food manufacturing

For our first episode of FOODIE, Lynn Ducharme is joined by Adrian Sedlin, the CEO of Wilder Fields, a Chicagoland-based vertical farming startup. With 3 decades of experience as a startup founder and executive, Adrian has a track record of successfully securing hundreds of millions in capital across diverse industries and market conditions. 

Adrian shares invaluable insights on early-stage capital raising fundamentals: 

• Pitch vs. Presentation  
• Building trust  
• Aligning goals  
• Leveraging your network 
• Addressing investor concerns 

& so much more! Make sure to tune in and leave a review sharing insights you’ve gained that you plan to implement into your own business strategy.  

Connect with Adrian Sedlin  

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Want to learn more about Curtis Food Recruiters? Check us out here!  

(2:00) - Honey, the 3D print-I mean, dessert-is ready!

This episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn about how additive manufacturing is being leveraged for industry 4.0!

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Show Notes:

• 1:30 - 2:41  // The importance of employee confidence
• 2:45 - 8:20 // High levels of workforce turnover in Food & Beverage manufacturing and production impacts
• 8:21 - 9:55 // Practical solutions the root problem of poor training programs and missed production targets
• 9:55 - 11:35 // Real tips to capturing expert knowledge to share with the new, inexperienced workforce
• 11:35 - 15:28 // Engaging your retiring workforce to produce training content and capture process standards with digital tools. Younger and older generations working together — give them the "why"
• 15:28 - 17:30 // Doing job shadowing the right way — developing a standard to train from it the future — consistency is key
• 17:30 - 19:30 // Amplifying decades of expert knowledge before it retires — who is responsible?
• 19:30 - 24:15 // Automation and the need for human expertise and training
• 24:15 - 26:46 // The future of food and beverage manufacturing

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“Create your own luck. Get out there, eat right, wear good supportive shoes, and build the change you want to see in the world.”

On this week’s episode of the Eat Green Make Green Podcast I sit down with the rebellious Christie Lagally. Christie is a former Boeing Engineer who holds multiple manufacturing tech patents and is now the Founder & CEO of Rebellyous Foods.  We talk about Christie’s path as an engineer to founding Rebellyous, how Rebellyous is changing the way plant-based meat is manufactured, her experience as a woman in very male-dominated fields, her advice to women in business, the advantages of plant-based chicken nuggets, how sharing her “why” makes her business more authentic, how she accomplishes big goals, and how to build the change you want to see in the world.

Show Notes

Rebellyous Website

Rebellyous Instagram

Christie’s LinkedIn

In this episode, Michele Malo, founder, and principal at Michele Malo Consulting, talks about resetting and breathing new life into food manufacturing businesses so they can adapt and thrive in today’s changing times. She is also a bestselling author and speaker.
 

Michele is a restoration specialist who conducts business and life coaching for food manufacturers. She brings with her over 20 years of experience working with Fortune-500 companies, understanding and learning how to build better teams, better marketing plans, and better infrastructures which lead to success. Michele is passionate about breathing new life into their businesses while increasing employee engagement, instilling values, and improving performance. If you’re in the food industry and you haven’t done a reset, pivot, or morph yet, you should consider reaching out to Michele Malo by visiting her website at https://www.michelemalo.com or https://www.linkedin.com/in/MicheleMalo.
 

Mitchell Levy is the Global Credibility Expert at AHAthat, the first AHA leadership (Thought Leadership) platform on the market for thought leaders, experts and companies to unleash their genius to the world. His passion is helping entrepreneurs, business owners and C-Suite Executives get known as thought leaders & become best-selling authors with the AHA platform. He is an accomplished entrepreneur who has created 20 businesses in Silicon Valley including four publishing companies that have published over 800 books. Mitchell is an international best-selling author with 60 business books, has provided strategic consulting to over 100 companies, has advised over 500 CEOs on critical business issues, and has been chairman of the board of a NASDAQ-listed company.

Visit https://www.credibilitynation.com to learn more about the Credibility Nation community.

Visit https://www.ahathat.com/author to learn how you can become an Amazon best-selling author in 4 months.

This is the safefood Food Safety for SMEs podcast series presented by James McIntosh, chief toxicologist with safefood, which looks at the factors that shape the food industry on the island of Ireland. In this episode, we look at the topic of food fraud, what it means for food businesses, particularly the small and medium sized food manufacturers, and what they can do to protect themselves from it.  We are joined by Chris Elliot, who is an internationally recognised expert in food safety, food fraud and food integrity. Chris is a professor of Food Safety at Queen's University Belfast. 

The first time I came across Impossible Foods was when I read an article about them in Techcrunch back in 2016 and I was immediately sold on the idea - making protein for people cutting out the animal middle-man is such an excellent concept, and such a win for the planet in terms of land use, energy use, and water use!

So when I kicked off this podcast, I was keen to talk to someone from Impossible Foods to hear the story from their perspective. To that end, I reached out and invited Impossible Foods' Head of Impact Strategy Rebekah Moses to join me on the show, and she very graciously agreed.

We had a fascinating conversation, I thoroughly enjoyed it. I hope you enjoy it too.

If you have any comments/suggestions or questions for the podcast - feel free to leave me a voice message over on my SpeakPipe page, head on over to the Climate 21 Podcast Forum, or just send it to me as a direct message on Twitter/LinkedIn. Audio messages will get played (unless you specifically ask me not to).

And if you want to know more about any of SAP's Sustainability solutions, head on over to www.sap.com/sustainability and if you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover the show. Thanks.

And remember, stay healthy, stay safe, stay sane!

Music credit - Intro and Outro music for this podcast was composed, played and produced by my daughter Luna Juniper

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Credits
Music credits - Intro by Joseph McDade, and Outro music for this podcast was composed, played, and produced by my daughter Luna Juniper

This week, Donna Wamsley, Director of Research and Analytics at SōRSE Technology, discusses her role at one of the leading emulsion technologists in the industry, as well as the many difficulties in working with cannabinoids in the food and beverage industry.

Cannabinoids (like THC and CBD) offer a sensory experience that can vary. Dosage control is difficult to make reliable and repeatable, as well as onset and duration, which presents challenges for edible and infused-beverage manufacturing and labeling.

Wamsly brings an interesting perspective to the industry as she is close to becoming a certified flavorist -- there are only 200 certified flavorists in the world.

SōRSE’s technology allows products to be produced for a better, more consistent experience. It is a water-soluble formula that limits sensory properties like taste, odor, and texture, which is a major step up from the oily brown emulsions familiar in the industry.

The Cannabis Equipment News Podcast is an interview series with growers, processors, manufacturers, distributors and other professionals who work within the legal cannabis industry.

Join us for a conversation with Claire Schlemme and Caroline Cotto, Cofounders of Renewal Mill. Committed to finding solutions at the intersection of food, sustainability, and accessible nutrition, Renewal Mill is an award-winning startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into premium ingredients & plant-based products. Their signature product is okara flour, made from the byproducts of tofu and soy milk manufacturing.

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In this episode, we explore the science behind how food manufacturers detect allergens with Melanie Downs, PhD, Associate Professor at the University of Nebraska-Lincoln, Department of Food Science and Technology. Learn about spectrometry and how testing food samples sometimes uses the same technology used in COVID-19 rapid testing. Dr. Downs explains what type of research is conducted at the Food Allergy Research & Resource Program (FARRP) and how it impacts people managing food allergies.

To keep you in the know, below is a helpful link:

• Food Allergy Research & Resource Program (FARRP): University of Nebraska, Lincoln
• Melanie Downs, PhD Bio

You can find FAACT's Roundtable Podcast on Apple Podcast, Spotify, Google Podcast, Stitcher,  iHeart Radio, Podcast Chaser, Deezer, and Listen Notes.

Visit us at www.FoodAllergyAwareness.org and follow us on Facebook, Twitter, Instagram, LinkedIn, Pinterest, and YouTube. Contact us directly via Email.

Sponsored by: DBV Technologies

Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

This is the safefood Food Safety podcast series, which looks at the factors that shape the food industry on the Island of Ireland. In this episode, we chat to quality and hygiene systems consultant Marie-Therese Sweeney about remote food safety auditing and discuss its implications for food businesses. 

Which side do you fall on? Or are they too different to compare?

Then, Dave throws in an OUTSIDER! 

Corn chips should make an appearence somewhere too.

Leave a review or tell a friend about the show.

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Get in touch with a suggestion for Dave and Kitty - hi@nearly.com.au

Produced by Nearly Media

Artwork by Stacy Gougoulis

Music by Studio Le Bus

More about the show: https://www.nearly.com.au/the-junkees-dave-and-kitty/

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This is a safefood Food Safety podcast where we look at different elements of the food chain on the Island of Ireland. Presented by James McIntosh, a specialist in toxicology with safefood, this podcast looks at milk allergies and milk intolerance. He talks to Dr Hazel Gowland, member of the safefood Knowledge Network expert advisory group and leading advocate for people with food allergies. In the episode, Hazel refers to the Anaphylaxis Campaign milk allergy information and other resources including weaning support pack and a short fact sheet from Allergy UK.

A comparison's afoot! 

Three brands of salt and vinegar chips (not hot chips) are considered.

Follow Kitty!

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Follow Dave!

Twitter / Facebook

Tell a friend about the show or leave a review wherever you can. On a Post-it around the house is fine.

Get in touch with a suggestion for Dave and Kitty - hi@nearly.com.au

Produced by Nearly Media

Artwork by Stacy Gougoulis

Music by Studio Le Bus

More about the show: https://www.nearly.com.au/the-junkees-dave-and-kitty/

See omnystudio.com/listener for privacy information.

This is the safefood Food Safety for SMEs podcast series presented by Dr Linda Gordon, safefood’s chief specialist in food science, which looks at the factors that shape the food industry on the Island of Ireland. In this episode, we chat to Jim Power, Chief Economist for Aviva Ireland, about the potential impact of Covid-19 on the food industry in Ireland. This will be of particular interest to food businesses who are restructuring their business right now in response to the ongoing Covid-19 crisis. 

This is a special edition of the Food Safety for SMEs podcast series taken from a webinar recorded with Pat O’Mahony, Chief Specialist Food Science & Technology at the Food Safety Authority of Ireland, and James McIntosh, Chief Toxicologist at safefood. They discuss Food Allergen Labelling for non-prepacked food - food ‘sold loose’ including food sold at takeaways, by distance selling, contract catering etc. This will be of particular interest to food businesses who are restructuring their business right now in response to the ongoing Covid-19 crisis. 

This is the safefood Food Safety for SMEs podcast series presented by Dr Linda Gordon, safefood’s chief specialist in food science, which looks at the factors that shape the food industry on the Island of Ireland. In this episode we chat to James McIntosh, safefood's specialist in chemistry & toxicology and an expert in food allergens, about allergen control for food businesses from production to point of sale.

This is the safefood Food Safety for SMEs podcast series presented by Dr Linda Gordon, safefood’s chief specialist in food science, which looks at the factors that shape the food industry on the Island of Ireland. In this episode, we chat to Eddie O’Neill from Teagasc, expert in artisan and specialty foods, about the importance and purpose of food packaging.