Food Processing's Food For Thought Podcast

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?