Future Food Cast

Bryan Quoc Le, author, scientist, and food consultant discuss how he is helping many individuals, entrepreneurs, and startups in the southern agricultural arena. He discussed how food design in the environment helps individuals become healthy. He talked about how molecules are blended to create flavors and tastes in food. He discusses how plant-based replacements are combined and how consumers and...

In this episode, we speak with Rosalino Molina, Founder, and CEO of La Huerta de Elisa, about the sustainable trends in organic ingredients and the nutritional benefits of infant food. We talked with Rosalina about how he started his company in Mexico and how they create these products to maintain particular shelf life and quality for #children. He also shared insights into how he sources nutritio...

In this episode, we talk with Nick Hazell, CEO & Founder of v2Foods, about the plant-based meat industry and their product. He outlines his company's aim and how he began exploring sustainability opportunities in the plant-based meat market. He discusses the business model from a technological standpoint to address the pricey portion of the supermarket that is affordable, delicious, and available...

In this episode, we speak with Lisa Wetstone, Senior Director of Marketing, Innovation, and Growth Strategy at Mycotechnology, who also handles their new consumer-facing product Goodside Foods, which is a plant-based protein that can be crafted into delicious, protein-rich meals by simply adding water, making plant-based eating simply for at-home cooks.. We talked about her experience and how she...

In this episode, we speak with SJ Petteruti, Director, Product Evangelist at Salsify, on how he analyses consumers and does research on how businesses handle product data. We discussed how Salsify, a commerce experience management platform, helps businesses in managing data linked to the products they generate in order to determine the value of such products from the consumers' perspective. He als...

In this episode, we speak with Christie Lagally, Founder and CEO of Rebellyous Foods (Seattle Food Tech), about how she is building better tools for scaling plant-based meat production. She talked about her background and how she came to develop a company with plant-based benefits that are great products, healthier, and have less environmental effect. We also discuss how they use next-generation t...

Mitch Cobb, Co-Founder, and CEO of Upstreet Craft Brewing and Libra Non-Alcoholic Craft Brewing discuss how their collection of alcoholic and non-alcoholic drinks is making a positive impact in its community. We spoke about how he got started with the craft brewery and how there is a significant rising trend in the non-alcoholic beverage sector these days. He also provided a quick overview of the...

João Guilherme Cruz, CO-Founder, and CEO of Tiffins talks about how they are leveraging technology to enhance the supply chain and consumer experience with the goal of connecting healthy food suppliers to retailers. He provided additional background information on tiffins, a B2B app platform that links the premium food sector, including naturals, organics, vegan, plant-based, gluten-free, and simi...

In this episode, we talk with Jeremy Terman, Director of Sales at Lunchbox, about how they assist restaurants in managing their customers' digital experiences. Jeremy discussed how he uses his technical skills in the food sector. He also discussed how his Door Dash experience taught him about sales and helped him uplevel his target clientele. He discussed how Lunchbox encourages restaurant clients...

Stasha Johnston, Senior Vice President of Marketing at MONIN Americas speaks with us on how transparency and product availability are important in the food industry. She also covered numerous consumer engagement strategies and why customers matter in brand promotion. She also said that Monin has 200 distinct flavors in their portfolio and that they manufacture, ship, promote, and sell those flavor...

In this episode, we speak with Hugo Perez, VP of Marketing at ZENB, about how they are working on #plant-based products while respecting the parent company's heritage and depth. He also highlights the importance of emotional connections in selling things to people. We also spoke about how their narrative approach to different cultures with plant-based products is vital for customers. Hugo also men...

In this episode, we spoke with Cinnamon Savoie, Co-Founder of CocoLemon Craft Beverage Company, about how consumers value #locallysourced ingredients and how they are aiming to make their products available locally and internationally. We also discussed how they promote her products and how she supports distributors and wholesalers on a local level. She also discussed the challenges of selling loc...

In this episode, we talk with Danny Collis, President of Collis Group Inc, about how they are making sustainable product developments and manufacturing in the food service industry. During his early years of learning, Danny learned everything there was to know about the business of providing equipment for restaurants and other food services. He founded his current company (Collis Group Inc) in 199...

In this episode, we talk with Laura Chodola, Co-Founder and CEO of Tealish Fine Teas, about how they are creating a functional wellness tea line for a healthy lifestyle. She provided brief insights into how they use unique technology to transform cannabis oils and distill them into a water-soluble powder with a very quick onset. Laura discussed how, through their retail store, they have a very com...

Today's episode features Brady Kosior, Owner and Founder of Cruz Co, who discusses how they use advanced technology in their Fresh Smart fridges to provide beautiful, fresh, and easy-to-access food in Kelowna, British Columbia. He explained how he got started with Cruz Co. and how they work with local food producers to market them. Brad discussed why food traceability is vital for consumers, as we...

In today's episode, we talk with Meghan Hurley, VP, Marketing of Farmer's Fridge, about how they're making nutritious food more accessible, as well as how they're working on the supply chain piece by piece to produce what consumers want. She also gave information on their marketing activities, explaining that their primary growth targets are hospitals, airports, and colleges. Meghan talked about h...

In today's Future Food Cast episode, we spoke with Matt Adelmann, Partner at Kyoto Consulting, on food business trends and innovations. Matt has been in the food industry for a long, beginning his career in merchandising, food production, and the natural additives sector. He also explained how technology and innovation have evolved in the food industry over the years. Matt also discussed how consu...

Adrian Ferraro, Co-Founder, and CEO of Biome Makers Inc. discuss how they are connecting soil life into the digital realm. He also discussed how the microbiome, or community of microbes, plays an important role in plant development. We also spoke about the ecological interaction that helps #farmers and agronomists maximize plant fertilization. He also discusses the three elements of sustainability...

In this episode, we talk with Sheila Partrat, CEO and Co-Founder of Protelicious, about how she got started and how she's making a difference in the functional gourmet food industry. We also covered Protelicous' platforms, which include science-backed health benefits, gourmet quality, and tech-driven. Sheila also offered information on the distribution method, such as clinics, the internet, and so...

In today's episode of Future Food Cast, Jeff Grogg, Managing Director of JPG Resources and President of Snackwerks discuss the latest trends and innovations in the food sector. Jeff discussed how JPG Resources provides solutions to organizations and brands in the natural and functional foods industry across a variety of business operations, as well as how he reinvented Snackwerks, which is dedicat...

In today's episode, Tracy Bell, Co-Founder, and CEO of Millennia Tea discuss,how they plan to help billions of people live longer, healthier lives by developing the worldwide category of frozen, edible tea. Tracy described how Millinnea Tea came to be as a result of her hunt for a solution with an entirely new category of tea, pick wash, and flash freeze on the day of harvest. We also talked about...

Alec Lee, CEO, and Co-Founder of Endless West talks with our host Pam Leinmiller about how they are achieving sustainability in the wine and spirits industry through creative approaches. Alec also discussed how he came up with the idea for Endless West and the advantages of creating a product, including environmental activities. He also discussed the molecular composition of wines and spirits, inc...

In today's episode, we speak with Mariana Macovei, Senior Project Leader at Ingredion Incorporated, about how sustainable sourcing is important and how Ingredion is working closely with growers of various crops to ensure that they have the right knowledge and access to the right tools and resources to make each crop very sustainable. Mariana joins Ingredion after a long and successful career in th...

In this episode, we spoke with Jeff Davis, Owner of Island Son Canada, about how he creates top micro-batch hot sauces with top-quality ingredients. Jeff's family is originally from Barbados, and that cuisine culture has been a major impact on Jeff's life. He chose to create Island Son Canada by doing what he loves: producing spicy sauces and being an entrepreneur. Island Son's current goods are s...

In this episode, our guest speaker Larry Bell, Founder and CEO of Fresh Food Solutions, discusses how their technology is helping in the sustainability of the food management space. We also talked about how the cornerstone of his technology truly aspires to create a far more sustainable food supply chain throughout the whole spectrum of energy consumption and carbon footprint reduction. Larry is a...