MeatingPod

In this episode from the MeatingPod Vault, Bob Hanson, principal of Hanson Tech LLC and Jeff Sindelar, professor and extension meat specialist with the University of Wisconsin-Madison, will discuss their work with the North American Meat Institute’s Appendices A & B Core Working Group reviewing the science gaps in the 1999 and 2017 versions of the lethality and stabilization guidance documents...

In Ep. 95, Quorn USA President Judd Zusel discusses how the O.G. alt-protein company ­– started with the discovery of a microorganism in the fungi family called Fusarium in the 1960s – is methodically building its presence in the U.S. market using sustainable mycoproteins that provide fiber, low levels of saturated fat and no cholesterol. The fermentation process creates 1,500 tons of mycoprotein...

In Ep. 94, Dr. Audrey McElroy will discuss challenges and goals as she moves into her new post at the Texas A&M College of Agriculture and Life Sciences division. She outlines plans to hire more faculty and attract more undergraduate and graduate students to the poultry science program, in addition to expanding current infrastructure and curriculum options. McElroy – who earned her bachelor’s,...

In Ep. 93, Dr. Denise Heard ­– who directs the poultry association’s comprehensive research program – discusses how USPOULTRY determines which research projects submitted for review by hundreds of meat scientists each year and outlines some of the recent results from the research studies and how they may eventually affect the poultry industry on both the grower and processor levels. USPOULTRY annu...

In Ep. 92, Wendie Phelps ­– who leads a team of 12 scientists who support Cargill Inc.’s protein ingredients and international segments – describes the how communication, strategic partnerships and innovation leads to the creation of new ideas and, ultimately, new food products. Phelps – Research Development and Innovation Manager at Cargill – also discusses the “chicken-and-egg” challenge of bala...

In Ep. 91, Better Meat Co. CEO Paul Shapiro ­– whose company develops mycoprotein ingredients for food companies – describes the formation of a new association that focuses on the technology and companies that are using fungi to help create alternative protein products. He notes that there are common interests among developers, investors and other stakeholders in utilizing a variety of fungus-base...

With Henrik Grothe, Director of Research and Development at the Danish Technological Institute. In Ep. 90, Grothe will outline the current implementation of automated systems in processing facilities in Europe and how companies that are considering such systems will need to be able to become visionaries and think out of the box in an industry already focused on optimization of its processing opera...

In Ep. 89, Dr. Stewart-Brown describes how Perdue maintains and tracks its commitments to transparent, progressive and tactical animal husbandry practices in poultry and pork. He’ll also outline the latest findings from Perdue’s 7th Annual Animal Care Summit and spotlight progress in animal care practices on the live side as reported in the company’s 2022 Commitments to Animal Care Report. Stewart...

With Suzanne Finsted, Vice President, Food Safety and Quality Assurance, Poultry Division at Tyson Foods Inc. In Ep. 88, Finsted will discuss her job leading the food safety and quality assurance team for one of the world’s largest protein producers. She and her team are responsible for the development and implementation of strategies, policies and programs that ensure regulatory and specification...

In Ep. 87, Alt-Meat Editor-in-Chief Lisa Keefe speaks with Nicole Johnson-Hoffman about how global markets are becoming more aware and participatory in alternative proteins as a food option – including cultivated protein – versus traditional meat from animals. She is the CEO of the cultivated meat company Future Meat Technologies, having moved into the alternative protein space after a decades-lon...

In Ep. 86, we’ll discuss automation with Michael Crump, senior director of Fresh Operations at Wayne Farms, who notes specific ways that automation is changing the poultry processing industry. The deboning process, in particular, has become more advanced over the last decade or so and Crump describes how automated systems at meat processing plants have sped up specific tasks, but also have impacte...

In Ep. 85, we’ll learn how Dr. Sukumaran and his students at Mississippi State’s Department of Poultry Science focus on developing successful strategies aimed at reducing bacterial pathogens in poultry meat products. Sukumaran’s current focus also includes helping poultry processors through workshops and training sessions that promote best practices in their operations. He notes that processors ar...

In Ep. 84, we’ll discuss how Meghan Clancy, R&D Specialist at Standard Meat, relies on her background in animal science to help promote  communication and teamwork among R&D practitioners at this , Texas-based multi-protein processor. Clancy also is focused on meeting the needs of customers who often are looking for custom and specialized processing services who also are required to stay u...

Food Futurist Tony Hunter sees the shortcuts technology us creating to alt-meats future.

In Ep. 82, we’ll discuss how Dustin Pendell and his colleagues at Kansas State University are preparing to launch a series of Town Hall-type seminars designed to help entrepreneurs and others to either launch new small meat processing operations or expand their existing businesses. The K-State effort is geared to help these small businesses navigate the financial and other opportunities offered by...

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...

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...

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...

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 i...

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 bo...

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 pro...

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...