Claim OwnershipMeatingPod
Subscribed: 22Played: 350
Subscribe
© 2024 Copyright © 2020 - MeatingPod
Description
MeatingPod is the podcast of Meatingplace, the premier magazine and news source for the meat and poultry processing industry, and of Alt-Meat, the only business information resource for the exploding alternative meat industry. Each week, our award-winning editorial teams put you in the room as we interview industry thought leaders in business, plant operations, marketing, science and technology on the topics that matter to our community. Tune in on Mondays and get the inside track on the people and processes that power the protein supply.
161 Episodes
Reverse
Food Futurist Tony Hunter sees the shortcuts technology us creating to alt-meats future.
University of Georgia scientist Manpreet Singh helps chart progress toward safer poultry processing by limiting pathogen risks.
In Ep. 80 of MeatingPod, we're talking world-class food safety programs and quality trends with Jonathan Savell, senior director of food safety, quality and product development with Standard Meat Co. Jonathan provides an insider's view on how Standard Meat assures food safety and quality, and what product development trends the 85-year-old meat processing and cutting company is actively following for its customers.
MeaTech 3D CEO Arik Kaufman is steering the company through a period of rapid cultivated meat technology and product development. At the same time, he welcomes all companies to the cultivated space. The industry will get further on cooperation rather than competition.
In Ep. 78, we're talking flexible automation and robotics in poultry processing with Konrad Ahlin, research engineer at the Georgia Tech Research Institute’s Agricultural Technology Research Program. An expert in robotics, controls and path planning, Konrad's research aims to figure out exactly how to identify, grasp and manipulate products from the birds coming into the poultry plant to the chicken nuggets going out. In this episode, he explains the Robotic Workbench approach and details the robotic research on autonomous rehang, deboning and extended reality going on at GTRI.
In Ep. 77 of MeatingPod, we're talking regional economics and poultry industry best practices, with Holly Porter, executive director of the Delmarva Chicken Association. In May, the association shared its latest economic report on the region, which represents 12% of poultry production in the U.S. The data show that in 2021, the Delmarva chicken community raised 567 million chickens, produced 4.2 billion pounds of shelf- and table-ready chicken, and generated a record $4.2 billion dollars in wholesale value. In today's episode, we chat with Holly about the by-the-numbers report, and the insights it provides into the chicken industry’s important role in Delmarva’s economy.
In Ep. 76 of MeatingPod, we're talking the Power of Meat 2022 with Anne-Marie Roerink, principal and founder of 210 Analytics, LLC. Roerink, the designer and author of the highly anticipated annual market report, shares more on what the data shows about trends in consumer purchasing behavior, how meat and poultry processors can best capitalize on that data, and provides tips on selling meat in an inflationary environment.
In a wide-ranging conversation, Michele Simon, author, consultant and founder of the Plant-Based Foods Association, talks about food and identity, food and politics, where the backlash against processed plant-based foods is unfair, the role of Big Food in the plant-based space, the need for groups like PBFA and what she’s doing now.
In Ep. 74, we're talking high-tech automation and tasty innovation with Heath Loyd, senior director, prepared foods business operations with Wayne Farms. Heath shares the latest about Wayne Farms' completion of a major upgrade and capacity expansion to its Decatur Prepared Foods facility with the installation of a new high-tech equipped cooked products line. The new line can produce both steamed and roasted bone-in wing products and features state-of-the industry processing and packaging technology. The upgrade is enabling the facility to increase production by more than 42 million pounds each year.
In Ep. 73 of MeatingPod, we're talking food safety culture, leadership and continuous improvement with Jill Stuber, cofounder of Catalyst LLC, a company that aims to provide a roadmap for food manufacturers and retail organizations to build sustainable food safety culture. Jill talks about her learnings from 14 years in QA roles at Gold'n Plump, and shares takeaways for how technical professionals can become leaders in the meat, poultry and food industries.
In Ep. 72 of MeatingPod, we're talking product innovation, protein trends, cosmetically imperfect foods and giving back with Eric Ouellette, co-founder and CEO of Semper Foods, a niche frozen food distributor and co-packer, specializing in commodity and further processed value-added protein solutions. In 2021, Semper Foods was named to Inc.'s Best in Business list, which honors companies that have gone above and beyond to make a positive impact. Listen in to learn more about how Semper Foods 'keeps the faith' with its employees, communities and customers, and why Eric considers the company "the TJ Maxx of foods."
As part of the May 2022 IFFA show in Frankfurt — focused on the meat and alt-meat industries — ADM's head of global savory business, Juan Manuel Benitez-Garcia, discussed “seven trends to watch in the protein alternatives market.” After his presentation, Benitez-Garcia sat with Alt-Meat to go into more depth on these trends and their effect on the market.
In Ep. 70 of MeatingPod, we're talking high-tech automation and tasty innovation with Ron Godshall, president of Godshall's Quality Meats, the largest producer of whole-muscle turkey and beef bacon in the U.S. Ron will share the latest on Godshall's current smart manufacturing initiative — an investment of $74 million to expand the company's Lebanon, Penn. plant. The expansion will double the size of the facility to 200,000 square feet, will utilize advanced robotics and automation, and will support numerous green initiatives for the operation.
In Ep. 69 of MeatingPod, we're talking food safety, animal welfare and a new food safety advisory committee at USPOULTRY with Rafael Rivera, manager of food safety and production programs for the U.S. Poultry & Egg Association. Rafael shares the latest on USPOULTRY research into salmonella, campylobacter and vaccines, and offers insight into some exciting new developments he's instituting aimed at advancing food safety programs in the poultry industry.
In Ep. 68 of MeatingPod, we're talking foreign material prevention with Suzanne Finstad, vice president, food safety & quality assurance, Poultry Division, Tyson Foods. Suzanne shares Tyson's key learnings from the 2019 foreign material recall of nearly 12 million pounds of frozen, ready-to-eat chicken strip products, and the importance of having robust processes in place to ensure that equipment is in good condition to help prevent such incidents from occurring.
Bob Hibbert, senior counsel with the Washington, D.C. law firm Wiley Rein LLP, is a regulatory and legal expert on the meat and alternative meat markets. He updates MeatingPod listeners on the state of alt-meat labeling, the possible timeline for federal approval to sell cultivated meat for human consumption, and how state laws, like California’s Prop 12, could have an effect on the meat substitute markets across the country.
In Ep. 66, we're talking how to maintain optimum asset performance by using predictive maintenance tools with Paul Kafer, principal of Anabasis Technical Consulting LLC. Paul, a 40-year food industry veteran and former vice president of engineering at Smithfield, gives the low-down on the advantages of combining the principles of predictive maintenance with the tools of Industry 4.0 — including thermal imaging and airflow monitoring — to collect and analyze data can translate to utility and other cost savings that boost the bottom line.
In Ep. 65 of MeatingPod, we're talking key trends reshaping turkey processing and where the poultry segment is going next with Bill Folk, vice president of operations, Butterball LLC. Bill shares how the nation's largest turkey producer is implementing efficiency-focused innovation to optimize processes and assure efficiencies in the supply chain. He also covers how Butterball is responding to the effect of evolving consumer demands such as the seemingly contradictory pull towards comfort food and push towards health.
In Ep. 64 of MeatingPod, we're talking about the latest science informing Appendix A & B guidance documents with Bob Hanson, principal of Hanson Tech LLC and Jeff Sindelar, professor and extension meat specialist with the University of Wisconsin-Madison. As members of the North American Meat Institute's Appendices A & B Core Working Group, Jeff and Bob have been at the center of the group's review of the science gaps in the 1999 and 2017 versions of the lethality and stabilization guidance documents to determine possible solutions. In this episode, they give us the scoop on how the various research activities will help meat and poultry processors better utilize the 2021 Appendix A & B revised guidance, which comes into effect in December 2022.
The whole muscle quest: Allyson Fish, president of global plant and alternative proteins for ADM, talks about the technology of whole muscle alt-meats, kids as alt-meat consumers, and her expectations for the future of the whole muscle alt-meat market.
Comments
Download from Google Play
Download from App Store
United States