Podcasts about frozen foods

Full Show over World Cup, OU Baseball, Texas Tech and Sorsby, Frozen Food and more! Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

Lauren Woodley, head of nutrition and sensory science at Nomad Foods, talks with Innovation Forum's Ian Welsh about how Europe's largest frozen food company balances consumer demand for health, taste and affordability. They discuss from tackling persistent myths about frozen food to navigating the trade-offs in reformulation and segmenting products by their role in the diet.

Bongani Bingwa speaks with Thuli Magubane, Founder and Director of MintFresh Technology Solutions, and Ockert Cameron about his business, The Frozen Food Courier, as he competes for a chance to win R200,000 in cash, along with mentorship, national exposure, and additional non-banking support through SimplyBiz. 702 Breakfast with Bongani Bingwa is broadcast on 702, a Johannesburg-based talk radio station. Bongani makes sense of the news, interviews the key newsmakers of the day, and holds those in power to account on your behalf. The team brings you all you need to know to start your day Thank you for listening. Listen live on Primedia+ weekdays from 6 am to 9 am (SA Time) https://buff.ly/gk3y0Kj For more from the show and catch-up podcasts, visit Primedia+ here https://buff.ly/zEcM35T Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Let’s keep the conversation going online: 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/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Teton Waters Ranch is expanding its footprint in the frozen aisle with a new line of raw burger patties that prioritize sourcing transparency, animal welfare and simplified ingredients. The product recently earned second place in Refrigerated & Frozen Foods' annual Best New Retail Products contest.

Bob Little, CEO of Kanzen Meal, a subsidiary of Nissin Foods, gives the scoop on how the company is rethinking wellbeing in the frozen aisle with its line of single-serve meals designed to deliver all 27 essential nutrients the body needs each day. Packaging experts Claire Sand and Ogechukwu Tasie explore how bio-based materials, agricultural waste, and emerging coating technologies could reduce food packaging's reliance on synthetic plastics while preserving food safety, shelf life, and performance. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12-15, 2026, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.

Full shownotes, transcript, and resources here: https://soundbitesrd.com/310                          Convenience without Compromise: What Really Matters When Choosing Frozen & Processed Foods? Are convenience foods a problem, or could they actually be part of the solution? When it comes to frozen meals and processed foods… are we asking the wrong questions? Let's take a look at how frozen and convenience foods can fit into a balanced, plant-forward way of eating – without compromising on nutrition. Because healthy eating doesn't happen in a perfect world – it happens on busy weeknights, with tight schedules, and in real-life routines. Tune in to this Sound Bites® Podcast episode with Food & Nutrition Expert Maya Feller to learn about: Common perceptions and misperceptions about frozen foods The moral hierarchy around food What to consider when choosing frozen and convenience foods What to look for in meals compared to other types of products How frozen foods can help people get more plants in their diet How to limit fat, saturated fat, sodium and sugar content in your frozen food choices How to increase fiber, protein and other nutrients in your frozen food choices resources for health professionals and the public This episode is NOT sponsored. Maya Feller is a paid consultant to Amy's Kitchen.  

My/Mochi is proving that global inspiration, social media trends and cross-functional execution can come together quickly—and successfully—in the frozen novelty aisle. The brand's Dubai Chocolate Style Mochi ice cream was voted the first-place winner in Refrigerated & Frozen Foods' 2026 Best New Retail Products contest. Brigette Wolf, chief marketing officer for My/Mochi joins From the Cold Corner.

This is our daily Tech and Business Report. We're joined by Bloomberg News Reporter Kristina Peterson. Frozen food companies are reformulated their T.V. dinners to accommodate the weight conscious and people taking GLP-1 medications to lose weight.

Following on from last week, here are more freezer staples, perfect for busy days or when unexpected guests drop by. - 先週に続き、冷凍庫に常備しておくと、忙しい時や急な来客時に便利な食品をご紹介します。

Over the past two weeks, we've been featuring “super convenient” ingredients you can find at major supermarkets in Australia. This week, we're focusing on foods to keep in your freezer—perfect for busy days or when unexpected guests drop by. - これまで2週にわたり、オーストラリアの大手スーパーで手に入る、「超便利」な食材をご紹介しています。今週は冷凍庫に常備しておくと、忙しい時や急な来客時に便利な食品をご紹介します。

You Got It Episode 243 Gets Into Feeling Ambitious, Iceman Rollout Ice Block in Toronto, Cardi Sold Out Tour, Ice Spice Altercation, Glizzy No No, War in Iran, NBA Playoffs, Knicks and Nuggets Series Tied, Wemby Dpoy, NFL Draft And More!! Tap In!?

Get your weekly dose of laughter with a brand new episode of The Spitballers! Would you rather has us doing casket magic, what's the difference brings true enlightenment and we bring things home with a Best Frozen Foods Draft. Re-brand Mondays with some comedy! Subscribe and tell your friends about another funny episode of The Spitballers Comedy Podcast! Connect with the Spitballers Comedy Podcast: Become an Official Spitwad: SpitballersPod.com Follow us on X: x.com/SpitballersPod Follow us on IG: Instagram.com/SpitballersPod Subscribe on YouTube: YouTube.com/Spitballers Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nortera, a multi-national frozen and canned vegetable processor, is closing its frozen food facility in Lethbridge this June, impacting about 70 employees as part of a broader effort to consolidate operations and stay competitive. The move comes amid growing pressure from international imports and rising input costs across Canada's food processing sector. Alberta Food Processors Association Executive Director Bianca Parsons says while the news is difficult, it reflects long-standing challenges.

What happens when your next customer isn't even human? Chris Koehler is the CMO of Twilio, and his 2026 marketing plan lasted exactly one month before AI agents forced him to rethink everything. In this conversation, Chris gets real about why planning horizons have collapsed from years to weeks, what happens when AI agents — not humans — are doing the buying, and why brand might matter MORE in an AI-driven world, not less. Chris Koehler is the Chief Marketing Officer at Twilio, a $5B+ customer engagement platform. Previously, he led marketing at Box and helped build the analytics engine at Adobe.   Key takeaways: • Why using AI to speed up bad processes is the wrong move — you need to reimagine them entirely • The agent buying continuum: SEO → AEO → human-to-agent → agent-to-agent • Why brand awareness becomes MORE critical when agents do the discovery • The 'frozen food vs pizza' framework for the future of software • How to stop feeling paralyzed: the quadrant exercise he uses to prioritize AI initiatives   Follow Chris on LinkedIn: linkedin.com/in/ckoehler/ Learn more: twilio.com   Chapters: 00:00 Meet Chris Koehler, CMO of Twilio 01:44 The Healthy Tension Between IT and Marketing 02:44 Planning in Weeks, Not Quarters 04:40 The Rise of Asynchronous AI Work 07:22 Unlearning 30 Years of Marketing 11:37 Frozen Food vs Pizza: The Future of Software 14:07 Content Scarcity to Content Abundance 15:51 Could AI Agents Fix the Privacy Problem? 17:11 The Agent Buying Continuum 22:12 The Tsunami Most People Can't See 24:40 How to Get Embedded in LLM Recommendations 26:33 Does Brand Matter When Agents Are Buying? 31:01 Measuring Success When You Can't Track Anything 33:12 The AI Agent Webinar Experiment 36:44 What Events Look Like in 2029 42:48 How Chris Curates AI Intel Daily 46:22 Advice for Paralyzed CMOs 49:01 Lightning Round ----Mission.org is a media studio producing content alongside world-class clients. Learn more at mission.org. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Frozen food faces a massive perception problem that's costing brands billions. Alex Hardy, Consumer Insight & Analytics Director at Nomad Foods, bridges this gap by transforming misconceptions into market opportunities across 25 European markets. He reveals how demand space frameworks uncover universal meal occasions that transcend cultural boundaries, why AI experimentation requires a "problem-first" mindset rather than technology-led solutions, and how building genuine partnerships with marketing teams creates the foundation for turning consumer truth into business growth.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Monday March 23, 2026 Trader Joe's recalls nearly 10 million pounds of frozen food due to glass

Good morning. Today's Woodland update highlights a 'B' day packed with events, including the "Audio" poll, UConn math team results, and a library-building reading challenge. Juniors are preparing for upcoming SATs, while tickets for the musical "The Drowsy Chaperone" launch April 1st for a May debut. Also, support the tennis team at Quincy Coffee on April 7th.In world news, Britain is mandating solar panels for new builds, while New York explores 'lights off' energy policies. Scientific breakthroughs include a Japanese 'Lunar Ring' project, a genetic limit to mouse cloning, and a freshwater reservoir discovered beneath the Great Salt Lake.In sports, MLB Opening Day arrives tonight on Netflix featuring the Yankees. Soccer icon Muhammad Salah is departing Liverpool—a legend credited with lowering local crime—and baseball is trialing AI-powered strike challenges. Finally, following a frosty morning, hosts shared nostalgia for local radio and cautioned against eating freezer-burnt lunch. Reporting for Woodland, I'm your anchor. Have a great day.

Dollar General names a new CEO, 7-Eleven's newest deals are all about chicken and a frozen food recall has expanded to over 37 million pounds of product.

Is more fruit okay? Are frozen foods ok?

What starts as a few friendly birthday shoutouts quickly spirals into one of the most chaotic episodes we've had in a while — which, honestly, is saying something.The crew kicks off the show celebrating listeners, family birthdays, and even the 50th anniversary of a St. Louis organization doing incredible work helping people escape abusive situations. It's a rare moment of sincerity before the wheels fall completely off this comedy podcast.Naturally, someone mentions a charcuterie spread from a fancy event, which leads to a surprisingly intense debate about hors d'oeuvres, meatballs, and why nobody on the show can spell French food correctly.But the real turning point happens when the crew realizes it's National Frozen Food Day. Suddenly the entire studio turns into a battlefield as everyone argues about the greatest frozen food of all time. Totino's Pizza Rolls are immediately nominated. Hot Pockets make a strong showing. Eggo waffles somehow get dragged into the conversation. And Stouffer's mac and cheese causes a near mutiny in the studio.The conversation spirals into the weirdest things sitting in everyone's freezer right now — including frost-covered vegetables used exclusively as medical ice packs and emergency Girl Scout cookies that only taste right when frozen.Just when you think the episode couldn't get any stranger, Rafe's weekly E Memoriam segment begins.This week's installment features Rafe explaining that he's been invited to join the Blackfoot Nation and has been given the ceremonial name “Sleep Warrior.” Unfortunately, there's one small problem: he can't cross the Canadian border because of an old DUI. So now his spiritual journey is stuck somewhere between destiny and Canadian border control.Then things somehow escalate even further with a parody musical tribute celebrating Learn's recent surgery — featuring a very questionable Steven Tyler impression and an original song called “No Tubes in That Lady.”It's heartfelt. It's ridiculous. It's absolutely the kind of nonsense you expect from a daily comedy podcast that thrives on chaos, sarcasm, and roasting each other for two and a half hours.And just when you think the show is finally calming down… the crew gets ready to play one of their favorite games: Porn Star or Weatherman.Another perfectly normal day for your favorite comedy podcast.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vanessa Phillips, co-founder and CEO of Feel Good Foods, grew up in the restaurant industry before turning a personal health challenge into a national frozen food brand. After being diagnosed with celiac disease, she set out to recreate the foods she loved, building a career that blends hospitality roots with consumer packaged goods innovation. Watch now to learn how a lie at a family reunion became a national brand, the Whole Foods moment that changed everything, and why belief beats credentials. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Full shownotes, transcript and resources here: https://soundbitesrd.com/305           Frozen foods are having a moment – and the science, policy, and nutrition research behind them is more nuanced than most people realize. In this episode, we take a fresh (and frozen) look at how freezing works, why it matters for nutrition, and how frozen foods fit into today's evolving dietary guidance and food systems. From debunking persistent myths to exploring how frozen fruits and vegetables can support healthier eating patterns, reduce food waste, and improve access to nutrient-dense foods, this conversation connects the dots between research, real-world eating habits, and public health programs. We also dive into emerging policy efforts and pilot programs that recognize frozen produce as a powerful tool for improving food security and diet quality—especially for communities using SNAP and nutrition incentive programs. If you're curious about how frozen foods stack up nutritionally, practically, and sustainably, this episode offers a timely, evidence-based perspective. Tune in to this episode to learn about: the science behind the freezing process how and why foods are frozen the benefits of frozen foods common myths about frozen foods what drives shoppers to purchase frozen foods how frozen foods fit in the context of evolving nutrition science and dietary guidelines nutritional equivalency of frozen foods compared to fresh or home prepared foods innovative ways to include frozen foods into a healthy diet how frozen produce can improve fruit and vegetable consumption how the frozen food industry supports food waste reduction GusNIP pilot to integrate frozen produce into the nutrition incentive program for SNAP participants SHOPP Act legislation that ensures frozen produce is represented in the Produce Prescription Program resources for health professionals and the public

Frozen food is becoming a major player at the meal table. A union is waving the white flag in its attempt to organize workers at Dash's Market. And c-store operators need to combat food waste.

Conagra Brands has released its third annual Future of Frozen Food report, and we're speaking with Alie Burnet, director of Enterprise & Portfolio Strategy for Conagra, about the report's findings this year. She talks with the Food For Thought podcast about four trends driving growth in the frozen foods aisle, from protein-packed meals to restaurant-inspired favorites, family-style solutions, and all-day breakfast. Burnet digs into each of these trends and also discusses the quality demands that consumers have today and how frozen foods have stepped up to the plate to deliver that quality.

ng the cold storage landscape. When it comes to designing, engineering and building a cold storage facility, the devil is often in the details. Welcome to the Cold Storage Deep Dive, a special podcast project between FCL Builders and Refrigerated and Frozen Foods. This is your front row seat to the latest trends, tech and developments shapi Sponsored by: FCL Builders

In this episode, we discuss our grocery shopping preferences, contrasting the joy of in-store shopping with the convenience of online grocery apps. We then shift to frozen foods, ranking various frozen food items, including waffles and ice cream treats. upfordebate.tv Proud member of the Coffee & Beer family of podcasts, streaming at coffeeandbeer.tv.

This week's Open Mic guest is Alison Bodor, president and CEO of the American Frozen Food Institute. Bodor says AFFI is pleased with the call for more whole and nutrient dense foods in the new dietary guidelines because frozen foods offer exceptional food quality, nutrition and less food waste. She explains other advantages of the frozen category and why AFFI is hopeful for a new farm bill with opportunities for frozen foods. Bodor also shares industry concerns over a patchwork of state regulations on food labels and food packaging.  

Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, combine their unique perspectives and discuss the biggest trends impacting the food industry in 2025 and beyond.

Ted's Meat & Potatoes

Emails, Meat & Potatoes has Frozen Foods! Plus The Mens Room Top 10 and the Shot of the Day!

Send us a textHello and welcome to our show. In this week's episode, things get… appealing!

A conversation with a descendant of the inventor of fish sticks leads to a full blown discussion about frozen foods. Of course we had to compile a list of all the greatest frozen meals after talking about fish sticks!

Tracy discusses the challenge of parsing all the nuance of the French Revolution. Holly talks about how little Clarence Birdseye shared of his interior thoughts.See omnystudio.com/listener for privacy information.

Before Clarence Birdseye, frozen food was perceived as being low-quality and kind of gross. But after spending time in extremely cold climates, Birdseye figured out that speed freezing was the key to retaining freshness. Research: “$1,900,000 Fraud Attempt Alleged in Insurance Deal.” St. Louis Post-Dispatch. May 2, 1917. https://www.newspapers.com/image/138253870/?match=1&terms=%22Clarence%20Birdseye%22 “Alleged Clean-up of $1,900,000 in Two Days.” The Bennington Evening Banner. May 2, 1917. https://www.newspapers.com/image/546110078/?match=1&terms=%22Clarence%20Birdseye%22 Birdseye, C. “Animal Food Product.” U.S. Patent Office. Aug. 12, 1930. https://patentimages.storage.googleapis.com/ff/f3/e3/ea3d0a5d1b6b7a/US1773080.pdf Birdseye, C. “METHOD OF PRESERVING PISCATORIAL PRODUCTS.” U.S. Patent Office. April 18, 1924. https://patentimages.storage.googleapis.com/b7/d9/5a/aeb7fae023f47e/US1511824.pdf Birdseye, Clarence, 1886-1956. Some Common Mammals of Western Montana in Relation to Agriculture and Spotted Fever, pamphlet, 1912; Washington D.C.. https://digital.library.unt.edu/ark:/67531/metadc87555/ Britannica Editors. "Clarence Birdseye". Encyclopedia Britannica, 3 Oct. 2025, https://www.britannica.com/biography/Clarence-Birdseye “Celebrating American Innovation: Clarence Birdseye.” Council for Innovation Promotion. Sept. 14, 2023. https://c4ip.org/celebrating-american-innovation-clarence-birdseye/ “Clarence Birdseye.” Lemelson-MIT. https://lemelson.mit.edu/resources/clarence-birdseye “Clarence Birdseye Is Dead at 69; Inventor of Frozen-Food Process; Developed Method for Quick Freezing and Also Devised System for Dehydrating.” New York Times. Oct. 9, 1956. https://www.nytimes.com/1956/10/09/archives/clarence-birdseye-is-dead-at-69-inventor-of-frozenfood-process.html “Frozen Food Market Size, Share & Industry Analysis, By Type (Frozen Ready Meals, Frozen Seafood & Meat Products, Frozen Snacks & Bakery Products, and Others), Distribution Channel (Supermarkets/Hypermarkets, Specialty Stores, Convenience Stores, and Online Retail), and Regional Forecast, 2025-2032.” Fortune Business Insights. Oct. 6, 2025. https://www.fortunebusinessinsights.com/frozen-food-market-10413 “How Did Clarence Birdseye Shape the American Diet?” National Inventors Hall of Fame. Nov. 28, 2022. https://www.invent.org/blog/inventors/clarence-birdseye Kile, O.M. “Food That Is Fresh Though Frozen: New Preserving Process Aims to Maintain Cell Structure.” The Baltimore Sun. Nov. 10, 1929. https://www.newspapers.com/image/373627550/?match=1&terms=%22quick-frozen%22%20 Kurlansky, Mark. “Birdseye: The Adventures of a Curious Man.” Thorndike Press. 2012. “Reinsurance for Policyholders in Defunct Concerns.” New-York Tribune. Nov. 11, 1917. https://www.newspapers.com/image/894239796/?match=1&terms=%22Clarence%20Birdseye%22 “Supervisory Methods Lax.” The Kansas workman. Nov. 1, 1917. https://www.newspapers.com/image/480092568/?match=1&terms=%22Clarence%20Birdseye%22 “Who invented frozen food?” Library of Congress. https://www.loc.gov/everyday-mysteries/technology/item/who-invented-frozen-food/ See omnystudio.com/listener for privacy information.

Find out the Top 10 Frozen Foods we don't eat anymore! See omnystudio.com/listener for privacy information.

In this episode of The Food Professor Podcast, presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois open with a wide-ranging conversation on global trade tensions, the state of Canadian agriculture, and the latest policy moves shaping our food economy — before turning to the fascinating story of Stephen Mitchell, President of Sprucewood Shores Estate Winery, Ontario's only beachfront winery on the Lake Erie North Shore.Michael and Sylvain begin by unpacking the economic aftershocks of U.S. tariff wars, as soybean farmers in America face devastating losses and look for government bailouts amid shifting Chinese trade alliances. Sylvain, speaking from Purdue University in Indiana, shares first-hand insights from conversations with American farmers reeling from collapsed exports and rising equipment costs. The hosts then pivot to the EV tariff dispute between Canada, China, and the U.S., discussing whether Ottawa should drop tariffs on Chinese electric vehicles to save Canadian canola farmers — a debate intensified by security concerns and diplomatic pressures. They also explore evolving Canada–India trade relations, the potential of government-run grocery stores, and Canada's climb to #7 in the Global Agri-Food Most Influential Nations report released on World Food Day, produced in partnership with MNP.Then, Michael introduces Stephen Mitchell for a compelling look at the business of craft wine in Ontario. Stephen recounts the family story behind Sprucewood Shores — from his father's dream of returning to his farming roots to the hands-on creation of a 52-acre lakeside vineyard and winery. He describes how the business evolved from a weekend “hobby farm” into a major local producer, now recognized for its Beach Glass Series, Classic Series, and signature Warm & Cozy mulled wine, distributed through the LCBO and beyond. Stephen details how the winery balances tradition with innovation — focusing on approachability, sustainability, and product diversification — while investing to capture new market momentum as Ontario's wine industry gains visibility and political support. He also shares marketing lessons learned through social media, tastings, and direct-to-consumer engagement, underscoring that success in wine is about constant connection and storytelling.Link Global Agri-Food Most Influential Nations interactive site and report released on World Food Day, produced in partnership with MNPhttps://www.mnp.ca/en/clients/food-and-beverage-processing/momentum-is-building-canadas-rise-in-global-agri-food#reportLink to Whole Foods trends report 2026https://www.freshfruitportal.com/news/2025/10/13/whole-foods-trends-2026/.  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.

Americans continue to be attracted to trying new cuisines and ethnic foods, and Indian foods are growing in popularity, according to Kiernan Laughlin, general manager for frozen Indian foods processor Deep Indian Kitchen. In this episode, Laughlin talks about the key to winning over new consumers when it comes to Indian foods and how Deep Indian Kitchen is dedicated to authenticity in its products while innovating in the competitive, retail frozen foods category.

In this episode, Nick Portillo welcomes Michael Spinner, VP of Global Frozen Foods for a discussion on the diverse revenue streams within the food service industry. A trailblazer in the produce sector, Michael shares his extraordinary journey, including his pivotal role in introducing Mexican avocados to the U.S. market amidst significant legal and logistical hurdles. He offers valuable insights from his extensive experience, highlighting the critical role of innovation and adaptability in staying competitive. Listen as Nick and Michael take a deeper look into what it takes to succeed in this dynamic industry.RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Gen Z is reshaping the frozen food game… and they're not settling for TV dinners. But while they're hungry for health and convenience, there's a catch: the price tag. Can wellness-focused frozen meals stay accessible, or are they becoming a luxury in disguise? The hosts discuss, and also sample Korean-style hard seltzers, culturally-inspired craft sodas and a potentially game-changing brand of non-alcoholic spirits. Show notes: 0:35: Voice Nail. A Notable List. Investors Here. Bites & Chews. So Long, Stouffer's. Trash Panda. NA Negronis. – The hosts chat about disliking the sound of their own voices before spotlighting the release of the 2025 NOSH Notables list, which honors leaders and innovators in food. They also highlight the number of investors registered for Taste Radio's Chicago Meetup, which takes place on August 14. Mike and John discuss standout finds from a recent UNFI show, including latke-inspired crisps, “baguette bites,” and low-sugar gummies. The hosts then turn their attention toward the growing trend of premium frozen meals and note the balance between health, convenience, and cost as a key consumer concern. They wrap up the show with a sampling of a hard seltzer made with fermented rice, a Twizzler-style candy brand, and a brand of alcohol alternatives that de-alcoholizes wine and spirits to create products that closely mimic whiskey, Campari, mezcal and more. Brands in this episode: Hoste Cocktails, Chomps, Little Latke, YAW!, Happy Candy, Better Sour, Behave, Stouffer's, Hungry Man, Vital Pursuit, Blue Zones Kitchen, Scott & Jon's, Mason Dixie Foods, SWRL, Afro Pop, Froot Thief, Twizzlers, Undone Drinks, Campari, Aperol

Dr. Britt Cordi, is Author of "Nurturing Wellbeing"... a Juicy Path to Cancer Prevention, and founder of Britt's Superfoods. Dr. Britt is a passionate advocate for natural health and well-being. She has a background in molecular biology and nature conservation. Dr. Britt discovered the power of fresh organic wheatgrass and other superfood juices to transform health. She's on a mission to help others feel energized, nourished, and empowered naturally.In this podcast, we focus on the nutrition of wheatgrass juice and the reason it must be grown in the field for optimal nutrition and to avoid fungus.RESOURCES:Buy the Book "Nurturing Wellbeing - a Juicy Path to Cancer Prevention" https://amzn.to/4opqme8Visit Britt Superfoods In the USA: https://brittsuperfoods.com/Visit Britt Superfoods In the UK: https://brittsuperfoods.co.uk/Visit this episode's blog page: https://drhaley.com/field-grown-wheatgrass/Visit Britt's Superfoods on:➤ https://www.youtube.com/@BrittSuperfoods

Kiernan Laughlin is the General Manager and co-creator of Deep Indian Kitchen, a growing CPG brand whose mission is to bring a modern, high-quality Indian food experience to consumers worldwide. Kiernan previously held senior brand management roles at large CPG companies like Johnson & Johnson and Unilever, and he spent his early career in marketing, promotions, and partnership leadership at Gorton's Seafood.Highlights from our conversation include:Core business and leadership lessons from Kiernan's career in multi-stage CPG (1:26)Useful skills Kiernan picked up outside of work that have percolated into his leadership style (5:27)Going from a structured corporate environment to leading an emerging brand (8:01)The challenges and opportunities of building a team through rebranding (11:22)Elements that make a successful relationship between CEO and Founder (19:36)Keeping his team aligned and agile as the company evolves (21:48)Hiring for qualities that go beyond the resume (22:49)How Deep connects their mission to action through their foundation (27:08)Advice for the next generation of CPG leaders (30:13)Visit HowIHire.com for transcripts and more on this episode.Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.Subscribe to How I Hire:AppleSpotifyAmazon

Exploring Paris and Strasbourg: Notre-Dame Highlights and Winter Traditions — Have you ever wondered what it's like to visit France in the winter? In this episode of the Join Us in France Travel Podcast, host Annie Sargent chats with Kim Cox, a listener from Minnesota, about her December adventures in Paris and Strasbourg. Get the podcast ad-free They talk about how to enjoy Paris museums like the Musée d'Orsay and the Musée de l'Orangerie when the weather is chilly and the days are short. Kim shares what you can currently see at Notre-Dame de Paris, including the ongoing restoration and the excellent archaeological crypt right in front of the cathedral. Then it's on to Strasbourg, where Kim timed her visit perfectly to enjoy the Strasbourg Christmas markets, known as some of the best in Europe. She offers tips for navigating the festive crowds, finding the best vin chaud, and learning about Alsatian culture at the local museum. If you're curious about winter travel in France, exploring Paris and Strasbourg in December might be just what you're looking for. It's a great time for museum visits, festive lights, and warm comfort food. Subscribe to the Join Us in France Travel Podcast for weekly episodes about French destinations, history, culture, and practical travel tips. Table of Contents for this Episode [00:00:16] Introduction and Welcome [00:00:30] Today on the podcast [00:00:57] Podcast supporters [00:01:30] The Magazine segment [00:02:18] Notre Dame Museums and Winter Magic with Kim Cox [00:02:45] Notre Dame Reopening Experience [00:10:27] Exploring Strasbourg's Christmas Markets [00:14:46] Living Like a Local in Paris [00:16:33] Picard, Frozen Foods [00:20:35] Cafe Culture in Winter [00:22:25] Museums and Historical Insights [00:25:20] VoiceMap Guided Walk in Strasbourg [00:26:48] Visiting the Carnavalet Museum [00:29:10] Dining and Reservations in Paris [00:32:20] Experiencing the Pantheon [00:34:44] Christmas Festivities in Paris [00:35:48] Late Night at the Louvre [00:38:19] Winter Travel Tips for Paris [00:41:38] Final Thoughts and Future Plans [00:43:33] Thank you Patrons [00:44:42] VoiceMap Reviews [00:46:42] Solar Energy Project in Paris [00:48:33] 6 Weeks away from the desk [00:52:15] Next Week on the Podcast [00:52:59] Copyright More Episodes About Paris and Strasbourg

This week, we share a story of revenge, betrayal and secrets … at a frozen vegetable empire. John Seabrook investigates why running “the biggest vegetable factory on Earth” led to generations of drama in his family, like a real-life version of the TV show “Succession.” Plus, Brendan Liew gives us a tour of Japan's incredible convenience stores; Kenji López-Alt finds the best way to crack an egg; and we learn how to make Sri Lankan Spinach and Coconut Dal with Tomato Tarka.Get the recipe for Sri Lankan Spinach and Coconut Dal with Tomato Tarka here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

On this episode of SUPERWOMEN, I'm joined by Gail Becker, founder of Caulipower, the better-for-you brand that redefined the frozen pizza aisle and became one of the fastest-growing food startups in the U.SAfter years climbing the corporate ladder, Gail realized the view at the top wasn't what she thought it'd be. With no background in the food industry, she poured herself into solving a personal problem: finding nutritious, gluten-free food her sons with celiac disease would actually enjoy. What started with a 90-minute homemade cauliflower crust pizza recipe turned into a national sensation, earning Caulipower over $100 million in revenue within five years. We talk about building a company later in life, raising capital as a female founder, staying true to your mission, and what it means to define success on your own terms. Gail shares what it really felt like to walk away from the safety of a steady job, the highs and lows of starting over later in life, as well as it being what ultimately equip her for the hardships of taking on an industry you're stranger to. We talk about the importance of admitting what you don't know and when to ask for help. To take stock of what you're not good at and be open to educating yourself for the better of your brand. Whether you're in a career rut, thinking about launching something new, or unsatisfied with Big Food, this conversation is your sign to bet on yourself.Thank you for listening! Don't forget to order my book, “Fearless: The New Rules for Unlocking Creativity, Courage, and Success.”Follow SUPERWOMEN (@rmsuperwomen) and Gail (@gailbecker) on Instagram.Support this podcast: https://bit.ly/rmsuperwomen 

Huddle up—NFL Draft week is finally here, and The Fantasy Football Dudes have your ultimate 2025 draft preview! Join Trent, Jordan, Phil, and Seth as they break down all the biggest draft questions: Will over 15 offensive players go in the first round? Will a team make a bold move up the board for Shedeur Sanders or Quinn Ewers? And how many trades will shake up night one?The Dudes analyze team needs, debate draft-day surprises, and reveal their boldest predictions. Plus, they unveil their full first-round mock draft and spotlight late-round gems in their signature Huddle segment—perfect for football fans and fantasy die-hards alike. Seth may be stuck at a wedding rehearsal dinner, but the rest of the crew has draft party plans locked in.And to top it all off? A hilarious Mount Rushmore of frozen foods where Costco favorites like chicken bakes, lasagna, mozzarella sticks, and taquitos battle for freezer supremacy.

Founders Michelle Jimenez-Meggiato and Andrea Meggiato unveil their launch plans for Breakfast Cups, their first expansion outside of their hero product Pizza Cupcakes. To set up for this launch, they've rebranded their food company to Incredifulls, found a nationwide retailer to stock the new product, and set up a new brand ambassador program. Michelle and Andrea share the thinking behind their new product and what it took to get to this point in the business. 

In this week's Flightless Bird, David Farrier sets off to understand America's frozen food obsession. Each year Over 80% of American households will eat frozen dinners this year - making the frozen food market worth over $65 billion dollars. Monica Padman takes Farrier frozen food shopping, introducing him to her favorite frozen foods. They then put on a fancy dinner for their friends featuring nothing but frozen foods. Learn more about your ad choices. Visit podcastchoices.com/adchoices