MeatingPod

In Ep. 21 of MeatingPod, we're talking poultry, sustainability and animal welfare initiatives with Ryan Bennett, executive director of the U.S. Roundtable for Sustainable Poultry & Eggs and the International Poultry Welfare Alliance. Ryan dives deep into US-RSPE's announcement of the final development stages of its first-ever multi-stakeholder Poultry & Egg Supply Chain Sustainab...

In Ep. 20 of MeatingPod, we're talking the science behind improving meat quality attributes and research into value-added muscle proteins with Dr. Brad Kim , associate professor of animal sciences at Purdue University. Brad shares insight into the biochemical mechanisms governing meat quality attributes such as color, tenderness, flavor, water-holding capacity and juiciness, as well as what&a...

In this episode, Alt-Meat talks with Jed Johnson, chief technical officer and Eric Jenkusky, chief executive officer of Matrix Meats, which uses an electromagnetic technology to create different types of scaffolds for cultivated meat production. 

In Ep. 18 of MeatingPod, we're talking automated equipment efficiencies and technology advances in poultry processing operations with Michael Crump , senior director of fresh operations with Wayne Farms. Michael shares his expertise in innovations such as deboning and X-ray technologies, foreign material detection, and DSI robotics for cutting and sorting chicken parts, along with what types...

In Ep. 17 of MeatingPod, we're talking poultry product quality science, woody breast research and the great March #chickensandwichtour with Dr. Casey Owens , Novus International Professor of Poultry Science and professor, Department of Poultry Science, University of Arkansas. Casey shares the latest on the biggest factors affecting poultry product quality, her research into using FitBit techn...

In Ep. 16 of MeatingPod, we're talking meat quality, R&D, and product development strategy , with Dr. Catie Simpson Beauchamp , vice president of food science, quality and safety at ButcherBox, the subscription-based meat delivery company. Catie draws on her 10 years of experience with Colorado Premium Foods as VP of technical services to share her insights into natural and clean label in...

In plant-based meat substitutes, it's all about the flavors — how the ingredients interact to mimic the taste, mouthfeel and satiety that consumers crave and that conventional meat has naturally. That makes Ken Kraut more than the "chemist and an artist" that he describes himself as. 

In Ep. 14 of MeatingPod, we're talking smart manufacturing, smart design and smart glasses, with Dr. John Butts, president of Food Safety by Design LLC and advisor to the CEO of Land O'Frost, the nation's third largest lunchmeat brand, where he has served the company in the lead technical role for more than 40 years. John covers digital transformation related to necessary change dri...

In Ep. 13 of MeatingPod, we're talking poultry processing innovation, pathogen management, process improvements, and quality with Dr. Bryan Miller , vice president of quality assurance and food safety, Wayne Farms LLC, where he oversees the development and management of quality assurance programs extending across 10 production facilities, including live production, product manufacturing, pack...

In Ep. 12 of MeatingPod, we're talking meat cookery, 'meatducation,' and meat science with Jess Pryles, live fire cook, author, and professional Hardcore Carnivore. Jess, who's been called "the female Ron Swanson," is currently pursuing a graduate certificate in meat science at Iowa State University, in this episode, we'll dig in to how a 'meatducation'...

Kevin Ryan is founder of Malachite Partners, a CPG strategy consulting firm that sits at the intersection of anthropology and food science. From that unique point of view comes Kevin’s take on the conventional and alt-meat markets, on their past — and their future.

In Ep. 10 of MeatingPod, we're talking big data, analytics and smart manufacturing with Mark Carter , CEO of MC Squared Enterprises, a food microbiologist and entrepreneur with extensive international business and technical experience in the food industry. Mark explains why meat and poultry processors should up their game in harnessing and using the data that's now attainable from automa...

In Ep. 9 of MeatingPod, we're talking with Dr. Mindy Brashears , who's settling into her new role at Texas Tech University, following a successful tenure as the nation's top food safety official at USDA. Mindy shares insights gained during her time as Under Secretary for Food Safety at USDA, explains the science behind increased poultry line speeds, and tells us what's next as...

In Ep. 8 of MeatingPod, we're talking meat quality, safety and shelf life with Dr. Peter Taormina, president of Etna Consulting and former director of science, food safety and quality with Smithfield Foods. We're diving in to get his takeaways from the new book,  Food Safety and Quality-Based Shelf Life of Perishable Foods , edited by Peter and meat industry veteran, Margaret Hardin. We...

With the variety of plant-based alt-meats hitting the market, any consumer can find a product that's to their liking. Sticking it out for the long term, Macken says, is going to take investment, logistics and resources.

In Ep. 6 of MeatingPod, we're getting smart manufacturing advice from Paul Kafer, principal and managing member of Anabasis Technical Consulting.  Meatingplace readers will recognize Paul from his nearly two decades of engineering smart and lean manufacturing initiatives at Smithfield Foods, the world's largest pork processor and hog producer. Here, Paul gives his insights on the meat in...

In Episode 5 of MeatingPod, we're taking a virtual trip to Oz to talk with Dr. Julian Cox, a noted food microbiologist and food safety scientist whose work in poultry and egg science is recognized around the world. Julian covers a range of topics in this interview, including the impact of the COVID-19 pandemic on the poultry industry and why declaring salmonella as an adulterant as proposed t...

In this episode of MeatingPod, we're talking meat quality and processing trends with Nelson Gaydos, outreach specialist with the American Association of Meat Processors , North America’s largest meat trade organization. Listen in as Nelson  shares his insights on meat color, animal welfare and handling, and automation trends that have an impact on product quality.

Australia’s v2 Food joined the race to bring plant-based meat substitutes to a global audience two years ago. It has an advantage over the competition, though, in that right from the beginning, it had a ready outlet in that country’s Hungry Jack’s burger chain. CEO Nick Hazell spoke with Alt-Meat Editor in chief Lisa M. Keefe about v2’s origins and philosophy.

In Episode 2 of MeatingPod, we're talking Industry 4.0 tips and tactics with Jorge Izquierdo, vice president of market development for PMMI , The Association for Packaging and Processing Technologies.  Jorge shares his wealth of knowledge and insight on how the COVID-19 pandemic is spurring the adoption of digital transformation strategies and technologies in meat and poultry processing opera...

In this episode of MeatingPod, we're talking poultry research trends with Dr. Denise Heard , director of research for the U.S. Poultry & Egg Association.  Find out about the COVID-19 pandemic's impact on poultry research priorities, what's on the slate for new USPOULTRY supported projects, including salmonella and campylobacter control, and what IPPE attendees can expect from th...

This is a trailer introducing MeatingPod, the podcast powered by Meatingplace and Alt-Meat magazines, which will launch in January 2021.