Podcasts about food innovation

Danone argues tomorrow's nutrient-dense foods will be shaped first by healthier soils, smarter farming and stronger supply chains, creating new opportunities for protein- and fiber-rich products with lasting consumer appeal

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois welcome Jean-François Archambault, Founder and General Manager of La Tablée des Chefs, for an inspiring conversation about food recovery, food security, and the power of community action. Recorded live at SIAL Montreal, this episode showcases one of Canada's most remarkable social entrepreneurs and the national movement he has built to reduce food waste while feeding those in need. Since founding La Tablée des Chefs in 2002, Jean-François has transformed a bold idea into one of Canada's most impactful food recovery organizations. What began as a mission to rescue surplus food from hotels, restaurants, sporting venues, and major events has grown into a nationwide network that has recovered enough food to create more than 26 million meals. From the Bell Centre and NHL arenas to Formula 1 events and major hospitality venues, La Tablée des Chefs now redirects millions of meals annually to frontline organizations serving vulnerable Canadians. The conversation explores the organization's two core pillars: feeding people facing food insecurity and educating young Canadians about food autonomy and cooking skills. Jean-François shares the remarkable growth of the Kitchen Brigades program, now operating in hundreds of schools across Canada, empowering nearly 100,000 young people with practical food knowledge while building confidence, self-esteem, and life skills. He also discusses innovative initiatives such as the Solidarity Soups program and the Grand Marmite fundraising events that are helping expand school food programs across the country. The discussion also examines the growing challenges of food insecurity in Canada, the importance of food literacy, the role chefs can play in social impact, and why Canada needs a more ambitious and coordinated national approach to food security. Jean-François offers a compelling vision for how governments, businesses, community organizations, and citizens can work together to create lasting change. Before the interview, Michael and Sylvain unpack a busy week in food and agriculture news. Topics include the Competition Bureau's new examination of Canada's food supply chain, the federal government's newly announced food strategy, food waste research revealing Generation X as Canada's most wasteful demographic, the future of salmon farming, Quebec's move to restrict energy drink sales to minors, the return of frozen juice concentrate, and Foodtastic's continued expansion. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Applications are open through July 24 for entrepreneurs looking to turn dairy-based ideas into successful products.

What if AI is not here to replace creativity, but to expand it?In this episode of Owning Your Legacy, Laurette is joined by Justin Shimek, CEO of Mattson, to explore how artificial intelligence is reshaping food and beverage innovation.Justin shares his journey from food science to leadership, the role of curiosity in building a career, and how Mattson helps companies imagine what is coming next in food. The conversation dives into AI as a creative thought partner, not an answer machine, and how tools like Mattson's AI persona “Leo” are helping teams generate ideas, understand consumers, and rethink innovation workflows.Together, they discuss the fears and opportunities surrounding AI, how companies can begin integrating it responsibly, and why the future of innovation still depends on real human intelligence, judgment, and creativity.This episode is for leaders, innovators, food scientists, entrepreneurs, and anyone curious about how AI can help teams do their highest and best work.Learn more about Justin Shimek and Mattson:www.mattsonco.comIf you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com. 

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois sit down with Don Hill, Chairman of Sucro, for a rare inside look at one of the most significant investments in Canada's food manufacturing sector in decades. Sucro has quickly become one of North America's fastest-growing sugar companies, and its newly built Ontario refinery marks the first major new sugar-refining investment in Canada in generations. Don explains why Canada became Sucro's first major international investment market, how the company is challenging conventional thinking in a traditionally conservative industry, and why innovation, reinvestment, and operational efficiency are becoming critical competitive advantages in food manufacturing. The conversation explores the strategic role sugar plays in food production beyond sweetness, including shelf life, texture, functionality, product formulation, and cost management. Don also discusses how Sucro is navigating labour shortages, global trade disruptions, tariffs, supply chain volatility, and geopolitical uncertainty while building what he believes is the most modern and competitive sugar refinery in North America. Michael and Sylvain also dive into the impact of GLP-1 weight-loss medications on food consumption with Don, the opportunities and limitations of artificial intelligence in manufacturing, and why Canada remains an attractive destination for food production despite growing trade tensions and policy uncertainty. Don shares his perspective on the future of food manufacturing investment, North American competitiveness, and Sucro's plans for growth over the next decade. Before the interview, the hosts tackle another packed week of food and agriculture news. They discuss Canada's economic outlook and the debate over recession terminology, new research comparing household food spending across G20 countries, and the ongoing rise in food insecurity and food bank usage across Canada. The discussion also covers soaring tomato prices linked to North American trade disruptions, new revelations surrounding the Canada Royal Milk infant formula facility in Kingston, and concerns about transparency within Canada's supply-managed dairy sector. The episode also reflects on Metro CEO Eric La Flèche's retirement announcement, examining his lasting impact on Canadian grocery retailing and congratulating the highly skilled and experienced Marc Giroux on becoming the new CEO. Finally, Michael and Sylvain explore how some farmers are finding new revenue streams through YouTube and digital content creation, demonstrating the remarkable adaptability and entrepreneurial spirit of modern agriculture. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

In this episode of The Produce Moms Podcast, host Lori Taylor is joined by Danyel O'Connor, CEO of Umami, and Meghan Diaz, Senior Director-Produce at Sprouts Farmers Market for a Women's Roundtable discussion focused on the evolving intersection of the attention economy, food innovation, and fresh produce consumption.

This week on The Food Professor Podcast, recorded live at SIAL Canada 2026 in Montreal, Michael LeBlanc and Dr. Sylvain Charlebois welcome back Karen Proud, President & Adjudicator of the Canada Grocery Code, for an important conversation about one of the most closely watched structural reforms in the Canadian grocery industry. Only months after the official launch of the Canada Grocery Code, Proud provides an inside look at how the new voluntary, industry-led framework is functioning in its early stages. She explains the mission of the Office of the Grocery Sector Code of Conduct, the rationale behind creating a voluntary code instead of government regulation, and why more than 200 companies have already joined the initiative. Proud discusses how the code is designed to improve business relationships between retailers and suppliers, strengthen transparency, create more predictable contracting practices, and encourage long-term investment and innovation throughout Canada's food supply chain. The conversation explores the challenges of building trust across a fragmented grocery ecosystem while balancing supplier concerns, retailer expectations, and government scrutiny. Proud outlines how her office is approaching compliance, dispute resolution, reporting transparency, and stakeholder engagement while emphasizing that the code is not intended to directly control grocery prices or solve food inflation. Instead, the long-term objective is to create a healthier and more competitive grocery marketplace that ultimately benefits Canadian consumers through increased investment, innovation, and product diversity. Before the interview, Michael and Sylvain dive deep into the rapidly rising price of chicken in Canada, examining how supply management, quota allocation challenges, and surging consumer demand are contributing to record levels of poultry imports from the United States and beyond. They debate whether the current system is adequately responding to shifting protein demand as consumers move away from expensive beef toward chicken. The episode also explores Quebec's decision to permanently remove sales tax from certain grocery categories, growing concerns among Canadian beef producers over potential trade negotiations involving South American imports, and how global instability, drought conditions, and disruptions around the Strait of Hormuz are beginning to impact grain and wheat prices worldwide. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

David is the founder of Kairos, a premium seasonings and provisions company built around the belief that the best moments in life happen around food, fire, and good people.What started as a pursuit of adventure turned into a lifelong obsession with quality. From learning how to hunt and becoming successful in the field, to chasing surf around the world, getting lost deep in Mexico on dirt bikes, and spending countless days in the mountains, David's life has always been driven by the search. The search for experience, challenge, and ultimately meaning.That pursuit eventually led him to the kitchen.After years of sourcing his own meat and developing a deep respect for the animals harvested, David became frustrated with the low quality ingredients and fillers found in most seasonings. He believed that good food, especially food that honors the hunt and the people gathered around the table, deserved better. That idea became the foundation for Kairos.Inspired by the Greek word “Kairos,” meaning a critical or meaningful moment in time, the brand was built on the idea that some of life's most memorable experiences happen over shared meals with family and friends. Today, Kairos focuses on sourcing exceptional ingredients and creating thoughtful formulations designed to elevate the everyday moments people remember forever.Outside of Kairos, David works as an engineer, balancing technical problem solving with a life rooted in adventure, storytelling, and the outdoors. Whether he's cooking over a fire, chasing swell, exploring backroads, or sharing a meal after a long day outside, the mission remains the same. Pursue the search and bring people together around something real.https://craftedbykairos.comhttps://bendsauce.comSend us Fan MailFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Recorded live from the stage at the SIAL Innovation Show in Montreal, this special episode of The Voice of Retail dives headfirst into one of the most disruptive forces reshaping commerce: artificial intelligence and its growing influence on how consumers discover, evaluate, and purchase food and grocery products. Michael welcomes Guillaume Mathieu, Co-Founder and Partner at Montreal's ilot, a strategic consultancy helping brands and retailers navigate growth, innovation, and consumer behaviour in Quebec and beyond. Guillaume also serves as Editor-in-Chief of Boillon, a leading B2B media platform for Quebec's agri-food sector, and is himself a podcaster in the brand and food space. Together, they unpack new consumer research revealing a fascinating contradiction: while consumers—especially younger shoppers—are rapidly embracing AI tools in everyday life, many remain hesitant when AI intersects with food. Why? Because food is deeply emotional, personal, and tied to authenticity. Guillaume shares proprietary insights showing that consumers are comfortable with “invisible AI,” such as asking ChatGPT for recipes or meal ideas, but become significantly more skeptical when AI becomes physically visible—whether that's robotic baristas, automated cooking systems, or AI-driven food preparation. The conversation explores how search behaviour is rapidly evolving from short keywords to highly contextual prompts. Consumers are no longer searching “pasta sauce”—they're asking for “a locally made tomato sauce perfect for a Mother's Day dinner.” That shift is creating enormous opportunities for smaller brands to compete against larger incumbents by winning on relevance, storytelling, authenticity, reviews, and discoverability across platforms like Reddit, websites, and emerging generative engines. Michael and Guillaume also examine the rise of Generative Engine Optimization (GEO), the next evolution of SEO, and why brands must rethink their digital content strategy immediately. Product pages, recipes, reviews, seasonal content, and contextual storytelling may soon become critical assets in getting surfaced by platforms like OpenAI's ChatGPT, Google Gemini, and other AI-powered recommendation engines. On the retail side, the discussion turns to smart appliances, AI-powered grocery ecosystems, and the possibility that refrigerators themselves could become the next e-commerce channel. As technology companies, delivery platforms, and retailers compete for ownership of consumer relationships, this episode offers essential strategic insight for grocers, food brands, marketers, and retail executives.   https://ilotetcie.com/ Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fifth year in a row, the National Retail Federation has designated Michael as on their Top Retail Voices for 2025 and 2026. Thinkers 360 has named him on of the Top 50 global thought leaders in retail. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

n this latest episode of The Food Professor Podcast, recorded live inside the podcast fishbowl at SIAL Canada 2026 in Montreal, Michael LeBlanc and Sylvain Charlebois welcome one of the most exciting entrepreneurs in Canadian food innovation: Santiago Stacey. Fresh off winning SIAL's prestigious Gold Innovation Award, Santiago shares the remarkable story behind Ku Na Na, creator of Canada's first plant-based banana milk made from 100% rescued, upcycled bananas. Born in Ecuador—the world's largest exporter of bananas—Santiago witnessed firsthand how millions of bananas are discarded simply for failing to meet cosmetic standards. That insight sparked a mission to create not just a beverage, but a better food system. Joined by innovation jury co-president  Isabelle Marquis, the conversation explores why Ku Na Na stood out among more than 320 entrants. From sustainability and nutrition to taste, convenience, and commercial viability, this product hits every major trend shaping the future of food. Santiago also reveals his expansion plans across Ontario, Quebec, and beyond, while sharing why banana milk could become the next major plant-based category. But first, Michael and Sylvain break down the week's biggest food and agriculture headlines. The hosts unpack Canada's push toward regulatory modernization and why reducing bureaucratic layering could be critical for food innovation, entrepreneurship, and national food security. They examine troubling new data on Canada's restaurant industry, with margin compression and closures accelerating in key markets like Ontario and Quebec. The conversation also dives into controversial moves by pharmacies in Quebec to pull energy drinks from shelves, AI-powered drive-thrus rolling out at Dairy Queen, and a deeply emotional discussion about dairy farmer mental health and the economic realities facing agricultural producers across North America. https://www.nytimes.com/2026/05/03/us/dairy-farm-butter-ridge-pennsylvania.html?unlocked_article_code=1.gVA.Xwqj.Qig6BXd4EEKQ&smid=url-share About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Send us Fan MailThere's a hidden supply chain crisis happening in fine dining right now - and it's something as simple, and as essential, as chocolate.Brandon Olsen is a world-class chef and chocolatier known for blending high-end culinary artistry with bold, modern creativity. He trained at some of the most prestigious kitchens in the world, including The French Laundry under Thomas Keller, before becoming a standout force in Toronto's culinary scene.Brandon is the founder of CXBO Chocolates and co-founder of La Banane, where his visually striking and technically precise desserts - most famously the “Ziggy Stardust Disco Egg” - earned widespread acclaim.Now, Brandon is making a pivotal shift from chocolatier to chocolate maker. As co-founder of As We Do Chocolate Company ( https://aswedochocolates.com/ ), he is stepping upstream in the value chain - taking control of the full bean-to-bar process to reimagine how chocolate is designed, produced, and delivered for professional kitchens.Michael Held is a seasoned entrepreneur and capital strategist with nearly 35 years of experience building and scaling companies across industries. He is best known as the founder of LifeSpeak Inc., a digital mental health platform he grew from inception to approximately $50 million in annual recurring revenue before taking it public at a valuation of roughly half a billion dollars.With a background spanning law, management consulting, and high-growth technology ventures - including roles at Monitor Group and Borden Ladner Gervais LLP - Michael brings deep expertise in scaling operations, capital formation, and strategic growth.At As We Do Chocolate, Michael is focused on building the infrastructure and operational backbone required to create something rare in food: a scaled, chef-driven manufacturing platform designed to serve the evolving needs of North American hospitality.#ChocolateIndustry #BeanToBar #FoodSupplyChain #ChefLife #PastryChef #FoodInnovation #HospitalityIndustry #RestaurantBusiness #FoodTech #SupplyChainCrisis #CulinaryArts #GourmetDesserts #FineDining #Entrepreneurship #StartupStory #FoodManufacturing #MadeInNorthAmerica #LuxuryFood #ChocolateLovers #KitchenSecrets #BehindTheScenesFood #DisruptingIndustry #ScalingCraft #FoodBusiness #FutureOfFoodSupport the show

In this high-energy live episode of The Voice of Retail, Michael welcomes two dynamic voices shaping the future of retail and consumer brands: Jake Karls and Carl Boutet. Recorded live on location, this spontaneous conversation delivers powerful insights into what it takes to build a modern consumer brand in an increasingly crowded, algorithm-driven marketplace. Jake Karls shares the remarkable growth story behind Mid-Day Squares—from launching the company in Montreal with his sister and brother-in-law to building a vertically integrated manufacturing business producing more than 150,000 bars per day across North America. But this isn't just a product story. Jake explains how Mid-Day Squares intentionally built a media company mindset from day one, hiring content creators before traditional food scientists, documenting their journey, and turning storytelling into one of their most valuable growth engines. Listeners will hear how a major cocoa pricing crisis nearly disrupted the business—and how that challenge sparked one of their biggest innovations: their breakout “No Bread PB&J” product line. Jake reveals how combining product innovation with viral content, emotional storytelling, and fearless authenticity helped the brand secure retailer support and create consumer demand at scale. Carl Boutet brings his trademark strategic lens to the conversation, unpacking why brands must “take back agency” in an era increasingly dominated by AI-generated content and algorithmic sameness. Drawing from themes in his upcoming book, Carl argues that AI is quickly becoming table stakes—not differentiation—and that the brands that win will be those that create genuine emotional connection, distinctiveness, and memorability. The conversation also explores the evolving role of retail media, the power of founder-led storytelling, startup innovation in CPG, and why in a world of automation, human energy may be the ultimate competitive advantage. For retailers, brand builders, entrepreneurs, and marketers trying to understand what cuts through in today's attention economy, this episode delivers practical insights, inspiration, and plenty of laughs.   Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fifth year in a row, the National Retail Federation has designated Michael as on their Top Retail Voices for 2025 and 2026. Thinkers 360 has named him on of the Top 50 global thought leaders in retail. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

South African scientists are growing meat… without the animal. A local biotech company has cracked a key piece of the puzzle for lab-grown meat, but while some are calling it the future of food, others are saying: keep it off the braai. We speak to Immobazyme about the science, the promise, and the backlash. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

In this episode of The Food Professor Podcast, hosts Michael LeBlanc and Dr. Sylvain Charlebois sit down with Stéphane Thuillier, CEO of SIAL Canada, for an in-depth conversation on the future of food innovation, global trade shows, and Canada's expanding influence in the international food ecosystem. Thuillier shares his global perspective from leading one of the world's most important food exhibition networks, with SIAL events spanning countries including France, China, India, and Canada. He explains why Canada is emerging as a high-growth market for food innovation and how SIAL Canada is breaking attendance and exhibitor records in 2026. The discussion explores the enduring value of in-person trade shows in a post-pandemic world, highlighting the limits of digital-only engagement and the importance of physical product discovery, relationship-building, and real-time collaboration. The conversation also dives into key food trends shaping the industry, including the rise of “buy Canadian,” demand for affordable and private label products, the growth of functional and health-focused foods, and the increasing importance of multicultural offerings reflecting Canada's diverse population. Thuillier also provides practical advice for entrepreneurs and attendees on how to maximize their trade show experience—balancing structured meetings with open exploration to uncover unexpected opportunities. First, the episode opens with the food and agriculture news of the week, where Michael and Sylvain analyze the ongoing geopolitical tensions impacting global food supply chains, particularly the volatility in energy markets and fertilizer access linked to the Strait of Hormuz . They discuss how uncertainty is driving cost inflation across the food system, from farming to retail. The hosts also examine a major food fraud case involving adulterated maple syrup in Quebec, raising concerns about oversight and trust in Canada's food system. In addition, they break down new research on Health Canada's front-of-pack labelling, revealing early evidence that the policy is influencing consumer behaviour—particularly among Gen Z shoppers About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Join us as we explore the rich history and innovative future of Manischewitz with marketing manager Talia Sabag. Discover how this iconic brand is blending tradition with sustainability, inclusivity, and modern food trends, all while honoring its cultural roots. Keywords Manischewitz, Jewish food, Passover, sustainability, innovation, cultural heritage, matzah, food packaging, gluten-free, inclusive food Key  topics History of Rabbi Manischewitz and the invention of square matzah Innovation in food manufacturing and waste reduction Sustainable packaging and product development Cultural competency and inclusivity in food traditions Adapting traditional recipes for modern dietary needs Sound bites "Our soups are in glass for sustainability" "Transparency and real ingredients matter" "Jewish joy is infectious and inclusive" Chapters 00:00 Introduction to Essential Ingredients and Talia 01:31 The Legacy of Rabbi Manischewitz 06:16 Innovation in Matzah Production 11:21 Cultural Competency and Food Identity 17:02 Inclusivity in Jewish Culinary Traditions 24:07 Modern Adaptations for Dietary Needs 29:33 Future Innovations at Manischewitz Resources Manischevich Official Website - https://www.manischevitz.com Amazon Storefront for Manischevich - https://www.amazon.com/stores/Manischevitz Museum of Manischevitz History - https://www.manischevitz.com/about-us Tetra Pak Information - https://www.tetrapak.com Yiddish Language Resources - https://en.wikipedia.org/wiki/Yiddish

Wer treibt Innovation in der Lebensmittelbranche wirklich voran – Marken oder der Handel? In dieser Folge spricht Stefan Fak mit Innovationsberaterin Hila Attaie über die Zukunft von Food-Innovation, über den wachsenden Druck auf Marken und darüber, warum viele neue Ideen zuerst bei Herstellern entstehen, bevor sie von Handelsmarken adaptiert werden. Im Zentrum des Gesprächs steht ein Perspektivwechsel: Was passiert, wenn Unternehmen beginnen, die Umwelt nicht nur als Rahmenbedingung, sondern als echten Stakeholder zu betrachten – als „Kunden“, dessen Bedürfnisse genauso berücksichtigt werden müssen wie die der Konsument:innen? Aus diesem Gedanken heraus entwickelt Hila Attaie neue Ansätze für Innovation, die ökologische Verantwortung, wirtschaftliche Realität und gesellschaftliche Veränderungen zusammenbringen. Gemeinsam diskutieren Stefan und Hila, warum Nachhaltigkeit mehr ist als ein Buzzword, welche Denkfehler Unternehmen bei Innovationen machen und weshalb viele Marken heute zwischen kurzfristigem Marktdruck und langfristiger Verantwortung navigieren müssen. Es geht um Trends und Megatrends, um die Frage, wie Marken gesellschaftliche Veränderungen verstehen können – und darum, warum Innovation nicht nur im Produkt selbst entsteht, sondern auch in Haltung, Story und Zusammenarbeit entlang der gesamten Lebensmittelwertschöpfungskette. Eine Folge über Food-Innovation, nachhaltiges Denken und darüber, warum die Zukunft der Lebensmittelbranche nur funktioniert, wenn Marken, Handel und Umwelt gemeinsam gedacht werden.

As GLP-1 use reshapes appetite, taste perception, and eating patterns, food companies face new challenges—and opportunities—in how they design and deliver nutrition. In this episode of SciDish, experts explore what post-GLP-1 eating really looks like and how food can better support consumers across a changing nutritional journey. Plus: This episode of Omnivore is brought to you by Almond Board of California.

How does the food we eat affect our immune health during different stages of our lives?In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts reveal how food shapes immune resilience from before birth, through to old age. They delve into the science, covering gut health, ultra-processed foods, the 1,000 day rule, and plenty more.The question is: is the food industry serving our immune systems well and is it ready to respond to an increased interest in the topic among consumers?

Summary In this episode bvc of Essential Ingredients, Justine Reichman speaks with Cindy Anderson, founder of Manny's Choice, about her journey in creating gluten-free products based on European heritage wheat. Cindy shares her personal health challenges, including a battle with breast cancer and gluten intolerance, which inspired her to seek clean, nutritious ingredients. The conversation explores the importance of community support for entrepreneurs, the future of clean eating, and the challenges of sustainable packaging in the food industry. Cindy emphasizes the need for transparency in food sourcing and the growing trend towards health-conscious consumer choices. Takeaways Cindy's journey began with a personal health crisis. The concept of 'good gluten' is based on European heritage wheat. Clean ingredients are essential for health and wellness. Community support is vital for entrepreneurs. Perseverance is key in overcoming business challenges. Listening to your instincts can guide decision-making. The food industry is moving towards clean and sustainable practices. Cindy emphasizes the importance of transparency in food sourcing. Future trends will focus on health-conscious consumers. Manny's Choice is expanding its product line to meet consumer needs.   Sound bites "I can't pronounce half of these things." "Believe in your instincts." "I need the CPG community." "Clean eating is going to be the big trend." "We have a special 10% off everything."   Chapters 00:00 Introduction to Essential Ingredients Podcast 00:24 Meet Cindy Anderson and Manny's Choice 01:19 The Concept of 'Good Gluten' and Its Origins 02:46 Cindy's Personal Journey with Health and Nutrition 06:00 The Challenges of Finding Clean Ingredients 10:12 Lessons for Aspiring Founders 12:33 The Importance of Community in Business 17:01 Future Trends in Clean Eating and Food Innovation 20:10 Sustainability in Packaging and Business Practices 22:21 Upcoming Products and Innovations from Manny's Choice   Keywords Manny's Choice, gluten-free, clean eating, food innovation, sustainability, health, nutrition, entrepreneurship, community, European wheat  

Consumer trend trackers Jenny Zegler of Mintel and Michael Howard of Nichefire set the stage for the year ahead, sharing their takes on the trends that will have the greatest impact on product development and food innovation. Plus: This episode of Omnivore is brought to you by IFT Membership. It's where you belong. As a member, you'll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

How does a trending flavour make it from social media hype to supermarket shelves? And why do some innovations succeed while others end up gathering dust in warehouses?In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry leaders from Tesco, Green King, Yo! Sushi, and Danone reveal how they navigate the innovation process. We discover why Tesco segments millions of customers into just six categories, how Green King balances 2,000 traditional pub-goers with innovation at the menu periphery, and why even the most science-backed products need consumer testing to distill complex claims into one simple line.Our expert panel will guide you through in our look ahead to 2026 and beyond.

Sorghum State Podcast host Maddy Meier sits down with Lanier Dabruzzi, Director of Nutrition and Food Innovation for the Sorghum Checkoff, to explore why sorghum is stepping into the spotlight.The conversation also highlights a major innovation: IQF (individually quick frozen) sorghum. From the market gap it fills to why foodservice and CPG (consumer packaged goods) teams are calling it a game-changer, they unpack what makes IQF sorghum uniquely flexible, and uniquely challenging, to work with.On the science front, Lanier shares details about a groundbreaking human clinical trial studying traditional white and sumac sorghum varieties. They discuss the health questions researchers aim to answer and how these insights could drive broader consumer recognition and farmer profitability.Tune in to hear what's fueling excitement at the intersection of science, food, and agriculture—and why sorghum is one grain to watch.

In this action and insight-packed episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois sit down with Hugo Magnan, President of Groupe MAG, the Quebec-based culinary innovator behind some of Canada's most delicious mayonnaise, salad dressings, dips, and sauces. Hugo shares the company's origin story — founded in 1989 by his father Jacques — and explains how Groupe MAG carved out a loyal following through premium ingredients, bold flavours, and a commitment to craft. Michael even reveals his own culinary experiments using MAG mayonnaise in a Texan-style potato salad, highlighting the brand's versatility and taste advantage over mainstream competitors. The conversation explores the future of condiments, how regional producers scale nationally, and why MAG's formula resonates with consumers craving authenticity and umami-rich flavours.The second half of the episode pivots to the newly released Canada's Food Price Report, featuring a detailed breakdown of projected food inflation for 2026. Using AI-driven forecasting, Sylvain's research team anticipates grocery price increases of 4–6% next year — adding nearly $1,000 annually for a family of four. Meat, centre-aisle pantry goods, and restaurant meals are expected to drive most inflation, while coffee prices are entering what Michael calls “eye-watering levels” due to global supply constraints. Sylvain warns that restructuring by major food manufacturers may lead to fewer product choices, reducing competition and elevating prices, particularly in packaged foods.Yet, amid affordability challenges, the report identifies positive shifts. Canadian consumers are entering 2026 more informed, intentional, and empowered than during the pandemic inflation wave. Shopping trips per household have risen from five to more than seven per month, as families comparison-shop, loyalty surf, and embrace food rescue apps, private label alternatives, and price-matching codes. Structural forces — from discount grocer expansion in Quebec to declining alcohol consumption in restaurants — are also reshaping the retail landscape. Restaurants, facing lower bar revenues, will need to reinvent profitability while consumers lean more into at-home dining.Whether you're a food lover curious about better mayonnaise, a retailer navigating shifting economics, or a policy-watcher tracking food affordability, this episode blends culinary storytelling with hard-hitting data, offering both delicious inspiration and serious insight into the year ahead. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Today, Dave lives más. Dave is joined by Brett Pluskalowski, senior manager of food innovation at Taco Bell. Dave creates a new dish that he hopes will one day make it to the Taco Bell menu, while the duo talks about how Taco Bell innovates, what makes a dish resonate, and how to scale a new recipe to thousands of restaurants. Dave finishes by answering an Ask Dave about music. Learn more about Taco Bell: https://www.tacobell.com/ Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Learn more about Kahala Management: https://www.kahalamgmt.com/ Learn more about Cold Stone: https://www.coldstonecreamery.com/index.php Learn more about Good Humor: https://www.goodhumor.com/us/en/home.html Learn more about Klondike bar: https://www.klondikebar.com/us/en/home.html Listen to the Song Exploder with Dave and host Hrishikesh Hirway: https://songexploder.net/david-chang Learn more about The Sphere: https://www.thesphere.com/ Host: Dave Chang Guest: Brett Pluskalowski Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sorghum State Podcast host Maddy Meier sits down this month with Lanier Dabruzzi, Director of Nutrition and Food Innovation for the Sorghum Checkoff, to explore why sorghum is stepping into the spotlight.The conversation also highlights a major innovation: IQF (individually quick frozen) sorghum. From the market gap it fills to why foodservice and CPG (consumer packaged goods) teams are calling it a game-changer, they unpack what makes IQF sorghum uniquely flexible, and uniquely challenging, to work with.On the science front, Lanier shares details about a groundbreaking human clinical trial studying traditional white and sumac sorghum varieties. They discuss the health questions researchers aim to answer and how these insights could drive broader consumer recognition and farmer profitability.Tune in to hear what's fueling excitement at the intersection of science, food, and agriculture—and why sorghum is one grain to watch.

Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Leslie Ewing  to discuss Driving Change in Canada's Plant-Based Industry: Insights from Plant Based Foods of Canada.With over twenty-five years of experience in the consumer-packaged goods sector, Leslie Ewing has been instrumental in shaping Canada's plant-based foods industry. As Executive Director of Plant-Based Foods of Canada (PBFC), she has built one of the first globally recognized plant-based organizations, creating a farm-to-fork membership that fosters collaboration, research, and industry growth. Under her leadership, PBFC has become a unified voice for manufacturers, ingredient companies, VCs, brokers, distributors, and retailers, driving market expansion and consumer adoption. Leslie was key in establishing the Plant-Based Foods Global Alliance, working alongside international partners to align efforts and support the plant-based sector worldwide. She also led the launch of Canada's first National Plant-Based Food Week, creating a platform to showcase the industry's innovation and potential. A firm believer in data-driven decision-making, she champions the use of market insights and consumer research to inform industry strategies and strengthen advocacy efforts. In addition to her leadership in the plant-based sector, Leslie has extensive experience advising and driving strategic growth for small to mid-sized companies through her own consulting company. She has worked as both an outside expert and an executive for hire, helping businesses refine their strategic direction, navigate market challenges, and accelerate growth. Her past leadership roles include Program Director for the Nutrition Facts Education Campaign, a pioneering public-private partnership with Health Canada, and Executive Director of the Confectionery Manufacturers Association of Canada. She is passionate about driving innovation, collaboration, and sustainable growth in the plant-based sector.Plant Based Foods of Canada's Socials:Website: www.plantbasedfoodscanada.caLinkedin: Plant Based Foods of CanadaInstagram & Facebook: plantbasedcanLeslie Ewing's Socials:LinkedIn:  leslieeewingPlant-Based Canada's Socials:Instagram  (@plantbasedcanadaorg)Facebook (Plant-Based Canada, https://m.facebook.com/plantbasedcanadaorg/)Website  (https://www.plantbasedcanada.org/)X / Twitter @PBC_orgBonus PromotionCheck out University of Guelph's online Plant-Based Nutrition Certificate. Each 4-week course will guide you through essential plant-based topics including nutritional benefits, disease prevention, and environmental impacts. You can also customize your learning with unique courses such as Plant-Based Diets for Athletes and Implementing a Plant-Based Diet at Home. As the first university-level plant-based certificate in Canada, you'll explore current research, learn from leading industry experts, and join a community of like-minded people. Use our exclusive discount code PBC2025 to save 10% on all Plant-Based Nutrition Certificate courses. uoguel.ph/pbn.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. This episode was hosted by Stephanie Nishi RD, PhD.Support the show

In this third episode of the Unlocking Innovation podcast, host Shaun Haney sits down with Darrell Petras, of the Canadian Agri-food Automation and Intelligence Network, Dana McCauley, CEO of the Canadian Food Innovation Network, and Dave Smardon, CEO of BioEnterprise Canada, to dig into the challenge of building stronger links between farmers, innovators and investors.... Read More

Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Dr. Linda Ho, Research Chair with NAIT's Applied Research Centre for Culinary Innovation (@NAIT), to discuss food product innovations, in particular her knowledge and experience related to plant-based proteins.Linda is a Research Chair and a Food Scientist whose experience has spanned from food quality assurance and control, to product development, to mentoring and lecturing students at post secondary institutions.  Her primary product development focus has been with exploration of plant-based ingredients and understanding their functional inclusion in innovative food products, running sensory evaluation panels, and providing science-based solutions for food companies ranging from start-ups to large corporations. Resources:NAIT Applied Research website  https://www.nait.ca/applied-research/homeCentre for Culinary Innovation  https://www.nait.ca/applied-research/about/centres/centre-for-culinary-innovationDr. Linda Ho's Socials:LinkedIn: https://www.linkedin.com/in/linda-ho3/?originalSubdomain=caNAIT's Socials:Facebook: https://www.facebook.com/NAITLinkedIn: https://www.linkedin.com/school/naitX: https://x.com/NAITInstagram: https://www.instagram.com/nait/Plant-Based Canada's Socials:Instagram  (@plantbasedcanadaorg)Facebook (Plant-Based Canada, https://m.facebook.com/plantbasedcanadaorg/)Website  (https://www.plantbasedcanada.org/)X / Twitter @PBC_orgBonus PromotionCheck out University of Guelph's online Plant-Based Nutrition Certificate. Each 4-week course will guide you through essential plant-based topics including nutritional benefits, disease prevention, and environmental impacts. You can also customize your learning with unique courses such as Plant-Based Diets for Athletes and Implementing a Plant-Based Diet at Home. As the first university-level plant-based certificate in Canada, you'll explore current research, learn from leading industry experts, and join a community of like-minded people. Use our exclusive discount code PBC2025 to save 10% on all Plant-Based Nutrition Certificate courses. uoguel.ph/pbn.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. Support the show

Alexa Ryan left a decade-long career at P&G to launch Bakr, a frozen cookie dough brand built on real butter, clean ingredients, and bakery-quality flavor. What began with Alexa and her husband's hand-scooping dough for 14-hour shifts has grown into the Midwest's #1 frozen cookie dough brand. In this interview - originally recorded at the 2025 Midwest Dairy Pitch Competition in September of this year, Alexa shares how winning the 2023 Midwest Dairy Pitch Contest jumpstarted Bakr's journey and opened doors to major retail expansion. She also reveals the biggest challenges of scaling, the importance of partnerships, and her advice for fellow founders. Tune in to hear how grit, vision, and a love of baking turned one woman's idea into thousands of store shelves nationwide.

Bold Bean Co grew 250% by redefining beans as a premium, building community through storytelling, and scaling with purpose.For more on Bold Bean Co and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

The Almond Board of California explores how almond hulls can move from dairy feed to valuable, food-safe ingredients.

In a recent “At Your Convenience” podcast, CSP sat down with industry experts Bill Flack, senior vice president, head of foodservice strategic business, and Ed Shabaz, vice president of sales, director-foodservice and CPG, both from Ajinomoto Foods North America. According to Flack and Shabaz, this trend is being driven primarily by younger demographics including millennials and Gen Z consumers.Latin American cuisine continues to dominate growth, with core items like tacos and burritos expanding to include trending options such as Birria tacos and elote. Empanadas are particularly well-suited for the convenience channel, showing 12% menu growth due to their portable nature and operational efficiency.On the Asian front, dumplings and pot stickers are gaining significant traction. These handheld items appeal to consumers seeking authentic global experiences while offering retailers operationally friendly solutions that require minimal labor and hold well under heat lamps.Listen to the full “At Your Convenience” podcast episode above for deeper insights into how convenience retailers can successfully implement global flavor programs and stay ahead of emerging food service trends.

The intersection of innovation and regulatory – specifically when it comes to food is health – is a growing conversation. This week, we are joined by Dave Riggs, Business Cluster Unit President for Eurofins SFA, to talk laboratory science, consulting food brands around the world and health emerging as a trend on their minds. We get into:  The work his SFA team leads and who they aim to serve How much food companies have to think about in product development and the risks that come up in a product's life cycle in quality and safety standard aren't met How laboratory scientists approach their work like consultants to overcome challenges and drive big outcomes for food brands around the world Food is Health making its way into the Eurofins labs and unintended consequences that have come alongside the movement Balancing innovation and scientific discovery with an evolving regulatory landscape Challenges and headwinds on the horizon for the food industry and how those create opportunities for creativity across the value chain Dave's advice to young talent considering science careers What's ahead for Eurofins 

CMAB and VentureFuel spotlight 14 standout dairy startups driving growth and sustainability.

"We always say our mac and cheese is like a break from the chaos. When things are crazy in your life, you just need a break. You don't have to go off the deep end and eat a bowl of some boxed XYZ... I want to eliminate that ‘Oh my God, what have I done?' part after you eat." —Myles Powell   Comfort food isn't just about taste—it's about trust, memories, and feeling good from the inside out. Too often, the foods we love come with a side of guilt or mystery ingredients, but there's a better way to enjoy the classics without compromise. Myles Powell grew up cherishing family meals, only to find that most store-bought comfort foods fell short of those memories. Driven by a passion for real ingredients and honest business, he set out to reinvent mac and cheese and more, building a brand that puts people and purpose first. Listen in for a no-nonsense look at building a clean-label food business, the real hurdles of funding and scaling, and how comfort food can be both nostalgic and nourishing. You'll walk away with practical insights, inspiration, and a fresh perspective on what's possible in your kitchen and beyond.   Meet Myles: Myles Powell is the founder of Myles Comfort Foods, a purpose-driven comfort food brand dedicated to clean-label, better-for-you classics. Inspired by family meals and a passion for real ingredients, Myles turned his love for authentic food into a business that puts transparency, quality, and emotional connection first. With experience in both self-funding and raising capital, he leads with resilience and a commitment to making comfort food that's as honest as it is delicious.   Website Instagram Facebook TikTok Spotify   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 00:47 Better-For-You Mac&Cheese 05:31 Real Ingredients, Real Impact 08:27 The Challenges of Shipping Perishable Goods 10:35 Emotional Eating vs Food That Feels Good 13:26 Brand Values Over Product Hype 17:38 Funding the Dream, Learning to Pitch, and Handling Rejection 26:45 New Products on the Horizon  

In this episode of Grow a Small Business, host Troy Trewin interviews Jason Ackerman, founder of Wealth Rabbit, shares his journey from early startup challenges to scaling a thriving food innovation company. He opens up about the lessons he learned in leadership, resilience, and adapting to industry disruptions. Jason explains how Wealth Rabbit is transforming meal delivery through innovation and efficiency. He also highlights the importance of building strong teams and staying customer-focused in a competitive market. Listeners will walk away with inspiration, strategies, and actionable insights for growing their own ventures. Why would you wait any longer to start living the lifestyle you signed up for? Balance your health, wealth, relationships and business growth. And focus your time and energy and make the most of this year. Let's get into it by clicking here. Troy delves into our guest's startup journey, their perception of success, industry reconsideration, and the pivotal stress point during business expansion. They discuss the joys of small business growth, vital entrepreneurial habits, and strategies for team building, encompassing wins, blunders, and invaluable advice. And a snapshot of the final five Grow A Small Business Questions: What do you think is the hardest thing in growing a small business? According to Jason Ackerman, the hardest part of growing a small business is scaling while staying focused. He highlights the struggle of balancing growth with stability and managing limited cash flow. Finding and keeping the right team members who share the vision is another major challenge. He also stresses the need to adapt quickly to disruptions in fast-changing industries. Overall, sustaining growth without losing direction is the toughest hurdle for entrepreneurs. What's your favorite business book that has helped you the most? Jason Ackerman has mentioned that one of the books that helped him the most is “The Manual” by Epictetus. Even though it isn't a traditional business book, he considers it powerful because its lessons on discipline, perspective, and resilience apply directly to entrepreneurship and leadership. The timeless wisdom in it helped him stay grounded while navigating the uncertainty and challenges of building and scaling a business. Are there any great podcasts or online learning resources you'd recommend to help grow a small business? Jason Ackerman recommends several great resources for entrepreneurs looking to grow a small business. His own show, Best Hour of Their Day, dives into leadership, fitness business, and growth strategies. He has also appeared on Two-Brain Radio and the Grow Your Nutrition Business Podcast, where he shares lessons on scaling, coaching, and avoiding common mistakes. For finance and compliance insights, his appearance on The Bandit Room (“A Lot of Letters with CPA Jason Ackerman”) is also valuable. Together, these podcasts offer practical advice on leadership, scaling, and financial management for small business owners. What tool or resource would you recommend to grow a small business? Jason Ackerman often stresses the importance of tools that streamline growth, and one he'd recommend is a CRM system to manage customer relationships effectively. A CRM helps track leads, follow-ups, and client interactions, preventing missed opportunities. Alongside this, he highlights the value of consistent content and marketing, supported by scheduling tools like Buffer or Hootsuite. Automation platforms such as Zapier can further save time by handling repetitive tasks. Together, these resources free business owners to focus on strategy, scaling, and customer satisfaction. What advice would you give yourself on day one of starting out in business? Jason Ackerman's advice to his younger self on day one of starting a business would be to focus on the long game and not chase perfection right away. He often emphasizes that mistakes are part of the process, and instead of fearing them, new entrepreneurs should learn quickly and adapt. He would remind himself to surround his journey with the right people—mentors, partners, and team members who share the vision and values. He also stresses the importance of patience, since success rarely comes overnight, and consistency matters more than quick wins. Most importantly, he'd tell himself to stay true to his mission and not get distracted by comparisons or trends that don't align with the bigger picture. Book a 20-minute Growth Chat with Troy Trewin to see if you qualify for our upcoming course. Don't miss out on this opportunity to take your small business to new heights! Enjoyed the podcast? Please leave a review on iTunes or your preferred platform. Your feedback helps more small business owners discover our podcast and embark on their business growth journey.     Quotable quotes from our special Grow A Small Business podcast guest: Success in business isn't about speed, it's about consistency and resilience – Jason Ackerman Stay true to your mission, and the noise of distraction fades away – Jason Ackerman Every mistake is the tuition you pay for the lessons of entrepreneurship – Jason Ackerman      

Welcome back to Your World of Creativity, the podcast where we explore creative insights from leaders across the arts, innovation, business, and beyond.Today's guest is John Pawlowski, a seasoned brand strategist and marketing executive with over a decade of experience leading innovation and growth in the consumer packaged goods industry.From household names like Marie Callender's and PF Chang's to the bold new frontier of premium pet food with Heckova, John brings a creative mindset to every stage of brand development.John's Website @heckovapet on Instagram linkedin.com/in/pawlowskijohn1: The Brand-Building MindsetYou've launched and revitalized iconic brands in the highly competitive world of frozen foods. What's your process for identifying the creative white space in a crowded category—and turning that into a compelling brand identity? What lessons from CPG branding did you find most transferable when you transitioned into pet food marketing?2: The 'Mega' MomentAt Conagra, you spearheaded the launch of a 'Mega' brand, which went on to surpass $200 million in sales. What was the creative spark behind that brand, and how did you translate that into product, messaging, and ultimately, consumer loyalty? Were there any big risks or bold decisions in that process that paid off?3: The Humanization of PetsThe humanization of pets is one of the biggest trends in the pet food industry. How do you creatively tap into the emotional connections people have with their pets when crafting messaging for Heckova? What role does storytelling play in gaining the trust of pet parents?4: Innovation in a Regulated SpaceCPG and pet food are both highly regulated, especially with claims and ingredients. How do you foster creativity within those constraints, especially when developing new products or campaigns? How do you balance the creative drive with the analytical, P&L-focused mindset required in your role?5: Creative Leadership in ActionFrom managing agency partners to internal teams, you're constantly leading others through the creative process. What's your approach to building a culture of innovation and alignment? What advice would you give to young brand marketers who want to lead with both strategy and imagination? John, this has been a great look into the creative strategies behind some of the most recognizable brands—and now, one of the most exciting in pet food. Thanks for joining us on Your World of Creativity.This episode was brought to you by White Cloud Coffee Roasters. Get 10% off your first order of freshly roasted, ethically sourced coffee with the code CREATIVITY at checkout. Visit WhiteCloudCoffee.com.If you enjoyed today's episode, be sure to subscribe, rate, and review us on your favorite podcast app—and come back next time for more conversations at the intersection of imagination and industry. John has classical training as a brand marketer and P&L manager and over a decade of experience leading brand growth in the consumer packaged goods (CPG) industry at Conagra Brands (Omaha and Chicago) and Bellisio Foods (Minneapolis). He led growth, turnaround, and new launch strategies on major brands such as Marie Callender's, Banquet, Kid Cuisine, PF Chang's, Boston Market, and Atkins. While at Conagra, John spearheaded the launch of a new “Mega” brand that surpassed $200MM in sales. With the humanization of pet food as the biggest...

Now in its seventh year, the Real California Milk Excelerator has become a powerhouse for commercializing breakthrough dairy innovations. With over 60 startups and 100+ mentors participating to date, the program continues to elevate the dairy category by fueling scalable, consumer-ready products. In this episode, Bob Carroll, CEO of the California Milk Advisory Board, shares what's new in the program and why dairy is having a major moment. From wellness trends to sustainable innovation, Carroll reveals how legacy industries can stay ahead through bold thinking and fresh partnerships. If you're into food innovation, scaling startups, or future-proofing traditional sectors, you don't want to miss this conversation. For founders go to www.realcamilkexcelerator.com to apply by Aug 4, 2025.

Send us a textIn episode 262 of Beyond The Story, Sebastian Rusk interviews Brady Lowe, a culinary branding expert and Founder of Taste Network, as he shares his journey from the early days of his company to his current role in helping culinary and spirit brands build lasting legacies. Tune in for insights, laughter, and a look back at pivotal moments that have shaped their paths.TIMESTAMPS[00:02:57] Cachon 555 food event.[00:06:03] Culinary consulting and branding.[00:10:01] Brand relevance in social media.[00:14:02] Commitment and persistence in hospitality.[00:17:21] Engagement in hospitality marketing.[00:19:15] Social media customer engagement.[00:24:43] Engagement playbook for restaurants.[00:25:09] Foodie adventure and Peach Fest.QUOTES "It's all about trust. People gotta know you, trust you, like you, work with you." -Brady Lowe“You have to make people be seen. And hospitality has failed at that one card.” -Brady Lowe "I wanna find someone who has slightly impaired vision and give them a new pair of glasses where they feel like I can now see what I was not seeing before." -Brady Lowe ==========================Need help launching your podcast?Schedule a Free Podcast Strategy Call TODAY!PodcastLaunchLabNow.com==========================SOCIAL MEDIA LINKSSebastian RuskInstagram:https://www.instagram.com/podcastlaunchlab/Facebook: Facebook.com/sruskLinkedIn: LinkedIn.com/in/sebastianrusk/YouTube: Youtube.com/@PodcastLaunchLabBrady LoweInstagram: https://www.instagram.com/bradylowe75/ BIO:  https://gamma.app/docs/Brady-Lowe-Entrepreneur-Community-Builder-d83qhnwdzpbhipi WEBSITETaste Network: https://tastenetwork.com/ ==========================Take the quiz now! https://podcastquiz.online/==========================Need Money For Your Business? Our Friends at Closer Capital can help! Click here for more info: PodcastsSUCK.com/money==========================PAYING RENT? Earn airlines when you do with the Bilt Rewards MastercardAPPLY HERE: https://bilt.page/r/2H93-5474

Natalie Shmulik transformed her passion for food into a mission-driven career helping hundreds of founders grow their food and beverage businesses. In this episode of Owning Your Legacy, Natalie takes us behind the scenes of The Hatchery—Chicago's premier food incubator—and shares her journey from running a franchise restaurant in Canada to building one of the nation's most impactful entrepreneurial ecosystems.You'll hear how she created programs that not only support product innovation but also champion founder mental health, community development, and legacy-building. From navigating burnout to redesigning what it means to lead with heart, Natalie is the kind of change-maker who makes you want to roll up your sleeves and build something real.

In this conversation, Jordan Buckner discusses the launch of the Food Bevy Insider Box, a curated quarterly subscription service designed to help CPG industry professionals discover and sample emerging brand's products. Jordan explains how the products are selected, the importance of community feedback in the selection process, and the customizability of the boxes, including vegan and gluten-free options. Gage and Jordan then discuss trends in the food industry, including the growing demand for better-for-you options. The dives into Jordan's CPG experience, including his related online community, FoodBevy, which offers free resources for CPG entrepreneurs, and his corporate gifting service Joyful Co. The conversation then wraps up with Jordan sharing his mission of supporting founders to create a better world through sustainable business practices.Takeaways:The Insider Box features up to 15 emerging CPG products each quarter.It's designed for industry professionals like retail buyers, media, entrepreneurs, and investors, etc.The box addresses the challenge of trying new products you can't find locally without having to commit to large online orders.Curating products involves leveraging the large FoodBevy community and by soliciting community and Insider subscriber feedback and suggestions.Future features may include community voting on products to include in the box, customization to your quarterly box, and more.The focus is on shelf-stable products to simplify shipping logistics, though in colder months some harder-to-ship products, like chocolate, might be included.Vegan and gluten-free options are available and will have heavy overlap with the regular box.Shipping refrigerated or frozen products presents significant challenges.There's a growing trend for better-for-you candy options in the market.Building community is essential for the food industry.Supporting founders helps sustain innovative businesses.Leveraging past experiences can lead to new opportunities.A clear purpose can guide multiple business ventures so they work together, synergistically.Helping businesses stay in business leads to greater impact. Sound Bites:"I end up wanting to support all these founders, but not ever being able to actually try the product.”“So it's easy to just try one sample of a product before you decide whether or not to buy a whole case, and it gives people access to products all across the country that they can't find locally.”“I'm curating the boxes based on kind of where I see trends are moving and where, which like new categories are really growing, what people would be interested in.”“I feel like we have yet to see how big the better-for-you-candy market is going to blow up, because so many people have candy nostalgia and want their sweet treats, but they're getting tired of filling themselves with all the sugars and artificial coloring.”“I love doing things that help people live a better life and build like successful products and businesses.”“I'm always thinking, how can I help the larger community as well?”"I love helping founders be successful.""I'm in the business of keeping founders in business." Links:Jordan Buckner on LinkedIn - https://www.linkedin.com/in/jordanbucknerInsider Box by FoodBevy - https://insider.foodbevy.comFoodBevy - https://www.foodbevy.comFoodBevy on Facebook - https://www.facebook.com/foodbevyFoodBevy on Instagram - https://www.instagram.com/foodbevyFoodBevy on YouTube - https://www.youtube.com/channel/UCenY4faC-_51rfYjWUgEGAQJoyful Co - https://joyfulco.com/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio Chapters:03:00 - Introduction to Food Bevy Insider Box05:51 - The Concept Behind the Insider Box09:12 - Curating Products for the Box11:55 - Unique Products and Trends15:04 - Future Features and Community Engagement17:53 - Vegan and Gluten-Free Options21:02 - Challenges of Shipping and Product Selection26:57 - Innovative Preservation Technologies32:32 - The Insider Box Experience38:21 - Building Community Through Food44:13 - Leveraging Past Experiences47:38 - Creating a Better World Through Support

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc. In this episode of Food Safety Matters, we speak with: Dr. Jason Evans [30:39] about how to shine as a leader in the face of challenges Brian Ronholm [47:48] about chemical safety for food processors Michael Fang [1:02:24] about the need for a comprehensive and integrated food safety solution. Dr. Steven Lyon and Dr. Purni Wickramasinghe [1:28:20] about how to leverage AI for food safety applications Sponsored by: Spectacular Labs   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

(3:00) - Robotics meets the culinary artsThis episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn more about the rise of soft robotics in applications like 3D printing, rescue missions, and more! Become a founding reader of our newsletter: http://read.thenextbyte.com/ As always, you can find these and other interesting & impactful engineering articles on Wevolver.com.

In this episode, we dive into the breakthrough trends and innovations unveiled at Expo West 2025. Our very own Innovation team members, Katrina Zheleznyak and Beau Bergman break down the highlights from this massive event, which brought together over 65,000 industry professionals and more than 3,000 exhibitors. From game-changing products to sustainable solutions and cutting-edge technologies, they share key takeaways that showcase what's shaping the future of food. Tune in now to discover what's next in food innovation! Note: parts of this episode were produced using the Audio Overview feature from NotebookLM, a personalized AI research assistant.

How does carrot-finished beef set a new standard for flavor and sustainability? In this episode, we're joined by Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef—the only grass-fed, carrot-finished beef on the market. By finishing cattle on a 95% carrot-based diet, Justin has crafted a nutrient-rich, flavorful beef that's earned praise from top chefs like Wolfgang Puck and Gordon Ramsay. Tune in to hear how Justin is redefining high-quality beef with a focus on sustainability, nutrition, and exceptional taste!   Episode Highlights: Ranching Roots: How did Santa Carota Beef get started? [1:45] Nutrient Profile: What makes carrot-finished beef different? [7:33] Life Cycle: What is the journey of Santa Carota's cattle? [9:56] Availability: How can customers get their hands on this unique beef? [15:05] Future Plans: What's next for Santa Carota Beef? [18:14] Team and Operations: How big is the Santa Carota team? [23:15] Farm Life: What's Justin's favorite part of ranching? [29:02] Don't miss this episode on how a family ranching tradition evolved into a game-changing approach to beef production!   About the Guest: Justin Pettit is a third-generation cattle rancher and the visionary co-founder of Santa Carota Beef. Raised in a ranching family, Justin has always been passionate about sustainable livestock management and producing the highest-quality beef possible. His innovative carrot-finished beef has earned national recognition in The New York Times and Food & Wine, setting a new standard for flavor, nutrition, and environmental responsibility. Justin lives in Dallas, Texas, with his wife and three children, balancing family life with his mission to bring healthier, more sustainable beef to consumers across the country.  

Founder Resource Series   Episode Description: “I think consumers and company leaders are becoming more curious as to what the alternatives are and not just following simple workflows and playbooks. The transparency and the ability to educate around the possibilities— the alternative possibilities of manufacturing and ingredients that are available.” —Riana Lynn    The possibilities for AI-powered innovation in the culinary world are truly exciting. Consumers are now more intrigued than ever about the transformative potential of AI-powered solutions in innovation and nutrition.  This week, we are joined by Riana Lynn, the Founder of Journey Foods, a cutting-edge platform that leverages AI to transform the way companies approach food innovation. With a diverse background spanning VC, chemistry, and entrepreneurship, Riana is at the forefront of driving positive change in the food industry. Tune in as Justine and Riana discuss the role of AI in revolutionizing food formulation and sourcing, the impact of Journey Foods on companies of all sizes, the importance of transparency and education in the food industry, and more.    Meet Riana:  Riana Lynn, MPH is an entrepreneur, storyteller, and AI consultant dedicated to transforming the global food system through innovative, data-driven solutions as the founder and CEO of Journey Foods. Recognized as a World Economic Forum Tech Pioneer and Google Entrepreneur-in-Residence, she has delivered over 230 speaking engagements at prestigious forums worldwide. As the inventor of the first AI patent for generative recipes and one of the first women with an AI software patent, Riana leads Journey Foods and Journey Labs in setting new industry standards. She combines her focus on creative community building with her commitment to business challenges. Riana holds degrees and formal training in Biology, Chemistry, Anthropology, Black Studies, Public Health, and Artificial Intelligence from multiple prestigious institutions. Based in Atlanta, she enjoys collecting art, growing fruit trees, and exploring culinary and architectural heritage sites globally.   Website LinkedIn Instagram X Dribble   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:24 Bridging the Nutrition Gap with AI 04:57 Food and Chronic Diseases 09:24 AI in Food Innovation 16:19 Journey Foods' Services and Impact 21:56 Connect with Journey Foods

Some companies drop new products. sweetgreen drops new vegetables.  Nicolas Jammet is the Cofounder and Chief Concept Officer of sweetgreen, a health-minded fast casual chain with more than 200 locations. Jammet joined Mary Long for a conversation about:  - The future of automation and eating. - Creating an “Apple-like” retail experience at a restaurant. - sweetgreen's balance between value and growing to become profitable. Companies discussed: SG Host: Mary Long Guest: Nicolas Jammet Producer: Ricky Mulvey Engineers: Tim Sparks, Heather Horton Learn more about your ad choices. Visit megaphone.fm/adchoices