Future Food Cast

Hauke Feddersen, VP- of Operations at PreciTaste, talks about how their disruptive technology is creating change in the food service industry. He provided some context and explained how PreciTaste is an emerging tech business focusing on the future of food, how they differ, and how they integrate visual AI to improve restaurant customer experience. He talks about how they automate operations in mo...

In this episode, we speak with Maria Frank, Marketing Director of Baton Rouge's Grillhouse and Bar, about the importance of food quality and how the restaurant is refining their services and creating a stellar guest experience. She discussed Baton Rouge has a presence in 28 locations and how they are developing, as well as how their core cuisine is known for ribs, signature barbeque, and pork ribs...

In today's episode, we chat with Jean Sebastien Crevier, Senior Director of Digital Marketing and Growth at WeCook, about the latest innovations and unique marketing strategies and how their meal delivery platform is providing nutritious meals to consumers. He explained the company's founding concept and how it began with the food delivery service. He offered brief insights on obtaining fresh meal...

In today's episode, we speak with Axel Lundstrom, Vice President of Indirect Procurement at Danone. He discusses what indirect procurement is and does not go into the product, including services purchased around the company and parts that go into making products, such as logistics, manufacturing, transportation, marketing plans, HR, and warehousing. We talked about supply chain procurement and how...

In this episode, Alfred Scoglio, Founder of ALSCO Food Check Group, discusses the importance of food safety and how they provide a comprehensive plan in the food industry. He explained how they ensure food safety at supermarkets and restaurants, as well as suppliers and farms. We discussed the food code, which focuses on the causes of foodborne illness. We went through the regulations and complian...

In this episode, we speak with Carlos De Valdenebro, Vice President and Managing Director of North America of Caravela Coffee, on how the company is supporting farmers and the entire process of exporting and importing coffee from smallholder coffee producers. He gave a brief background of how the word Caravela derives from the caravan. We discussed how they bring the most excellent coffee from sev...

In today's episode, we speak with Tapan Shah, Head of Venture Capital, Snack Futures, at Mondelez International, on sustainable trends, innovation, and the future of snacking in the food market. We talked about his expertise in investment and how Snack Future Ventures, a multifunctional team for Mondelez, watches after the tip of the spear of the future of food. He discussed the three basic tenets...

In this episode, Kate Brooks, SVP of sales at Calavo Growers, discusses how they are advancing in the fresh fruit and vegetable market for customer growth and nutrition. She gave a quick overview of Calavo, a 100-year-old avocado supplier with two business units: Calavo commodities, tomatoes, and papayas, and other is guacamole and salsa. She briefly discusses the value-added fresh food side, whic...

Hans Kristian Westrum, Founder and Chief Growth Officer of Soil Steam International AS, talks about how they are restoring soil health and boosting harvests sustainably without using chemicals in the most recent episode. Hans went into depth about how they created the technique for attacking weeds, nematodes, and fungus that degrade soil health by injecting steam into the soil. He spoke briefly ab...

In this episode, we spoke with Melinda Zoccoli, VP- Marketing & Supplier Services at UNFI Canada, Inc, about how they supply and service their customers through a variety of retail formats, including natural product super chains, independent product retailers,, and food service clients. She explained how UNFI works as a food distributor to build partnerships with retailers and provide food to ever...

In this episode, Craig Turner, Chief Operating Officer of Agape Automation, discusses how the company is automating kitchens to help restaurant businesses expand. He also expressed his great belief in the future of culinary innovation and automation to assist pizza operators in growing. He discussed how Jim Grote founded Donatos Pizza and invented the Peppamatic, which automatically slicked and ap...

Kimberly Schaub, Business Development Manager at Griffith Foods, discusses the importance of sustainable sourcing and consumer preferences in the food sector. She discussed her expertise in the snack and organic area, as well as how Griffith Food Works is looking for ways to change the spice market by sourcing sustainably and reducing their carbon footprint. How they individually work with their c...

In this episode, we speak with William Madden, Co-Founder of Whole Brain Consulting, about how they assist emerging food companies with supply chain, operations management, food safety, quality, and regulatory compliance services. He gave a quick overview of Whole Brain Consulting and how they help food businesses in running smoothly and efficiently. We talked extensively about supply chain and so...

In this episode, we speak with Judah Cofer, Director of Sales, PNW at Agworld, where we discussed how their software solutions provider offers a data capture and management platform for the agricultural industry. Judah explained in detail how the Agworld, Farm management software enables farmers to record data on a daily basis in the field. He gave a comprehensive overview of the platform as well...

Vanessa Snyder, Business Development Manager at Eurofins US, Food, Feed, and Supplement Testing, speaks about how she provides customers with innovative, high-quality laboratory research and advising services in the food business. Vanessa discussed her history and her interest in dietary supplements. She offered a quick overview of how they support customers in third-party testing programs that re...

In today's episode, we spoke with Toni Bucci, Chief Operating Officer of AgBiome, Inc., about how they help growers protect their crops and farm sustainability. She describes how today's growers are highly knowledgeable about soil health and strategies for farming more sustainably, and they are searching for creative solutions to decrease synthetic inputs while maintaining the microbial diversity...

Luan Blancher, Category Manager- Beverages at Givaudan, spoke with us about the various trends in tastes, taste nutritional, and functional solutions in the beverage category. She mentioned how Givaudan is not just in tastes but also in ingredients such as botanicals and nutraceuticals, and how their main goal is to collaborate with B2B customers. We also spoke with her about trends in a variety o...

In this episode, we speak with Aidan Mouat, CEO, and Co-Founder of Hazel Technologies, Inc., about how they are creating innovations to increase food's shelf life and reduce waste to become more sustainable. Aidan shared a brief on how they planned to use a new category of biochemistry to improve the shelf life of perishable items and combat spoilage in order to decrease food waste. He talked abou...

To commemorate the 100th episode, we have a very special guest, Caroline Morissette, Vice President-Digital and Data at McCain Foods discusses how the digital revolution is transforming the agriculture industry and supporting the achievement of sustainability goals. She discussed her position at McCain Foods in collecting data from suppliers across agricultural, sales, commercial, and manufacturin...

In today's episode, we talk with Olaf Van Der Veen, Co-Founder, and CEO of Orbisk talks about how they are leveraging cutting-edge technology to reduce food waste in the restaurant industry. He provided brief insights into how AI image recognition benefits in tracking food waste at scale in restaurants. From a technological standpoint, he described how the monitor screen works. We also discussed h...

In today's show, Mitch Jacobsen, CEO of Rvitta Inc, discusses how the future of beverage packaging, recycling, and low carbon footprint is evolving. He gave a brief explanation of how he got started with Rviita Inc, while he was exploring healthier alternatives to drink. We discussed how they get the ingredients and briefly discussed the carbon footprint as they looked for eco-friendly packaging....

Lonica Kufner, Chief Growth Officer of GTFO It's Vegan, highlights how technological innovations in the food industry are elevating in this episode. She discussed how she began her career in retail and moved into the food industry when the internet of things and selling online items were booming 20 years ago. She provided brief insights on the significance of certifications and recognizing what is...

In this episode, we talk with Douglas Frazier, Executive Director of Dining Services at a university in Washington DC, about how the food service industry is evolving in the education sector and how they are offering the finest services to students. Douglas talked about his experience in foodservice and how he got into the university industry. He discusses his collaborative process with over 95 ex...

In this episode, Anette Larrson, Founder and Managing Director of North International discuss how she assists food brands with business consultancy, strategy, and international expansion. She gave a quick overview of her background and how she started her business consulting firm. We also discuss her interest in consumer goods products, which helps in the launch of the product, and in understandin...

In this episode, Leslie Lampert, Founder of Ladle of Love, describes how trashed food may be transformed into healthy and nutritious meals. She talked about how she started her company and how she makes healthy, tasty meals from local farms for individuals in need, such as the Mount Kisco Boys and Girls Club. She revealed her favorite methods for reducing food waste. Leslie offered ideas for trans...