Food Processing's Food For Thought Podcast: Recent Episodes
Food Processing
Chris Darling, chief commercial officer for Mama’s Creations, joins the podcast to talk about the transformation of the grocery store deli department in recent years into a real destination for grab-and-go-seeking consumers. He offers insights into the shift in consumer demand toward clean-ingredient, ready-to-eat options there, and why this change has made the deli counter into a high-volume destination for fresh, short shelf-life prepared meals.
Darling also details how Mama’s Creations has built for itself a massive national footprint in this fresh deli space through acquisition and product innovation while maintaining its commitment to “Grandma quality” for its products.
This episode is brought to you by the American Egg Board.
Eggs remain a well-rounded, multi-functional staple of every kitchen, whether for industrial product formulators or at-home chefs. Consumers understand that seeing eggs on the ingredient list often translates to a product featuring simplicity with numerous attributes and health benefits. Nelson Serrano-Bahri, director of Innovation for the American Egg Board, discusses the various ways eggs are being used in products and offers additional opportunities for companies to put this “Swiss Army knife” of the ingredient world to good use.
This episode is sponsored by the American Egg Board (AEB). Learn more about AEB.
Tia Glave, president and co-founder, and Jill Stuber, vice president and co-founder, of Catalyst Food Leaders, return to the Food For Thought podcast to discuss leadership culture at food and beverage companies in this episode. The duo talks about how companies can use the leadership abilities within every employee to drive company culture and get more workers engaged in the organization and their jobs.
Stuber and Glave also discuss the differences between having a corporate culture revolving around compliance rather than a culture of commitment, and what the ultimate cost to businesses following the former can be.
Consumers continue to seek a great burger when they visit restaurants across the U.S., and even with things like the “chicken sandwich wars” and other innovative products, the burger still stands tall. Lucy Woods, senior manager of consumer insights for Cargill, joins the podcast to discuss the trends driving burger consumption and demand focused more on the foodservice marketplace today.
Do consumers prefer thick or thin patties? Do they like certain cuts of meat to be included in the blend? Where does nutrition fit into the equation these days, when consumers are looking for comfort foods as well? And what about the infamous slider burger?
Welcome to the Food for Thought podcast. I’m Andy Hanacek, senior editor of Food Processing magazine.
Dave Gardner, who was recently promoted to president and CEO of Ajinomoto Foods North America (AFNA), joins the Food For Thought podcast to discuss what is driving the popularity in Asian foods as well as frozen foods in the U.S. today. Gardner explains how the quality, value and convenience of frozen foods today are meeting demands of consumers, and they are responding positively.
In addition, Gardner talks about his approach to his new role at AFNA, what he expects to bring to the table as the president and CEO, and the three points he believes the AFNA team needs to focus on moving forward to continue to grow.
In mid-May, I attended the National Restaurant Show at McCormick Place in Chicago, visiting several booths and taking in the product and equipment innovations there — while eating and drinking my way through many delicious, and filling, product samples.
One of the booths I visited was the Mezete booth, where Khaled Kasih, CEO and third-generation leader of Amman, Jordan-based Kasih Food Production Co. (and the Mezete brand), took a few minutes to discuss Middle Eastern cuisine with me (and offer some samples, of course!). For this episode of the Food For Thought podcast, Kasih digs into the history of Middle Eastern cuisine and the growing popularity of authentically produced foods from the region.
He also discusses his company’s passion for bringing the foods to a global audience, using innovative technology as the backbone of creating high-quality, true-to-tradition Middle Eastern foods.
Randstad USA recently released its Workmonitor 2026 Report, and Christina Parker, senior vice president for the company, joins the Food For Thought podcast to dig into the results. The report covers numerous topics, and Parker discusses the sentiment on artificial intelligence in the manufacturing space, noting a disconnect between what employers and employees expect the impact to be over the next few years.
Furthermore, she details some of the communication and collaboration needed between employers and employees to properly manage expectations for the systems being implemented. AI has helped manufacturers of all types deal with the labor shortages of recent years, and Parker lays out some of the things employees are seeking today in the post-pandemic employment landscape.
Private-label brands have transitioned from a budget-driven alternative to a core pillar of growth and loyalty in the food and beverage industry. In this episode, Circana’s Sally Lyons Wyatt unpacks data showing how store brands continue to gain ground in the marketplace, even as inflation pressures ease.
The conversation also explores how evolving shopping behaviors — especially the rise of e-commerce and AI-driven purchasing — are reshaping the competitive landscape. As digital agents prioritize price, availability and functional equivalence over brand equity, private label stands to benefit, particularly within retailer-controlled ecosystems.
Jake Steslicki, vice president for PMCF, joins the podcast this time around to discuss the merger and acquisition landscape coming out of 2025 and heading into the new year in the food and beverage industry. He gives an analysis of how the previous calendar year went, and then digs into where things sit today.
What should the industry expect when it comes to deal-making through the rest of the year and even into 2027? What do the big-headline deals mean for the industry overall? Are there any moves companies should make to steel themselves for potential transactions in the not-too-distant future? Steslicki offers insights into all of these things and more this time around.
In this episode, Maheen Khan, senior brand manager for Challenge Butter, unpacks new research on Americans’ eating habits and what it signals for the future of food. The survey, sanctioned by Challenge Butter, signals a clear shift away from rigid diets and consumption rules toward a more flexible approach to eating — “culinary individualism,” as Challenge Butter is calling it. Khan explains how consumers are redefining wellness in 2026, prioritizing flavor, quality and enjoyment over restriction, following a mindset that encourages people to cook intuitively and make food choices that fit their own lifestyles.
Finally, Khan dives into how Challenge Butter is positioning itself in the midst of broader industry trends, from GLP-1 drugs to the new Dietary Guidelines and the ultraprocessed foods debate.
“The meat industry is having a moment,” says Brian Brozovic, who details some of the trends and insights he saw and learned at the Annual Meat Conference to start this episode of the podcast, and digs deeper into the culinary and product trends driving innovation today.
Brozovic then goes on to discuss how the industry is preparing for the potential of the MAHA movement and new Dietary Guidelines to give meat and poultry a boost — and whether the U.S. cattle supply chain is capable of handling any uptick in demand. Finally, he details the work he is involved in as a member of the Meat Institute’s Emerging Leaders Program, as well as what he and the Empirical Foods team has been working on nowadays.
In today’s episode, Jason Baskin, director of Retail Strategy and Business Transformation of Hormel Foods Corporation talks about the ways in which the 135-year-old company continues to evolve and grow. Guided by a tight focus on consumers and on providing what the company calls “real food protein,” Hormel feels well-positioned to move into a new phase of growth.
In addition, Baskin offers insights into some of the trends impacting Hormel’s portfolio — from multicultural food influences to the growing specter of GLP-1 weight-loss drugs — and what Hormel’s approach has been to addressing those trends.
This episode is brought to you by Control Concepts Inc.
Food and beverage processing engineers have much to balance when designing and optimizing facilities and production lines — including maintaining optimum food safety and process performance. Implementation of hygienic air-handling systems should be a critical piece of that puzzle, says Henry Tiffany, president of Control Concepts Inc., who shares insights on how processors can ensure product integrity and safety, using innovative dry-cleaning systems.
This episode is sponsored by Control Concepts Inc. Learn more about Control Concepts' AirSweep material activation systems.
Nolan Lewin, director of the Rutgers Food Innovation Center and vice president of the New Jersey Food Processors Association, joins the podcast to discuss a wide variety of topics hounding the food and beverage industry. First, Lewin discusses the impact that the new Dietary Guidelines and other regulatory machinations are having on processors, and then highlights what some companies are doing to combat GLP-1s and the impacts of the ultraprocessed foods debate.
Lewin also gives his insights into some of the recalls in food products that we’ve seen in recent years, how technology is helping predict outcomes and find more issues particularly in the labeling arena, and how processors should continue to look for solutions to keep people safe.
The robots are coming! Well, in food and beverage processing, robotics and automation are already here, sure — but what we see today pales in comparison to what the future may hold. Berk Pehlivanoglu and Ozan Ozaskinli of Value Gene Consulting Group join the Food For Thought podcast to talk about an in-depth report their firm released in January, titled “How Humanoids Will Reshape Food Manufacturing.”
Ozaskinli and Pehlivanoglu talk about the humanoid robots currently in development, the shortcomings of the technology at the moment, the projected total cost of ownership of humanoids for food processors, and the technological advancement still needed to reach reliable use in food processing. And, they say, food processors should begin to think about how to capitalize on this innovation now — because implementation of humanoids in food and beverage processing isn’t as far away as some might think.
We’ve got a new set of Dietary Guidelines, and as the industry has had some time to digest them, Natalie Rainer, partner and member of the Health Care and FDA practice at K&L Gates, offers her thoughts on how food and beverage processors can prepare. Rainer digs into some of the significant differences between this iteration of the guidelines and previous ones, as well as what hasn’t changed in the overall tone of the document.
Furthermore, Rainer is watching to see what the guidelines and supporting documentation indicate with regard to the future for some embattled ingredients that are currently recognized as safe or have clearance for use in U.S. food and beverage products.
Conagra Brands has released its third annual Future of Frozen Food report, and we’re speaking with Alie Burnet, director of Enterprise & Portfolio Strategy for Conagra, about the report’s findings this year.
She talks with the Food For Thought podcast about four trends driving growth in the frozen foods aisle, from protein-packed meals to restaurant-inspired favorites, family-style solutions, and all-day breakfast. Burnet digs into each of these trends and also discusses the quality demands that consumers have today and how frozen foods have stepped up to the plate to deliver that quality.
As January rolls on, we bring you another 2026 outlook episode. This time around, Rob Dongoski and Katherine Black, both partners and business sector leads for management consulting firm Kearney, discuss everything from the Dietary Guidelines and the MAHA movement to tariffs and the cost of food and beverage products in the new year.
How is artificial intelligence moving into the grocery and retail space, and what impact do they see from the ultraprocessed foods debate? According to Kearney’s outlook, 2026 is a turning point for food and beverage processors on several levels in a rewired food system, and it could lead to what we at Food Processing are calling “the great reformulation.”
Rocco Renaldi, secretary-general of the International Food & Beverage Alliance (IFBA), returns to the Food For Thought podcast to discuss the various ways in which snack foods have gotten more nutritious for consumers, often discreetly and without much fanfare over the years.
Certainly, snack processors have made headline-worthy changes as well, and those are expected to continue as pressures continue to influence product formulation and composition. As consumers demand more nutritious options, these companies continue to develop and seek solutions to meet those demands.
As any parent, aunt, uncle or grandparent knows, feeding kids nutritious, healthful foods that taste good and are beloved by those children can be a real challenge at times. Michael Allen, CEO of Kidfresh, joins the podcast this time around to discuss the mission and strategies of Kidfresh and how they approach meeting the demands of our society’s smallest picky eaters.
Allen also discusses where frozen foods stand in the typical family grocery spend, how those products have innovated in recent times, and also how the flavor palates and preferences of the younger generation make a huge difference toward product development.
So, grab a bowl of mac and cheese or some chicken nuggets and enjoy this episode!
As we wrap up 2025 and turn the calendar page to 2026, Billy Roberts, senior analyst, Food & Beverage, for CoBank, joins the Food For Thought podcast to offer an economic outlook for the food and beverage industry in the new year.
Roberts discusses everything from the impact of GLP-1 drugs on food and beverage companies to consumer perception of affordability, and how private-label products can continue to grow in this atmosphere.
Furthermore, he shares what processors can learn from the last year’s roller coaster ride with tariffs, and the possibility of additional consolidation of brands and production capabilities and facilities in the new year.
Jeff Tripician joins the podcast this time around to discuss his move from leading international cultivated meat company Meatable to now becoming the CEO of Charcuterie Artisans, owners of Daniele and Creminelli Meats.
First, Trip details his goals and the work to do to grow the Charcuterie Artisans business, then he digs into the trends driving charcuterie product innovation today. Whether focusing on regionalized offerings or innovating new flavors and types of charcuterie meats, Trip says the time is right for charcuterie to grow.
Jenny Zegler, director of Food and Drink for Mintel, joins the podcast this time around to dig into the details of three predictions that Mintel has made for 2026 for the food and beverage industry.
Will consumers be more interested in longer shelf-life for products as part of their value proposition? What role does sensory play in new product development for food and beverage products in the New Year?
Zegler talks about these expected demands from consumers and how processors can take advantage of these opportunities starting now.
Jackson’s, a snack company that focuses on better-for-you snacks cooked in avocado oil, recently celebrated the grand opening of its Muskego, Wis., facility expansion, and CEO James Marino joined the Food For Thought podcast to detail the capital investment.
Marino also talked about the snacking landscape and how Jackson’s is working to develop better-for-you products aiming to disrupt the category and meet consumer demand for healthier options.
In conjunction with our November cover story, in which we honor and feature Wayne-Sanderson Farms as our 2025 Processor of the Year, I had the opportunity to visit the company’s Decatur, Ala., prepared foods processing complex and its Customer Innovation Center there.
While visiting, I sat down with Matt Masters, director of R&D, and Beau Batchelor, corporate research chef – product development, to talk about the formulation and consumer trends driving the chicken industry today. The two shared their insights on flavors, dayparts and cuts of chicken that consumers continue to seek, as well as some of the larger macro factors driving demand.
This episode is brought to you by Aptean.
As food and beverage processors seek ways to operate efficiently while monitoring and maintaining food safety and a traceable supply chain, they’re looking for advanced technology to help them achieve their goals. Jack Payne, solution consulting director, Food & Beverage and Process Manufacturing, for Aptean, and a longtime industry expert in the field, shares his insights on the innovations that have driven the industry forward, and how a shared passion for serving the best quality, safest food and beverage products has shined through in nearly every partnership he’s developed with processors.
This episode is sponsored by Aptean. Learn more about Aptean.
This episode is brought to you by Envita Solutions.
As food and beverage processors look for ways to enhance their sustainability efforts, more of them are turning toward their production waste streams to find hidden value. Scott Cole, senior director, Strategic Growth for Food & Beverage, for Envita Solutions, discusses some of the initiatives and innovations processors can look into that can help them both save on costs and also protect the environment around them.
Learn more about Envita Solutions.
Americans continue to be attracted to trying new cuisines and ethnic foods, and Indian foods are growing in popularity, according to Kiernan Laughlin, general manager for frozen Indian foods processor Deep Indian Kitchen.
In this episode, Laughlin talks about the key to winning over new consumers when it comes to Indian foods and how Deep Indian Kitchen is dedicated to authenticity in its products while innovating in the competitive, retail frozen foods category.
At the upcoming Equipment, Automation and Technology Show (EATS) for Food & Beverage slated for Oct. 28-30 in Chicago, attendees will see over 300 exhibitors across eight sectors along with three live production lines and demos from Jeff Mauro and Rick Bayless. Not to be overlooked are the education sessions designed around the challenges food processors care about most, from food safety to sustainability and automation.
In this bonus episode, Sarah Hatcher, Group Show Director for EATS, shares details on 4 educational topics that will be covered at the show. Learn more about EATS here.
While attending Pack Expo Las Vegas earlier this week, I was able to sit down for a few minutes with Xinnan Li and Jim Owen, both senior analysts with Rabobank’s RaboResearch Food and Agribusiness team. In this episode, the experts discussed the impact of tariffs on plastics and paperboard in the packaging supply world, as well as the market conditions leading to higher costs both now and in the future.
For any industry trade show, it's important to prepare and plan your visit so you get the most out of your time at the event and leave feeling inspired. In this special bonus episode, you'll hear five quick tips for navigating the upcoming Equipment, Automation and Technology (EATS) show for Food & Beverage in Chicago, slated for Oct. 28-30. Sarah Hatcher, Group Show Director for EATS breaks down some must-see aspects of the show, from live demos to innovative solutions spanning 200+ product categories. Plan your visit and learn more about EATS here.
Pumpkin spice lovers, rejoice! Shannon O’Shields, vice president of marketing for Rubix Foods, explains that even though pumpkin has become ubiquitous, it is not cancelled — and in fact, it has established itself among consumers as an anchor flavor for the fall season.
Nevertheless, when considering seasonal food and beverage items, processors would be wise to expand beyond pumpkin and investigate some of the faster-rising flavors. In addition, O’Shields shares two of the macro trends Rubix Foods is watching in product development as the calendar prepares to turn to 2026.
For the Food & Beverage processing industry, equipment and operations make up a huge part of overall production costs. One line going down for an hour can add up fast, and when you layer in labor challenges, energy use and long sanitation cycles, efficiency becomes critical to your bottom line. The Equipment, Automation and Technology (EATS) show for Food & Beverage can help attendees tackle these challenges and learn about the latest industry tools.
In this bonus episode, Sarah Hatcher, Group Show Director for EATS, shares some quick tips on what to expect at the upcoming show planned for Oct. 28-30 in Chicago. Learn more about EATS.
Automation continues to make inroads into the beef industry as technology improves. Dr. Phil Bass, associate professor of meat science in the Department of Animal, Veterinary and Food Sciences at University of Idaho, explains that plenty of opportunities remain. Indeed, smaller meat and poultry species have been able to take advantage of technological advancements at a faster pace, but the ingenuity of engineers and technicians has the beef industry catching up.
Meanwhile, although the price of beef continues to rise, Bass says, consumers keep buying beef — but the U.S. cattle herd remains constrained, meaning times could remain tough for meatpackers and new meatpacking plants until the cattle supply expands again.
Enterprising food and beverage processors in North America know that global growth, particularly into emerging markets clamoring for new products and American tastes, can lead to extremely lucrative business.
Leena Al-Kathiri, senior business development specialist for Salalah Free Zone in Oman, says consumers in the Middle East and Africa continue to seek more innovative, convenient food and beverage products as income and urbanization rise. And Asyad Group and Salalah Free Zone can help U.S. companies tap into those markets in a structured, supportive way, with a foundation for business already set and ready to roll.
With 2025 more than halfway over, and 2026 looming large on the horizon, Sally Lyons Wyatt, global executive vice president and chief advisor in consumer goods and foodservice insights for Circana, joins the Food For Thought podcast to offer an update on the trends driving consumer choice as summer turns to fall.
Where do healthy food choices fit in? How are the prices of food and beverage products changing the ways consumers are shopping today? What impacts have e-commerce had on the marketplace? And what should processors prepare for in the New Year, once the calendar changes to 2026?
Rod Hogan, senior vice president of Innovation for Sargento, walks us through the development of the company’s new Natural American Cheese Slices product — a journey through the product pipeline that demonstrated the company’s commitment to a long-term view of the business and the category overall.
Hogan also explains how Sargento continues to focus on big, bold flavors and meaningful innovation to draw more consumers, especially among the younger generations.
John Hewitt, senior vice president of packaging and sustainability on behalf of the Consumer Brands Association, joins the Food For Thought podcast today to share his insights on sustainable packaging trends and initiatives in the food and beverage industry.
Hewitt offers his take on the challenges that the industry still faces when it comes to furthering the mission of reducing the impact of product packaging on the environment, and what the industry needs to work on and support to take it to the next level.
This episode is brought to you by PMMI, The Association for Packaging and Processing Technologies.
Food safety presents some of the industry's most significant challenges — the kind that keep plant operators up at night and require continuous innovation. Recent research from PMMI, The Association for Packaging and Processing Technologies, examines food safety and sanitation as it relates to workforce challenges, technological advancement and equipment design.
Jorge Izquierdo, vice president of market development at PMMI, discusses those insights in this Industry Perspective bonus episode of the Food For Thought podcast.
Learn more about PMMI and Pack Expo Las Vegas.
Lindsey Lee, senior director, Family & Kids Yogurt at Danone North America, joins the podcast to discuss the Snack Hero campaign that the Danimals brand embarked upon earlier this summer and how it worked to keep the brand top of mind for parents looking for snacks for their kids.
Lee also took the time to share her insights into the trends driving the kids yogurt and snacks today, digging deep into the normalization of drinkable formats and the flavor trends when it comes to consumption preferences of some of the pickiest eaters among consumers.
Nathalia Macedo, senior climate and ESG consultant for NSF International, joins the Food For Thought podcast to discuss CDP (formerly the Carbon Disclosure Project) reporting for food and beverage processors. What should companies focus on first? How can they improve their scores and demonstrate their sustainability initiatives are producing results that matter?
Macedo addresses these points, and she also walks through a few recommendations, tactics and tips for answering CDP’s questions when the time comes to report.
At the Food Safety Summit in May, we sat down with Tia Glave, president and co-founder, and Jill Stuber, vice president and co-founder, of Catalyst Food Leaders, to discuss food safety culture and leadership trends.
During our conversation, the Catalyst team discussed the advancements food and beverage companies have made in putting a focus on building and communicating a food safety culture in their plants — and what’s needed to grow even further.
Stuber and Glave remind companies that their workers want to be valuable, be led and be owners of the process, and proper support of the people will help them succeed. However, one of the biggest missing pieces across the board, they say, is the lack of leadership identification, training and development throughout many organizations today.
Rocco Renaldi, secretary general of the International Food & Beverage Alliance (IFBA), discusses the movement toward defining foods on the processing spectrum from “not processed” to “ultraprocessed,” and how the challenges run deeper than the superficial labels that currently exist.
In addition, Renaldi shares his ideas for how the industry can work together with science and find a way forward that not only properly categorizes foods on this spectrum, but also works to make more healthy, fresh foods more affordable and accessible for communities and consumers who need them most.
Read some of our recent content showing just how unclear the definitions around ultraprocessed foods appear to many in the industry, from our May cover story, "Ultraprocessed or Not? The Answers Aren’t Yet Clear", to our recent guest column "Ultraprocessed Foods: What Are We Even Talking About?".
Fermentation, especially precision fermentation, continues to grow as a solution for numerous challenges in and around the food and beverage industry. McKinsey & Co., a management consulting firm, recently completed research on precision fermentation, and Kate Toews and Tom Brennan joined the podcast to discuss the findings of the research, the future innovation fermented ingredients can bring to product development, and how commercialization is happening in food and beverage.
Lauren McNamara, senior vice president of business management for SunOpta, joins the podcast to discuss trends in plant-based foods and better-for-you snacking, and offers her insights into how SunOpta is preparing for future determinations on ultraprocessed foods definitions and potential ingredient bans or restrictions.
McNamara also talks about how better-for-you snacks can position themselves more prominently as solving nutrition challenges for individuals looking to indulge, but do so in a smart way. She also offers an update on where private label products stand with consumers today.
Odwalla juices and smoothies are back, and Carlos Madrazo, U.S. country manager for Grupo Jumex, joins the podcast to talk about the brand’s relaunch and the work done to bring it back after five years off the market.
He also discusses the competitive advantages the company brings due to its vertical integration in the fruit business and how it goes the extra mile to investigate, install and use innovative beverage processing technologies to ensure quality products.
This episode is brought to you by the American Egg Board.
With spring migration of wild birds well under way, egg farmers are working overdrive to keep their flocks safe and healthy as highly pathogenic avian influenza (HPAI or bird flu) continues to threaten poultry and birds of all types.
Not only is the industry researching ways to protect flocks, but it also is battling to restore their numbers. Nate Hedtke, vice president, Innovation and Customer Engagement for the American Egg Board, discusses why he believes the industry will find solutions and bounce back in the near future.
Learn more about the American Egg Board
In mid-February, Food Processing senior editor Andy Hanacek was invited to moderate a panel discussing the U.S. meat industry for cultivated meat company Meatable in the Netherlands. Joining Hanacek on stage were longtime meat industry executive Jeff Swain, Chef Andrew Hunter and Paradai Adisayathepkul of Betagro. This conversation covers how cultivated meat can learn from previous “revolutionary” product introductions to win over traditional processors and consumers.
The quartet spoke and answered audience questions for nearly an hour, and this podcast is a roughly 12-minute snippet of their conversation. Meatable has published a video of the entire panel here, if you’re interested in hearing the rest of the discussion on cultivated meat, Meatable’s plans and how the U.S. market fits.
In this episode, Dana Rodio, director of marketing and branding for Nassau Candy, offers her insights into the up-and-coming consumer group, Generation Alpha. Rodio talks about the consumption and media trends driving the habits of Gen Alpha kids, who have been bombarded with messaging and media from an early age.
She also discusses how Nassau approaches appealing to them, and what any food and beverage company should pay attention to when it comes to drawing them to their brands.
Clint Rivers, president and CEO of Wayne-Sanderson Farms, has had a long, esteemed career in the poultry industry, and he is retiring March 31, 2025, after leading several chicken companies over the last few decades.
Rivers sat down with me during the International Production & Processing Expo (IPPE) in Atlanta in January to talk about the challenges and opportunities in front of the chicken industry and how technology continues to push the envelope in processing applications.
He also reflects on his career, talks about the good mentors who have guided him, and offers his advice for those just starting out in the industry.
At the IPPE Show in Atlanta at the end of January, we caught up with Nicole Johnson-Hoffman, who recently took over as chief operating officer for the Meat Institute for longtime executive Mark Dopp, who is retiring.
Johnson-Hoffman shares with us her goals in the role and what she’s already working on just about a month into the job. She also discusses how the Institute plans to work with the new presidential administration to help the industry move forward and gives her thoughts on how the industry still can improve its efforts to keep food safety at the forefront at all times.
In this episode, recorded during the IPPE show in Atlanta in January, Juan DeVillena, senior vice president of quality assurance and food safety at Wayne-Sanderson Farms, walks through Wayne-Sanderson’s digitalization journey and how the company is working to implement artificial intelligence (AI) and machine learning today.
DeVillena also discusses how the chicken processor rolled out its training and helped its employees work through the process. He also hints at how AI and machine learning could help the company’s food safety and quality efforts down the road.
Amanda Buonopane, senior manager of strategic insights for Rich Products, returns to talk about Rich’s MegaTrends reports, which the company develops and then shares with the industry.
In the current report, Buonopane says the data shows snacking is on the rise with consumers, and also how e-commerce and online shopping are impacting the food and beverage industry today.
This is the latest guest appearance by Buonopane. Check out the insights she shared in her last episode.
The Food & Drug Administration (FDA) has proposed a rule that would require a front-of-package nutrition label for most packaged food products, listing saturated fat, sodium and added sugars content for each product.
Natalie Rainer, partner and member of the Health Care and FDA practice at K&L Gates, discusses the proposed rule and the industry’s initial reaction. She also digs into what it means for the future of product development, formulation, and package design — and how this is a unique situation when it comes to claims made on food and beverage packaging.
As we tear down our 2024 calendars and replace them with 2025 versions, it’s a good time to look back on the year in food safety challenges, accomplishments and trends that might push into the new year.
Andrew Lorenz, who consults processors on food safety, quality and regulatory issues as CEO and founder of We R Food Safety!, offers his insights into the uptick in recalls in the past year and what FSIS and the FDA had turned their focus toward by the end of the year. Additionally, he gives an update on what to expect when it comes to federal versus state inspections and the added emphasis on preventing foreign material contamination in the product stream.
Editor's Note: To view the "Robust Listeria monocytogenes Control Program" documentation that Lorenz mentions in the episode, click here; it is free of charge to anyone.
According to Alissa Davis, vice president of marketing for Golden Waffles, breakfast is coming back as people begin traveling again, both for work and pleasure. As such, Golden Waffles — which manufactures and sells its own waffle batter and provides waffle irons and accessories to foodservice operators and institutions — has rebranded itself and positioned its business to take advantage of the trends.
Davis joins the podcast to discuss what’s driving breakfast trends with consumers, the flavor and ingredient trends driving Golden Waffles’ product development, and how the company drove its rebranding efforts, moving away from the 90-year-old name Golden Malted and becoming Golden Waffles.
As we begin to turn the page on the 2024 calendar year, John Robertson of Life Cycle Engineering joins the Food For Thought podcast to discuss the workforce challenges facing manufacturing and food and beverage processors and how automation is helping ease some of the burden.
Robertson warns that processors who have not fostered a strong plan to capture legacy knowledge and support the next generation of employees can wait no longer. And they need to begin to use the technology and tactics available to keep their workers well-trained and their plants humming along.
The Food For Thought podcast will be taking this week off, but don't worry, we will be back "on the air" next Wednesday, Dec. 4, with all the great insights and conversation you've come to expect! Have a Happy Thanksgiving, and here's to the best food holiday of the year!
Circana’s vice president of Thought Leadership, Joan Driggs, joins the Food For Thought podcast to discuss the trends driving Thanksgiving shopping for food and beverage products this year. Shoppers are not wavering on the products they want on this American food-fest of a holiday, and retailers and processors, fortunately, are stepping up to offer deals and make the cost a little more affordable for consumers.
In addition, Driggs digs into the Thanksgiving meal — how people approach eating at home versus in a restaurant — when they do celebrate Turkey Day out of the home — and how the Thanksgiving meal remains very heavily homemade. She also implores food and beverage manufacturers to be unique and find ways to promote their products as adjacencies to the main meal, which often supplies a few added leftover meal options in the days afterward.
Check out Circana's 2024 Thanksgiving Outlook for a deeper dive.
The term “recycling” has been around for decades, but how much progress have food and beverage companies made? And how have consumers been supported in their efforts to recycle?
John Hewitt, senior vice president of packaging and sustainability on behalf of the Consumer Brands Association, talks about where industry stands, and then offers a learning session on molecular recycling — a recycling process that takes the standard, mechanical recycling processes to the next level.
As consumers seek healthier options in their food choices, fermented foods have seen a resurgence in popularity, and Fermented Food Holdings, or FFH, hopes to take advantage of the rising demand. The company recently promoted Jorge Azevedo from chief operating officer to be its first CEO, and he joins the Food For Thought podcast to discuss the company’s growth and its mission moving forward.
In addition, Azevedo offers his insights into the fermented foods marketplace and the demand for those products from consumers, and how FFH is looking to grow not just in the fermented foods space, but also as a functional foods company.
Food and beverage plants are constantly chasing improved productivity and efficiency, and Bill Remy, CEO for TBM Consulting, joins the Food For Thought podcast to discuss strategies to help them reach those goals.
Remy also reminds processors of the importance of getting skilled workers on board to maintain the equipment at a high level, despite the complexity of the automation being installed, and figuring out a way to transfer the tribal knowledge from longtime workers who leave to the new generation of employees.
This episode is brought to you by Robroy Industries.
For food and beverage processors, designing facilities, equipment and components requires a sharp focus on mitigating safety risks to product and the workforce. Taken singularly, the bar has been raised for most of these standards.
Yet, as Steve Voelzke, president of the Electrical Division at Robroy Industries, explains, an all-encompassing, wide-lens approach to designing systems around all the standards together can help companies advance safety and reliability in their plants and stay ahead of the curve.
Learn more about Robroy Industries
The popularity of private-label food and beverage products continues to grow, and it’s being driven by a variety of factors from inflation over the years to continued price pressure to the influence of the Gen Z shopper.
Nichole Jones, principal in EY-Parthenon’s retail strategy practice, and Don Johnson, principal in the consumer products and retail strategy practice at EY-Parthenon, join the podcast to discuss what makes this opportunity in private label different from other historical opportunities. They also give insights on how to cater products to Gen Z consumers, as well as strategies for processors and retailers to take advantage and strike while the iron remains hot.
This episode is brought to you by Regal Rexnord.
Food and beverage processors aim every day to deliver increased sustainable productivity to get products out the door quicker. However, that goal often can be impeded by routine or unexpected conveyor line maintenance.
Barry Voshell, strategic account manager for Regal Rexnord, joins us in this episode to discuss the various solutions in the industry that can reduce maintenance intervals and ease the burden of keeping lines and equipment operating at peak efficiency — a burden faced by both processors and their maintenance teams.
Learn more about Regal Rexnord
When it comes to cultivated meat, the food industry remains in a holding pattern around what the future might hold for this segment of the meat industry. Some folks see cultivated meat as an uncertainty — and maybe even a threat to the traditional meat industry. Others, however, believe cultivated meat should have a seat at the table regarding how the industry will feed the growing global population with fewer resources in the coming decades and beyond.
Jeff “Trip” Tripician, a meat industry veteran who joined Netherlands-based cultivated meat processor Meatable as its new CEO in May of this year, joins the podcast to discuss where cultivated meat and Meatable’s product line stand today, what challenges remain on the road to full-scale commerce in the U.S., and where he believes the future potential is greatest for cultivated meat down the road.
This episode is sponsored by Marel.
In many segments of the food industry, in particular meat, poultry and seafood, manufacturing products requires multiple processing steps to get from live animal to a food portion. Automation and robotics can help processors where speed and efficiency are needed to create uniform, consistent products and package them in such a way that protects the products and attracts the customer.
Thomas Danmark, commercial manager for the Robotics and Batching product groups at Marel, discusses the challenges that processors need to address when implementing robotics and automation solutions, as well as how vision and gripper technologies continue to evolve to improve the speed of the lines, the quality of the products, and the gentle handling of the equipment on the product.
Learn more about Marel
Shawn Gilronan is a partner with CohnReznick and the leader of the company’s digital advisory practice. He joins us today to offer insights as to how food and beverage processors can start in on their own digital transformation journey, as well as how the latest wave of innovation has impacted the data revolution.
Additionally, Gilronan gives his thoughts on how the industry can get ready for more artificial intelligence and how to train and educate workers on what AI truly means for the quality of their work, rather than having them fear for their job security.
Today’s episode is brought to you by Ingredion and is the third in a three-part series. Episode 1 aired on Aug. 14, and Episode 2 aired on Aug. 28, on this channel.
This episode is part 3 of a three-part series, in which we’ve been speaking with experts about beverage trends and ready-to-mix proteins. In this episode, we will dig into the trends driving beverages overall, including sugar reduction and the changing landscape of consumer expectations — all weighing on product development.
Richard Stewart, beverage technical services for Ingredion, and Adams Berzins, senior manager for global sugar reduction product applications and agility team leader for Ingredion, discuss these trends with us, offering deep insights into sugar replacement and the how product developers can best approach determining which replacers work best in their formulations.
Learn more about Ingredion.
In this episode, Karina Zimerfeld, global vice president of R&D for Mars Food & Nutrition, discusses how her company is aiming to help at-home cooks address the three primary demands they have when it comes to meal planning and preparation.
Zimerfeld also talks about the technologies that have opened the door for companies to more easily address consumer demands today, and how Mars Food & Nutrition has begun to tap into artificial intelligence to analyze trends in support of its R&D work to stay on top of — or even ahead of — consumer preferences.
Today’s episode is brought to you by Ingredion and is the second in a three-part series. Episode 1 aired on Aug. 14, and Episode 3 will air on Sept. 11, 2024, on this channel.
In this episode, we will dig into the formulation, development and regulatory side of creating ready-to-mix protein products that help consumers meet their health and wellness requirements through food and beverage products.
Speaking with us this time around are Junrui Cheng, senior nutrition scientist for Ingredion’s global scientific and regulatory affairs department, Rob Skorge, project leader in the bridgewater idea labs for Ingredion, and Jing Zhou, senior manager of nutrition science, with Ingredion’s global scientific and regulatory affairs group.
Learn more about Ingredion.
Earlier this month, we talked ice cream trends — in today’s episode, we’re actually moving backward on the backyard barbecue timeline and discussing cheeseburger trends with Mike Bierbach, marketing director, Meals Cheese Business for Sargento.
To kick off the summer grilling season, the Plymouth, Wisconsin-based cheese processor decided to survey Americans about their cheeseburger preferences across five different regions of the country. Some of the results might not be too shocking (hey, most people want cheese on their burgers!), but others shed an interesting light on what consumers are looking for in their burger-grilling adventures.
View Sargento's "America The Burgerful" infographic.
Today’s episode is brought to you by Ingredion and is the first in a three-part series. Episodes 2 and 3 will air on Aug. 28 and Sept. 11, 2024, on this channel.
Ready-to-mix protein products are sought after by consumers to meet their needs for a wide range of lifestyles, but those consumers seek added benefits beyond the protein packed into those products.
Catherine Lochner, senior insights analyst for Ingredion, and Janae Kuc-Langford, Marketing Manager for U.S. and Canada Beverage and Nutrition Categories for Ingredion, discuss what consumers are looking for in their healthy eating pursuits nowadays. They also dig in to how RTM protein processors can address those demands through their product offerings in the marketplace.
Learn more about Ingredion.
Summer is winding down, and even though ice cream is associated with summer, that doesn’t mean the frozen treat is overlooked any other time of the year. According to data from 84.51°, however, it seems that retail sales for ice cream products this year have been a bit sluggish.
Bridget Allerton is a director of insights consulting for the retail data science, insights and media company, and she joins the podcast this time to share some “cool” trends and insights impacting ice cream in the retail marketplace.
Johanna Velez, vice president of quality assurance for Monin Americas, sits down with us to discuss how technology has impacted quality assurance and quality control for food and beverage processors in recent years.
In addition, Velez explains how corporate culture initiatives must involve the QA and QC teams, what success looks like in that arena, and what innovations she’d like to see develop that can help Monin’s teams continue to drive safety and quality initiatives for its product lines.
Today's episode is sponsored by Horizon Systems.
Food and beverage processors are constantly on the lookout for a competitive edge that will help their products stand out amongst the crowd. Often, those companies look to new varieties, flavors and functionalities for their products, swapping out ingredients or introducing new formulations devised by their product development teams.
However, as Todd Baker, vice president of innovation and tech services for Horizon Systems, explains, it cannot be taken for granted that the introduction of new ingredients into any facility will allow for “business as usual.” Processors need to prepare accordingly to avoid delays and disappointment when processing facilities get the new formulations.
Learn more about Horizon Systems
Read the transcript of this episode on the Food Processing website
How important is employee wellness to your company? Maybe you have support from above to take care of your team members’ physical health, or maybe their mental and emotional needs. What about their digital wellness?
Bethany Baker, Wellness Director for Natalie’s Orchid Island Juice Company, joins the Food For Thought podcast to talk about how the beverage company has put an even greater emphasis on all-around wellness in the last year, committing to initiatives that help employees relieve the tension and stress both in and out of work, in order to be more efficient and improve their work-life balance and personal care.
Zane Adams is co-founder and executive vice president of strategy and development for FedUp Foods, one of the biggest private-label manufacturers of functional beverages in North America. Adams joins the Food For Thought podcast to discuss what is driving the private-label business today — and how economic conditions should continue to drive it in the future.
He also digs into consumer trends and perceptions around health-and-wellness products, and how the food and beverage industry is stepping up to meet those customers on their level.
The Food For Thought podcast checks in with Sally Lyons Wyatt, global executive vice president and chief advisor in consumer goods and foodservice insights for Circana, for a mid-year update on how the food and beverage industry has fared through the first half of the year. In this episode, Lyons Wyatt shares insights on inflation and how consumers are spending differently at this point in 2024.
She shares the four factors the team at Circana will be monitoring for guidance on how 2024 may pan out for food and beverage CPGs. Lyons Wyatt also delves into some of the fascinating ways consumers have been trading in and out of certain products and segments, looking for a higher-value, higher-end experience.
Lyons Wyatt shared her thoughts earlier this year in our 2024 Food & Beverage Industry Outlook, featured in our January 2024 issue of Food Processing magazine.
Sarah Gallo, vice president of Product Policy at the Consumer Brands Association, discusses the increasing activity around state legislatures attempting to flex their muscle and ban or restrict food additives in recent years.
Gallo shares her thoughts on how processors can navigate their way through the highly charged political atmosphere while defending the science that has been done to prove these ingredients safe.
In addition, Gallo discusses what industry might expect from the FDA moving forward in this arena, and what the long-term impacts could be if this trend continues to gain traction.
Food safety remains one of the issues that keeps food and beverage processors up at night, and many experts in the field will suggest that, by building a strong food safety culture, processors can drive successful implementation and execution of their food safety strategies across all operations.
Sharon Beals, current owner of SKKB LLC and former food safety leader for several food processors and foodservice operators over the years, discusses her thoughts on why such a strategy can be important and help set the tone for the company — but also how food safety culture alone cannot create an atmosphere in which food safety is truly the top priority.
In this bonus audio, Food Processing senior editor Andy Hanacek asks what has various federal agencies particularly concerned about the most recent outbreak of highly pathogenic avian influenza (HPAI) during a Town Hall panel at the Food Safety Summit in Rosemont, Ill.
To read the news article summarizing the Town Hall takeaways, visit www.foodprocessing.com.
Food Processing editor-in-chief Dave Fusaro stops by the studios to discuss his trip to Natural Products Expo West. Fusaro is a veteran attendee of the show, and he’ll recount the sights — and tastes — that caught his eye while in Anaheim this spring.
From mushroom-based products to tinned fish, Fusaro discusses a variety of products exhibitors had on display — and don't forget the 'turducken of confections,' Fusaro says. Get a good look at the trends in product development and R&D through this episode of the podcast.
Today’s episode is sponsored by Loadsmart
In this episode, George Swartz, vice president of sales for Loadsmart’s Transportation Solutions Group, talks about the logistics challenges that food and beverage processors face currently, as well as the trends leading operations into the future.
Swartz also offers his viewpoints on how the industry can manage its carbon footprint and reach its sustainability goals through innovative logistics opportunities and tactics, and gives his thoughts on how and when he believes electric vehicles will start to really impact supply chain and logistics.
Learn more about how Loadsmart Managed Transportation can help lower freight costs.
In this episode of the Food For Thought podcast, Andy Hanacek, senior editor of Food Processing, joins the editors of several brands in the Endeavor Business Media family, of which Food Processing is a member, to discuss what the outcome of the upcoming presidential election could mean for the various segments of the manufacturing industry they cover.
The video was hosted by Industry Week and published as a part of its “Production Pulse” series, and Hanacek represented Food Processing to shed some light on how the political landscape is affecting the food and beverage industry. Laura Putre, senior editor of Industry Week, moderated the panel and led the discussion. Thanks to our friends at Industry Week for allowing us to share this content directly with you, our listeners. I hope you enjoy the episode.
You can also visit Industry Week’s site to view the video of this panel discussion.
Having recently retired from her role as chief strategy and brand officer for Bon Appetit Management Co., Maisie Ganzler still has a special place in her heart for helping the food and beverage industry reach its sustainability potential. Ganzler remains a strategic advisor for Bon Appetit, but she also has published a book titled, “You Can’t Market Manure at Lunchtime, and Other Lessons from the Food Industry for Creating a More Sustainable Company.”
In conjunction with the release of the book this week, Ganzler joins the Food For Thought podcast to discuss how processors can better communicate their sustainability initiatives and achievements, avoiding greenwashing and improving their image and the trust their customers and consumers have in their brands.
Amanda Buonopane, senior manager of strategic insights for Rich Products, says social gatherings are in flux, and Rich’s sees consumer preferences shifting accordingly.
In this episode of the podcast, Buonopane shares the research Rich’s has gathered around the eating occasions that come with social gatherings today, and also shares some of the analysis that the team has done around those findings.
Brett Erickson, director of Prepared and Packaged Solutions for Certified Angus Beef, discusses how value-added product trends are driving changes for consumers, foodservice operators and processors — and how innovation is helping to push the envelope further. Additionally, Erickson offers his insights into how CAB and the industry can adjust to consumer demand in response to inflation and higher food prices overall.
Eric Mittenthal, chief strategy officer for the North American Meat Institute, joined me during last month’s International Production & Processing Expo (IPPE) in Atlanta. We discussed the Institute’s Protein PACT initiative, its success thus far and goals moving forward, as well as what any segment of the food industry can learn from how Protein PACT has brought together processors.
Food Processing attended the International Production & Processing Expo, or IPPE, in Atlanta, and participated in a news conference with Alexis Taylor, under secretary for trade and foreign agricultural affairs at USDA. With the small group of journalists in attendance, under secretary Taylor offered her thoughts on the export markets currently, and also addressed two questions from FP senior editor Andy Hanacek.
Hanacek asked how the outside world perceives the U.S. food system when states rush to pass legislation ahead of and often in competition with the federal regulations in place, and which U.S. products are most coveted in the export market nowadays.
Cindy Wu, vice president of marketing for Sukhi’s Gourmet Indian Food, joins us for this episode of the Food For Thought podcast.
In today’s episode, she and Andy Hanacek discuss the growth in popularity of Indian cuisine and how Sukhi’s is doing its part to help build growth in those flavors and styles in the U.S.
In addition, Wu offers her insights into how processors of frozen and refrigerated foods are responding in the wake of inflation and food price increases, as well as the trends driving those categories heading into 2024.
Trisha McRoberts, corporate vice president and chief procurement officer for Golden State Foods, joins us for this episode of the Food For Thought podcast to share her insights on sustainable sourcing and packaging. Where does the industry stand after years of innovation and advancement, what is holding North American consumers and companies back, and what are some of Golden State Foods’ success stories in this arena?
In our latest cover story, we profiled the rise of JBS USA from its creation in 2007 through parent company JBS S.A.'s acquisition of Swift & Co., to today's successes, leading to the company being named Food Processing's 2023 Processor of the Year.
Senior editor Andy Hanacek dictates the story, which was written for our November/December 2023 print magazine by editor-in-chief Dave Fusaro.
Read the main story here, along with several additional stories discussing the company's evolution into value-added production, its pledge to become net zero and Fusaro's take on how the company has been a good American citizen.
In this episode, Andy Hanacek, senior editor of Food Processing, reads his cover story feature from the October 2023 issue, detailing the successful sustainability initiatives of Hormel Foods' Fontanini Foods plant in McCook, Ill., in case you missed it or would rather listen to it.
Article Written By: Andy Hanacek
Read By: Andy Hanacek
Read the article on our Web site
View Webinar with Hormel and Fontanini Foods on their sustainability successes in the past year.
This episode is the second in a two-part series sponsored by RSM. Listen to Part 1 here.
When it comes to innovative technology, today is a great time be in the food and beverage processing industry, as it wrestles with the future: a future driven by automation, the digital and data revolution, artificial intelligence and augmented reality.
In today’s Food For Thought episode, which is the second of a two-part series brought to you by RSM, Christian Winzeler, principal at RSM, explains where he sees those innovative technologies making the biggest impact in food and beverage.
Learn more about RSM
It has been nearly 20 years since the Enivronmental Protection Agency (EPA) has updated the effluent limitation guidelines for meat and poultry processing plants, and the agency is now quietly taking steps to make a proposal on new standards. Chris Young, executive director for the American Association of Meat Processors (AAMP), joins the Food For Thought podcast this week to talk through the process thus far.
This episode is the first in a two-part series sponsored by RSM. Listen to Part 2 here.
Creating resiliency throughout a food and beverage business has been a target of many companies in the industry, and technology today can help them attain their goals in many instances.
In today’s Food For Thought episode, which is the first of a two-part series brought to you by R S M, Christian Winzeler, principal at RSM, discusses food and beverage companies’ desire for building resiliency, as well as some of the tools those businesses should be using to achieve their targets in this space.
Learn more about RSM
Stephanie Powell, director of marketing for Alpha Baking Co., discusses the results of a survey Alpha Baking commissioned to determine how consumers construct sandwiches using their Thanksgiving leftovers. From their choice of bread type and whether they use turkey or ham, to pumpkin pie and mashed potatoes — plus a few non-leftover "must haves" — the choices consumers make are interesting! At the least, they demonstrate a cornucopia of culinary experimentation over the Thanksgiving weekend.
View the article, including several charts of data from Alpha Baking's survey, by visiting our web site.
Have a Happy Thanksgiving, from all of us at Food Processing!
This episode is sponsored by IDS Imaging Development Systems.
Artificial intelligence is here, and food and beverage processors, as well as manufacturing at large, would be best served to take notice and get moving, or they might miss out on the benefits that AI and machine learning can bring.
Philip Freidin, an applications engineer at IDS Imaging Development Systems, joins us in this episode to give his perspective on what the short- and long-term outlook is for these innovative technologies and what applications might benefit most from the solutions they can provide.
Learn more about IDS Imaging Development Systems
As the 2023 calendar year winds down, the protein industry sits in an interesting position. Each segment of the industry — whether conventional animal protein, plant-based, alternative and cultivated animal products — stands at a different point in its evolution, and the short-term future is certainly intriguing for all.
We sat down with Nicole Johnson-Hoffman, a CEO, independent board director and protein-industry veteran, to get her insights on what to expect in 2024 and beyond for the industry and companies dealing in plant-based, conventional animal, cultivated and alternative protein products.
Visit the Food Processing web page to learn more.
When Tyson Foods announced a partnership with insect ingredients company Protix in mid-October, it made significant headlines and raised a positively curious eyebrow or two, at least among consumers. And although Tyson’s initial plan focuses on insect protein as a feed and pet food ingredient, we wanted to discuss the idea of insects as a food source both today and in the future. Alexandra Kazaks, PhD, RDN, joined us for that very reason. She is a member of the Institute of Food Technologists Nutrition Division and an experienced communicator of nutrition and health information from a scientific viewpoint for healthcare, industry, and the general public.
To be successful in the food and beverage processing world, processors must keep up with the ever-increasing pace of innovation in operations. Plant and equipment design standards are always on the move, and we spoke with Paul Krechel, vice president of Sales, Service and Parts for Deville Technologies to get his take on how collaboration between processors and vendors can help the industry keep up.
This episode is sponsored by Deville Technologies.
Read the transcript of this episode on Food Processing's web site.
Geoff Coltman is a vice president at Catena Solutions, a supply chain-focused consultancy with deep ties to the food and beverage space. In today's episode of the Food For Thought podcast, Geoff gives his insights on the recently announced acquisition of Hostess Brands by J. M. Smucker, analyzing what it means for each company, its customers and the industry at large. In addition, Geoff offers his thoughts on the mergers and acquisitions landscape in the food and beverage industry today and in the near future.
The unsung heroes of a processing plant’s operation, drives and motors keep operations running effectively and efficiently — and often aren’t noticed unless they’re not performing up to standards for throughput, efficiency and food safety. Tony Pariseau, key market specialist for food and beverage at Nord Drivesystems, joined us recently to share what the team at Nord views as pushing the envelope of innovation in drive technology in the food & beverage industry today. This episode is sponsored by Nord Drivesystems.
Kristin Demoranville is the founder and CEO of AnzenSage, a cybersecurity firm focused on the food sector. In this episode of the Food For Thought podcast, Kristin offers her thoughts on where the food and beverage industry stands on cybersecurity and what processors should be doing to bolster their defenses and champion the cause within their organizations. Read more on our Web page.
Today's episode is sponsored by Motion.
The Industrial Internet of Things (IIoT) has taken hold of much of the manufacturing world, and food and beverage processors who haven’t yet implemented the technology will soon fall behind.
In this episode, we spoke with James Howe, executive vice president - chief commercial officer/chief technology officer for Motion, to learn where the food and beverage industry stands on IIoT implementation, what processors can do now to begin their journey down the path to IIoT success, and how to overcome the hesitance that might hinder more traditional operations.
Learn more about Motion
Read the transcript of this episode on the Food Processing website
Sandra Eskin, deputy under secretary for Food Safety with USDA-FSIS, joins us to discuss a variety of topics, from worker and food safety impacts of increased poultry and pork line speeds to the data revolution and how it could affect the agency's efforts, as well as FSIS' proposal to declare Salmonella an adulterant in breaded, stuffed, raw chicken products. Read more about other challenges and issues in food safety at Food Processing's Web site.
Erin Hallstrom officially hands over the microphone for the Food For Thought Podcast to Food Processing senior editor Andy Hanacek, as Hallstrom moves to a greater role within FP's parent company.
Today’s episode is sponsored by Silky Smooth MicroCreamery, the creators of SilkySweet
Necessity is the mother of invention; or at least that’s how the saying goes. For Chuck Nix, the need to create the perfect sweetener for ice cream led him to create SilkySweet, a flavor-enhancing, all-natural, sugar-free and ketogenic certified sweetener blend for a multitude of products.
Nix, who founded Silky Smooth MicroCreamery, transformed his life his few years ago by adopting the ketogenic lifestyle (aka, the Keto Diet).
After losing 100 pounds “and saving my life,” he says, he recognized the need for a sweetener that was not only healthy, but also enhanced the flavor of the products it was used with.
Nix sat down with Food Processing recently to talk about the SilkySweet product, how it got its start and how it can used in formulations to both enhance taste and enable category leadership.
Learn more about Silky Sweet and order your samples today
Read the transcript of this episode on the Food Processing website
This episode is sponsored by EnSight Solutions.
How well do you know high shear mixing? Here to talk more about it is Don Wolfe, Product Line Manager for EnSight Solutions.
We talk why and how high shear mixing is used as well as how to get the most out of your mixer. We cap the episode off talking about what it means to be a trusted partner with EnSight Solutions.
Learn more about EnSight Solutions Read the transcript of this episode on the Food Processing website
In this episode, sponsored by EnSight Solutions, we’re talking with Heath Clifton, Director of Automation and Controls about food-safe robotics.
We talk about what food-safe robotics are as well as the difference between hygienic and sanitary robotics before turning our attention toward the key features processors should they look for when evaluating robotics.
Read the full transcript on the Food Processing website
We’re capping off our conversation about food and beverage workforce issues with return guest Jennifer D’Angelo.
Jennifer, who is a vice president at Catena Solutions, was on back in March talking about the correlation between the supply chain and workforce issues in the food and beverage industry. On today’s episode, we dig a little bit deeper about those issues and about the future of work for food manufacturers.
From interpreting job-fulfillment data to rethinking and retooling job descriptions, onboarding, and mentorship, you won’t want to miss this tip-filled episode.
Visit our website for the timestamps of this week's episode
Many in the production industry don’t realize the importance of high-quality doors to a facility’s success. In fact, high-performance doors can help your company save money and manpower — and increase productivity. This is especially true for those in the cold storage and food industries.
To explore the ins and outs of the high-performance door market and what doors might be best for your company, Food Processing sat down with Whitney Hopper, Director of Sales Cold Storage North America at Hörmann, to discuss.
Today's Episode is Sponsored by Hörmann
Learn more about Hörmann High-Performance Doors on their website
Read the transcript of this episode on the Food Processing website
On todays’ episode, we’re talking with Miller Resource Group recruiter Denise Chludzinski about specific tasks and ideas companies can undertake to ensure they find and keep the best employees.
We kick off the episode talking about the perception problem food and beverage companies have among consumers and why that may be preventing future generations from considering careers in the ever-growing industry. We talk about the importance of connecting with consumers, especially when it comes to your reputation and how your company may be seen from the perspective of those job-searching younger generations.
We then pivot to talking about the jobs and roles that Denise is constantly hiring for as well as the skills most employers are looking for in their candidates. We also talk a lot about why companies are losing some of their most talented players and what they can do to fix that problem. We end the episode talking about what strategies and tactics manufacturers can employ to recruit and retain the best and the brightest in the industry.
Learn more about Denise and Miller Resource Group
Get the timestamps for this episode on the Food Processing website
Today’s episode is sponsored by EnSight Solutions.
Today on the podcast, we’re talking with Jeff Broussard, president of EnSight Solutions. Jeff joins us to talk about further processing, a topic EnSight has a lot of knowledge on.
In the episode, Jeff talks us through what further processing is and what trends he’s seeing in the processing market. He walks us through developments in further processing equipment design before offering insights on what it means to be a trusted partner for food processors.
On today’s episode, we’re talking with financial expert, Jennifer Palmer.
Jennifer, who is the CEO and Founder of asset-based lending firm JPalmer Collective, is a return guest to the podcast and she’s here to talk about how bank collapses – like the one that happened with Silicon Valley Bank in March – can have a ripple effect for food and beverage manufacturers.
We take both a macro and a micro-economics approach to understanding how bank collapses can affect both large and small food and beverage manufacturers. We talk about what processors should be doing when it comes to their finance partners before capping things off with a slew of tips for how to plan and prepare for financial emergencies.
Visit the Food Processing website for the time stamps for this episode
Listen to the 2022 episode with Jennifer Palmer, Who’s Watching out for Food’s Female Entrepreneurs?
Today’s episode is sponsored by Mettler-Toledo Product Inspection, a division of Mettler-Toledo.
Florida-based Mettler-Toledo serves the food processing industry via its product inspection solutions to ensure the quality and safety of food products before they make it to the consumer. Mettler-Toledo sees product inspection as one of the most important elements to success for today’s production facilities. The company is a multinational manufacturer of scales and analytical instruments and is the largest provider of weighing instruments for use in laboratory, industrial and food retailing applications.
To gain insight into the role product inspection solutions play in the safety and quality of food products, We caught up with Robert Rogers, senior advisor of food safety and regulations at Mettler-Toledo.
Read the transcript of this episode
With us on the podcast today is Jen D’Angelo, Vice President at Catena Solutions.
Today’s episode is packed with useful tips for food and beverage processors. Whether you work in HR, the lab, or even the plant floor, you’ll want to listen in as Jen walks us through some easy-to-implement tips and tools for attracting recruits of all ages to your company. Recruitment is only half the battle; Jen also offers guidance on retention strategies for keeping the employees you already have. And, of course, we talk about how all of this plays in to your supply chain.
Follow along with with the timestamps for this episode by visiting our website
We sat down and talked with Food Processing’s newest addition: Senior Editor Andy Hanacek.
Andy’s fairly well known in the food and beverage industry, and we kick off the episode talking about that and so much more. We cover a lot of ground, including how Andy’s been helping to inform an industry that combats misconceptions and misinformation on daily basis.
Having covered the food and beverage industry for nearly 20 years, Andy talks about what he’s seen manufacturers do really well in the last two decades – and a few areas for improvement for the industry as a whole. We cap things off talking about a few of the issues this veteran industry reporter is keeping a close eye on in 2023.
Follow along with the timestamps for this episode by visiting our website.
Read Andy’s March cover story on automation in the food industry, The Food Plant of the Future: Feeding More with Less
Read Andy’s article on Meat & Poultry in the Post-Pandemic era, What Removing the COVID Emergency Label Means for Meat & Poultry
Want to get in touch with Andy? Send him an email
With us on the podcast today is Gary Nowacki, CEO of TraceGains. We’re talking about what food and beverage processors might expect this year in terms of ingredient costs and supply availability. We launch into a discussion about inflation – and disinflation – and how both will play a part in the business strategies of many top food companies. As we attempt to make predictions about the coming year, one thing is certain: expect the unexpected.
The unexpected plays a big part in the second half of our conversation, where we talk about how CPG manufacturers have pivoted in the last few years and that many are learning to embrace and build a more agile supply chain. We chat a bit about how food and beverage companies seem to be establishing better partnerships with their employees through benefits and long term needs before digging in to a conversation about co-manufacturing and how brand owners and co-mans are collaborating to bring new products to market.
Learn more about the podcast and see the timestamps for this episode on our website
With us on the podcast today is Marlene Creighton, Chief Sales Officer at Hershey. We’re talking about Hershey’s Future CEO program, which brings together 10 young women and girls from around the globe for a day of learning and mentorship. We talk about why this program is so important to Hershey and how it’s helping to make an impact on the next generation. We discuss the importance of mentorship and ‘reverse mentorship’ not only for the girls involved in the program, but also for the company as well.
Hershey, which was named Food Processing’s 2022 Processor of the Year, is a household name for many American consumers, and Marlene walks us through how programs like Future CEO help the company better understand – and listen – to its consumers. We talk about Gen Z’s importance to the brand before shifting to a discussion about Diversity, Equity, and Inclusion at Hershey.
We cap things off talking about why diversity and representation are so fundamentally important not only to the company’s hiring and recruitment but also with its suppliers as well.
Head to our website for the timestamps for this episode.
Do you know an Influential Woman in the Food Industry?Nominations are now open for our 2023 Influential Women in Food awards. Head to our website to learn more about the awards and to submit your nomination for our 2023 awards. Visit the website
Today we’re talking with Jamie McKeon, Senior Vice President of Demand Creation at Rich Products. Jamie’s here to talk to us about how Rich Products is working with a local university to help find, encourage, and recruit the next generation of the food and beverage marketers.
We touch on the trends and observations the team has seen with the newest generation of the workforce as well as what Rich Products has learned about itself in the process. We also talk about advice for other companies that may want to explore similar options with their local schools and universities.
Head to our website for the timestamps for this episode.
Do you know an Influential Woman in the Food Industry?Nominations are now open for our 2023 Influential Women in Food awards. Head to our website to learn more about the awards and to submit your nomination for our 2023 awards. Visit the website
Joining us today is Maria Pearman, CPA at GHJ Advisors. Maria is what you would call a ‘Contract CFO.’ She helps companies that are moving from their startup and emerging phases and gets them over the hurdles so they can reach their more mature stage of growth. How she helps them with these growing pains is something we dive into at the start of the episode.
We then spend a lot of time talking about the big issues facing small food companies right now, in particular how to deal with the squeezed margins and increased costs due to inflation. Maria offers advice on how processors can mitigate some of their losses, especially as it relates to supply chain issues.
We cap things off talking about what companies can do to help themselves out financially, with special attention paid to the relationships that can be cultivated or improved upon to help with loans or other financial resources.
Learn more about this episode
In this episode, Maggie Slowik, Global Industry Director for Manufacturing at IFS, walks us through how food safety and consumer trust are related. We talk about what trends she’s seeing as well as what’s at stake if a manufacturer doesn’t have good end-to-end quality management practices in place. We then spend some time talking about how food safety and traceability can lend themselves as opportunities for competitive differentiation. We dig into the current consumer mindset while also talking about the best practices of several food companies that have married transparency with consumer trust.
We end the episode with a discussion about technology’s role in all of this and how IFS can help processors remain compliant with regulatory requirements while also building that customer trust.
Read the transcript on the Food Processing website
This Episode is Sponsored by IFS
For our seventh and final episode of the Influential Women in Food series, we’re turning our attention to Alexis Bertrand, Quality Assurance Supervisor at Reid’s Dairy Company.
A great listener. A teacher. A champion of women she works with. all are phrases that could be used to describe Alexis. A forensic science student in college, Alexis went on after graduation to become a microbiology technician at Reid Dairy. As her career evolved, so too did her inclination to uplift the women around her. Not only has she been a key figure in bringing more women onto the production floor, but she’s also teaching a whole new generation of women at her local college on why they should consider a career in bioscience.
But science isn’t the only things she’s teaching the future workforce, she’s also helping them grow their confidence and find their voice. And it’s that voice that also helped Alexis speak up to ensure the women in her department were being compensated properly. We talk about all of that and whole lot more in this episode of the podcast.
Follow along in this episode through the topics timestamped below
- Introduction & Role 2:07
- Career Evolution 4:06
- How She’s Helping The Women Around Her – At Work and School 9:00
- Helping to Ensure Proper Compensation for Women Around Her 13:43
- Helping to Pave the Way For Women Through Education 16:58
- Advice Received at the Start of Career That is Still Used Today 18:45
- Advice for Those Coming into the Food and Beverage Industry 20:49
Catch up with each of our Influential Women in Food on the Food Processing website
WIN-911’s Cody Bann talks with us about how companies can not only improve their cyber security, but also mitigate their risks for cyber-attacks. We have a conversation about how tools like remote alarm notification software can help reduce cyber-attacks in processing facilities.
We’re then joined by Ozarka’s Trey Mixon, who explains how this Blue Triton brand out of Texas is using WIN-911’s remote monitoring tool and why it’s critical for them in keeping up with their real-time and long-term monitoring data. Trey offers an example of an emergency that was averted because of the Remote Alarm Software before explaining the advantages the software provides him and his team when they’re not on site.
Read the transcript and learn more about WIN-911
This episode is sponsored by WIN-911
If you’re discouraged or frustrated by the disparity between how men and women are represented in the food and beverage industry, then this is a can’t-miss episode. This week, we’re talking with Jennifer Stojkovic, founder and creator of the Vegan Women Summit and the author of The Future of Food Is Female: Reinventing the Food System to Save the Planet.
We pack a lot of great information into this episode, from talking about how Jennifer got started to why she launched the Vegan Women Summit and penned The Future of Food Is Female.
Amid the conversation about the importance of diversity and inclusion in our boardrooms, we touch on the widening gap between who gets funding in new food and beverage ventures, and who does not. We talk about why representation matters and how things like the baby formula shortage would’ve likely been prevented had there been more diversity in the rooms where decisions were being made.
We also spend some time talking about why the Vegan Women Summit is important, not only to the plant-based and animal-free food sector, but to the many product and networking opportunities that exist because of it. And like every one of our Influential Women in Food episodes, we end talking about the advice Jennifer would give and has received throughout her career.
Follow along in this episode through the topics timestamped below
- Introduction & The Vegan Women Summit: 2:57
- Following an Atypical Path 4:35
- Raising Awareness About Venture Capital Bias 6:44
- Advocating For Increased Diversity And Representation 14:42
- About The Future of Food Is Female 19:18
- Not Tokenizing Women 21:22
- Advice Received at the Start of Career That is Still Used Today 24:21
- Advice for Those Coming into the Food and Beverage Industry 26:49
This episode is part five of our Influential Women in Food Series, where we’re honoring women that have effected change for their colleagues and peers in the food and beverage industry.
With us today is Jona Hightower, Senior Lead Assessor with LRQA. Jona is the epitome of an influential woman in the food industry. She describes herself as having a passion for teaching and sharing knowledge and it’s something she’s known about herself since elementary school. That passion also shows up when she’s lending her expertise and counsel to the numerous women she works with.
We start things off talking about how Jona found herself in the role of an assessor. True to her knowledge-sharing self, she offers guidance on how one might enter the profession before we shift to talking about Jona’s passion for training and supporting those around her. We talk about the importance of defining what success looks like as well as how Jona has elevated numerous women by way of guiding them through learning plans and professional development initiatives. We dig into what drives Jona to offer the kind of support she does as well as how she's helped pave the way for other women in the food and beverage industry.
We dip our toes into a conversation about work/life balance before ending the episode talking about the advice Jona has received and would give to those entering the workforce.
Follow along in this episode through the topics timestamped below
- Introduction and Role 2:25
- How She Got Started 3:14
- Understanding the Role of an Auditor 5:00
- How She’s Training and Supporting her Fellow Female Colleagues 6:18
- What Drives Her To Help Women With Their Careers In Food Industry 11:28
- Mentoring & Paving The Way For Other Women In The Food And
- Beverage Industry 14:38
- Work/Life Balance 16:27
- Advice Received at the Start of Career That is Still Used Today 17:22
- Advice for Those Coming into the Food and Beverage Industry 18:37
Today we’re talking with Tara Paster Cammarata, CEO and President, of Cenza, formerly known as Paster Training. We kick off our episode getting to know Tara, and how she turned a $500 gift 20 years ago into the multimillion dollar, privately-held training and consulting company it is today.
Tara walks us through how Cenza educates and trains processors on numerous topics relating to food safety and how her previous experiences in classrooms changed the way she approached helping the food industry make sure there were innovative approaches to food safety.
We talk about Tara’s mentors throughout her career as well as how working for bad bosses in the past shaped the kind of manager and leader she is today. We discuss other topics, such as her proactive approach to training as well as how she's helping and inspiring the women around her. We end the episode talking about the advice Tara has received throughout her career as well as advice she would give to women entering the food and beverage workforce.
Follow along in this episode through the topics timestamped below
- Introduction And How She’s Helping The Food Industry 2:00
- How She Got Started: 4:24
- Mentors In Her Life: 7:07
- Proactive Approach To Training: 9:32
- How She’s Helping Women In The Food And Beverage Industry 11:45
- The Books She’s Published 15:05
- Advice Received At The Start Of Career That Is Still Used Today 18:16
- Advice For Those Coming Into The Food & Beverage Industry 20:35
Learn more about Cenza Inc. Visit the Instruis Publishing bookstore
With us today is Javon Nicholas, creator, founder, and owner of Egg Rolls Etc. Javon was named one of Food Processing’s 2022 Influential Women in Food, and for good reason. Her Chicago-based frozen food company, which specializes in comfort-filled egg rolls, is a lesson in love.
Javon, who has always had insatiable love affair with all things food, knew from an early age that she wanted a career that would keep her close to what she loved. In this episode, Javon walks us through how losing her mother and a trip to Taiwan became the impetus for launching a series of food products both made with – and from – love.
Throughout this episode, you’ll definitely understand why was named one of this year’s Influential Women in Food. From the advocacy work she does to help entrepreneurs learn how to build their businesses to the community work she does helping children understand how to be better, more culturally-sensitive humans, Javon truly is an influential woman in the food industry. We talk her children-focused What's Inside That Counts program as well as the advocacy work she does with numerous women’s business groups throughout Chicago area. We end the episode talking about the advice Javon has both received and would give women just entering the food and beverage workforce.
Follow along in this episode through the topics timestamped below Introduction & role 2:31 Career progression and falling in love with food 3:12 Working with the Community; Teaching others Entrepreneurship and Cultural Sensitivity 5:37 The “It’s What Inside That Counts” Program 8:21 Mentoring and helping Other Women in the Food Industry 11:13 Advice received at the start of career that is still used today 13:36 Advice for those coming into the food & beverage industry 14:58
Learn more about Influential Women in Food on FoodProcessing.com
With us today is Ria Dake, Sr. Business Director, Balchem.
This self-described introvert has been described by others as a ‘Master of Connection.’ We dig in to that juxtaposition by first talking about Ria’s career evolution and how one mentor early on helped Ria with a decision that would change her career path forever. We talk about what it means to be a ‘Master of Connection’ and how Ria used her knack for networking to help build Balchem’s Women of Impact Network, a company-wide affinity program with more than 200 members spanning multiple sites and remote locations.
Join us as Ria explains the how and the why behind the Balchem Women's Impact Network and what she’s learned about herself since co-founding the program in 2018. We talk about formal and informal mentorship, while capping things off with the advice Ria has received – and provided – throughout her career so far.
Are you looking for a solution that can help give you a sustainable advantage in the supply chain? Then look no further than Infor.
With us on the podcast is Mikael Bengtsson Industry Principal for Infor Food and Beverage. We’re talking about how this global leader in cloud software is helping food and beverage processors leverage data, increase profitability, and support business growth.
Join us as we talk about how Infor can help companies utilize data to apply artificial intelligence and machine learning, thereby optimizing their operations. We talk about current trends as well as how processors can better manage their sustainability efforts. We also address the process by which products move from farm to fork and how that relates to the supply chain and sustainability.
Learn more about Infor and all of its capabilities
We recently sat down with Liran Akavia, Vice President of Sales for Process Health at Augury, to talk about the complex challenges manufacturers are up against and how they can use an AI-driven approach to optimize production health. During our conversation, we talked about how food manufacturers can identify the right AI technology as well as what the most common challenges food manufacturers face when adopting AI. We also discussed how process health can help food manufacturers overcome challenges with global instability and uncertainty as well as issues such as the workforce shortage.
We end the episode talking about Augury’s recent acquisition of Seebo, and how that merger has made for an extremely powerful combined solution and one-stop shop for process health and machine health.
Learn more about Augury
Enjoy the episode. Read the transcript on the Food Processing website
Do you know what a SOYLEIC® soybean is? Here to explain what SOYLEIC® soybeans are and how they’re being used to create a healthier food system Bryan Stobaugh, Director Of Licensing And Commercialization at Missouri Soybeans.
During this episode, we talk about how SOYLEIC® soybeans were discovered and what makes them non-GMO. We talk about the process of commercialization for Soyleic soybeans as well as where they can be planted.
Learn more about SOYLEIC®
With us today is Cloeann Durham. Cloeann is the Vice President of Quality, Safety and Environmental Sustainability for Coca-Cola.
A self-branded ‘science nerd,’ Cloeann’s college experience did not include visions of a future in the food and beverage industry. As her post-college experience evolved, so too did her options and she worked at several beverage companies before coming to Coca-Cola more than 20 years ago. We talk about Cloeann’s career evolution and how it helped create a foundation for the lesson’s she’s learned throughout her career. We talk about those lessons throughout this episode.
From the importance of collaboration, communication and transparency to finding your leadership style, we talk about all of the ways Cloeann has helped pave the way for other women in the food and beverage industry. And we conclude the episode talking about the best advice Cloeann has received – and would give – about a career in the food and beverage industry.
Learn more about Influential Women in Food
With us on the podcast today are Brian Barr and John Archer, both of ABB. In this episode, we’re talking about the options food and beverage processors have when it comes antimicrobial cable ties. ABB recently expanded its line of Ty-Rap® cable ties with Ty-Rap® TyGenic™ cable ties, the industry’s first two-piece antimicrobial* and detectable cable tie.
We talk about those ties on the episode, along with what products ABB is bringing to the table to help food and beverage processors.
Read the transcript of this episode on the Food Processing website
Ask anyone that’s been through a merger or acquisition, and they’ll tell you there are many more moving parts on the inside than what you see from the outside. The companies that are successful with M&A make the execution appear flawless. Such is the case with Motion’s recent Kaman Distribution Group (KDG) acquisition.
In this episode of the podcast, we talked with Randy Breaux, President of Motion, to talk about the acquisition—particularly, the reasons behind acquiring their number two competitor. We also discussed the benefits of merging the automation, fluid power and hydraulics, and repair services businesses. The following is our conversation.
Read the transcript of this episode on the Food For Thought Podcast
Enjoy the episode
Joining us on today’s episode is Maggie Slowik, Global Industry Director for Manufacturing at IFS. And we’re talking all about the power of data.
In today’s manufacturing world, there are as many uses of data as there are products. So how do companies determine what to focus on to build out their strategy? That’s what we’re talking about and more in this special bonus episode.
According to Maggie, data is the new currency. We dive into what that means and how, as an organization, the ownership of data can give you more power than you ever imagined.
We also address concerns that some in food and beverage have about data, including how exactly they’re going to embark on their digital transformation as well as how they’re going to find – and fill – the talent pipeline when it comes to data analysis.
And we cap things off talking about the Metaverse and its possible implications on the food and beverage industry as a whole.
Read the transcript on the Food Processing website.
Welcome to our midweek bonus episode of the Food For Thought Podcast.
Like your cellphone, your personal computer and your television, technology marches on and the latest editions really do have more functionality than the previous versions. That's also true for your ERP system. Advanced Requirements Planning not only accounts for expiring lots, but also helps to plan for yield losses as well as overlapping operations.
During a recent webinar, Food Processing Editor in Chief Dave Fusaro sat down with Kate Warner, Senior Solution Engineer for Plex Systems, to discusses why food & beverage manufactures need more from their Material Requirements Planning.
In this episode of the podcast, you can listen to that conversation.
If you’d like to learn more about Advance Requirements Planning or if you’d like to access white papers on Supply Chain Planning, the State of Smart Manufacturing, and how to stay agile during demand planning, you can do so here.
Enjoy the special episode
Today’s episode is a continuation of our Women in the Workplace series. Earlier this year we talked with women from GODIVA, Hot Bread Kitchen, and the Females in Food program about how each company is helping to empower women throughout the food and beverage industry.
Today we turn our attention to Jenn Palmer, CEO of eCapital ABL. At eCapital, Jenn leads an organization that specializes in financing food and beverage companies. At the helm since January of 2020, we talk about how Jenn’s career path helped her see the value of diversity – both among eCapital’s portfolio and within her teams. And speaking of portfolios, Jenn explains how her team helped grow eCapital’s portfolio 70%...during a pandemic.
In this episode, we talk about the hurdles women experience when trying to launch or grow a food business, with special attention paid to women’s access – or lack thereof – to capital. We also address how to make financing more equitable as well as HOW – and WHY – both men and women can better support women-owned business.
Read the transcript of the episode on the Food Processing website
With us on the podcast is Dr. Susan Blount, Vice President of Scientific & Regulatory Affairs for Mars Incorporated. Today we’re talking about food integrity, food fraud and adulteration and what Dr. Blount and her team are doing to ensure consumers throughout the world have safer foods.
We kick things off talking about what food integrity is – and isn’t and what companies like Mars are doing to ensure a safe food system. We take a deeper dive into regulations across the world when it comes to the misrepresentation of food and how that plays into the global supply chain. We also address issues pertaining to consumer trust and how Mars is working with its partners for more consistent harmonization as well as the technologies that are available to detect fraudulent foods. We cap things off talking about the Mars Global Food Safety Center and as well as whether better detection methods or more regulations are more important when it comes to food fraud.
Enjoy the episode.
Read the transcript of this episode on the Food Processing website
A review of thousands of compressed air systems has reveal that, on average, users operate below 50% of system capacity. And, in fact, oversized compressors are among the most common problems in air systems.
Here to talk amore about that on the podcast today are Kaeser Compressors’ Wayne Perry and Neil Mehltretter. They’ll address why oversizing occurs and how an oversized system reduces reliability and increases maintenance and lifecycle costs.
Read the transcript on the Food Processing website.
Is your pest control program as effective as you’d like it to be? In this episode, we talked with Sharon Dobesh, Director Of Technical Services, and Pamela Peckman, staff entomologist, both of Industrial Fumigant Company, about pest prevention strategies you can enact at your facility as well as what the future holds in pest management.
We talk about the best way to design an integrated pest management program that focuses on prevention, how sanitation works into pest control and an IPM program, as well why and how data plays such an important role in developing an IPM program.
Read the full transcript on the Food Processing website
When it comes to digital transformation initiatives, have you ever wondered what the top food and beverage companies are doing? Here to help answer that question is Eric Campagna, Food & CPG Machine Health Lead for Augury. Join us as we talk about what’s working – and not working – for the top food and beverage processors as well as the importance of taking risks, particularly when it comes to digital transformation.
We talk about which digital transformation initiatives could provide the most impact as well as how manufacturers can address their current business challenges with new technologies.
We wrap things up talking about machine health and how it can increase food and beverage manufacturer’s competitive advantage.
Read the Transcript on the Food Processing website
Learn more about how Augury helps the food and beverage industry. Visit their website
With us on the podcast today is Steven Burton, Founder and CEO of Icicle Technologies. Originally launched to help solve the problem of foodborne illness, Icicle now helps food companies execute their food safety plans.
In this episode, we get to the meat of the matter of lab-grown meat. We kick things off talking about why the notion of lab-grown meat and alternative proteins are growing in popularity as well as their impact on the meat industry.
We talk a bit about consumers’ perspectives of meat alternatives and the GMO-ification of it all before digging in to a discussion about both the advantages and drawbacks of lab-grown meat. We of course also talk about how safe lab-grown meat really is. We wrap things up talking about how Icicle Technologies is helping companies – including those in the lab-grown meat space – bring safer products to market.
Read the Full Transcript on the Food Processing website
2022 Digital Food & Beverage Conference: Special Discount for Food For Thought Listeners Be sure to register for the 2022 Digital Food & Beverage event taking place July 25-26 in Austin, Texas to meet with fellow digital marketing and ecommerce professionals from the industry's most innovative companies. Use promo code DFB22FOOD at foodandbeverage.wbresearch.com for 25% off your pass!
On today’s special episode, we’re talking with Kaeser Compressors about ISO Class 0 Compressed Air. Join us as we talk with Neil Mehltretter, Technical Director, and Werner Rauer, Product Manager, about what Class 0 Compressed air really is.
We talk about what a Class 0 label really means as well as what guidelines and specifications there are for class zero air in food and beverage applications. We wrap things up talking about whether there are energy or other cost implications for higher levels of air quality. Enjoy the episode.
Read the transcript on the Food Processing website.
Are you feeling OK about the MRP in your ERP? If you’re feeling unsure, then listen in to this informative conversation we had with Plex Systems’ Ara Surenian about material requirements planning, especially as it relates to enterprise resource planning.
We kick things off talking about how supply chain planning can help with inventory lots as well as with labor issues. We then segue over to a discussion about risk management and wrap things up talking about what’s going on with the current packaging and material shortages and how Plex can help food and beverage processors plan for all of it.
Read the transcript of this episode on the Food Processing website
Learn More About our Sponsor: Plex Systems at Plex.com
Enjoy the episode.
In this special bonus episode, we recently talked with Randy Smith, CEO and Founder of Vicinity Software about the supply chain and analytics and how the VicinityFood ERP system can help processors with predictive ordering and availability of ingredients.
We talk about a lot of topics that are important to food and beverage processors right now, such as reviewing vendor performance, understanding how changes in inventory costs will affect production, as well as what tracking and traceability information processors will need to have in place in the event of a recall.
Learn more about Vicinity Food
Read the transcript of this episode
In this episode of the Food For Thought podcast, we’re talking with Bill Besenhofer, CEO and Co-founder of The Fresh Factory.
This vertically integrated company partners with food and beverage brands big and small to help them scale up production of ‘fresh’ and ‘clean’ food products. With a mission to accelerate the growth of plant-based foods, The Fresh Factory owns and partners with emerging brands in the plant-based space to develop, manufacture, and sell products made from fresh produce.
In this episode, we talk not only about what The Fresh Factory is doing, but also the trends it’s seeing in the plant-based category. We also talk about how the Fresh Factory uses High Pressure Processing on its manufacturing lines. We wrap things up talking about the company’s most recent endeavor: Its Fresh Start accelerator program.
2022 Digital Food & Beverage Conference: Special Discount for Food For Thought Listeners Be sure to register for the 2022 Digital Food & Beverage event taking place July 25-26 in Austin, Texas to meet with fellow digital marketing and ecommerce professionals from the industry's most innovative companies. Use promo code DFB22FOOD at foodandbeverage.wbresearch.com for 25% off your pass!
With us on podcast today are Wayne Perry, Senior Technical Director at Kaeser Compressors and Neil Mehltretter, Technical Director at Kaeser Compressors. On today’s episode, we’re talking all about Compressed Air, but more specifically, how the location of your compressed air system impacts uptime, productivity, and equipment longevity. We kick things off talking about all of things to consider when deciding where to install your compressor. Both Wayne and Neil talk about the importance of ventilation, in particular how it impacts compressor performance.
We also talk about the necessary clearance needed around compressed air equipment as well as hearing about less than ideal compressor installs and how you, too, can avoid the same blunders. We cap things off talking about why you may want to consider a standalone enclosure for your compressor.
Learn more about Kaeser Compressors
Read the full transcript of this episode on the Food Processing website
Enjoy the episode
When it comes to your business, are you looking to streamline all of your management systems into one place? If so, you may want to consider an ERP system. Enterprise Resource Planning (ERP) is an integrated management system that takes everything you need to run a company – from purchasing and sales information to things like inventory, distribution, finance, and even quality management – and puts them all in one system.
Here to talk more about ERPs is Jennifer Spanos, Vice President of Product and Vertical Strategy at NexTec Group and FoodBusiness ERP. In this special episode, Jennifer walks us through the ins and outs of ERPs why they are ultimately a single source of truth that allow you to manage the entire business from one place. We talk through the benefits of an ERP system and how it differs from something like QuickBooks as well as talking specifically about the FoodBusiness ERP product and how it can help with supply chain issues and risk mitigation.
Enjoy the Episode
Read the full transcript on the Food Processing website
Learn more about FoodBusiness ERP
In today’s episode, we’re continuing the conversation we started last November how the pandemic has changed the game for food and beverage manufacturers.
We kick things off talking about the pandemic’s ripple effect and lessons learned so far. We peel back a few more layers about how supply chain issues are continuing to affect food and beverage processors, with Maggie explaining the ‘Supply Shock’ and ‘Demand Shock’ the industry has experienced the last couple of years.
We dig a little deeper into the new competitive landscape for food and beverage manufacturers and how information-hungry consumers are helping to shape new product innovation.
We cap things off talking about supply chain disruption, labor issues, and the role of technology is playing in food and beverage companies’ digitally transformation journey, making sure to highlight how IFS's digital solutions are helping manufacturers across the globe each and every day.
Learn more about IFS and their enterprise software solutions.
Read the full transcript of this episode on the Food Processing website.
Enjoy the episode.
For anyone in Product Development and R&D at a food and beverage company, this episode is definitely for you. With us on the podcast today is Manmit Shrimali, co-founder and CEO of Turing Labs AI.
Founded in 2019, Turing Labs, which recently concluded $16.5 Million Dollars in Series A funding, has been helping Consumer Packaged Goods companies get new or improved products to market faster using their unique AI platform.
Listen in to hear how Turing is helping some of the biggest names in CPG create or reformulate faster and more efficiently. Perfect for the post-COVID hybrid R&D Department, Manmit walks us through how the platform uses artificial intelligence to simulate working through different ingredient combinations to determine what works…and what doesn’t. You’ll definitely want to tune in to hear how this revolutionary platform is helping manufacturers take thousands of data points and turn them into formulation gold.
Read the transcript of this episode on the Food Processing website
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Get Food & Beverage Industry News Delivered to You Be sure you’re signed up for Food Processing’s Daily E-Newsletter, so you can stay in the know about the news impacting the food and beverage industry. Head to foodprocessing.com/newsletters to get on the list for our daily e-newsletter that comes straight to your inbox every weekday morning.
On today’s episode, we’re talking with Rick Williams, Practice Lead in operations and supply chain management at JPG Resources. Williams talks with us about the top supply chain issues impacting food and beverage processors in Spring 2022… and beyond.
From the impact of geopolitical issues, to ingredient and packaging material availability, we touch on all of the current links impacting today’s supply chain. You’ll definitely want to listen the entire way through this episode as Rick offers his perspective on how labor issues can be fixed or corrected as well as leaving us with two things manufacturers will need to master if we’re ever going crawl out from under the weight of our supply chain issues.
Enjoy the episode. Read the transcript of this episode
With us on today’s episode is Matt Cohen, co-founder of Kidfresh. Launched in 2007, Kidfresh takes children’s favorite foods -- like spaghetti and meatballs, mac’ and cheese, and chicken nuggets -- and adds a nutritious twist to them. But that’s not all. Not only are they more nutritious, they’re also more convenient, a huge plus for busy parents.
Join us as we talk about the reason Kidfresh was launched, why creating better-for-you foods for children has been a struggle, and how he managed to find the perfect formula for good-tasting and good-for-you frozen food products. And we cap things off talking about what trends Matt is seeing in both the children’s nutrition sector as well as in frozen foods.
Enjoy the Episode.
Read the full transcript on the Food Processing website
With us on the podcast today is Tony Pariseau, Key Market Specialist focusing on the food and beverage industry for NORD Drivesystems.
Tony recently sat down with us to walk us through the types of gearboxes, electric motors and variable frequency drives the family-owned and operated company produces.
We walk through a few of NORD’s innovative new products while also talking about what NORD offers to help processors with preventative maintenance. We cap things off with a discussion of Nord’s impeccable reputation for industry-leading deliveries as well as their great flexibility and their global presence.
Learn more about Nord Driveystems
Read the full transcript of this podcast episode on the Food Processing website
In today’s episode we’re talking about The Lady Godiva Initiative, a program Godiva launched in 2020 to support charitable organizations that empower women around the world. One of the recipients of Godiva’s Initiative is Hot Bread Kitchen, a New York-based nonprofit that creates economic opportunity through careers in food.
Join us as we talk about the Initiative – how and why it got started and how Godiva is helping to empower women while also supporting both local and global communities. We talk much more in-depth about Hot Bread Kitchen and the work its doing to empower women with economic security, including job skills training and food entrepreneurship programs. Read the full text of the transcript on the Food Processing website
Enjoy this episode, but before you listen in, make sure you’ve visited our Influential Women in Food page on the Food Processing website. We’re honoring women making an impact in the food and beverage industry, but we need your help. Submit a nomination – or several – for the women you see making an impact. But, be sure to do it soon. Nominations close March 1.
With us today is Angela Dodd, founder of Females in Food. Angela created the Females in Food Community to help women in the food and beverage industry advance their careers.
Consider this: 80% of food buying decisions globally are made by women, yet, across every segment of the food and beverage industry, fewer than 20% of senior leadership positions are held by women.
We talk about that statistic and much more in today’s episode. We address issues about why women are under-represented, what companies and male allies can do to help reach gender parity, and whether Diversity, Equity, and Inclusion programs are actually working. Read the transcript of this episode
Influential Women in Food Be sure to visit the Food Processing website to learn more about the Influential Women in Food program. If you know a woman – or women – that are making an impact in the food and beverage industry, be sure to nominate them for this prestigious award. But act fast, we’ll be closing nominations on March 1.
Welcome to the third season of the Food For Thought Podcast.
We’re kicking things off by asking: What can we expect in the food and beverage industry this year? Food Processing Editor in Chief Dave Fusaro and Senior Editor Pan Demetrakakes offer their perspectives on the big issues facing the industry this year.
We talk about labor issues and the supply chain as well as the why and how inflation came into play. We also talk about what product development trends we can expect to see this year as well as where things stand with 2021’s star categories.
Note: This episode was recorded prior to December 21, the date Kellogg strike ended.
Enjoy the episode. Read the transcript of this episode
Know an Influential Woman in Food & Beverage? Is there a woman on your team or in your organization that is effecting change and making a big impact for the rest of the company? Consider nominating her for Food Processing’s Influential Women in Food. In 2022, Food Processing will be honoring women moving the needle forward for the food and beverage industry. Through peer-submitted nominations, we’ll select a group of women who best illustrate what it means to be an influential woman in the food and beverage industry. But it all starts with you. Head to the Food Processing website to learn more.
With us today is Maggie Slowic, Global Industry Director for Manufacturing at IFS.
During the episode, we talk about the biggest challenges facing the industry right now, including how food and beverage companies are operating in an environment that's influenced by a lot of change.
We hone in on why is traceability so important and its essential role in maintaining an efficient – and resilient – supply chain.
We cap things off talking about data, the Internet of Things, and how manufacturers can work with companies like IFS to better utilize their ERP systems.
Read the transcript of this episode on the Food Processing website.
Let us know YOUR Predictions for 2022 Let us know YOUR predictions for food manufacturing in 2022 by taking part in Food Processing’s annual Manufacturing Outlook Survey in November. The survey should take less than 5 minutes to complete. The results will be available in January 2022. Complete they Survey
In today’s episode, we’re talking with Liz Sertl, Senior Director of Community Engagement at GS1 US. If you’re not familiar with GS1 US, you’re certainly familiar with their barcodes. With more than six billion scans a day, those barcodes are what helps keep product moving, and the supply chain efficient.
We talk a lot about efficiency versus resiliency in the supply chain and where food manufacturers got it right – and where they can still improve. We examine the growing importance of data and digital transformation while ending the episode talking about how GS1 US is helping food processors prepare for FMSA’s Proposed Rule 204, which comes out in November 2022.
Read the transcript of this episode on the Food Processing website
Learn more about Liz’s podcast, Next Level Supply Chain
Let us know YOUR Predictions for 2022 Let us know YOUR predictions for manufacturing in 2022 by taking part in Food Processing’s annual Manufacturing Outlook Survey in November. Give us your insights and let us know your predictions for what manufacturing will look like next year. The survey should take less than 5 minutes to complete. Your answers will be confidential, so feel comfortable giving us your thoughts. The results will be available in January 2022. Complete the Survey
In today’s episode, I’m talking with Ryan Powell about how Insite AI is working with food companies and retailers to better understand consumer behavior.
Over the course of 25 minutes, we talk a lot about data. We touch on clean data, predictive modeling, microsegments, ecosystems, and so much more. If you’re in charge purchasing, planning, or predicting, you won’t want to miss this episode. We also address issues relating to the supply chain, including how AI tools like this can help forecast disruptions and how food companies can be better positioned to stay ahead of the game.
Enjoy the episode and be sure you’re signed up for Food Processing’s Daily E-Newsletter, so you can stay in the know about the news impacting the food and beverage industry. Head to foodprocessing.com/newsletters to get on the list for our daily e-newsletter that comes straight to your inbox every weekday morning.
Let us know YOUR Predictions for 2022 Let us know YOUR predictions for manufacturing in 2022 by taking part in Food Processing’s annual Manufacturing Outlook Survey in November. If you head to the show notes in this episode, you'll be taken to a brief survey where you can give us your insights let us know your predictions for what manufacturing will look like next year. The survey should take less than 5 minutes to complete. Your answers will be confidential, so feel comfortable giving us your thoughts. The results will be available in January 2022. Complete they Survey
In this special bonus episode, Bartek Ingredients’ Jeff Billig and Matthew Patrick talk about the challenges that formulators and manufacturers encounter when working with pectins.
We kick things off talk talking about Bartek’s focus in the bakery, beverage and confectionery markets as well as how the company, which specializes in malic and fumaric acids helps companies optimize their applications.
We then shift into a conversation about pH and the challenges of producing pectin-based gummy products before rounding out the episode learning more about Bartek’s new buffer salt, Pecmate.
Learn more about Bartek Ingredients on their website.
Read the full transcript of this podcast episode on the Food Processing website.
Did you know that we waste about 40% of our food across the United States and most of that ends up in landfills. Did you also know there is a solution to reduce that much food waste while also making a new product category?
It’s true and it’s called Upcycling. Here to talk about upcycling and how it can benefit people and processors is Kaitlin Mogentale.
Mogentale is the creator and founder of Pulp Pantry, which takes the waste from juiceries and produce companies and turns it into upcycled gold, resulting in Pulp Pantry’s Pulp Chips.
Throughout this episode, we talk about the statistics behind food waste and its impact on people and our planet. We discuss upcycling and how companies and consumers are responding to it, while ending the episode talking about the potential for this newer product category.
Enjoy the episode.
You can read the full transcript of this episode here.
Kaitlin Mogentale was recently featured on our website as one of our Entrepreneurs to Watch, which you can read on Food Processing.com
What’s satiating, healthy, earth-friendly and becoming more popular with consumers with each passing day? If you guessed plant proteins, you’d be right.
In this special bonus episode, Ingredion’s Yadu Dar and Carolyn Phillips are talking about what’s new in plant-based proteins, why consumers are so interested in plant-based food and what Ingredion has found in its proprietary studies that food and beverage manufacturers can use to help differentiate their brands.
Learn more about Ingredion.
Read the full transcript of this episode on Food Processing
From atypical deep freezes to hurricanes, floods, and fires, natural disasters can have a significant impact on the food and beverage supply chain. Here to talk about that on this episode of the Food For Thought podcast is Michael Gehrt.
Michael is an insurance recovery attorney and he works with companies to litigate on their behalf against insurance companies. He also offers advice to companies on how to plan and prepare for any business interruptions brought about by natural disasters.
Join us as we talk about what the definition of a natural disaster is – and the answer may surprise you. We talk about different types of policies and coverage as they pertain to food and beverage businesses, as well as how to mitigate the risks associated with operating a business in the event of a disaster.
Enjoy the episode.
Read the full transcript of this episode on the Food Processing Website
When we hear about entrepreneurs and startups in the food and beverage industry, the category that often gets lost in the shuffle is one that has the most ‘spirited’ approach to new product development. Here to talk about the untapped market for advising and mentoring the independent brand owners and entrepreneurs in the wine, beer, and spirits category is Taylor Foxman, creator of the Industry Collective.
Launched in 2020, the Industry Collective takes the wisdom of numerous experts around the world in the Beer, Wine, and Spirits category and uses it to advise entrepreneurs, start-ups, and others on how to make the biggest splash into the market.
Throughout the episode, Taylor walks us through why organizations like the Industry Collective are needed in the wine, beer, and spirits category as well as how she’s turning the collective into the ultimate resource for the entire beverage industry.
Learn more about The Industry Collective
Read the Full Transcript of this episode on the Food Processing website
Despite all of the pantry stocking and comfort food eating that took place in 2020, sales for the food and beverage industry’s top 100 manufacturers came in at only 1.7% over 2019’s sales figures.
In this episode, Food Processing's Dave Fusaro and Pan Demetrakakes talk with host Erin Hallstrom about the findings in Food Processing's 46th annual list of the top food and beverage processors.
Our Top 100© list for 2021 ranks food and beverage processors based on their sales of value-added, consumer-ready goods that were processed in U.S. and Canadian facilities. Throughout the episode, we talk about how the pandemic impacted many food and beverage processors' bottom lines. We cover issues like labor and lawsuits while wrapping up the episode with our predictions for the rest of 2021.
- Read the analysis of the Food Processing Top 100© for 2021
- Visit the interactive chart that ranks the Top Food Companies for 2021
The interactive chart also serves as a research tool for those with an interest in the business of the food and beverage industry. Within the tool, columns are sortable and each row includes a link to the company and their corresponding profile. Each company profile includes headquarters address, top executives, subsidiaries, food categories, brands, and in most cases manufacturing plants.
From reduced sugar intake to increased interest in comfort food, we kick things off talking about consumer trends as they relate to sugar reduction. We then shift into the sweetener options Ingredion has available that can help product developers create products that are indulgent, yet good-for-you. And we wrap things up talking about why is allulose a good tool for sugar reduction.
Learn more about Ingredion Read the full transcript of this episode on Food Processing
On today’s episode, we’re talking Taqtile’s Kelly Malone about the realities of mixed reality. Mixed reality is a term that applies to both Augmented Reality and Virtual Reality; and while AR and VR are not necessarily new, how manufacturers are able to use these tools on their plant floor is.
During this episode, we’re talking about how manufacturers are able to use mixed reality to train their frontline workers, enhance productivity, improve inspections, onboard new employees, and much more.
And special thanks to the sponsor of this week’s podcast, Yamato.
Learn more about what Yamato can do you for you by visiting their website at Yamatoamericas.com
Read the full transcript of this week's podcast on the Food Processing website.
As coronavirus kicked into high gear throughout 2020, so too, did the speed at which food and beverage processors had to keep up with demand. As any company knows, high volume production times are the worst time to experience equipment failure. We recently sat down with Jason Kreitz from Advanced Technology Services (ATS) to talk about how ATS is helping food and beverage processors integrate technology into their production.
We cover a wide range of topics including machine maintenance and other MRO challenges, tips for prioritizing upgrades for aging equipment and facilities, machine health monitoring for predictive maintenance, and very importantly, how technology is helping manufacturers push safety to the forefront.
To learn more about Advanced Technology Services, visit www.advancedtech.com or call 855-834-7604.
Read the transcript of this episode on the Food Processing website
No one likes a pest invasion, especially when you’re running a multimillion-dollar food and beverage operation.
Not only can birds, rodents, and insects be a nuisance, they’re also a food safety issue and a liability. How can you prevent pests from getting in to your facility?
With us on the Food For Thought podcast today are Jerry Heath and Sharon Dobesh of Industrial Fumigant Company (IFC). In this episode, we’re talking all about the strategies to keep outside pests from getting in your facility as well as what you can do if they do get in.
Enjoy the episode.
Visit the IFC Website to learn more about all of their services
Unsure about an Integrated Pest Management program? Get your questions answered during this upcoming webinar: Prevention, Control and Integrated Pest Management Strategies. Sign up now for IFC’s August Webinar
Read the Transcript of this podcast on the Food Processing Website
With us on the podcast is Joe Weiss. Joe is an international authority on control systems cybersecurity as well as a Managing Partner at Applied Control Solutions.
In the next 30 minutes, Joe walks us through some of the biggest threats to the US Food Industry’s cybersecurity, including ransomware and other kinds of cyber attacks.
We talk about the methodology and intent behind most cyber-attacks while also digging into the smallest entry-point that can do the biggest damage.
Check out Joe's blog, Unfettered
Read the transcript on the Food Processing website.
We have an information-packed episode on the books today. Join us as we talk to Leonard Mongiello, Business Development and Sales Manager for the Industrial Fumigant Company (IFC) about microbial decontamination, bioremediation, and a host of other safety and sanitation issues all food and beverage processors deal with.
We also talk about how IFC helps processors stay food and plant safe with its ProClean service line.
Visit the IFC website to learn more about all of their services
Learn more about the ProClean service line
Unsure about an Integrated Pest Management program? Get your questions answered during this upcoming webinar: Prevention, Control and Integrated Pest Management Strategies. Sign up now for IFC’s August Webinar
As every food and beverage manufacturer knows, there are a lot of decisions that go into developing a new food or beverage product. Texture, mouthfeel, and taste, are only the beginning. From certifications to verifications, sometimes it helps to have a little guidance from ingredient experts.
In this special Bonus Episode, we’re talking with Corie Beyers and Kara Selgrade of Ingredion about new product innovation – including the influx of plant-based products – as well as how Ingredion is working with manufacturers to help them formulate better and faster.
Learn more about Ingredion Read the full transcript of this episode on Food Processing
How closely do you follow the USDA's Dietary Guidelines in your own life? Are you consuming enough fruits and vegetables? In today's special bonus episode of the Food For Thought podcast, we're talking with Brendan Kesler, an innovation strategist with Van Drunen Farms about that very topic.
Listen in as we talk about the evolution of Americans' eating habits, especially as they relate to fruits and vegetables. We take a deeper dive into why consumers struggle to get their recommended daily amount of fruits and veggies as well as learning more about the TruServ program that Van Drunen Farms is introducing to help make sure we're all getting the nutrients we need.
Learn more about Van Drunen Farms
Read the transcript of this episode on Food Processing.
Are comfort foods still trending? Why are so many brands doing product-mashups? And is plant-based here to stay? We answer those questions and more during this episode of the Food For Thought podcast.
In this episode, we’ve got Arwen Kimmell, Director of Innovation Marketing at JPG Resources helping us predict what product innovation will look like for the rest of 2021 and into 2022. You won’t want to miss this episode because we break down the what, the why, and even the when of food and beverage product innovation for the next year.
Learn more about JPG Resources
Read the full transcript on Food Processing
With me on the podcast today are Ingredion’s Ramesh Thiyagarajan, Carolyn Phillips, and Kelly D'Amico.
In this episode, we're talking about a new program Ingredion is rolling out called 360 Value. In fact, this podcast might be the very first time you're hearing about it. Listen in over the next 15 minutes as we talk about what 360 Value is, why it's important, and how it benefits food manufacturers and the consumers they serve.
Within this episode, we take a deeper dive into consumer insights including topics such as health benefits, well-being, sustainability, and value. We also discuss how Ingredion helps its customers deliver environmentally-friendly products as well as what the company can do to help processors reduce costs or to be more profitable.
Learn more about Ingredion and 360 Value
Read the full transcript of this episode on Food Processing
Visit the Food Processing website to stay up to-do-date on all of the latest news and trends impacting the food and beverage industry.
In this episode of the Food For Thought podcast, we talk to Kristel de Groot about Your Super’s consumer-centric approach to product development. From the company’s very personal beginning to its current status as certified B-Corp wellness brand, Your Super’s Co-Founder Kristel walks us through how the company finds its inspiration for launching new products. We also talk about funding, COVID, and what advise Kristel has for up-and-coming brands wanting to make a name for themselves.
Learn more about Your Super at yoursuper.com
Read the full transcript of this episode on Food Processing
We recently talked to Pamela Peckman and Sharon Dobesh of Industrial Fumigant Company (IFC) to gain a better understanding of the pest control issues that can arise during food and beverage transportation.
During the next 20 minutes we talk about common pests found in shipping as well as regulations surrounding sanitation and pest-free shipping. Stick around until the end, where we discuss preventative measures food facilities can take as well as specific ways IFC can help food and beverage processors with their pest management programs.
Learn more about IFC and visit their website indfumco.com
Read the full text of the transcript on the Food Processing website
On today’s episode, we’re talking with Devaunshi Mahadevia, Director of Global Marketing for SunChips and the Global Lead on WomanMade, about how PepsiCo’s WomanMade program is supporting the economic advancement of women in the food system.
We cover a lot of ground in a short amount of time, including why programs like WomanMade are needed, how it’s helping female food founders, as well as how PepsiCo’s Food For Good Program is helping to fight childhood hunger while also supporting women-led small businesses.
Learn more about the WomanMade Community on Hello Alice.
Learn more about the Food For Good program.
Read the full transcript of this episode on the Food Processing website
On the podcast this week is Robert Hersh, National Managing Principal in Manufacturing and Food and Beverage for Grant Thornton. Throughout the next half-hour, we talk about the results of the firm’s 2020 Digital Supply Chain Survey as well touching upon Food Processing’s own 2021 Capital Spending Outlook.
We cover a lot of ground in 30 minutes, including talking about how food and beverage processors can become better equipped at assessing supply chain risk as well as discussing how digitalization and other technologies are playing a significant role in the future of the food and beverage workforce.
Read the transcript of this episode on the Food Processing website.
Welcome to a special bonus episode of the Food For Thought Podcast. We recently sat down with Kaeser Compressors’ Bill Kemph, Neil Mehltretter, and Michael Camber to talk about the company’s custom enclosed compressed air systems.
A global leader of compressors, blowers, and vacuums, Kaeser Compressors designs and builds compressed air solutions that help facilities optimize and improve their operations. In addition to installing equipment, Kaeser also provides customized solutions—including prebuilt compressor rooms—that food and beverage processors can drop in right next to their facility or plant.
In this episode, we talk about service, reliability, benefits and costs of a Kaeser Compressed Air Solution as well as reasons why a processor might consider moving their air system outside of their plant.
Learn more about Kaeser Compressors
Read the full transcript on the Food Processing website
What does it take to keep a 141-year old meat processing company thriving in Rochester, New York? We’ve got that answer and more in this episode of the Food For Thought Podcast. Today’s guest is Julie Camardo. She’s the CEO and fifth-generation owner of Zweigle's, a meat processing company based out of Rochester.
In the next half-hour, we cover a lot of ground. We talk about what it was like growing up in the family business, and how she—and the company—give back to the Rochester community in ways you won’t believe. We also talk about what it’s like to be a woman in a male-dominated field and how the women who came before her helped pave the way to make Zweigle's the certified women-owned business it is today.
Read the transcript on Food Processing
Have you ever wondered what venture capital firms look at when considering whether or not to fund a food and beverage start-up?
Sarah Foley, Partner at SWAT Equity Partners is giving us the low-down on food and beverage funding. In the next 30 minutes, we talk about trends, sustainability, why SPACs are seeing a resurgence, as well as providing actionable advice for anyone considering launching their own food and beverage brand.
Read the full transcript on Food Processing
Learn more about SWAT Equity Partners
In this Special Bonus Episode, Cablevey Conveyors’ Karl Seidel sits down with Food Processing’s Food For Thought Podcast to talk about the powerful, yet gentle, way to move materials around your facility.
Cablevey Conveyors is a tubular drag conveyor manufacturer that has design, engineer, and service enclosed cable and disc tube conveyors for almost 50 years and in more than 65 countries. In this episode, we're talking about conveyor systems and how Cablevey Conveyors works with manufacturers to ensure materials are moved from Point A to Point B in a safe, efficient, and clean way.
Listen as we discuss the types of materials Cablevey Conveyors can handle, how the company helps manufacturers move materials in clean and sanitized ways, as well as how they work with processors to ensure everything fits within the building envelope.
Learn more about Cablevey Conveyors on their website www.cablevey.com
Enjoy this special bonus episode.
We’re continuing our conversation about CPG entrepreneurship. In this episode, we talk to Dr. James Richardson about the risks and rewards of growing a CPG brand, in particular the risks entrepreneurs should—and shouldn’t—take as well as what it means to be memorable versus unique.
Learn more
- Learn more about his book Ramping Your Brand
- Learn more about his company, Premium Growth Solutions
Read more
- Read ore listen to Part 1 of the CPG Entrepreneurship series: A CPG Entrepreneur's Guide to Growth
- Read the full transcript of this episode on Food Processing
In today's episode, we're talking to Dr. James Richardson.
Richardson is a Ph.D, a cultural anthropologist, and the author of Ramping Your Brand. Through his company, Premium Growth Solutions, he helps CPG entrepreneurs create strategic plans to achieve exponential growth.
In this episode, we talk about why entrepreneurs want to grow fast and set unrealistic forecasts as well as the mistakes that CPG entrepreneurs repeatedly make.
Learn more about his book Ramping Your Brand
Learn more about his company, Premium Growth Solutions
Read the full transcript of this episode on the Food Processing website
What do you get when you pair up a food scientist with a passion for infant nutrition and a cellular biologist with a passion for novel applications of cell culture technology? You get Biomilq, one of the latest disruptors in the food and beverage space.
Launched in 2020, Biomilq is aiming to change the way we think about infant nutrition. The small company out of North Carolina is on a mission to produce cultured breastmilk that offers supplemental nutrition to mother’s milk with the convenience of formula.
For the next half hour, listen as CEO and Co-Founder Michelle Egger and our host talk about how the BIOMILQ team is changing the way we think about infant nutrition. We talk about the science, the safety, and the strategies behind this revolutionary approach to cultured food. We also tackle the topics of funding, naysayers, and how to know you're on the right track with your product.
Read the full transcript on FoodProcessing.com
Learn more about Biomilq
On our Season 2 opener, the Food Processing team has gone into forecast mode. Listen in as Editor in Chief Dave Fusaro and Senior Pan Demetrakakes talk about what we can expect in the food and beverage industry in 2021.
Throughout the next half-hour we talk about what trends we can expect to play out this year as well as how COVID-19 and a new Presidential administration will continue to impact the industry as a whole.
Read the full transcript on our website, and catch up with the latest news and trends in the food and beverage industry on FoodProcessing.com.
According to a recent LinkedIn survey, 40% of employees leave their job within the first year unless they receive training and education from their employer. Meanwhile 74% of employees feel that they're not reaching their full potential unless they receive training from their employer. Where does that leave employees… and employers for the future of food and beverage?
In this episode, we talk Andy Drennan, senior vice president at the Food Processing Suppliers Association about its 180 Skills training program. We also talk about vocational skills, soft skills, and how the food and beverage industry can attract new talent.
Learn more about FPSA's 180 Skills Program
Read the full transcript of this recording on FoodProcessing.com
How do you predict what new flavors will be trending when your forecast calls for homebound with a chance of COVID?
In this podcast episode I talk to Dax Schaefer, Corporate Chef and Director of Culinary Innovation, for Asenzya. Join our fun and informative conversation about what 2021 has in store for formulation and flavor trends. Enjoy the episode and make sure you head to FoodProcessing.com to see what else is in store for the food and beverage industry in 2021. as we feature experts in Food Safety, Plant Safety, Product Development, and much more.
Learn more about Asenzya by visiting www.asenzya.com
When you think about innovation and new product development, does Ocean Spray come to mind? You might be thinking “how can anyone innovate a cranberry?” In this episode of Food For Thought, we talk to Rizal Hamdallah, Chief Growth Officer for Ocean Spray Cranberries, about how this 90-year old cooperative is changing the way we think about health and wellness.
Learn more about Ocean Spray Cranberries
Read the transcript on FoodProcessing.com
This week I sat down with Daniel Sztutwojner chief customer officer and co-founder of Beekeeper. During this episode, we talk about how food processing companies have used the tool to keep their employees updated on processes and procedures—including COVID-specific logistics. We also discuss how mobile technology is actually helping companies become safer and more efficient.
2020 R&D Team of the Year Winner Mary’s Gone Crackers is a small, Nevada-based CPG company doing really big things. In this episode, we talk about how the Nevada-based company leverages its small size to do big things as well as what the company is doing to produce products that are not only good for the body, but good for the planet too.
Read more about Mary's Gone Crackers' R&D Award on Food Processing.
If you could train someone to be a better leader, would you do it? The University of Minnesota’s Integrated Food Systems Leadership Program is helping students evolve into the leaders the food and beverage industry needs. In this episode, learn what the IFSL program is and listen to one of its co-horts talk about what she’s learned and how her employer is reaping the benefits.
Learn more about the University of Minnesota’s Integrated Food Systems Leadership Program
Read the transcript of this podcast on FoodProcessing.com
Food For Thought Podcast host Erin Hallstrom talks to 2020 R&D Team of the Year Winner Good Foods' Katie Schmits and Danyel O'Connor about what makes their R&D Team successful, the technology behind their secret weapon- HPP-and how they’ve adapted during COVID-19.
- Read about Good Foods as one of Food Processing's R&D Teams of the Year on the website: https://www.foodprocessing.com/articles/2020/rd-team-good-foods
- Check out Good Foods online: https://goodfoods.com
Who came out on top in the 2020 Food Processing Top 100©? Erin Hallstrom, Dave Fusaro, and Pan Demetrakakes talk about that and more in this episode of the Food For Thought podcast. Join us as we talk about how the coronavirus pandemic is impacting the food and beverage supply chain as well as the future of comfort food.
View the Food Processing Top 100© list at https://www.foodprocessing.com/top100
Be sure to visit our Green Plant of the Year voting page to cast your votes on the Greenest Plant in America: https://www.foodprocessing.com/green-plant-voting
Del Monte Foods, one of the winners of Food Processing’s 2020 R&D Teams of the Year, has a long history of producing vegetables for the masses. The company has undergone a change in the last few years that combines authenticity with agility. Learn how the original purveyors of the plant food movement have changed the way we know vegetables... and product development. Learn more about Del Monte Foods' R&D Team
In our inaugural podcast episode, host Erin Hallstrom talks to Food Processing’s Dave Fusaro and Pan Demetrakakes about one of the most important topics impacting food and beverage manufacturers right now: coronavirus. We talk about the devastating impacts the virus is having on the industry. Dave walks us through how processors are adapting to serve the ‘at home’ consumer and we contemplate what the future of food processing looks like and how automation might play a role.