Podcasts about food manufacturing

Dr. Tony Ebel sits down with Sharon Cryan, founder of FoodNerd, for a deep dive into one of the most overlooked pillars of children's health: not just what's in our food, but how it's made. Sharon shares her powerful origin story — born to a single mother with MS, watching chronic illness shape the world around her — and how that journey led her from law school to revolutionizing food manufacturing. Together, they unpack the truth about ultra-processed foods, the gap in processing transparency that even health-conscious parents miss, and why natural flavors aren't as safe as they sound. Sharon also breaks down FoodNerd's Cold Processing Nutrient Lock Technology, the critical first 1,000 days of a child's life, and why their products are specifically formulated for kids on the autistic spectrum. This one will change how you read a food label — and how you stock your pantry.-----Links & Resources:Follow Sharon on Instagram: @sharonrosecryan and @foodnerdincLearn more and shop FoodNerd Products: www.foodnerdinc.com-----Key Topics & Timestamps00:07 Sharon's Origin Story: Born Into Chronic Illness 00:11 The Health Inequality Nobody Was Talking About 00:13 From Wanting to Be a Doctor to Law School 00:16 The FDA Isn't Protecting You — The Food Manufacturer Is 00:23 How to Actually Read a Food Label 00:25 It's Not Just the Ingredients, It's the Processing 00:28 The Dirty Truth About Natural Flavors 00:32 FoodNerd's Cold Processing Nutrient Lock Technology Explained 00:38 The First 1,000 Days: The Most Critical Window of a Child's Life 00:48 Sulforaphane and Kids on the Autistic Spectrum-- Follow us on Socials: Instagram: @pxdocsFacebook: Dr. Tony Ebel & The PX Docs NetworkYoutube: The PX DocsFor more information, visit PXDocs.com to read informative articles about the power of Neurologically-Focused Chiropractic Care.Find a PX Doc Office near me: PX DOCS DirectoryTo watch Dr. Tony's 30 min Perfect Storm Webinar: Click Here

Stephen Grootes speaks to Premier Group CEO Kobus Gertenbach about the food producer’s strong earnings growth, the impact of the RFG acquisition, improved volumes in its core Millbake division, and what rising input costs could mean for prices and margins in the year ahead. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   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/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

The phrase "talent shortage" gets used a lot in food manufacturing and retail. But is there really a shortage of talent, or are we simply overlooking people who do not fit traditional expectations? In this conversation, I'm joined by Rich Howell, founder of Marvel FMCG, to explore some of the biggest challenges facing recruitment in the food industry today. We discuss the biases that continue to influence hiring decisions. Age, career gaps, industry background, and assumptions about what a successful career should look like can all prevent businesses from accessing exceptional people. A major theme throughout the episode is the idea of the squiggly career. Many of the most capable people have taken sideways moves, stepped back for personal reasons, changed industries, or followed paths that do not fit a neat progression. Rather than seeing these experiences as weaknesses, we discuss why they often build resilience, adaptability, and broader perspectives that businesses desperately need. The conversation also looks at flexibility and how expectations around work have changed. Candidates are increasingly looking for roles that fit around their lives, while businesses continue to wrestle with how to attract and retain talent in a competitive market. We explore Marvel FMCG's approach to recruitment, including anonymised CVs and focusing on skills and potential rather than assumptions or labels. There is also a strong message for hiring managers. The candidate experience matters. Small acts of communication, respect, and transparency can make a significant difference to how people experience your business and whether they choose to join it. Ultimately, this episode is a challenge to rethink what talent really looks like and to recognise that some of the best people may not have the most obvious CVs. Timestamps 00:00 – Is there really a talent shortage in the food industry? 02:43 – Building Marvel FMCG and becoming a force for good in recruitment 05:39 – Giving back through purpose-led recruitment 07:19 – Why the talent pool may be bigger than we think 09:48 – Looking beyond category experience and taking chances on people 13:31 – The reality of bias in recruitment, including ageism 16:31 – Career gaps, overqualified candidates, and flexible roles 19:50 – Is workplace flexibility moving forwards or backwards? 22:14 – Managing a five-generation workforce 27:11 – The candidate experience and where businesses get it wrong 29:00 – Why treating candidates like humans matters 34:27 – The strength of squiggly careers 35:46 – Building a more human approach to recruitment Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at: https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around recruitment, career development, and attracting great people into the food industry, here are a few places to continue the conversation. Connect with Rich Howell Follow Rich for insights on recruitment, talent attraction, leadership, and building people-first cultures in the food and FMCG sectors. https://www.linkedin.com/in/rich-howell-fmcg-recruiter/ Marvel FMCG Learn more about Marvel FMCG and their people-first approach to recruitment in the food and FMCG sectors. https://marvelfmcg.co.uk/ Work with Fearless Foodies Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.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.

Stephen Grootes speaks to Tjaart Kruger, CEO of Tiger Brands about the group’s latest results, which showed resilient earnings growth despite a highly price-sensitive consumer environment, and how the geopolitical tensions and the Iran conflict could place new pressure on supply chains, input costs and consumer spending in the months ahead. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   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/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Farmers in Central California have grown peaches for Del Monte for generations. But the nearly 140-year-old company recently initiated bankruptcy proceedings and closed two of its processing plants in the state, leaving cultivators with a whole lot of fruit they can't sell.According to the Independent, the cannery closures in Modesto and Hughson caused hundreds of farm workers to lose work and growing operations to lose lengthy contracts with Del Monte. The impacted farms stand to lose significant revenue, but lawmakers are stepping in to help mitigate the financial burden.A bipartisan group of lawmakers said the USDA has granted their request for aid and will make up to $9 million available to fund the removal of up to 420,000 clingstone peach trees — approximately 3,000 acres — prior to the 2026 harvest season. They said based on USDA's analysis, removing 50,000 tons of peaches from production could save growers roughly $30 million in projected losses.It sounds like a drastic step to destroy so many peach trees when selling them to wholesale food distributors seems like an obvious solution. But clingstone peaches are typically reserved for canning or making jelly since they are sweet and juicy but very stuck to their pits. Their relatively firm flesh is better equipped to deal with heat and machine processing. Freestone peaches, with flesh that separates much more easily from their pits, are the types of fruit often found in produce sections.Nevertheless, it's a shocking number of trees to destroy. But, according to the Associated Press, it's an effect of consumer preferences moving away from canned fruits and vegetables, and toward fresher options. That shift has caused sales to lag for Del Monte's signature products and forced the company to restructure and pursue a sale of its assets.#DelMonte #Agriculture #CaliforniaFarming #Peaches #FoodIndustry #Manufacturing #USDA #Bankruptcy #FoodProcessing #Farmers #Agribusiness #SupplyChain #CannedFood #FoodManufacturing #California #FruitIndustry #FarmNews #AgricultureNews #FoodProduction #ClingstonePeaches #FreshFood #EconomicImpact #IndustrialNews #FactoryClosures #FoodSupply #Farming #ProduceIndustry #BusinessNews #FoodProcessingPlant #RuralEconomy

he world's largest producer of cane sugar is planning its largest-ever capital expenditure to overhaul a historic — and timeworn — refinery near New Orleans.American Sugar Refining this week broke ground on the first phase of what the company said would be a $785 million project to modernize the   — the largest sugar processing plant in the Western Hemisphere.Initial construction, which is already underway, will build a new $200 million process building by 2028; state and company officials said that modernizing the overall campus' refining capabilities would allow it to meet future demand, improve reliability, and reduce both water and energy use. Additional phases, officials said, would build on those process improvements, but the announcement did not outline the next steps of the overall project — or a timetable for starting them.ASR said that it anticipates adding 15 jobs to its current workforce of 500. NOLA.com reports that the state's incentive package for the project included a 80% property tax abatement over 10 years.The Chalmette Refinery began operations at the campus along the Mississippi River in 1909, and it wears the scars of a 117-year history that has included hurricanes, fires and dramatic changes in the sugar market. Its 32 production lines can reportedly produce some 6 million pounds of sugar per day across dozens of product platforms. #manufacturing, #foodsupply, #sugarindustry, #refinery, #infrastructure, #capitalinvestment, #industrialupgrade, #madeinusa, #supplychain, #foodmanufacturing, #energyefficiency, #sustainability, #industrialnews, #businessnews, #louisiana, #economicdevelopment, #manufacturingjobs, #plantmodernization, #operations, #industryupdates

Rising costs, shifting consumer habits, and global uncertainty are creating a challenging environment for Canada’s food and beverage manufacturers—pressures that are increasingly working their way back to the farm gate. In this interview, Shaun Haney speaks with Craig Johnston, chief economist with Farm Credit Canada (FCC), about the 2026 Food and Beverage Report and what... Read More

Episode 73: Betsy Biemann, CEO of Coastal Enterprises, Inc. (CEI) Investing in Communities: Betsy Biemann on the Mission of CEI In this episode of The Boulos Beat, recorded in December 2025, guest host Drew Sigfridson sits down with Betsy Biemann, CEO of Coastal Enterprises, Inc. (CEI), to talk about her path from a Rotary Fellowship in Kenya to leadership roles at the Rockefeller Foundation—and ultimately to leading one of the country's top Community Development Financial Institutions. Drew and Betsy dive into CEI's mission to support low-income communities through financing, business advising, and targeted investments in sectors like farming and food manufacturing, aquaculture, childcare and renewable energy. They also discuss CEI's impact nationwide, including advancing affordable and workforce housing and rural manufacturing through key tax credit programs. The conversation touches on how CEI has helped small business owners navigate the evolving federal policy and economic landscape and why their work supporting entrepreneurs and local economies is more important than ever.

Join Jane Kavanagh from AIB's Corporate Treasury desk, AIB Chief Economist David McNamara, Donal Whelton, Head of Agriculture & Food Manufacturing with AIB Business Banking, and Patrick Higgins, Head of Consumer Research, Food & Beverage at Goodbody, for this edition of AIB Market Talk focusing on Ireland's agriculture and food manufacturing sector.In this episode, the panel discusses:How the agriculture and food manufacturing sector entered 2026 from a position of financial strength following a robust 2025The impact of global geopolitical developments on energy, commodity prices, inflation, and interest rate expectationsRising input costs, fertiliser availability, and energy price volatility, and what this means for farmers and food manufacturersFinancial resilience across the sector, including liquidity levels, balance sheet strength, and cash flow considerationsEvolving consumer behaviour and demand trends, including health, nutrition, and protein consumptionSustainability and climate transition challenges facing the sector, including emissions reduction targets, and changing farming practicesKey risks and opportunities for Irish agri‑food producers and manufacturers in 2026, including regulatory uncertainty and longer‑term competitivenessVisit our website and subscribe to receive AIB's Economic Analysis direct to your inbox. Our full legal disclaimer can be viewed here https://aib.ie/fxcentre/podcast-disclaimer. Registered in Ireland: No: 24173 Allied Irish Bank p.l.c is regulated by the Central Bank of IrelandAIB Customer Treasury Services is a registered business name of Allied Irish Banks, p.l.c. Registered Office: 10 Molesworth Street, Dublin 2 

Viewpoints Explained: The Steps That Will Lessen Your Intake Of Microplastics Microplastics are nearly impossible to avoid, but small shifts like skipping heated plastics and ultra-processed foods can help limit how much enters our bodies. Host: Ebony McMorris Producer: Amirah Zaveri Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Part 2: The Case For The Humanities In A Changing Job Market We look at what life actually looks like after a humanities degree, where the path forward is often unclear and non-linear. For many graduates, the value shows up later, as they move between roles and lean on skills that translate across industries. The Push To Free America's Rivers We look at why thousands of dams are coming down across the U.S. and what changes happen once a river is no longer held back. In places like the Klamath River, the shift is already visible, offering a clearer picture of what restoration can look like and lead to. Viewpoints Explained: The Steps That Will Lessen Your Intake Of Microplastics Microplastics are nearly impossible to avoid, but small shifts like skipping heated plastics and ultra-processed foods can help limit how much enters our bodies. Culture Crash: A Version Of Harry Styles We Love To Hear Harry Styles leans into upbeat, dance-driven pop on his latest album, “Kiss All the Time. Disco, Occasionally.” We review the recent drop this week on Culture Crash. Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Kim Lovan, associate vice president, food, beverage and agribusiness, and Carrie Woehler, solutions lead, industrial and manufacturing for Black & Veatch, discuss how food and beverage manufacturers are implementing automation, considerations for vetting solution providers, and how automation projects have evolved.

In this episode, Andy explores what it takes to build "Five-Star Finance" in the food manufacturing industry. From multi-plant operations and volatile commodity pricing to thin margins and acquisition-driven growth, finance teams in food manufacturing face unique complexity. Yet many are still relying on disconnected systems and Excel-heavy processes to close, consolidate, and forecast. One CPM Customer Success Story we share is that of a 100-year-old poultry and meat producer that reduced close time, eliminated manual intercompany processes, and unified consolidation, reconciliations, and planning on a single platform. If you're a CFO, Controller, or FP&A leader in food manufacturing looking to modernize your close, improve margin visibility, and forecast with confidence, this episode delivers practical insight you can apply immediately.

Cargill says it plans to shut down its beef plant in Milwaukee and lay off more than 200 workers amid turmoil in the U.S. beef industry.Reuters reports that the agribusiness giant notified Wisconsin officials that it intends to halt production at the facility in mid-April and close it entirely at the end of May. The move would affect 221 workers, although some could shift to a nearby plant in suburban Butler, Wisconsin — one of seven other Cargill facilities in the Badger State.Cargill indicated in the filing that shutting the plant would “better align” its portfolio with demand, as well as prioritize the company's investments.#Cargill, #BeefIndustry, #MeatProcessing, #FoodManufacturing, #Agribusiness, #ManufacturingNews, #PlantClosure, #Layoffs, #Wisconsin, #Milwaukee, #SupplyChain, #FoodIndustry, #GroundBeef, #USManufacturing, #AgricultureNews, #BeefPrices, #CattleIndustry, #DroughtImpact, #JBS, #TysonFoods, #IndustryNews, #ManufacturingNow

Forty-nine workers are set to lose their jobs when The Campbell's Company closes a plant in the Massachusetts town of Hyannis this spring.And with it, the region will lose production of the snack staple that bears its name – the  Cape Cod chips have been made at the Hyannis plant since 1985 though, over time, the factory volume of this location has declined to just 4% of the overall output of these potato chips for Campbell's.#CampbellsCompany, #CapeCodChips, #ManufacturingNews, #PlantClosure, #FactoryShutdown, #JobLosses, #FoodManufacturing, #SnackIndustry, #USManufacturing, #Massachusetts, #HyannisMA, #EconomicImpact, #ManufacturingJobs, #SupplyChain, #CorporateNews

We kick off with Laura's backstory - how a proud northerner with zero agri-food experience stumbled into a decades-long love affair with the meat industry.Laura and Amy get real about how people often have no idea about the breadth of careers in food, or the quirks that make this industry so colourful. Laura opens up about launching Meat Business Women as a safe, supportive network for women in meat and food manufacturing.Both dig into the practicalities - why so many women struggle to prioritise networking and personal development, and how the ready-made community of MBW makes it less awkward (and, frankly, a lot more effective).We also explore the bold vision behind the Food Business Charter, pushing for 40% female representation in meat and food manufacturing by 2035, and what it means for businesses of all sizes. Laura shares how collecting and leveraging robust data isn't just a tick-box exercise but a way to actually move the needle - unlocking challenges faced by both women and men and creating more flexible, inclusive workplaces.Finally, Laura opens up about stepping back operationally to make space for new leadership at MBW, the challenge (and relief) of handing over her “first baby,” and moving forward as an executive coach and consultant - proving that personal growth and change really are a lifelong journey.If you've ever felt like an imposter, questioned how to progress in food, or just needed a nudge to prioritise yourself, this episode brings comfort, practical strategies, and permission to hit “pause” and reflect on your own journey.  Timestamps00:16 – Welcome and intro to Laura Ryan: her portfolio career and passion for personal development02:30 – Laura's accidental entry into the meat industry and why she stayed04:53 – The hidden world of food industry careers and retention challenges05:42 – What is Meat Business Women? From humble beginnings to global influence07:27 – The power (and pain) of networking, and why women often overlook it09:46 – Data, partnerships, and practical tools to drive real change11:40 – MBW's expansion into the broader food industry12:06 – Tangible member benefits: mentoring, events, community, and a unique industry language13:26 – How MBW focuses on BOTH business skills and personal growth15:16 – The origin and ambition of the Food Business Charter and its practical impact17:57 – Accountability, action, and supporting businesses at every stage of the journey18:48 – Laura's UN experience and MBW's global mission21:17 – Why a data-driven approach resonates with senior leaders22:56 – The importance of male allies and MBW's inclusive model23:47 – Universal workplace challenges: how flexibility helps everyone24:57 – How modelling and normalisation of flexibility unlock culture change25:55 – What's next: industry-wide surveys and why YOUR data matters29:29 – Laura's transition, growth mindset, and making space for new leadership33:47 – The superpower of coaching and why it's not just for executives anymore35:35 – How to connect with Laura and final calls to action Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link:  https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation as @amywilkinsoncoach.Link to our sponsors IFP Labs: https://www.ifp-labs.com/Join our next intake of Fearless Women: Empowered to Rise: https://fearlessfoodies.co.uk/fearless-women-rise/And our FREE networking at https://fearlessfoodies.co.uk/fearless-women-connect/Get in touch with Laura here: https://www.linkedin.com/in/lauravryan/Get involved in the MBW Gender representation report here: https://www.meatbusinesswomen.org/what-we-do/gender-representation-report-2026.html

Taza Chocolate didn't follow trends—it built a lasting brand by doubling down on its differences. Founders Alex Whitmore and Kathleen Fulton share how staying true to their product, owning their manufacturing, and leading with purpose helped them weather crises and grow a resilient business.For more on Taza Chocolate and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

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.

In this episode of The Food For Thought Leadership podcast, CEO Mike Messersmith unpacks how Lasso's SpinTech — dubbed “an advanced cotton candy machine” — could revolutionize food texture, ingredient flexibility, and sustainability. About Mike Messersmith: Mike Messersmith is the CEO of Lasso, a new food tech company redefining consumer packaged foods. He joined the company in October 2024, deploying its proprietary Lasso SpinTech across new applications and partners to create a generation of healthier foods. Before joining Lasso, Mike served as President of Oatly North America where he oversaw the brand's U.S. launch in 2017 and led all facets of business and brand development surrounding its vegan, plant-based food and beverage products made out of oats. Prior to Oatly, Mike held a variety of marketing and commercial roles at The Nature's Bounty Co, Chobani, and PepsiCo. Before starting his career in CPG, Mike served as an officer in the Navy in a variety of roles including nuclear engineering management on aircraft carriers. He has his MBA from Harvard Business School, a masters in engineering management from Old Dominion University, and his undergraduate degree from Duke University. Mike lives in NYC with his wife Laura and their dog Kelce. More About Lasso: Stop compromising on texture, nutrition, or taste. Our machines make food, better. Your brand makes the headlines. Learn More: https://lassolabs.com/

Fortifi Food Processing Solutions CEO Massimo Bizzi and Mark Dowdle, executive vice president of strategy and business development, discuss Fortifi's founding and purpose, key challenges affecting food manufacturing and how automation will shape the industry's future. Sponsored by Fortifi Food Processing Solutions

From Auto Mechanic to Artisan Sausage Maker: D-Original Sausage Haus StoryJoin us as we sit down with Clint from D-Original Sausage Haus in Steveston, BC, who shares his unconventional journey from automotive mechanic to box manufacturing to crafting premium German-style cured meats. Clint discusses the challenges of running a brick-and-mortar deli in a post-COVID world, the art of making authentic salamis and pepperoni with BC pork and natural casings, and the frustrations of navigating Canada's inter-provincial trade regulations. From consignment deals with craft breweries to building relationships with loyal customers, Clint reveals what it takes to grow a premium, artisanal meat business while staying true to traditional recipes and quality ingredients. Plus, we debate the merits of truffle pepperoni and why sometimes the best things in life come in irregular shapes. Check out Clint's online store here: https://www.doriginalsausagehaus.com/Thank you to Field Agent Canada for sponsoring the podcast: https://www.fieldagentcanada.com/

How can food manufacturers simultaneously make products healthier, more affordable, more sustainable, and maintain great taste - all whilst the regulatory landscape is shifting? The food industry has a rich history of adaptation, navigating everything from global crises, evolving regulatory landscapes, and consumer preferences. And it looks like that adaptability trait is going to need to continue for the foreseeable future, with the UK's new 10-year health plan and evolving HFSS guidelines creating a “perfect storm” for manufacturers. In this episode of the Food Matters Live podcast, made in partnership with Kerry, we explore how the industry can navigate these challenges without compromising on consumer appeal. History tells us the food industry is good at this stuff, so perhaps what's on the horizon is more of an opportunity than a challenge. Kerry Kerry, the Taste Nutrition company, offers solutions that nourish lives all over the world.  From humble beginnings as an Irish dairy co-operative, Kerry has grown into a large international food industry leader, with offices in 32 countries, 151 manufacturing facilities and more than 26,000 employees globally, including over 1,000 food scientists.  We bring to the table our strong food heritage, coupled with over 40 years of experience, global insights and market knowledge, culinary and applications expertise, as well as a range of unique solutions that anticipate and address our customers' needs.  Consumers want food and beverages that are healthier and taste great while respecting the planet. At Kerry, we are partnering with our customers to create a world of sustainable nutrition for over two billion people by 2030.

What if your own body turned against you, making you allergic to life itself? Don Dillon's career as a Navy officer was destroyed by a mysterious illness that caused hundreds of seizures, a battle that shows what real mental toughness is. In episode 819 of the Savage Perspective Podcast, host Robert Sikes talks with Don about his journey from a failed medical system to discovering the ketogenic diet. They discuss how Don used biohacking and a carnivore diet to rebuild his health and stop his seizures for good. This conversation covers how to build discipline when facing impossible odds and how Don developed a new food manufacturing process using soundwave technology to help others.If Don's story on building a strong body inspires you, then join Robert's FREE Bodybuilding Masterclass. This is your chance to learn the exact diet and training methods to build a powerful physique. Sign up here: https://www.ketobodybuilding.com/registration-2Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters:0:00 - From Military Seizure to a Ketogenic Diet 0:50 - Why I Chose the Navy Over a PhD 2:23 - My Role as a Navy Surface Warfare Officer 4:21 - The Seizure That Ended My Military Career 7:25 - "Allergic to Life": The Shocking Cause of My Seizures 9:00 - The Alternative Treatment That Stopped My Severe Seizures 10:13 - Why Doctors Prescribed Drugs, Not Diet 11:49 - How I Found the Ketogenic Diet On My Own 13:01 - The Modified Ketogenic Diet I Used to Stop Seizures 14:10 - The Specific Nutrients That Changed My Life 15:10 - Is Military Food Nutritious? A Look at MREs 16:46 - What Is Soundwave Technology in Food Manufacturing? 18:48 - How to Commercialize a New Food Technology 20:00 - The Mission: Bringing Joy Back to Biohacking 21:25 - How Soundwave Technology Actually Works 22:57 - The Mind Bar: A Nootropic You Can Eat 24:41 - How to Design the Perfect Pre-Game NFL Snack 25:55 - The Brutal Reality of In-House Food Manufacturing 27:05 - Navigating the Cacao Crisis: A Switch to Beef Tallow 28:24 - Can You Build Muscle on a Ketogenic Diet? 28:48 - The Biggest Myth About Long-Term Keto 31:40 - How Long-Term Carnivore Affects Health 32:23 - What a Daily Carnivore Diet Looks Like 34:16 - Do Low-Carb Vegetables Cause Inflammation? 35:20 - Why I Switched to a Mostly Carnivore Diet 36:00 - The Dangers of Too Much Protein on a Keto Diet 38:37 - How to Determine Your Daily Fat to Protein Ratio 40:01 - What is Your Unique Protein Threshold? 41:08 - How We're Marketing a New Biohacking Product 43:21 - Should You Attend the Hack Your Health Conference? 44:14 - Raising Resilient Kids Through Adversity 46:02 - The Challenges of Being a Father and Entrepreneur 48:47 - The Future of Food Technology: Sound Bars & Keto Bricks 49:24 - Where to Find Sound.Food Products

From Ice Cream Cart to National Brand - The Hazel's Ice Cream StoryIn this episode, hosts Kenny and Phil sit down with Sam Vermeulen, co-founder of Hazel's Ice Cream, to discuss the remarkable journey from a COVID-era ice cream cart idea to a growing national frozen novelty brand.Sam shares how what started as a father-son dream of running an ice cream shop evolved into handcrafted premium ice cream bars. Born out of necessity during the pandemic, Hazel's pivoted from scooped ice cream to bars when traditional retail wasn't an option - a decision that accidentally filled a market gap in Victoria's frozen novelty scene.

In this special summer bonus episode of The Food Professor Podcast, Michael LeBlanc sits down with Brian Choi, CEO of The Food Institute, for a candid conversation recorded live at the SIAL Canada show. Born in Calgary and now based in New York, Brian brings a unique global perspective on food, trade, and the evolution of consumer behavior.Brian shares the remarkable story of how he acquired the Food Institute in January 2020—mere weeks before the pandemic upended the world. At that time, the Food Institute was a dated print publication struggling to remain relevant. Within two weeks of acquiring the business, Brian devised a three-point turnaround plan and secured early investment, transforming the brand into a digital-first media, data, and advisory company serving clients across food manufacturing, retail, and foodservice. Today, the Food Institute offers proprietary real-time analytics—drawing from menu data, retail insights, and social listening—akin to a Bloomberg terminal for the food industry.From there, the conversation shifts to the pressing challenges shaping the global food landscape. Brian breaks down the impact of U.S. tariffs on food and beverage markets, noting how they have eroded trust in trade relationships and forced companies to reassess strategies. He explains that unlike the pandemic, where leaders expected a “return to normal,” today's tariff-driven environment represents a systemic shift. Companies must now prepare for lasting volatility, requiring a new generation of leaders skilled in scenario planning, geopolitical awareness, and rapid adaptation.Brian and Michael explore how these trade disruptions may push Canada to diversify away from its overwhelming reliance on U.S. markets, drawing comparisons to Australia's successful diversification strategy. They also discuss the challenges of expanding into complex regions like India and Europe, and the critical need for stronger public-private partnerships to strengthen global trade relationships.Looking to the future, Brian reflects on where he would invest $20 million in the Canadian food sector. His answer? Areas that blend health, wellness, and innovation, particularly cleaner ingredients, nutraceuticals, and underutilized natural resources such as berries rich in antioxidants. While he expresses caution about the long-term implications of GLP-1 drugs like Ozempic, he acknowledges their disruptive influence on consumer eating habits and the opportunities this shift may create for food companies. 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.

Didi Caldwell sees a lot of headwinds for the food manufacturing industry between tariffs, an increasing regulatory environment, weight loss drugs, and the Trump administration's deportations. “Food manufacturing tends to be very regional,” she explains, and discusses how her company helps them find the best places to set up shop. She doesn't necessarily think European companies will move to the U.S. just because of tariffs. There's also a fight for resources, such as energy and water, that are also demanded by data centers.======== Schwab Network ========Empowering every investor and trader, every market day.Options involve risks and are not suitable for all investors. Before trading, read the Options Disclosure Document. http://bit.ly/2v9tH6DSubscribe to the Market Minute newsletter - https://schwabnetwork.com/subscribeDownload the iOS app - https://apps.apple.com/us/app/schwab-network/id1460719185Download the Amazon Fire Tv App - https://www.amazon.com/TD-Ameritrade-Network/dp/B07KRD76C7Watch on Sling - https://watch.sling.com/1/asset/191928615bd8d47686f94682aefaa007/watchWatch on Vizio - https://www.vizio.com/en/watchfreeplus-exploreWatch on DistroTV - https://www.distro.tv/live/schwab-network/Follow us on X – https://twitter.com/schwabnetworkFollow us on Facebook – https://www.facebook.com/schwabnetworkFollow us on LinkedIn - https://www.linkedin.com/company/schwab-network/About Schwab Network - https://schwabnetwork.com/about

In this sizzling episode of The Food Professor Podcast, recorded live at the SIAL Canada food innovation show in Toronto, co-hosts Michael and Sylvain welcome Pierre-Olivier Drouin, Co-Founder of Firebarns, the fast-growing Quebec-based condiment company that brings flavour-first hot sauces to shelves across North America.Pierre-Olivier shares his unexpected journey from banking at RBC to launching Firebarns after a revelatory encounter with spicy wings during a hockey game in Florida. Inspired by that moment, he partnered with longtime friend Frank to build what they dreamed would be the next Tabasco—made in Canada. Their goal? A bold brand that flips the script by delivering taste before heat.Launched in 2015, Firebarns quickly became Quebec's first dedicated hot sauce brand. Since then, it has expanded into a diverse product line that includes BBQ sauces, ketchup, mustards, and Sriracha—all made with Canadian ingredients and designed for broader family appeal. Their innovative packaging—30% recycled squeezable plastic bottles—has helped the brand stand out in crowded condiment aisles and reflects their commitment to sustainability.Pierre-Olivier discusses how Firebarns has scaled, with distribution now in over 1,100 U.S. stores and more expansion underway, including Texas-based H-E-B. He opens up about navigating international trade headwinds, such as tariffs, and how careful financial planning and food costing helped buffer against unexpected 25% duties. His insight offers valuable lessons for other CPG entrepreneurs seeking to expand across borders.The episode also dives into Firebarns' savvy use of influencer marketing and content creation to build a passionate community of fans, especially among younger consumers aged 25–45. Drouin emphasizes the power of authenticity—whether through engaging product demos or the story of Barney, the company's late bulldog mascot and original “CEO,” now succeeded by Barney Jr. 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.

In this enlightening podcast episode, I sit down with Natalie Kovarik a cattle rancher, to discuss the realities of cattle ranching versus its portrayal in popular media like 'Yellowstone'. Natalie shares her unique journey from Montana to Nebraska, illustrating the challenges and advancements in agriculture over the decades. They delve into her collaboration with dairy farmer Tara Vander Dussen on their podcast 'Discover Ag', which aims to bridge the gap between consumers and the origins of their food. Key topics include the impact of climate and market pricing on farming, the pros and cons of grass-fed versus grain-fed beef, misconceptions about methane production, and the often misleading nature of food labels. This episode offers a comprehensive look at modern agriculture, sustainability practices, and the importance of transparent, informed food production. What You'll Learn: Reality vs. Media: Understand how popular media can mislead public perceptions of farming and agriculture. Building Connections: Discover how Natalie and Tara use social media and their podcast to connect consumers directly with the farming world. Agricultural Realities: Learn about the technological advances and persistent challenges such as market pricing that impact modern farming. Debunking Myths: Gain insights into common misconceptions about "factory farming" and the scale of agricultural operations. Environmental Impact: Explore the nuanced discussion on agriculture's environmental role, particularly around methane production and sustainable practices. Key Takeaways: Media depictions often do not fully reflect the complexities of agriculture; Natalie provides an authentic look into farming life. Social media and platforms like Discover Ag foster direct consumer connections, opening dialogue about agriculture's realities. Challenges in farming extend beyond operations—the unpredictable nature and market factors are significant hurdles. Large-scale farming isn't inherently negative; many larger operations incorporate advanced sustainable practices. Educating consumers on agricultural processes fosters a more sustainable and understanding food system. Resources: Discover Ag Podcast: Listen weekly as Natalie and Tara discuss major topics within Western agriculture, addressing consumer concerns directly. Follow Natalie Kovarik: Catch up with Natalie on various social media platforms for insights into sustainable ranching. Discover Ag website Discover Ag Instagram Discover Ag YouTube Discover Ag TikTok Support the Podcast: If you enjoyed this episode, consider subscribing, rating, and leaving a review on your preferred podcast platform to spread this insightful discussion on agriculture. Share with friends or family interested in learning more about where their food comes from and the realities behind it. 02:13 Challenges in the Agriculture Industry 03:43 Discover Ag Podcast and TV Series 06:11 Debunking Myths in Agriculture 08:56 Sustainability in Cattle Farming 13:51 Monocropping and Soil Health 18:12 Feedlots and Beef Production 23:09 Food Labels and Consumer Awareness 28:55 Misleading Food Labels 30:35 Ultra-Processed Foods: The Hidden Dangers 31:47 The Organic Label Debate 32:27 The MAHA Movement and Food Manufacturing 36:29 Supermarket Shenanigans and Product Placement 39:26 Sustainability and Global Food Trade 41:53 Methane Reduction in Cattle 46:21 Grass-Fed vs. Grain-Fed Beef 53:17 The Future of Farming See omnystudio.com/listener for privacy information.

A staggering 40% of all food product recalls are linked to the mismanagement of allergens, a situation that continues to put consumers at risk and damage food and beverage brands. So, what can food manufacturers do to reduce this occurrence?In this episode, our host Patrick McNamara of Intertek Global Food Services, along with Deborah Matthews and Heather Hayward from Intertek Business Assurance explore:What should be considered in terms of allergen management and what does good look like?Where do manufacturers have the most control to put processes in place?What are the areas of failure and how might they be prevented? Speakers:Patrick McNamara – Global Innovations and Quality Manager, Intertek Food ServicesDeborah Matthews – Business Development Manager, Intertek Business AssuranceHeather Hayward – Technical Consultant, Intertek Business Assurance Download our complimentary ebook to learn what a food allergen is, how to test for allergens in food, and the UK and EU Regulations for allergen labelling. Download here!Follow us on- Intertek's Assurance In Action || Twitter || LinkedIn.

Frito-Lay has been making salty snacks at its Rancho Cucamonga facility in California since 1970. It's the birthplace of the Flamin' Hot Cheeto, allegedly.PepsiCo Foods U.S. this morning confirmed to Food Manufacturing that the company will shut down manufacturing operations at the Rancho Cucamonga site. However, the warehouse, distribution, fleet and transportation teams will continue to operate at the location. Still, hundreds of workers will be impacted.

The food and beverage industry is evolving rapidly, driven by technological advancements, workforce challenges, changing consumer preferences and new regulatory requirements. What challenges and opportunities do these shifts pose for Ohio farmers? We find out on this Ohio Farm Bureau Podcast from Rebecca Singer, president and CEO of CIFT. Plus, Ohio State's College of Veterinary Medicine is requesting funding in the state's biennial budget to help launch the Protect One Health in Ohio initiative. Find out more from the College's Dean, Dr. Rustin Moore.

What if you could transform the live entertainment landscape while driving monumental economic growth for cities? Join us as we sit down with JW Roth, the visionary behind Venu, whose passion for music and innovative approach to building luxury outdoor amphitheaters are changing how we experience live performances. Discover how Roth's transition from founding Roth Premium Foods to creating state-of-the-art venues was driven by the surging demand for concert tickets and the influx of new artists. He shares his unique strategy of mirroring successful public-private partnerships in sports, leading to groundbreaking projects like the Ford Amphitheater and nearly a billion dollars in amphitheater construction already underway. Roth's journey is an inspiring tale of transforming passion into a thriving enterprise with far-reaching impact. In our conversation, we explore how these multi-seasonal venues don't just host concerts but redefine them with innovations like year-round temperature control, upscale dining options, and fractional ownership. Learn how cities like McKinney were convinced to invest big, thanks to projected economic benefits reaching billions. With a team assembled from industry giants like House of Blues and Live Nation, Venue is crafting unparalleled fan experiences. Tune in to discover how every detail is curated to elevate ambiance and redefine live entertainment for audiences nationwide.   Timestamps 00:00:00 - Introduction and Welcome to Business Legacy Podcast 00:00:15 - Introduction of Guest JW Roth, CEO, Founder, and Chairman of Venu 00:00:40 - JW Roth's Transition from Food Manufacturing to Live Entertainment 00:01:20 - The Increasing Demand for Modern Concert Venus 00:02:10 - Inspiration from Public-Private Partnerships in Sports 00:02:45 - The Development of the Ford Amphitheater as a Model 00:03:30 - Overview of Nearly a Billion Dollars in Amphitheater Construction 00:04:18 - The Role of Economic Impact Studies in Securing City Investments 00:05:00 - Examples of Municipal Investments, Like McKinney's $100 Million Commitment 00:05:45 - Innovations in Multi-Seasonal Amphitheaters 00:06:30 - Introduction of Luxe Dining Options and Collaborations with Industry Giants 00:07:15 - Poaching Top Talent and Partnering with Major Promoters 00:08:00 - Creating Ambiance and the Importance of Fan Experience 00:08:45 - Unique Features of Venu's Amphitheaters 00:09:30 - JW Roth's Approach to Building Legacy and Generosity 00:10:15 - Roth's Vision for Venu's Future Expansion and Impact 00:11:00 - The Importance of Ambiance and Experience in Roth's Venues 00:11:45 - How JW Roth Finds Talent and Specialists for Venue 00:12:30 - Reflections on Feedback from Fans and Artists 00:13:15 - JW Roth's Personal Definition of Legacy 00:14:00 - Closing Remarks and Where to Find More Information About Venu Episode Resources: Find out more about Jw and VenuLive is up to here:https://venu.live/ Legacy Podcast: For more information about the Legacy Podcast and its co-hosts, visit businesslegacypodcast.com. Leave a Review: If you enjoyed the episode, leave a review and rating on your preferred podcast platform. For more information: Visit businesslegacypodcast.com to access the shownotes and additional resources on the episode.

I first met Ed Currenti in the sheep yards at Mount Hesse, over more than 15 years we've stayed in touch and followed each others journeys closely.Ed is the General Manager at Prestige Foods, in our chat he shares his journey from a city upbringing to a successful career in agriculture and food production. He discusses the importance of mentorship, the role of education in understanding food sources, and the innovative practices at Prestige Foods. The conversation highlights the significance of building relationships within the industry, the challenges of managing teams, and the future opportunities in food production. Ed emphasizes the need for better connections between producers and consumers, and the importance of storytelling in the food industry.I've known Chapters00:00 Introduction to Ed Currenti and His Journey03:03 Early Influences and Passion for Food05:37 Education and Career Path Decisions08:54 The Role of Mentorship in Career Development11:40 Transitioning from University to the Workforce14:37 Experiences in Sales and Business Development17:45 Innovative Ideas and Career Opportunities20:54 Management Style and Learning from Experience25:31 Navigating Challenges During COVID-1926:46 Transforming Company Culture29:01 Understanding Prestige Food Australia30:20 The Rise of Bone Broth31:59 Collaboration with Chef James Viles34:06 Bridging the Gap in the Food Chain35:16 Vision for Growth in Food Manufacturing36:10 Creating Links Between Producers and Consumers38:48 Innovative R&D Strategies39:55 Promoting Career Pathways in Agriculture43:55 Educating the Next Generation on Food Sources

“Everyone at the plant has a duty to protect the products that we're sending out to the customer. Ultimately, you really have to think about it as sort of a ‘circle of life.' What's my responsibility with what I'm doing in this part of the process, and what's going to happen when this product reaches the consumer?” - Nathan Walts, CEO, WorkForge The food supply chain is uniquely complex and critical, because when something goes wrong lives are at stake. Regulations and standards play an important role, but only if people follow them. It takes a lot of hiring, training, and retention efforts to manage the workforce, adding significantly to the cost of running a business.  Nathan Walts is the CEO of WorkForge, a learning and development solution provider focused on the food manufacturing industry. In this episode, he joins Kelly Barner to talk about the food safety objectives producers are trying to achieve, the challenges they face, and the learning and development programs that aim to address both. Listen in as Nathan and Kelly discuss: The current state of labor in food manufacturing Education for safety, quality, and empowerment Going beyond regulatory compliance to achieve continuous improvement Links: Nathan Walts on LinkedIn Liverwurst, Listeria, and Liability: Food Safety at Boar's Head Kelly Barner on LinkedIn Art of Supply LinkedIn newsletter  Art of Supply on AOP Subscribe to This Week in Procurement  

EP 362 - Richard has a wide career from running and building the family business, to acting as a chairman of a FTSE quoted company, to being an entrepreneur in Wine, Music, Cosmetics, Food Manufacturing, Hedge Funds, and more. To all of these activities he has applied a deeply independent mindset, this entrepreneurial independence is what has grown Oury Clark from a tiny firm in Slough to a unique Top 50 professional firm in the UK.We recorded this episode sometime back, and it was the final time my sister appeared on the podcast before she died of cancer. I was honoured to record this, and it is a joy to bring her back to life once more in this interview.Chapters:00:00 BWB with Richard Oury00:59 Episode Synopsis03:51 Quickfire - Get To Know Richard05:35 Early Career and Education11:50 Family History and Business Ventures38:35 Father's Religious Background and Beliefs39:20 Huguenot Heritage and Philosophy40:45 Grandfather's Life and Struggles43:42 Mother's Resilience and Frugality45:40 Career Ventures and Business Decisions50:48 Challenges in Business and Governance01:10:05 Trust and Integrity in Relationships01:15:20 Company Culture and Management01:17:00 The Role of Banks in Business Financing01:17:25 The Psychology of Debt Collection01:17:55 The British Relationship with Money01:21:04 Work Culture and Efficiency01:28:57 Challenges in Professional Services01:32:17 Family Business Dynamics01:35:49 Reflections and Advice01:44:37 The Future of the Firmbusinesswithoutbullshit.meWatch us on YouTubeFollow us:InstagramTikTokLinkedinTwitterFacebookIf you'd like to be on the show, get in contact - mail@businesswithoutbullshit.meBWB is powered by Oury Clark

GUEST: Dr. Lenore Newman, Director of the Food and Agriculture Institute at the University of the Fraser Valley Learn more about your ad choices. Visit megaphone.fm/adchoices

The NDP created B.C's fiscal mess, how can they fix it? GUEST: Richard Zussman, Global BC Legislative Reporter  Alberta aggressively pursues B.C's food manufacturing industry GUEST: Dr. Lenore Newman, Director of the Food and Agriculture Institute at the University of the Fraser Valley  B.C government doubles down on West Vancouver and Oak Bay to meet housing targets GUEST: Ravi Kahlon, B.C's Minister of Housing and Municipal Affairs Metro Vancouver estimates 50,000 residents moving in each year GUEST: Eric Woodward, Chair of Metro Vancouver's Regional Planning Committee Harbour Publishing celebrates 50 years with Raincoast Chronicles: Fifth Five GUEST: Howard White, founder and publisher of Harbour Publishing Learn more about your ad choices. Visit megaphone.fm/adchoices

FOOD ENGINEERING Editors Derrick Teal and Alyse Thompson-Richards and Refrigerated & Frozen Foods Editor Kelley Rodriguez discuss the major trends affecting food manufacturing in 2024 and what they expect to see in 2025. They cover food safety, automation, sustainability, mergers & acquisitions, and more. 

Founder of Mach Global Advisors, David Ziskind discusses the pros and cons of building out manufacturing or going with a contractor...and keeping it all sustainable.  Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

Founder of Mach Global Advisors, David Ziskind discusses the pros and cons of building out manufacturing or going with a contractor...and keeping it all sustainable.  Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

In this episode of our “Automation Chat” podcast, Executive Editor Theresa Houck chats with Todd Gilliam, North American CPG Industry Leader at Rockwell Automation, and Monté Vander Velde, Senior Project Manager with CRB Group. Both companies recently released comprehensive reports: one about the consumer packaged goods industry, and one focused on the food and beverage industry. This conversation is a great in-depth look into industry trends. They talk about key takeaways from each report, including: Top challenges identified by survey respondents, such as streamlining operations, navigating their digital journey, implementing ESG initiatives and stretching limited capital budgets. How manufacturers are addressing the labor shortage. Benefits of investing in technology for CPG manufacturers. How AI can help with control code, data collection and response to support continuous improvement. And as always, get your family-friendly, silly Joke of the Day. Resources from this episode: Download the Rockwell Automation State of Smart Manufacturing Report 2024: CPG Edition. Download the CRB 2024 Horizons Digital Age of Food Manufacturing report. Academy of Advanced Manufacturing (AAM) program for finding skilled workers. Subscribe to The Journal's 4 print magazines (Feb., May, July and Oct.) by e-mailing Anna Hicks at ahicks@endeavorbusinessmedia.com. Subscribe to our 4 digital magazines at http://rok.auto/thejournal-subscribe. You can also watch their discussion on YouTube at https://youtu.be/0aN9BNsE7d0. Automation Chat is brought to you by The Journal From Rockwell Automation and Our PartnerNetwork magazine. Find us on LinkedIn. Find us on Facebook. Find us on X (Twitter). Please subscribe and give us a 5-star rating & a review. ** Named “Best Podcast” 3 Consecutive Years! 2022-2024 Apex Award of Publication Excellence.

In this episode of the Impostor Syndrome Files, we talk about middle management. Many of us don't like to think of ourselves this way but if you're responsible for managing up and down, you're likely a middle manager. My guest this week is Jeff Sigel, author of the book The Middle Matters, a Toolkit for Middle Managers. Jeff argues that middle managers are actually doing three roles at once – doing, leading and influencing. But they're not often given proper guidance on how to effectively perform and balance these roles. Here we talk about the challenges facing middle managers and what you can do to become a more confident, effective leader.About My GuestJeff Sigel is a Strategy, Business Intelligence and Marketing leader with over 20 years of experience across the Food Manufacturing, Grocery Retail, and Restaurant industries. His focus is on helping companies go beyond PowerPoint strategies, ensuring that there is alignment between strategic planning, brand building, analytics, and leadership behaviors at every level. Jeff is particularly passionate about helping middle leaders learn the skills they need to deliver results, build engaged teams, and realize bold visions for the future.~Connect with Jeff:Website: www.proprioceptive.io/YouTube: www.youtube.com/@TwinningStrategy~Connect with Kim and The Impostor Syndrome Files:Join the free Impostor Syndrome Challenge:https://www.kimmeninger.com/challengeLearn more about the Leading Humans discussion group:https://www.kimmeninger.com/leadinghumansgroupJoin the Slack channel to learn from, connect with and support other professionals: https://forms.gle/Ts4Vg4Nx4HDnTVUC6Join the Facebook group:https://www.facebook.com/groups/leadinghumansSchedule time to speak with Kim Meninger directly about your questions/challenges: https://bookme.name/ExecCareer/strategy-sessionConnect on LinkedIn:https://www.linkedin.com/in/kimmeninger/Website:https://kimmeninger.com

Warning from the boss of Cadbury about the future of the Claremont chocolate factory

Learn from the brightest minds in food science in the July episodes of the Omnivore podcast. Julie Smolyansky, CEO and president of Lifeway Foods, talks about her decision to keep manufacturing in house after her father, a mechanical engineer, started the company in 1986. Rob Dongoski, global lead for food and agriculture at Kearney, shares … Continue reading EP 40: DIY Food Manufacturing, Responding to Market Disruption, Unlocking Formulation Secrets →

Nathan explores the future of food production with Rajat Bhageria, founder and CEO of Chef Robotics. In this episode of The Cognitive Revolution, we delve into how AI and robotics are revolutionizing food assembly, potentially reshaping the entire food industry. Discover insights on imitation learning, data flywheel effects, and the vision of accessible, customizable meals produced by robotic kitchens. Apply to join over 400 founders and execs in the Turpentine Network: https://hmplogxqz0y.typeform.com/to/JCkphVqj RECOMMENDED PODCAST: Patrick McKenzie (@patio11) talks to experts who understand the complicated but not unknowable systems we rely on. You might be surprised at how quickly Patrick and his guests can put you in the top 1% of understanding for stock trading, tech hiring, and more. Listen on Spotify: https://open.spotify.com/show/3Mos4VE3figVXleHDqfXOH Listen on Apple: https://podcasts.apple.com/id1753399812https://podcasts.apple.com/id1753399812 SPONSORS: Oracle Cloud Infrastructure (OCI) is a single platform for your infrastructure, database, application development, and AI needs. OCI has four to eight times the bandwidth of other clouds; offers one consistent price, and nobody does data better than Oracle. If you want to do more and spend less, take a free test drive of OCI at https://oracle.com/cognitive The Brave search API can be used to assemble a data set to train your AI models and help with retrieval augmentation at the time of inference. All while remaining affordable with developer first pricing, integrating the Brave search API into your workflow translates to more ethical data sourcing and more human representative data sets. Try the Brave search API for free for up to 2000 queries per month at https://bit.ly/BraveTCR Omneky is an omnichannel creative generation platform that lets you launch hundreds of thousands of ad iterations that actually work customized across all platforms, with a click of a button. Omneky combines generative AI and real-time advertising data. Mention "Cog Rev" for 10% off https://www.omneky.com/ Head to Squad to access global engineering without the headache and at a fraction of the cost: head to https://choosesquad.com/ and mention “Turpentine” to skip the waitlist. CHAPTERS: (00:00:00) About the Show (00:02:40) Chef Robotics (00:04:09) Food Manufacturing (00:06:52) Food assembly (00:11:08) Setting up a robot (00:14:00) Onboarding process (00:18:08) Sponsors: Oracle | Brave (00:20:16) Self fine-tuning (00:22:59) Variation in the human powered setting (00:29:53) Safety constraints (00:32:15) Portfolio of customers (00:33:43) Sponsors: Omneky | Squad (00:35:30) Evolution of the AI strategy (00:40:14) Generative AI in robotics (00:43:27) Eurekas and bootstrapping (00:45:43) Time to onboard a new ingredient (00:47:15) Inner loops of the system (00:49:17) How controlled does the environment have to be? (00:52:51) Compute, Energy (00:54:12) Reliability (00:59:52) Current challenges (01:02:47) Humanoid robots (01:06:42) Business model (01:07:58) Future vision (01:11:51) Ghost kitchens and kitchenless houses (01:14:35) Final message (01:15:49) Outro

Navigating Food Safety Challenges: Bruce Ferree's 40-Year Career in Food ScienceBruce Ferree, a food safety consultant, unpacks the world of food safety and quality management. Bruce's career spans over four decades, encompassing meats, poultry, dairy, and aseptic processing roles. He's a distinguished member of the Institute of Food Technologists and a former US Marine and cancer survivor. Bruce shares valuable insights from his vast experience in the food industry, the evolution of food safety culture, and the significance of consistency, continuous improvement, and prevention.In this episode, you'll hear about:The key changes in the culture of food safety and quality over Bruce's careerThe importance of CCP (Consistency, Continuous Improvement, and Prevention)Military discipline transferred to food scienceHow surviving cancer influenced Bruce's perspective on life and workSome key strategies that professional organizations like IFT can adopt to effectively convey scientific information to consumersJump to:(05:03) Workers who take ownership of quality and safety.(07:14) Integration of quality teams for efficient collaboration.(12:39) Challenges in food safety mirror cancer survival.(17:09) Diverse food scientists unite in global organization.(19:13) Pesticides, heavy metals and public awareness.(25:00) Featured artist and song(25:57) This episode's MantraFeatured Artist and Song:QUEMA by NASTY CATLinks mentioned in this episode:Institute of Food TechnologistsBang the Drum All Day by Todd Rundgren, music was chosen by Bruce Ferree.Connect with the showAQUALABZachary Cartwright, PhD

On the show this week, we get the inside scoop on automating food manufacturing with Chef Robotics founder and CEO Rajat Bhageria. He takes us through the evolution of the Chef Robotics roadmap and the complexities of handling a variety of precooked food items with a robot. Check out Chef Robotics: Also on the show this week, Meaghan Ziemba, host of Mavens of Manufacturing interviews Joyce Sidopoulos, co-founder and COO of MassRobotics. This interview was recorded live at the recent Robotics Summit event in Boston. https://www.massrobotics.org/ https://www.mavensofmanufacturing.com/

Join us on today's episode with Eric Bauer. We discuss his training in some of the most prestigious hotels like The Ritz Carlton, and his experience in food manufacturing. Eric has recently taken the helm of Besta-Wan, the oldest and most beloved restaurant in Encinitas. Tune in as Eric shares his passion for preserving the nostalgic charm of Besta-Wan while keeping it fresh, and having innovative ideas that honor its rich history. Discover how he has managed to enhance the dining experience, keeping the essence of old Encinitas alive and maintaining the loyalty of the cherished regulars.

The Food Manufacturing Guy is a food manufacturing CEO with extensive experience in vertically integrating a food brand. He also has built a following on X for spicy takes on the food industry while keeping his account anonymous. Tune in for his first ever podcast interview where we dive into some of his takes. — This episode is presented by Pinion. Learn more HERE. — Links The Food Manufacturing Guy on X Join the Co-op