also mentioned that Givaudan is in the process of becoming B-Corp Certified, which looks at sustainability, employee wellbeing, carbon emissions, and how to decrease wastewater, among other things. We also spoke about how they are giving back to the community and ensuring that the farmers are well compensated for the future.
In this episode, we speak with Aidan Mouat, CEO, and Co-Founder of Hazel Technologies, Inc., about how they are creating innovations to increase food's shelf life and reduce waste to become more sustainable. Aidan shared a brief on how they planned to use a new category of biochemistry to improve the shelf life of perishable items and combat spoilage in order to decrease food waste. He talked about small molecule signaling processes in perishable foods and how food is safeguarded in existing packaging versus commercial packaging. We also discuss the ROI generating process flow and how waste estimations are performed for their customers to assist them in acquiring their profits. He also discusses how they collect data for logistics and how Hazel Technologies works on the supply chain side to track perishables. He discussed supply chain challenges and how they protect through chemistry in a way that gives consumers confidence.
To commemorate the 100th episode, we have a very special guest, Caroline Morissette, Vice President-Digital and Data at McCain Foods discusses how the digital revolution is transforming the agriculture industry and supporting the achievement of sustainability goals. She discussed her position at McCain Foods in collecting data from suppliers across agricultural, sales, commercial, and manufacturing. She discussed how the company is committed to sustainability and how they help growers. They aim for environmentally friendly farming and manufacturing practices. She provided brief insights into the regenerative agricultural framework, which aims to lessen environmental impact. She highlighted the data and digital technologies they are working on, as well as a project precision harvest, which is assisting farmers in understanding when to harvest in order to maximize their payables and overall output so that they can obtain the greatest quality potatoes. We also addressed the supply chain problems and how they are striving to make the products available to consumers. We talked about how McCain Foods is investing in three Farms of the Future to enhance sustainable farming techniques and explore innovative agricultural technologies. McCain Foods is based out of Toronto, is a privately held family business with over 60 years of expertise, and has a presence in over 160 countries. Their principles and culture are essential to all they do. They remain a global leader in prepared potato products, including famous French fries and appetizers.
In today's episode, we talk with Olaf Van Der Veen, Co-Founder, and CEO of Orbisk talks about how they are leveraging cutting-edge technology to reduce food waste in the restaurant industry. He provided brief insights into how AI image recognition benefits in tracking food waste at scale in restaurants. From a technological standpoint, he described how the monitor screen works. We also discussed how they assist with food waste issues and advise clients on what they are planning for more sustainable resource usage. He explained why his clients want to collaborate with them to accomplish the same goal of reducing food waste. He expressed an interest in global growth and leveraging successful companies. We also discussed why transparency is important in resolving problems in the food system.
In today's show, Mitch Jacobsen, CEO of Rvitta Inc, discusses how the future of beverage packaging, recycling, and low carbon footprint is evolving. He gave a brief explanation of how he got started with Rviita Inc, while he was exploring healthier alternatives to drink. We discussed how they get the ingredients and briefly discussed the carbon footprint as they looked for eco-friendly packaging. He gave thoughts on deep diving into data and calculating greenhouse gases to improve product packaging. Mitch offered his thoughts on how they strive toward sustainability from the consumer's viewpoint while looking at and purchasing items. He spoke on market trends in terms of sustainability and sales value. We discussed marketing strategies as well as his ideas on developing the business using technology for global expansion. Mitch also expressed his interest in blockchain technology and how it could improve transparency in the food supply chain and help consumers discover more about where their products come from. He explained the obstacles as well as how they continue to innovate in recyclable and biodegradable packaging
Lonica Kufner, Chief Growth Officer of GTFO It's Vegan, highlights how technological innovations in the food industry are elevating in this episode. She discussed how she began her career in retail and moved into the food industry when the internet of things and selling online items were booming 20 years ago. She provided brief insights on the significance of certifications and recognizing what is in our food. Lonica also covered Non-GMO, high-quality items, and why people value them. She discusses the relevance of blockchain technology and how, through product packaging, one may learn where a specific meal originates from. She discusses upcycled foods and how many businesses are combating food waste. She gave an overview of how she learned about traceability, the need for tracking and tracing, and how companies may ensure the sustainability of the food supply chain. She discussed food safety and the importance of transparency. We also covered product packaging and why branding is important in the food sector while keeping social mission, environment, and emotions in mind. She also discussed clean labeling in products and why they are important to customers.
In this episode, we talk with Douglas Frazier, Executive Director of Dining Services at a university in Washington DC, about how the food service industry is evolving in the education sector and how they are offering the finest services to students. Douglas talked about his experience in foodservice and how he got into the university industry. He discusses his collaborative process with over 95 external partners, which enables students to use their declining dollars to go around, pick and choose where they want to go, so they can hang out with their friends and various locations across Washington DC restaurant tours on campus and in the surrounding campus area.He gave a quick overview of the residential dining plan, which comprises three dining halls spread around campus to ensure students have access to food late at night and early in the morning. He spoke briefly on the technological trend of developing the cashier list shop, which aids in tracking the products students demand from the store. He also mentioned how they had different food for students with food allergies. He discussed the issues in the food supply chain and how they have been resolved with food service management companies.
In this episode, Anette Larrson, Founder and Managing Director of North International discuss how she assists food brands with business consultancy, strategy, and international expansion. She gave a quick overview of her background and how she started her business consulting firm. We also discuss her interest in consumer goods products, which helps in the launch of the product, and in understanding how people in different nations perceive brands and products, as well as the manner in which they consume them. She highlights how business consulting, data, and having an affordable product for consumers are all vital for having a successful firm. She discussed net sustainability and how the company's aim now is to help the natural ecosystem. Consumers are increasingly interested in a brand's story and how they function behind the scenes. She presented her thoughts on transparency from the perspective of customers, which may help companies succeed in the market. She discusses the key movements and trends in the food sector, and how online grocery shopping has altered as a result of customers' decision-making power. She also discussed how she assists brands in terms of quality, packaging, waste recycling, and renewable energy.
In this episode, Leslie Lampert, Founder of Ladle of Love, describes how trashed food may be transformed into healthy and nutritious meals. She talked about how she started her company and how she makes healthy, tasty meals from local farms for individuals in need, such as the Mount Kisco Boys and Girls Club. She revealed her favorite methods for reducing food waste. Leslie offered ideas for transforming rotten food into tasty, healthful dinners and for reducing food waste at home. We also discussed the #restaurant industry and how no food waste is important in the food industry. She also discussed how to make excellent dishes out of refrigerated rejects and food. She discussed the need for food pre-composting. She also expressed a need for sustainability in local sourcing food.
Bryan Quoc Le, author, scientist, and food consultant discuss how he is helping many individuals, entrepreneurs, and startups in the southern agricultural arena. He discussed how food design in the environment helps individuals become healthy. He talked about how molecules are blended to create flavors and tastes in food. He discusses how plant-based replacements are combined and how consumers and businesses are becoming increasingly interested in plant-based meals. He discussed the advantages of onions and garlic. He discussed food safety, reusing food waste, and how consumers might benefit. He shared his thoughts on alternate proteins in mushrooms. He expressed his interest in Milan Umami and the identification of amino acids in taste and flavor. He also discusses the importance of sustainability in the food business to the environment.
In this episode, we speak with Rosalino Molina, Founder, and CEO of La Huerta de Elisa, about the sustainable trends in organic ingredients and the nutritional benefits of infant food. We talked with Rosalina about how he started his company in Mexico and how they create these products to maintain particular shelf life and quality for #children. He also shared insights into how he sources nutritious local ingredients outside of packaged products that may be taken in a normal diet. He discussed how he developed his E-commerce website and distribution strategy to reach more people. We also discuss how he works with local suppliers in Mexico to produce fresh ingredients in products, as well as his ambition to position himself in the organic baby food industry. He also discussed packaging labeling, and how they utilize fresh fruits and vegetables with no additives
In this episode, we talk with Nick Hazell, CEO & Founder of v2Foods, about the plant-based meat industry and their product. He outlines his company's aim and how he began exploring sustainability opportunities in the plant-based meat market. He discusses the business model from a technological standpoint to address the pricey portion of the supermarket that is affordable, delicious, and available to everyone. He spoke on the sustainability of the food supply and how they are rethinking the food system and their commitment to the planet's sustainability. V2foods is not just interested in developing plant-based meat, but also in making goods that taste like soy, which is healthful and high in fiber. He also discusses how everyone in the raw business is seeking low pricing, carbon-negative sustainability, and no flavor that tastes like soy. He discussed protein bioavailability, specifically how plant proteins are not as bioavailable as meat and what he is doing to make his protein more bio-available.
In this episode, we speak with Lisa Wetstone, Senior Director of Marketing, Innovation, and Growth Strategy at Mycotechnology, who also handles their new consumer-facing product Goodside Foods, which is a plant-based protein that can be crafted into delicious, protein-rich meals by simply adding water, making plant-based eating simply for at-home cooks.. We talked about her experience and how she became interested in the food industry, as well as her ideas for making a difference in the food system. She provided brief insights into Mycotechnology, including how it enables the creation of superior ingredients, how the technology is connected to consumers, and how they are enabling individuals to consume plant-based foods. She explained how they are making meat alternatives out of three ingredients. We also discussed how the product is highly sustainable in terms of the environment and resources. She discussed how supply chains contribute significantly to the carbon footprint, as well as the purchase of raw materials that are sent to production and packaging for retailers. She discussed how they are assisting customers in understanding the need for transparency and reducing their carbon footprint.
In this episode, we speak with SJ Petteruti, Director, Product Evangelist at Salsify, on how he analyses consumers and does research on how businesses handle product data. We discussed how Salsify, a commerce experience management platform, helps businesses in managing data linked to the products they generate in order to determine the value of such products from the consumers' perspective. He also discussed the role of consumer-produced goods (CPG) in business from an educational standpoint. We discussed how vital it is to be consistent with product information from digital endpoints if one wants to be successful in the digital shelf space in the food industry. He discussed how the e-commerce market in grocery stores is growing and how it is creating consumer trust. He gave a quick overview of consumer trends, including how consumers see sustainability and why packaging is important to them. We discussed how sustainability is bridging the gap between the food business and consumers.
In this episode, we speak with Christie Lagally, Founder and CEO of Rebellyous Foods (Seattle Food Tech), about how she is building better tools for scaling plant-based meat production. She talked about her background and how she came to develop a company with plant-based benefits that are great products, healthier, and have less environmental effect. We also discuss how they use next-generation technologies to create plant-based meat better, cheaper, and faster. She provided brief insights into how they are combining social justice and food from a climate change angle owing to animal industrial activities that create high amounts of nitrogen, which has an impact on health. She provided brief insights into how the supply chain for plant-based foods is kept scalable. We also discussed how she began promoting her products in order to reach the community in plant-based foods, as well as her future product goals.
Mitch Cobb, Co-Founder, and CEO of Upstreet Craft Brewing and Libra Non-Alcoholic Craft Brewing discuss how their collection of alcoholic and non-alcoholic drinks is making a positive impact in its community. We spoke about how he got started with the craft brewery and how there is a significant rising trend in the non-alcoholic beverage sector these days. He also provided a quick overview of the significance of B-corp certification, which evaluates environmental sustainability, workplace culture, supply chain, and how you give back to the community. Mitch also discussed the certification process's benchmarks and the technology behind reducing its #carbon footprint. We spoke on bullfrog power which makes them 100% green energy and they donate the spent grains to local #farmers. He also shared his views on the trends in the supply chain, local ingredients, and packaging matters in the beverage industry.
JoĂŁo Guilherme Cruz, CO-Founder, and CEO of Tiffins talks about how they are leveraging technology to enhance the supply chain and consumer experience with the goal of connecting healthy food suppliers to retailers. He provided additional background information on tiffins, a B2B app platform that links the premium food sector, including naturals, organics, vegan, plant-based, gluten-free, and similar foods. It is a platform where businesses can develop online shopping stores and customize prices, promotions, combos/kits, and subscriptions. He also discussed the problems they experienced when introducing new technologies in Brazil, since 99 percent of Brazilian firms do business offline with finance choices, taxes, and freight integrated, and how they dealt with those challenges while teaching merchants. He added that they wanted to be the platform for discussing the future of food, consumer trends, and helping food start-ups, small and large businesses in marketing themselves. We also discussed current consumer trends in the food sector and why nutritious food is vital in buying and selling.
In this episode, we talk with Jeremy Terman, Director of Sales at Lunchbox, about how they assist restaurants in managing their customers' digital experiences. Jeremy discussed how he uses his technical skills in the food sector. He also discussed how his Door Dash experience taught him about sales and helped him uplevel his target clientele. He discussed how Lunchbox encourages restaurant clients to create best-in-class online customer interaction channels to ensure mobile applications represent brands and digital engagement. We also discussed food industry challenges such as inflation, staffing, and supply chain issues.
Stasha Johnston, Senior Vice President of Marketing at MONIN Americas speaks with us on how transparency and product availability are important in the food industry. She also covered numerous consumer engagement strategies and why customers matter in brand promotion. She also said that Monin has 200 distinct flavors in their portfolio and that they manufacture, ship, promote, and sell those flavors in the United States, Canada, and 45 other countries. Stasha shows how new products go through a thorough process of sourcing from all over the world and then running it through a variety of trending data as well as consumer insights through flavor requests. We also spoke about how they provide items straight to consumers online through their E-commerce website. She also explained how they work on the supply chain and product purchase through various promotions with all of the new items.
In this episode, we speak with Hugo Perez, VP of Marketing at ZENB, about how they are working on #plant-based products while respecting the parent company's heritage and depth. He also highlights the importance of emotional connections in selling things to people. We also spoke about how their narrative approach to different cultures with plant-based products is vital for customers. Hugo also mentioned how they have collaborated with a number of major retailers to provide these dining events where they invite tastemakers. Food for business, industry, and healthcare And having a notable chef build a meal using these items and then allowing them to go out and be our frontline ambassadors informing people about it.
In this episode, we spoke with Cinnamon Savoie, Co-Founder of CocoLemon Craft Beverage Company, about how consumers value #locallysourced ingredients and how they are aiming to make their products available locally and internationally. We also discussed how they promote her products and how she supports distributors and wholesalers on a local level. She also discussed the challenges of selling locally and why relationships with retailers are so important. Cinnamon discusses how she keeps her supply chain and delivery process running smoothly for her consumers.
In this episode, we talk with Danny Collis, President of Collis Group Inc, about how they are making sustainable product developments and manufacturing in the food service industry. During his early years of learning, Danny learned everything there was to know about the business of providing equipment for restaurants and other food services. He founded his current company (Collis Group Inc) in 1996, and it has been growing ever since as a supplier of industrial grade (resto grade) food services equipment. We also talked about the manufacturer's representative organization, which sells everything from thermometers, toasters, ventilation hoods, and refrigerators. Collis' motto is Exceptional Services, with a focus on speed, efficiency, and service. Danny shared the big shift in today's time that restaurant prices are rising dramatically as labor and material costs rise. This calls into question the feasibility of established restaurant economic models and may serve as fuel for major business model modifications. Collis Group Inc. also assists restaurants in reducing costs by recycling cooking oil and much more. He also discusses the trends and issues in the food service business.
In this episode, we talk with Laura Chodola, Co-Founder and CEO of Tealish Fine Teas, about how they are creating a functional wellness tea line for a healthy lifestyle. She provided brief insights into how they use unique technology to transform cannabis oils and distill them into a water-soluble powder with a very quick onset. Laura discussed how, through their retail store, they have a very comprehensive e-commerce website where they provide over 100 varieties of tea that are sold into the B2B market so that more people have access to the product, whether it's in specialty gifts or in groceries.
Today's episode features Brady Kosior, Owner and Founder of Cruz Co, who discusses how they use advanced technology in their Fresh Smart fridges to provide beautiful, fresh, and easy-to-access food in Kelowna, British Columbia. He explained how he got started with Cruz Co. and how they work with local food producers to market them. Brad discussed why food traceability is vital for consumers, as well as how they get ingredients. He also discussed his interest in Cruze Co's new trends and prospects with ghost kitchens and virtual eateries. We also talked about how the technology that drives them tracks inventory and the process of restocking fridges with fresh food in real-time.
In today's episode, we talk with Meghan Hurley, VP, Marketing of Farmer's Fridge, about how they're making nutritious food more accessible, as well as how they're working on the supply chain piece by piece to produce what consumers want. She also gave information on their marketing activities, explaining that their primary growth targets are hospitals, airports, and colleges. Meghan talked about how the jars can be recycled to save food waste. We discuss how, during the pandemic, they initiated the delivery and established their own system of channels. We also spoke about environmental challenges like California wildfires, which affect a lot of the produce, local suppliers having staffing issues, and temperature swings that harm fresh produce for parts of the year. We also discussed how they are employing third-party logistics for home delivery, as well as supporting their main business of supplying fridges and working on wholesale clients to help them grow regionally.
In today's Future Food Cast episode, we spoke with Matt Adelmann, Partner at Kyoto Consulting, on food business trends and innovations. Matt has been in the food industry for a long, beginning his career in merchandising, food production, and the natural additives sector. He also explained how technology and innovation have evolved in the food industry over the years. Matt also discussed how consumers want to know more about where their food comes from and what ingredients are in it. We also discussed the trends and challenges of plant-based and animal-based foods. Matt discussed how technological and food developments are causing a significant shift during the pandemic, and how consumers are becoming more concerned with what is going on inside their bodies. He also discussed the shifting trends in the health and wellness sector, as well as how restaurants are introducing new innovations in the digital world.
Adrian Ferraro, Co-Founder, and CEO of Biome Makers Inc. discuss how they are connecting soil life into the digital realm. He also discussed how the microbiome, or community of microbes, plays an important role in plant development. We also spoke about the ecological interaction that helps #farmers and agronomists maximize plant fertilization. He also discusses the three elements of sustainability, including the necessity of social sustainability. Adrian also discussed how microbes play an important role in carbon sequestration. The quantity of carbon that the soil can sequester is determined by the amount of organic matter in the soil. We also discuss the need for regenerative agricultural security on particular platforms. He also discussed the products, testing differences, and final outputs, as well as how they assess the farm on a 0-100 scale to determine how sustainable the farm is and how excellent its management systems are.
Biome Makers is a global agtech company located in California that models soil functioning to improve arable soil production. They integrate soil biology into agricultural decision-making processes to help farmers and counteract the deterioration of arable soils, hence boosting carbon storage in soil. They monitor the biological condition of the soil and give agronomic insights to enhance agricultural operations using their premier soil tech platform, BeCrop. This technology may also be used to evaluate the effectiveness of agro-biologicals and various farming strategies.
In this episode, we talk with Sheila Partrat, CEO and Co-Founder of Protelicious, about how she got started and how she's making a difference in the functional gourmet food industry. We also covered Protelicous' platforms, which include science-backed health benefits, gourmet quality, and tech-driven. Sheila also offered information on the distribution method, such as clinics, the internet, and so on. We also discuss how Protelicious uses the best quality protein that is the most absorbable and is antioxidant, anti-inflammatory, and detoxifying.
In today's episode of Future Food Cast, Jeff Grogg, Managing Director of JPG Resources and President of Snackwerks discuss the latest trends and innovations in the food sector. Jeff discussed how JPG Resources provides solutions to organizations and brands in the natural and functional foods industry across a variety of business operations, as well as how he reinvented Snackwerks, which is dedicated to food safety and quality. We also addressed how the viewpoint of food business trends is changing and why consumers are more interested in knowing where their food originates from. He also discussed supply chain disruptions and how technology is being leveraged.
In today's episode, Tracy Bell, Co-Founder, and CEO of Millennia Tea discuss,how they plan to help billions of people live longer, healthier lives by developing the worldwide category of frozen, edible tea. Tracy described how Millinnea Tea came to be as a result of her hunt for a solution with an entirely new category of tea, pick wash, and flash freeze on the day of harvest. We also talked about how they obtain organically produced, hand-picked tea from countries and growing conditions that produce the most antioxidants, and how they select farmers who care about their harvesters. She also mentions how Millenia Tea assists customers in offering healthy and nutritious tea for their daily wellness regimen. We talked about supply chain challenges and why transparency is important in the business and with consumers.
Alec Lee, CEO, and Co-Founder of Endless West talks with our host Pam Leinmiller about how they are achieving sustainability in the wine and spirits industry through creative approaches. Alec also discussed how he came up with the idea for Endless West and the advantages of creating a product, including environmental activities. He also discussed the molecular composition of wines and spirits, including identifying important taste and fragrance molecules and extracting them for usage from more efficient natural sources such as plants, fruits, and yeasts. We also talked about the current beverage industry innovation, trends, and challenges, as well as how they create exceptional quality spirits without using the same traditional inputs or procedures that legacy manufacturers do. Additionally, he discussed how, from the perspective of the customer, they offer all the complex flavors of great barrel-aged whiskies in a short timeframe
In today's episode, we speak with Mariana Macovei, Senior Project Leader at Ingredion Incorporated, about how sustainable sourcing is important and how Ingredion is working closely with growers of various crops to ensure that they have the right knowledge and access to the right tools and resources to make each crop very sustainable. Mariana joins Ingredion after a long and successful career in the food industry with several major corporations. She exemplifies a worldwide corporate leader in food innovation. Ingredion is completely dedicated to food innovation. Since 1901, the company's whole goal has been based on innovation (and even 1863 in Canada). We also talked about the "Clean label" trend in the food industry, which is being pushed by end consumer demand for healthier foods and a #transparent supply chain. We also talked about how, due to customer demand, plant-based ingredients are an important part of Ingredion's current product emphasis. Ingredion has an entire department and program dedicated to assisting food producers in maximizing their sustainability efforts, illustrating the market demand for sustainable goods and the company's dedication to sustainability.
In this episode, we spoke with Jeff Davis, Owner of Island Son Canada, about how he creates top micro-batch hot sauces with top-quality ingredients. Jeff's family is originally from Barbados, and that cuisine culture has been a major impact on Jeff's life. He chose to create Island Son Canada by doing what he loves: producing spicy sauces and being an entrepreneur. Island Son's current goods are spicy sauces based on Barbadian recipes - Jeff developed his own formulas based on input from the family. We also spoke about how he promotes his products through e-commerce platforms while primarily promoting them in stores. Jeff is a strong believer in and participant in the movement toward decentralized organizations, and he is actively working with a range of companies that are developing to support decentralized production, logistics, and sales.
Island Son Canada is based in Ontario and produces a flavor-first hot sauce prepared in micro-batches using turmeric, mango, Scotch Bonnet, and Ghost peppers that is low in sodium and vegan.
In this episode, our guest speaker Larry Bell, Founder and CEO of Fresh Food Solutions, discusses how their technology is helping in the sustainability of the food management space. We also talked about how the cornerstone of his technology truly aspires to create a far more sustainable food supply chain throughout the whole spectrum of energy consumption and carbon footprint reduction. Larry is an unambiguously qualified knowledge leader in this sector, with a multi-decade history of experience in the Controlled atmosphere transport of meat/fish/food. FreshFoodSolutions uses proven, off-the-shelf technologies to shift from pallet-based transportation techniques to more efficient shipping container systems. Product freshness can be extended by 20+ days during transit, allowing for land and ocean delivery rather than air freight for food goods. This results in significant cost and energy savings, as well as less food spoilage. Fresh Food Solutions' has been meticulously designed by engineering and industry specialists. Fresh Food System Solutions is located in the United States and delivers fresh fish internationally via ocean freight at 1/100th the carbon impact of air freight, with more freshness and point-of-sale shelf life than air freight, and utilizing paper-based packaging rather than non-biodegradable plastics. As the lowest-cost provider of high-value, high-quality fresh foods, FFS licensees can target the most profitable global supply chains to the most profitable global markets. The system may also be put in refrigerated cold storage, fresh food retail, vending cabinets, and consumer refrigerators, allowing for food-safe, spoilage-proof "Meal Centers" for preservative-free, freshly cooked entrees and meals.
Kerry Tam, President of Kwok Cheung Noodles, shares how he is experimenting and giving consumers nutritious and tasty noodles. Kerry saw a critical vacuum in the food industry as part of his personal quest to assist address global hunger challenges and bring about general positive change in the world, both of which are his interests. Kerry's business is committed to upcycling food sources in order to reduce food waste and provide more sustainable food production. We also discussed how e-commerce is transforming the food industry and how they are adapting to the changes. In addition to Kwok Cheung Noodles, Kerry has launched Flour and Dough to engage in the supply chain for noodles and bread. Kerry is introducing "micro-manufacturing" of noodles to Canadian grocery shops, with plans to install noodle production kiosks in chain food stores, allowing consumers to order and enjoy fresh noodles made from the best raw ingredients. Technology is assisting in the future direction of food production as well as consumer interest, demand, and consumption vectors. Kerry's businesses are both participating in and driving the fulfillment of these technological developments. Kwok Cheung Noodle, situated in Ontario, is a noodle and Asian cuisine manufacturing brand that began in the 1960s with a modest facility in Hong Kong. They have now launched numerous more in China, Australia, and Toronto, Canada. Its mission is to always try to be among the best in delivering high-quality items that please our clients' appetites. They specialize in Chow Mein, egg noodles, wrappers, and, most importantly, our excellent traditional Japanese Ramen has been praised by chefs all over the world! They are a local supplier in Canada, working with various restaurants, supermarkets, and whole-sellers in Southern Ontario and Quebec.
Haico Krijgsman, Owner/Operator of Haico's Hot Sauce, talks about how he is helping consumers in navigating the Canadian-made Hot Sauce. Haico talked briefly about his background and how he got started in the hot sauce industry. He also explored the parallels between the spicy sauce and craft beer businesses. We also discussed how he decided to create Ottawa's first sauce expo in order to commemorate the expanding community of chili fans. We also spoke about Haico Hot Sauce's marketing initiatives and how they promote locally based products. Haico is based in Canada and is committed to conquering the globe with its flavorful and delectable Hot Sauce. This endeavor has resulted in an ever-increasing array of hot sauces ranging in intensity from moderate to wild. All peppers and the majority of the components are farmed in Ottawa.
Nipun Sharma, CEO & Co-Founder of SJW Food Robotics, Inc, talks about how robotic restaurant automation can be a game-changer in the food industry. Nipun gave a brief history of his background and how the SJW Robotics Food was created. We also talked about how the entire business model works and how they had a vision for the future generation of quick-service restaurants, which was significant. He also stated that carbon neutrality and sustainability are vital components of his business in terms of food safety and full traceability. We also discussed designer recipes and how they source ingredients and ensure quality by making sure that the impact of machine limitations is not limited to the food that they produce but to greater perfection in taste, as well as how machines do all the hardware robotic stuff that is controlled by programming. SJW Food Robotics, Inc is a pioneering FoodTech firm situated in Toronto, Canada that develops autonomous kitchen robotic systems for the hospitality market. The company's multi-disciplinary core team aims to reshape the foodservice industry through scalable and profitable automated solutions - merging the art of cooking with the science of automation - drawing on sixty years of combined experience in autonomous machine engineering, restaurant concept development, and foodservice manufacturing.
Bert Dumas, Owner of Maison Bertrand Food Company, speaks about the history of fine food that began in 1931, bringing Louisiana traditions and culture to the present period by using aged recipes. Maison Bertrand manufactures high-quality Louisiana cuisine products. Bert also gave insights on his objective of producing a good quality product while also producing a fantastic product that people love. He discussed how they roast coffee in genuine New Orleans flair and flavor, as well as how they make classic Louisiana pastries and desserts. He also discussed their marketing techniques for promoting their products, and how the preservation of the land is important for consumers who want to know where their products are coming from. We also talk a lot with Bert about his business and background, but also about his love for incorporating unique areas of sustainability into his business from everywhere. The cultural sustainability and promotion of a nearly century-old commodity all the way around the world to work with smallholder farmers to deliver really exceptional coffee beans.
In this episode, Vikas Nair, Co-founder and Business Development Manager of True Choice Foods, Inc, talks about how they are creating a line of innovative products with nutrition at the forefront. He also discussed the necessity of sustainability in human diets and how larger protein levels might be included. Vikas also highlighted his aim of providing higher protein foods to the globe by developing innovative food items devoid of synthetic preservatives/chemicals. He also discussed the challenges and trends he encountered during his business journey. We also discussed global safety initiative schemes that verify food quality and product safety, which are beneficial to consumers.
Jomaree Pinkard, Co-Founder, and CEO of Hella Cocktail Co, speaks t how they started the promotion by redesigning the packaging, how transparency matters from the consumer's perspective, and how they have been working with the community by building relationships. Jomaree began his professional career in sports marketing and soon realized that he desired a more personally meaningful working life. In the pursuit of work-life fulfillment, it was realized that physical items with a scalable business model ("unit-based") would be the focus. He also discussed why he believes that quality is crucial and that the integrity of the product is more important than virtually everything else. Hella Cocktail Co., based in New York, is a brand of botanically inspired mixers and beverages with adventurous flavors that elevate and broaden cocktail culture for all. They are experiment-mentors who provide these curious experience seekers with "elevated choice." Their objective is to build trust in the Hella Curious so that they can present their true self to the table. Because only Hella offers a curated portfolio of cocktailing options, is founded on the quest for robust flavors, and fosters an inclusive environment where everyone feels welcome to gather around the table.
In today's Future Food Cast episode, our guest speaker is Puneeta Chhitwal-Varma, Founder of Maple and Marigold, who shared her ideas on how sustainability begins in the kitchen and how she is combating food waste. Puneeta came to Canada 20 years ago after having worked in India and the Middle East. The company name, Maple and Marigold, reflects the influences of Canada and India on Puneeta's desire for bringing healthy foods to people, with an emphasis on "eating with benefits." Maple and Marigold value the themes of sustainability and climate change awareness and management. We also discussed driving food materials, food preparation, and living a healthy existence through healthy eating. Puneeta is an accomplished author of food/recipe books, with another book now in creation, in addition to giving advice services and cooking workshops via social media channels. Puneeta also discussed the importance of reducing food waste. An important trend that Maple and Marigold see in the market is the transparency of raw material origins, the quality of raw materials, waste reduction, and enabling consumers to know and understand the source of their food.
New Episode Out Now!
Karen Cardona, Founder & CEO of True Leaves Consulting, talks with Chris Raczkowski about how she helps food entrepreneurs in creating and refining recipes from concept to commercialization. Karen has a long and successful history of working with other firms on food R&D for new product development, Quality Assessment, production planning, and supply chain development. She used these talents to start her own consulting firm, True Leave. She also discussed the primary services provided, which include sourcing dependable wholesale suppliers, developing sensory profiles, and developing labeling and certification. She shared views on the #cleanlabel market, which is a significant trend at the moment, with food manufacturers and consumers highly interested in understanding where their foods are grown/produced, as well as minimizing chemical additions (e.g. preservatives). Karen provides an important service by assisting in the replacement of traditional chemical preservatives with naturally derived preservatives (such as from mushrooms). She also discussed food trends and how QR codes are becoming quite popular - not only for food transparency and traceability but also for integrating social media material to entice consumers. Karen has a strong personal interest in sustainability, which she incorporates into her business operations.
In today's episode, our guest speakers are Stephen Tyson, Co-Founder, and CEO, and Bernardo Zamora, Co-Founder, of Karbon Brewing Co. about how they are developing the technological innovations required to construct a truly sustainable brewery and business. Its goal is to be Canada's first carbon-negative brewery. Bernardo also discussed how he first became interested in climate change solutions. They expressed their strong dedication to environmental sustainability, justice, equity, and fair work, among other things. Karbon Brewing is actually embodying their social values. The essential features of the Karbon business model were set out in reference to the UN SDGs. We also discussed their interest in track and trace, particularly the use of blockchain technologies to improve supply chain and raw material quality transparency. Karbon Brewing Co. is situated in Toronto, Ontario, and prioritizes sustainability in everything they do. The Karbon story began with a simple idea: develop beverages that taste amazing while also benefiting the environment. Our objective is to make better beer for a better world, and we are looking for real-world change. They concentrate on using green technology in the brewing process and cleaning up their supply chain. In the middle of a global pandemic in 2020, the founders united their enthusiasm for the hospitality and beer industries with their desire to construct a brighter future.
Hieke Morton, Executive Director of Gathering Markit Foods, discusses with our host Chris Raczkowski , how she approaches the challenges of food waste and food insecurity from a unique viewpoint. She also shared her views on how to find community and friendship, belonging, and acceptance at the Markit, where she can stock up on nutritious food selections. She covers low-cost and no-cost food options for anyone in the community who is experiencing food insecurity. She mentions meal kits as a vital service to assist those who need help cooking healthy meals with good quality healthy food items and no junk food. Traditional food stores with expired products and other food banks with extra stock provide important free food resources. Food waste is reduced thanks to Gather Markit.
Gathering Markit Foods is based out of Canada, and is a Non - Profit Grocery Market. They collect rescued food products every week, allowing them to offer a variety of affordable fresh produce and grocery goods, as well as our ready-to-eat meal packages. They offer a shopping experience that is more like a helping hand than a giveaway. At the Markit, its clients can find community and companionship, as well as a sense of belonging and acceptance. They want to fill hearts with hope as well as shopping bags with healthy food options.
Dhruvil Sanghvi, CEO of Loginext, talks with our host Pam Leinmiller on the difficulties and developments in the food sector in the latest episode of the Future Food Cast podcast, "How Delivery Automation Platform Can Help the Food Industry." He also explained how his digital automated platform works and how it may assist food companies in moving away from food aggregators. He discussed how today's consumers expect speedy delivery of their online food and how businesses may help them counteract this. He shared insights how ETA forecasts are the most important differentiation and how first mile, middle mile, and last mile use brands may span the entire logistics area, as well as accept any data that the user wishes to collect and track. LogiNext is a global technology and automation company that specialises in transportation, home deliveries, omni-channel fulfilment, and B2B distribution. LogiNext has helped its clients digitise and optimise order scheduling, customer communication, routing, dispatching, and real-time tracking to cut logistics costs and achieve operational excellence. LogiNext is a SaaS application that can be configured for CEP (Courier, Express, and Parcel), QSR chains, Retail & eCommerce, and Transportation. It has over 200 clients in over 50 countries. LogiNext, based in New York, has received $50 million in private equity funding from Alibaba-backed companies Tiger Global Management and Steadview Capital over three rounds. Regional offices are located in Dubai, Mumbai, Delhi, Kuala Lumpur, and Jakarta.
In this episode, we spoke with our guest speaker with Brad Goddard, Director of Business Development and Government Relations at Big Rock Brewery how they are working on environmental sustainability in the craft brewery industry. Brad also shared insights on how Big Rock Brewery works on environmental and social change and how craft breweries are working towards maintaining transparency in the eco-system. He also discussed the marketing strategies for untapping the consumer interest in the craft brewery sector. Founded in 1985 by Ed McNally, a retired lawyer, and barley farmer with a goal to develop a craft brewery before the phrase existed, they are now proud to have breweries in Vancouver, Calgary, and Ontario, making them one of Canada's largest, independent, real craft brewers. Brewmasters are dedicated to brewing quality craft beer, cider, and ready-to-drink beverages while also growing the communities in which they operate. They make beer with skill and imagination, utilizing local ingredients and innovative processes, all of which are rooted in Ed's original passion for excellence.
In the latest episode of Future Food Cast, Adi Ojha, CEO of FoodFund, interacts with our host Chris Raczkowski about how they aim to build a more sustainable future by eliminating food waste. He discussed their grocery delivery business and how they work with farmers, wholesalers, and greenhouse manufacturers to provide it to consumers. He also talked about his website, where clients may construct their own specific subscription. He also discussed how they keep the supply chain transparent and why consumers want to know where their food comes from. He also discussed how technology has contributed to the sustainability and transparency of the food supply chain. FoodFund is based in Ontario, Canada, and its mission is to reduce food waste and alleviate hunger one harvest, one delivery, and one family at a time. They believe that every food deserves plates and all plates deserve food. This is why they get recovered fruit and vegetables from local farmers and bring them to consumers' doors. These fruits and vegetables are just as nutritious, flavorful, and fresh as any other produce. Their monthly package is affordable, handy, customizable, and delectable.
In today's episode with Tammy Brideau, Executive Director of Food and Beverage Atlantic. discusses with our host, Chris Raczkowski, how Food and Beverage Atlantic assists and supports food processors and manufacturers in their growth and efficiency. She also discusses how they assist 230 manufacturers in their growth by bridging the gap or developing training opportunities connected to food safety, food security, sales marketing, and visibility distributions on how to be successful in the food sector. She also discusses how product traceability is of significant importance to food and beverage brands, end producers, and consumers, but full traceability/transparency is difficult to accomplish due to technical implementation challenges. Tammy has created an online portal to allow quick access to these suppliers in order to speed up business interactions and transactions, thus creating an online marketplace for food professionals. She also discussed significant food industry trends and challenges such as healthier foods, plant-based foods, and product content transparency. Food and Beverage Atlantic (FBA) is situated in Canada and is dedicated to advancing the success of food and beverage firms throughout the region. They provide programming focused on the sustainability and growth of the Atlantic Canada food and beverage sector, from farmers' markets to international markets.
Bourbon is currently seeing a meteoric rise in favor among millennials. And, as the demand for whiskey develops, demand is surpassing supply, owing to the fact that it takes a long time to create, with most bourbons maturing in wooden barrels for years before being bottled and sold.
In today's episode, Pam Leinmiller talks with Chris Harrigan, Owner/Operator of Beyond Barrels, about how the bourbon market is booming and what innovative techniques help in speeding up the aging process in the Spirits Industry. He describes how, at Beyond Barrels, they use whiskey aging staves that are placed in the final bottle of whiskey for 1 to 4 weeks to vary the flavor profiles of the bottled whiskey. He also discusses how bottle aging staves allow you to continue the aging process of alcohol at home using various types of wood.
Today’s episode is on Simplifying Restaurant Operations with an All-In-One Online Platform!
Pam Lienmiller, our host, talks with Andrea Tassistro, Founder & CEO of Foodetective, about how they are empowering the restaurant industry to better their services and help with operations management. Andrea described his business path, as well as his objective of operating under one roof, taking use of automation, as well as identifying and reducing duplicate tasks. He also talked on how restaurants promote and worry about their exposure, for which they have a B2C channel called detectives. Foodetective is based out of Geneva and is a global community of Foodies & Restaurants, founded in 2018 to provide consumers all over the world with a trustworthy all-in-one platform for effortlessly interacting with restaurants and other F&B businesses. Foodetective believes that restaurants, customers, and the communities in which they operate are all stakeholders with a responsibility to serve and that by serving them alongside their staff and investors, they will develop a long-lasting profitable company.
The topic of today's show is transparency through food upcycling. Our guest speaker, Khalil Khamis, CEO of Crafty Ramen, has a long personal and family history in the restaurant business, starting with a family-owned resto, growing into several Harvey's locations, and acting as an Exec on Harvey's franchise board. He spoke with our host Chris Raczkowski about how to combat food waste and promote transparency in food supply chains. He also discussed how modern technology is assisting in the distribution of items to customers. Khalil gave insights about how they are forging genuine connections in order to make an impact in the community. He also addressed how Crafty Ramen is aiming to reduce its environmental impact throughout its supply chain. He also discussed his approach to bringing sustainability benefits to his company and its products.
Crafty Ramen is based out of Ontario and takes pride in creating practically everything in-house, including their broths, toppings, and oils, as well as their own noodles from scratch. The menu is inspired by Japanese ramen and includes reworked traditional bowls with their own distinctive twists. They put an innovative Crafty twist on everything they do, regardless of the offering. Many of these ideas are influenced by their locality since they take care in using only the best local foods wherever feasible. They are always working to perfect all of their goods in order to achieve the ultimate aim of continuous improvement.
In today's episode of Future Food Cast, our host Chris Raczkowski interviews Stefan Czapalay, Owner of Signature Culinary Solutions, on emerging food business trends. Stefan developed an early interest in food and the restaurant industry, and he began working in it as a teen. Stefan has extensive experience in all facets of restaurant management at top-tier restaurants. He also discusses how the food manufacturing company Signature Culinary Solutions got started by dealing primarily with contract manufacturers, kitchens, and so on. He also mentioned how QR code adoption for marketing reasons is growing, and how this technology can be used for everything from content and supply chain transparency to tailored marketing hooks to engage customers.
Signature Culinary Solutions is based in Mississauga, Ontario, and is customer service and consulting firm specialized in culinary product creation, menu design, and manufacturing. They specialize in the development of grab-and-go fresh meals with a strong culinary impact for retail and catering. In addition to their own branded items, they have worked extensively on establishing private label food products and HMR menus for some of Canada's and the world's major shops and airlines.
n the latest episode of Future Food Cast, our host Pam Leinmiller discusses with Frazer Nagy, CEO of Tablz, how they are redefining and leveraging the future of the dining experience.
Frazer has an extensive history of working in restaurants. He also spoke about his first tech-oriented business called Transparent Kitchen. Frazer describes how Tablz enables restauranteurs to offer their prime table positions for direct booking by customers for a premium fee. This is akin to airlines charging more for first-class seating and exact seat selection over and beyond basic coach ticket rates. Frazer also discussed why sustainability and transparency in the restaurant industry are quintessential for customer experience.
Tablz, based in Ottawa, Ontario, is a restaurant platform that is redefining the future of dining. Tablz features a distinct and enticing revenue plan. Tablz is a discrete and voluntary opt-in service that allows guests to upgrade to the table that best suits their preferences during the reservation booking process.
Lisa Sanguedolce, Owner of Le Dolci, shares insights on how she is trying to build a successful bakery and culinary classes business in today's podcast. She discusses the ingredients in lactation cookies, which aid nursing mothers. She also talked about her gluten-free and vegan pastry items. Lisa described her challenges in the food supply chain faced during the pandemic.
Le Dolci Bakery & Culinary Classroom first opened its doors in 2008 in London, UK, from owner Lisa Sanguedolce's teeny flat in the leafy Maida Vale neighborhood. Le Dolci Bakery & Culinary Classroom, which is now open in Toronto, Ontario, caters to cake and class demands.
This episode features Cole Torode, Head of Coffee and Operations at Forward Speciality Green Coffee Importers, discussing his profession and how they support the complete ecosystem that coffee producers are establishing. He also discusses the seven different global coffee competitions. He discussed how he keeps his products and business procedures transparent. He also expressed his desire to the adoption of coffee in the #decentralized ecosystem.
Forward Speciality Coffee Green Importers is based out of Calgary, Alberta, and is a coffee importer dedicated to connecting new-age coffee suppliers with quality-conscious coffee roasters and experts. Their goal is to bring competitive coffees and highly sought after, unique goods to the general marketplace, while also seeking to mainstream and compensate growers for their innovative techniques and industry leadership.
This episode is all about food and beverage companies rethinking their crisis management and food safety policies. Steve Roberts, Global VP, Sales, Marketing, and Product Innovation at AIB International, discusses Pandemic Preparedness Certification, including what it is, why it is essential, and how it may help mitigate risk. He also discusses AIB's efforts to make food safety culture a part of companies' attitudes and missions. He also emphasizes the necessity of integrity in the food supply chain and how they bridge the food safety and online training gap internationally.
AIB International is based out of Manhattan and is committed to ensuring the safety of the global food supply chain and providing high-value educational and technical courses. They offer food safety inspections, audits, and certifications, as well as food safety and baking education and research and technical services to the food and beverage, warehousing and distribution, and food packaging sectors.
Today's episode is all about where your food comes from, with guests Tim Lipp, Interim CTO, and Louis Brown, General Manager from YYC Growers and Distributors sharing how they connect farmers with consumers and distribute nutrient-dense food. Louis mentioned that they encourage regenerative agriculture and farmers that are looking for ways to enhance the environment via their agricultural techniques. Tim also provided insights on the present food system's design. They also addressed how the food supply chain works at YYC Growers and Distributors, and how they are focusing on the food system's sustainability and transparency based on consumer food purchasing trends.
YYC Growers and Distributors is a farmer-owned cooperative in Calgary and southern Alberta that includes both urban and rural farmers. They aspire to contribute to Calgary's food security by providing locally grown, chemical-free vegetables at a reasonable price for both customers and growers. Their cooperative structure increases our member growers' market presence and indicates that urban farming is a viable use of land in our city. They work to strengthen linkages between urban and rural communities and to promote soil-healing regenerative agriculture.
In this episode with Mark Setterington, Co-Founder and CEO of Island Fin Poke Company, share his restaurant industry experience and successful franchising concept. Mark gave his thoughts on how to find the right partners. He also discusses the restaurant's house-made sauces and meals, as well as how they keep the quality of their ingredients intact. . He also gave advice on how to keep the franchisor-franchisee relationship strong. He talked about the new digital software that would enable their guests to immerse themselves in the island experience by utilizing its surf cam function, which live-streams video of the waves on Hawaii's North Shore.
Mark and Paul founded Island Fin Poke Company in 2016. The team had the vision to open a fast, casual restaurant that offers incredible Hawaiian-style poke in a cool-casual setting, moving you from your daily routine to a surf shack on the beach. You will taste the tastes of the islands through their handmade sauces, 25 toppings, and sustainably sourced fish
Adriano Torres, Senior Director of Global Marketing at The Coca-Cola Company and pioneering in the plant-based beverage products space, talks about the necessity of sustainable nutrition in the beverage space in today's episode. He also emphasized the importance of customer behavior for food and beverage brands. He discusses the latest trends and challenges in the food supply chain, as well as how to think differently about innovation when introducing new products. He also highlights why nutrition functionality is important in the beverage industry. The Coco-Cola Company (NYSE: KO) is based out of Atlanta, The Coca-Cola Company) is a global beverage company with over 500 brands available in over 200 countries and territories. In addition to Coca-Cola products, the company's portfolio includes some of the world's most valuable beverage brands. They are continually evolving their portfolio, from lowering the sugar content of our drinks to bringing exciting new goods to market. They are working to reduce environmental impact by replenishing water and promoting recycling.
In this episode, we talk with Philippe Poirier, Co-Founder, and CEO of Wilder Harrier, who has a passion for food and an entrepreneurial attitude to create sustainability in our food system, about what the future of pet food sustainability will be like and how Wilder Harrier operates the pet food business. He also discussed how they are reducing the environmental footprint of their current products and using alternative proteins in the products. He also addressed how they maintain consumer transparency.
Wilder Harrier is based out of Montreal and its objective is to make the healthiest food for pets and the planet in a totally responsible manner, utilizing only nutritious, human-grade, and flavorful products. They strive to think out of the box and are always on the search for new and inventive components. They hope to lead the shift to a more plentiful and sustainable food system by delivering eco-friendly pet food to the mainstream market. To assure continued success, they aspire to harness the exponential potential of cutting-edge technology and create inventive alternatives to standard industrial processes.
“People are now truly connecting wellness with what they eat right, and I think this is the undercurrent that is transforming the future of food” David Kroll, Chief Executive Officer of Egglife Foods, Inc, highlighted how egg whites are transforming the future of food. He discussed the significance of sustainability and why nutritional value is important to consumers in today’s episode. He spoke on the quality of Egglife's supply chain and how the company is embracing transparency within the community. Egglife Foods, Inc is based out of Chicago and was started in 2017 as a result of a desire to eat healthily without compromising flavor. The brand has created a range of simple, tasty, fresh foods that are high in protein yet low in sugar, fat, and gluten. When it comes to taste, there is no room for compromise. Our first product, egglife® wraps, is created from egg whites and a few basic ingredients and is The Perfect WrapTM for those searching for a low-carb, high-protein alternative to regular tortillas. Their purpose is to inspire healthier living by redefining the future of food via the joyous simplicity and surprising power of the egg.
For today's Future Food Cast, we interviewed Cameron French, Co-Owner of Alley Kat Brewery, Edmonton's Oldest Craft Brewery, which has been producing flavorful and excellent craft beer since 1995. Cameron focuses on the advances and issues in the craft brewing business. He also explained how they are combining sustainability and transparency, as well as why it is important from a consumer standpoint.
Alley Kat is Edmonton's oldest microbrewery, and its mission is to introduce beer enthusiasts to quality craft beer. As the Kats look ahead to the next 25 years, the brewery will continue to be a fresh and creative force in the industry, strategically expanding into new markets across Alberta — and potentially beyond.
Learn more about Future of Food Technology at www. futurefoodcast.io
Blair Hyslop, Co-CEO and Co-Owner of Mrs. Dunster's (1996) inc, discusses the importance of sustainability in local sourcing. He also discusses supply chain stability and transparency in the food sector.
The discussion over global vs. local sources is always stimulating. To begin, determining what is 'local' is a difficulty. The definition – and whether local sourcing is superior to global sourcing – will be determined by the stakeholder answering the question.
Mrs. Dunster's is one great company with three outstanding brands. Mrs. Dunster's is most famous for its donuts and cookies, but we are truly a full service commercial bakery with a wide selection of delectable items. The firm also markets under the Snairs Golden Grain Bakery brand, which provides a comprehensive line of homestyle and artisan bread and roll goods, as well as McBuns Bakery. We have fresh DSD distribution throughout the Maritimes and New England and can send frozen items almost everywhere.
Transparency is one of the most prominent demands from consumers today In today's episode Choosing Transparency in Latin Gourmet Culture with our special guest speaker, Amalia Moreno- Damgaard is a WBENC nationally-certified woman-owned business enterprise specializing in consulting, brand representation, keynote speaking, and providing gourmet experiences based on the traditional cuisines and cultures She discusses the importance of transparency and traceability in the food industry, as well as how the consumer's perspective on knowledge about food is influenced by matters in the food supply chain. She also addressed the necessity for digitization for product traceability, which allows consumers to make smarter purchasing decisions. Amalia Latin Gourmet is based in Minneapolis, Minnesota, and is a leading authority in Latin cuisine, connecting food brands to the United States and Hispanic consumers.
Jim Alderink, Chief Product Officer of MycoTechnology, Inc, describes how the unique mushroom fermentation platform may have a significant impact on the health and wellness of consumers all over the world. He also discussed why transparency is important from the consumer's perspective and how they are promoting mushroom fermentation awareness in the community.
MycoTechnology is a food ingredient company based in Aurora, Colorado that aims to advance food by combining human inventiveness with natural intelligence. MycoTechnology is able to tackle some of the most persistent difficulties in the food and beverage sector by harnessing the power of mushrooms. creates healthier products with less sugar, salt, and fat by leveraging the natural transforming power of mushrooms to generate new-to-the-world food ingredients.
In today's podcast episode, we interviewed Chris Marinangeli, Senior Director, Research and Regulatory Affairs at Pulse Canada, about sustainability in the Pulse Sector and how they are addressing issues ranging from market opportunities to market access and regulations, innovative approaches to transparency, and everything in between.
Pulse Canada is the national association for Canadian pulse producers, traders, and processors (dry peas, beans, lentils, and chickpeas). Pulse Canada works to diversify, stabilise, and sustain Canadian pulse demand by marketing the health and environmental benefits of pulses, accelerating research to create incentives to use pulses in the food and industrial industries, and collaborating with key stakeholders to develop food systems that prioritise health and sustainability.
In today's podcast, our guest speaker Jayan Jacob Meledom, Founder, Director & Chief Executive Officer, ActiveLogica Lifescience Innovations Private Limited & FQ Labs, discusses the benefits, challenges, and opportunities traceability provides and how, through research and development, they are ensuring food quality, which can certainly be a great benefit for the consumers.
In today’s episode “ How Leaf is Re-shaping the Coffee and Tea Industry, Max Rivest, Co-Founder and CEO for Wize Tea discusses with Chris Raczswoski the importance of building a sustainable coffee supply chain and how sustainability plays a greater role from farm to the consumer level. In this conversation Mark shares, some of the ways how Wize Tea is helping to make a positive impact on the environment, and why higher-quality products make for a better and more sustainable supply chain.
Lisia Spellman, Sustainability Director for Compass Group at the University of Pittsburgh, discusses measures toward a #sustainable #foodsystem. She also talks about the reusable container program as part of the campus #sustainability initiatives, which aids in decreasing food waste at the back of the house. Along with another initiative aimed at lowering greenhouse gas emissions, the program works for environmental targets.
Transformation of the global and local food systems is required to assure the supply of healthy, safe, and nutritious foods in both sustainable and equitable ways. Food systems are complex structures that influence diets, human health, and a variety of other outcomes such as economic growth, natural resource, environmental resiliency, and sociocultural influences.
In this episode of Future Food Cast, we hear from Sean Pinder, Co-Founder, and CEO of Foodbytes. inc about food safety in the food industry including what information can be tracked, how it is useful, and how to track it. He also addresses the certification processes requirements and how they can help in the food sector.
Foodbyte Inc is headquartered in Halifax, Nova Scotia. Food firms must manage requirements, HACCP, and traceability. They look to use technology to reduce or eliminate those expenses on a company while also assisting in the creation of a clear route to obtaining and maintaining food safety certification.
As you listen we encourage you to follow us and learn more about our episodes visit www.futurefoodcast.io
Shanon Coco, Strategic Marketing Director at Kerry for Food North America, gives views on sustainability and nutrition considerations in the food sector in today's episode of Future Food Cast - Future of Food: Key to Sustainable Nutrition. She also discusses the market's food, innovation, and technology issues and possibilities, ranging from sustainability to more nutritious food.
The global food stage is set to change significantly in the next years as technological innovation meets rising pressures on sustainability, health, and nutrition. The consumer movement has the potential to play a significant role in the development of more sustainable, safer, and equitable food systems, ensuring that the consumer's voice stays at the forefront of the transformation.
With its Purpose, Inspiring Food, Nourishing Life, Kerry is situated in Tralee and is devoted to making the world of food and beverage better for everyone. Kerry is a company with a rich history and resources. Their focus on changing lifestyles, globalization of food preferences, and ever-changing customer requirements has propelled us to a market-leading worldwide position over the last five decades. With 22,000+ employees and 150+ research and manufacturing facilities spread across 30+ countries, Kerry has firmly established itself as a world leader in the food, beverage, and pharmaceutical industries.
Mark Duncan, Founder of NU-MARKET Ltd, gives views on food supplement sustainability and transparency in today's edition of Future Food Cast. He also addresses product packaging for a greener environment. Transparency is gaining popularity as consumers and supply chain stakeholders alike strive for complete disclosure of constituent sources and product manufacture. NU- Market Ltd is based out of Alberta, Canada is an eco-friendly health supplement brand. Their product is a combination of components that do not contain cornstarch, fructose, or, most importantly, sugar. They only use the best powder for the product's color, such as black carrot and purple potato. The company also seeks the best natural flavor supplies and solely uses stevia as a sweetener.
Amy McDonald, CEO & President of Starwest Botanicals, Inc, addresses the need for transparency and traceability in the global food supply chain. She also discussed the supply chain trends and why trust is such a vital aspect of food companies.
Consumers are becoming more concerned with what goes into their food and where it comes from, which is impacting their purchase decisions. A focus on the health and nutritional properties of ingredients, as well as an interest in sustainable sourcing, manufacturing, and distribution, are important drivers of supply chain transparency demand.
Starwest Botanicals, based in California, is one of the largest suppliers of organic herbs in the United States, with over 150,000 square feet of modern warehouse and production space and over one million pounds of herbs and spices in stock and available retail, wholesale, or in bulk to commercial clients.
In the most recent episode of the Future Food Cast podcast, "Transparency - Bridging the Gap in the Food Space," Martin Dubreuil, Co-Founder and CEO of S- Sens Food, discusses the challenges and trends of food transparency, as well as how they are maintaining connections with suppliers and manufacturers who want to promote their products to the world. S-SENS Food is situated in Ottawa and believes that the development of good connections and a solid business network is essential to the success of any company endeavour. S-SENS Food is a global network that offers diverse and innovative Food & Beverage items to clients worldwide. They develop possibilities by using our extensive global network of manufacturers, distributors, and retailers.
In today's episode of the Future Food Cast Podcast, Jake Karls, Co-Founder, and Rainmaker at Mid Day Squares, discusses why transparency and sustainability matter in the food industry, how Mid-Day Squares has achieved its compelling social strategy, and why a commitment to clean ingredients and consistent communication with the consumers is required.
Consumers want a real connection with the food they buy. Brands that are gaining market share back up their marketing promises with food supply chain transparency. Consumers are paying closer attention to who is generating their food. Millennials, in particular, are looking for more thorough information on sustainable eating alternatives.
Mid Day Squares, founded in 2018, is a chocolate manufacturer situated in Montreal, Quebec. The creator of the first FUNCTIONAL CHOCOLATE BAR. Mid-Day Squares is an idea of how a healthy afternoon craving killer should taste. It was created for those who are often on the go and wish to reduce their hunger and cravings in between meals. It's totally composed of superfoods, and all of our ingredients are raw, vegan, gluten-free, and organic. Most importantly, it is made with real chocolate and tastes just like chocolate.
In this episode of Future Food Cast, our guest speaker is Laura Simonson, CEO & Founder of Virchew, to share her knowledge and explore how our dog friend may thrive on a plant-based diet. We talk about how customers respond to digital convenience and what the trends and challenges are in the pet food industry.
The vegan pet food sector is booming. With the revelation of the very low quality of standard and animal-based packaged dog food comes a need for a healthier, more environmentally friendly solution.
Virchew is based out of Vancouver and is a dog food that is creating new methods to feed, care for, and live with closest pets without harming other animals or the environment. After a decade of research and development, Virchew is positioned to be the premier plant-based food and lifestyle brand for dogs, supported by veterinarian nutrition programs. Virchew, perfectly positioned between two multibillion-dollar marketplaces, is a recipe for limitless potential and wealth for everybody.
In this episode, Karla Ferster, Founder of Frog Friendly Wild Coffee, ponders why transparency is important in coffee and what transparency really means. She also discussed the challenges and offered a glimpse of ideas that can shape the future of the coffee industry
There has been a long-overdue cultural shift in marketing: customers are now in charge of their interactions with brands, rather than the other way around. Their expectations are high, and they have a poor tolerance for subpar experiences. Customers who are dissatisfied with a brand rapidly switch to another. If you want loyal, long-term consumers, you must achieve their expectations.
Frog Friendly Coffee is distinct in important ways. On our company-owned land in Oaxaca, Mexico, Frog grows WILD under the cover of the cloud forest. It is not farmed. The environment remains unchanged. Chemical sprays and pesticides do not enter the equation. Seeded amongst the mango trees, vanilla orchids, cocoa, and wild flora of the last remaining intact cloud forest of Mexico, Frog Friendly beans are a step beyond organic or fair trade. They are available on grocery store shelves of major grocers in Western Canada and are providing a bridge between "specialty"​ coffee and mainstream.
In today's episode of the Future Food Cast Podcast, Jonathan Larrad, Founder of The Spanish Pig and Co-Founder of Tinmongor, will explore why traceability is important in the fish business and how much customers care about traceability. He also highlights the tactics they use to be absolutely open and honest with their consumers.
Knowing where your food originates may appear to be a straightforward notion. Unfortunately, seafood enthusiasts seldom know how their fish ended up on their dinner plate.
The Spanish Pig is a Canadian online retailer selling authentic Spanish food – from the best jamón and chorizo to top-quality preserved seafood and pantry goods
Tinmonger is based out of Canada a gourmet collection of canned fish and seafood from the World's top producers provides an easy online shopping experience, and delivers straight to your door.
In today's Future Food Cast, we talk with Hana James, Co-Founder and Director of Community at Greenhouse, about her experience with sustainability and transparency in the plant-based nutrition and wellness industry. She also deep dives into trends and innovative uses for waste goods.
Consumers are increasingly adopting plant-based diets as concerns about sustainability and enhanced health take center stage.
Greenhouse is a plant-based beverage company established in Toronto and a Certified B Corporation. Their objective is to provide broad, sustainable access to high-quality plant-based nutrition and wellness. Their goal is to create delightful, life-enhancing goods, support their local, organic farming community, minimize food and packaging waste, an
In the new podcast episode, Mark A.Irwin, Chief Marketing Officer at Eate Digital takes a deep dive into the improved user experience for restaurateurs and diners. He spoke on the changes in the food industry, including technological advancements in the food supply chain.
We live in a digital age, and the technology of that world is continuously evolving. The fascinating aspect of this digital revolution is how it affects every one of us, either directly or indirectly.
Eate Digital, established in Chicago, empowers diners to customize their dining experience while helping businesses to boost safety, cut operational costs, and promote more meaningful and lucrative engagements with diners
Katie Moore, Vice President of Sales at Sterilex, talks about why microbial management is becoming increasingly crucial in maintaining a healthy environment in today's episode. She also discusses trends, problems, and food safety standards in order to improve well-being, maintain product integrity, and raise production in industries.
Sterilex is a renowned industry leader in the development of unique, award-winning microbial control technologies. Sterilex, based in Hunt Valley, Maryland, markets a line of proprietary, award-winning biofilm-control biocides, broad-spectrum disinfectants, and rapid biofilm diagnostic tools that can be used in a variety of applications such as food and beverage protection, animal health, and water treatment applications.
"Learn more about the Future of Food Technology at www.futurefoodcast.io. Future Food Cast is the brainchild of our parent company, Farm to Plate, farmtoplate.io. Farm to Plate is disrupting the food industry by leveraging blockchain technology to provide transparency, reduce waste & help companies across the supply chain understand and reduce their carbon footprint."
In this latest episode of the Future Food Cast Podcast, we talk with Patrick Stark, the Co-Founder of Endurance Inc, where he covers sports nutrition sustainability and highlights important trends, obstacles, and regulatory insights to enable the n sector to innovate while fulfilling customers' expectations.
One of the most effective methods for an e-commerce business owner to build and scale their brand is to use client feedback to improve their product offerings. Listening to your consumers allows you to understand their wants and problems, allowing you to develop goods that will please them, provide value to their lives, and help your business flourish.
Endurance Tap is based out of Toronto, Ontario was founded by two friends Patrick and Matt who were enthusiastic about sports and nutrition and saw a gap in the market for true natural fueling solutions that not only tasted fantastic but also contained actual food. After months of tinkering with recipes in Matt's kitchen, Matt and Pat refined their formula to the absolute bare minimum of components required to sustain performance: three. Endurance Tap, made of proprietary ginger, Canadian maple syrup, and sea salt, is appreciated by athletes all over the world.
In today's episode, Alessandra Amato, Co-Founder & COO of Algi Foods, discusses how customers are focusing on sustainability and transparency in the food market. She also mentioned how they have embraced the most recent innovations and technologies.
After various food mishaps and scandals in the past, food chains must become more sustainable in order to reclaim and maintain customer trust. Consumers are becoming increasingly concerned about the safety of their food, its provenance, and the long-term viability of the procedures that produce and supply it.
Algi Foods is situated in Canmore, Alberta, and is Canada's first company to create tasty, purpose-driven food items centered around Spirulina Algae! Their objective is straightforward: to promote the widespread incorporation of algae into the world diet and to make eating sustainable and healthy food easier.
In today’s episode Francis Lo, Co-Founder & Sales Director of YOSO, deep-dive on how the consumers are now taking a more organic approach to their food choices while shifting toward a digitalized experience amidst the pandemic.
The food and beverage business deals with perishable commodities that must be sold fast in order to maintain the high quality that customers expect and that regulations demand. Despite complicated logistic procedures and more demanding customers, food and beverage e-commerce may assist businesses in doing so efficiently.
Yoso, based out of Cambridge Ontario, specializes in dairy-free and gluten-free cultured products. It is a family-operated business that was started by brothers Erik and Francis Lo. The company uses only healthy and tasty quality ingredients while reducing waste and ecological footprint to the greatest extent feasible.
Learn more about the Future of Food Technology at www.futurefoodcast.io. Future Food Cast is the brainchild of our parent company, Farm to Plate, farmtoplate.io. Farm to Plate is disrupting the food industry by leveraging blockchain technology to provide transparency, reduce waste & help companies across the supply chain understand and reduce their carbon footprint.
In today’s podcast, Marcia Woods, CEO & CO-Founder at Freshspoke will share insights on how the intricacy of the food supply chain is dependent on having the right technology to track food products and keep everything safe and traceable.
As the industry continues to modernize, businesses continue to shift digitally making mobile applications the preferred data entry method for suppliers & consumers.
FreshSpoke is a sales and local food supplier logistics platform, linking buyers and sellers through a set of simple features meant to streamline purchase, payment, and delivery for local food providers and wholesale customers as a single automated and traceable transaction. FreshSpoke's distribution system makes use of spare capacity, allowing commercial drivers, including local food producers, to supplement their income by delivering local food. FreshSpoke is accessible as a web app as well as a mobile app.
Learn more about the Future of Food Technology at www.futurefoodcast.io. Future Food Cast is the brainchild of our parent company, Farm to Plate, farmtoplate.io. Farm to Plate is disrupting the food industry by leveraging blockchain technology to provide transparency, reduce waste & help companies across the supply chain understand and reduce their carbon footprint.
In episode 16 of the Future Food Cast podcast, we interview Bernard Verkaaik, President and Chief Operating Officer of the Greater Goods, a food business consultancy that assists food start-ups in becoming successful by providing specialized services in the launch, distribution, and international expansion.
But that's not all in this episode; the podcast also discusses the main trends and problems in the food start-up sector, as well as how they are embracing transparency in the food market. The important points also highlighted the benefits of implementing blockchain technology in the existing food supply chain scenario.
About Bernard - He has over 15 years of food industry expertise and the qualifications and knowledge to take your product from outstanding to amazing. Bernard can help you with all parts of your business, such as concept and brand creation, procuring the correct materials at the right price, discovering the right manufacturer, and gaining local and international contracts.
"Learn more about the Future of Food Technology at www.futurefoodcast.io. Future Food Cast is the brainchild of our parent company, Farm to Plate, farmtoplate.io. Farm to Plate is disrupting the food industry by leveraging blockchain technology to provide transparency, reduce waste & help companies across the supply chain understand and reduce their carbon footprint."
Today our guest speaker is Craig James, Chief Executive Officer at Barrie House Coffee & Tea. In this podcast, he discussed the coffee sourcing process, and how he plans to grow the company in the future. His strategic thinking is outstanding, and he has the capability to recognize long-term objectives.
Barrie House, Founded in 1934 outside of New York City, is a family-owned coffee roaster that produces premium, handcrafted coffee. They are the fourth largest Fair-Trade coffee provider in the U.S. and hold a patent for their proprietary single-serve cup design.
Know more about the Future of Food Technology at www.futurefoodcast.io
Today, our speaker is Gerardo PerezCamargo, Vice President of R&D at Freshpet. He joins Freshpet with nearly 25 years of pet nutrition, welfare, and research & development experience, including various leadership roles at Nestle Purina and Mars, Incorporated. Freshpet is one of the fastest-growing pet food brands. Their mission is to bring the power of fresh food for pets everywhere in good ways, people, and the planet. Learn more at www.freshpet.com. Know more about the Future of Food Technology at www.futurefoodcast.io
Lets know why recall and transparency matters in wine and spirit industry. Today, our speaker is Charles Merinoff, Principal founder of Breakthru Beverage Group (BBG). He currently serves as Co-Chairman and Chief Executive Officer of BBG.
Breakthru Beverage Group is a leading North American beverage wholesaler driving innovation in the marketplace with a nimble and insightful approach to business. It is a family-owned and operated company across the U.S. and Canada, delivering world-renowned brands to the doorsteps of North America’s retail, bar and restaurant businesses.
Learn more at www.BreakthruBev.com
Know more about the Future of Food Technology at www.futurefoodcast.io
Today, our speaker is Guy Dean, President/GM at Organic Ocean Seafood Inc. He has been involved in the seafood industry for over 30 years with farmers, harvesters, fishers, processors, and distributors. He is passionate about supporting and promoting the consumption of sustainable seafood and particularly the long-term viability of the seafood industry.
Organic Ocean was created to foster a sustainable, vibrant, healthy seafood industry, in which fishers would be fairly rewarded for their investment, effort, and personal risk. Organic Ocean partners with artisanal harvesters, indigenous fisheries, and responsible mariculturists, all committed to solving the Ocean’s most significant environmental challenges and protecting its productive capacity.
Learn more at https://organicocean.com
Know more about the Future of Food Technology at www.futurefoodcast.io
Today, the leading producer and marketer of beer, wine, and spirits discuss how Blockchain technology increases transparency and accountability in marketing. Our speaker is Sara Master, Senior Director of eCommerce Marketing & Digital Shelf Senior Director, eCommerce Marketing & Digital Shelf of Constellation Brands - The leading producer and marketer of beer, wine, and spirits with operations in the U.S., Mexico, New Zealand, and Italy. Learn more at http://www.cbrands.com Know more about our Podcast episodes visit www.futurefoodcast.io
Today we learn about various retail trends and challenges from our speaker is Jessica Keahey, Founder of Sweet Freedom Cheese - the first independently-owned, full-service, cut-to-order cheese shop in Arkansas.
Jessica founded Sweet Freedom in 2013 and has studied extensively with cheesemakers and mongers in the US and around the globe before opening the cheese shop in 2018, the same year she was chosen as the scholarship recipient for the American Cheese Society Certified Cheese Professional exam and earned the CCP distinction. Jessica holds a WSET Level 3 certification with the Wine & Spirit Education Trust and has also recently been profiled in Women Make Arkansas: Conversations with 50 and Culture Magazine.
Learn more at www.sweetfreedomcheese.com
Today, a leading producer and importer of the best meats and cheeses, discuss their take on food trends and challenges in the industry and how they kept their business prospering and progressing throughout this pandemic.
Our speaker is William Roche, Chief Executive Officer at S. Clyde Weaver Inc. William took over the CEO position from a 3rd-generation family business owner. S. Clyde Weaver Inc. is a company based out of Lancaster, PA. They have been serving the community with the best meats and cheeses for over 100 years.
Learn more at http://sclydeweaver.com
Know more about our podcast visit us at www.futurefoodcast.io
Today's discussion focuses on agricultural risk management in the financial area.
Our speaker is Isaque Eberhardt - CEO and Co-Founder of Agryo, a global agriculture risk intelligence provider and data-driven AgFintech platform. It creates credit profiles for traditionally under-served farming families through sophisticated risk intelligence and predictive yield algorithms.
Agryo supports financing through data-driven and blockchain lending networks and agricultural debt investment accounts. Agryo aims to serve the 500 million underserved farming families around the globe who rely on agriculture and have no access to any financial services.
Learn more at http://www.agryo.com
Know more about our Podcast at www.futurefoodcast.io
Today's discussion is on various trends and challenges in the seafood industry from the world leader in importing, distribution and manufacturing.
Today, our speaker is Kim Gorton. She is the President and CEO of Slade Gorton and Company - a third-generation, woman-owned family business operating in the seafood industry.
Slade Gorton is one of America’s largest importers, distributors, and manufacturers of fresh, frozen, and premium value-added seafood products. Founded in 1928, Slade Gorton is a privately held, multi-generational family business committed to feeding America wholesome, nutritious, sustainable seafood.
Today's discussion focuses on Regulatory Affairs and the biggest challenges in the Dairy Industry.
Our speaker today is Alex Walsh. He was the Associate Vice President for Regulatory Affairs (NDFA). Alex managed all aspects of communications including media relations, social media, publications and internal and external communications. Additionally, he managed all public relations, membership information, marketing and advertising, and business development initiatives and strategies. After the production of this episode, Alex moved to be the Business Development & Communications Manager at Sessler Companies.
NDFA( Northeast Dairy Association) is a full-service trade association with members in Connecticut, Massachusetts, Maine, New Hampshire, New Jersey, New York, Rhode Island and Vermont. Members represent all four federal class product companies including fluid milk processors, distributors, byproduct manufacturers, ice cream and yogurt plants and some dairy farm producers. The association provides services and information to its members to help improve their operations, ensuring the efficient distribution of the freshest and safest dairy products possible. The association represents its membership as a united manufacturing/distribution industry before legislative bodies and regulatory agencies, promoting and safeguarding their common business interests. Know more about our Podcast at www.futurefoodcast.io
"Today's discussion focuses on sustainability, traceability and leveraging technology in the food industry.
Our speaker today is Craig Gentry. He is the Vice President and General Manager of the Food Service Business Unit of Idahoan Foods, sitting on the executive team responsible for the entire company.
For nearly 60 years, Idahoan Foods has been the gold standard in high-quality, packaged potato products. Headquartered in the heart of America’s potato country, Idahoan Foods works with local growers and employs an extensive network of potato experts that oversee the potatoes from field to shelf. The company offers a full spectrum of convenient mashed, hash brown, casserole and soup products under the Idahoan®, and all-natural Honest Earth™ brand names.
Today's discussion is about sustainability and various trends from the world leader in the design, production, integration, and service of secondary packaging solutions.
Today, our speakers are Rodney Grounds, Vice President of Sales, and Derek Jones, Marketing Director from ROBOPAC USA.
ROBOPAC USA is the global leader in designing, producing, integrating, and service secondary packaging solutions. They have nine factories around the globe; ROBOPAC USA manufactures different types of packaging technologies, dealing with over 120 countries worldwide.
Today's podcast tackles the significant impact on individuals with food allergies and how this affects the future of food.
Our speaker is Lisa Gable, CEO of FARE, the largest NGO investing in Food Allergy Research and Education. Lisa has served 4 US presidents, 2 Governors , Council fortune 500 CEOs and represented global public and private partnerships and nonprofits with an end goal of moving organizations to higher levels of performance.
There are 85 million Americans avoiding buying the same top nine proteins due to life threatening food allergies, food intolerances. FARE helps fund innovation using AI and technology to improve our food system, to ensure that the impact of these proteins is well known and recognized in the reformulation formulation process.
Our speaker is Craig Morris, CEO of Genuine Alaska Pollock Producers.
Superior quality, sustainability, and traceability have made Genuine Alaska Pollock the most popular wild seafood globally. Caught in Alaska waters by U.S. fishermen and frozen only once, Genuine Alaska Pollock is the highest-quality whitefish available for value-added seafood products. And because it is the largest sustainable fishery on earth and traceable from finished product to the boat, its safety and consistency of supply are assured for generations to come. As Chief Executive Officer, Craig has the pleasure of representing this great industry and marketing this sustainable, delicious protein both here and abroad.
Genuine Alaska Pollock Producers (GAPP) promotes the superior benefits of wild Alaska pollock to retailers, foodservice operators, and consumers worldwide. The members of GAPP represent over 95% of Alaska pollock production in the United States.