FOOD ENGINEERING Podcast

In this episode, Rebecca Marqez, director of custom research for PMMI, covers AI, sustainability, material recycling and composting, challenges with the workforce, and features of the upcoming edition of PACK EXPO.

Arlin Wasserman, founder and managing director of Changing Tastes, discusses his experience in sustainability and the food industry, finding ways to transform what would be food waste into valuable new offerings, and the marketing and consumer acceptance of upcycled products.

Jami Lamb, a design leader for Charlotte-based design-build firm A M King, discusses three important considerations for food distribution centers, as well as work on a recent projects.

As part of our International Women in Engineering Day series, Jaclyn Navarra, head of engineering for Kerry Ingredients, shares her college experience, her work with Kerry and advice for women just getting into the field. Read our Women in Engineering feature.

As part of our International Women in Engineering Day series, Jayme Laser, director of engineering, supply chain, for Conagra Brands, shares her college experience, her work with Conagra – including on a vegetable processing facility in Minnesota – and the importance of mentoring young engineers. Read our Women in Engineering feature.

As part of our International Women in Engineering Day series, structural engineer II, Stellar, discusses her college experience, her work with design-build firm Stellar, and what she hopes to see in the future of engineering. Read our Women in Engineering feature.

Eric Garr, regional sales manager for Fortress Technology, which designs and manufactures metal detectors, checkweighers, x-ray and combination systems, shares his insights as to how data collection affects food safety.

Key experts from Sherwin-Williams Protective & Marine share how to comply with the Food Safety Modernization Act (FSMA) with the help of high-performance coatings.   Sponsored by Sherwin-Williams Protective & Marine

Doug Grant, co-founder and CEO of Atlantic Fish Company, covers how he became interested in cultivated seafood, hurdles for bringing these products to market and developing the North Carolina company’s first prototype.

Chris Dooley, chief commercial officer of Integrated Water Services, Inc., discusses water conservation strategies for food and beverage manufacturers and the evolving perception of using treated wastewater as an ingredient.

A wide-ranging interview with food safety leader Frank Yiannas explores initiatives taken on by Revol Greens and delves into common pitfalls affecting safety in food and beverage production. Explore More Food Safety

McCown Gordon's senior VP of manufacturing, Jeff Roy, sits down with FE to share his thoughts on what the industry can expect in the upcoming year.

Explore More Food Safety Yoran Imaging’s Eran Sinbar shares information about his company and explains what thermal imaging is and its importance regarding food safety. Yoran Imaging uses thermal imaging technology in the filling and heat-sealing packaging process for inspection, production-optimizing data collection and analysis, reduce labor investments and minimize materials and product waste.

David Kroll, Egglife Foods CEO, speaks with Samantha about the latest trends in the gluten-free/allergen-free industry and gives a full-profile of company’s high-protein egg-based tortilla products.

John Cray, principal consultant at Life Cycle Engineering with 40+ years of experience with plant maintenance. In this episode, Cray shares how to plan ahead and react to the unexpected, utilizing CMMS systems and a few horror stories.

Michelle Wolf, co-cofounder and chief executive of New Wave Foods, describes how industry culture, innovative solutions and a thriving market paved the way for New Wave Founds to make an impact from coast to coast.

In this episode of the FOOD ENGINEERING podcast, Todd Muessling, senior manager of market development at Fresh Lock, and managing editor, Samantha Russo, discuss the role of packaging in FLW. They review packaging solutions such as; the correct sizing, labeling, sustainable material usage, best-by dates, new packaging innovations and Muessling’s perspective on the future of packaging.

Rebellyous Food’s founder and CEO, Christie Lagally, speaks with FOOD ENGINEERING's managing editor, Samantha Russo, about her ambitious leap into the food manufacturing industry and her journey to success

In this FOOD ENGINEERING podcast, FE Editor-in-Chief Derrick Teal talks to TM Robotics’ Executive Vice President Ryan Guthrie about all things robotics, particularly their impact on automation and food safety. The sound quality isn’t perfect for this one. While it was Ryan at the airport, Derrick sounds like he’s the one walking down the jet bridge boarding a flight. We did the best we could to cl...

Chris Chammoun, the Director of Agricultural Technology (AgTech) at the Center of Innovation joins Derrick Teal, editor-in-chief in discussing how Georgia’s Center of Innovation feeds the world, creates a home in retail for grandma’s recipes, dissects and explains the state’s agricultural industry, its impacts and much more.

FOOD ENGINEERING’s Senior Technical Editor Wayne Labs discusses labor and supply chain issues plus the rise of vertical farming and alternate protein facilities with Tyler Cundiff, president, Food & Beverage Group at Gray, Inc. and David Ziskind, director of engineering for global engineering firm Black & Veatch’s NextGen Ag team.

FOOD ENGINEERING’s Senior Editor, Sharon Spielman, sits down with Marcos Leta, founder of plant-based meat brand Future Farm, to discuss how alternative protein food processors can select and implement packaging for their products as well as overcome challenges they face in the market.

Michel Picandet, Head of TOMRA Food, touches on topics like food safety and transformation. He talks about his daily routine, favorite dishes, and what he learned in China. But most of all: he gives you a unique insight into the mission he sees for TOMRA Food in the world around us. Be inspired and inspire in return!  SPONSORED BY: TOMRA Food

On this episode of the FOOD ENGINEERING Podcast, Tyson’s Nate Hodne and Brady Welu detail the company’s latest and largest case-ready meats facility in Eagle Mountain, Utah, and how the plant efficiently addresses demand for case-ready beef and pork through cutting-edge automation, engineering and design.

On this episode of the FOOD ENGINEERING Podcast, Brendan Duttry from direct-to-consumer (DTC) bakery subscription brand Wildgrain joins us to discuss how food processors—especially smaller startups—can start their own DTC program, and what the benefits and challenges are to distributing your products via e-commerce.