MeatingPod

As part of the May 2022 IFFA show in Frankfurt — focused on the meat and alt-meat industries — ADM's head of global savory business, Juan Manuel Benitez-Garcia, discussed “seven trends to watch in the protein alternatives market.” After his presentation, Benitez-Garcia sat with Alt-Meat to go into more depth on these trends and their effect on the market.

In Ep. 70 of MeatingPod, we're talking high-tech automation and tasty innovation with Ron Godshall, president of Godshall's Quality Meats, the largest producer of whole-muscle turkey and beef bacon in the U.S. Ron will share the latest on Godshall's current smart manufacturing initiative — an investment of $74 million to expand the company's Lebanon, Penn. plant. The expansion...

In Ep. 69 of MeatingPod, we're talking food safety, animal welfare and a new food safety advisory committee at USPOULTRY with Rafael Rivera , manager of food safety and production programs for the U.S. Poultry & Egg Association. Rafael shares the latest on USPOULTRY research into salmonella, campylobacter and vaccines, and offers insight into some exciting new developments he's insti...

In Ep. 68 of MeatingPod, we're talking foreign material prevention with Suzanne Finstad, vice president, food safety & quality assurance, Poultry Division, Tyson Foods. Suzanne shares  Tyson's key learnings from the 2019 foreign material recall of nearly 12 million pounds of frozen, ready-to-eat chicken strip products, and the importance of having robust processes in place to ensure...

Bob Hibbert, senior counsel with the Washington, D.C. law firm Wiley Rein LLP, is a regulatory and legal expert on the meat and alternative meat markets. He updates MeatingPod listeners on the state of alt-meat labeling, the possible timeline for federal approval to sell cultivated meat for human consumption, and how state laws, like California’s Prop 12, could have an effect on the meat substitut...

In Ep. 66, we're talking how to maintain optimum asset performance by using predictive maintenance tools with Paul Kafer, principal of Anabasis Technical Consulting LLC. Paul, a 40-year food industry veteran and former vice president of engineering at Smithfield, gives the low-down on the advantages of combining the principles of predictive maintenance with the tools of Industry 4.0 — includi...

In Ep. 65 of MeatingPod, we're talking key trends reshaping turkey processing and where the poultry segment is going next with Bill Folk, vice president of operations, Butterball LLC . Bill shares how the nation's largest turkey producer is implementing efficiency-focused innovation to optimize processes and assure efficiencies in the supply chain. He also covers how Butterball is respon...

In Ep. 64 of MeatingPod, we're talking about the latest science informing Appendix A & B guidance documents with Bob Hanson, principal of Hanson Tech LLC and Jeff Sindelar, professor and extension meat specialist with the University of Wisconsin-Madison. As members of the North American Meat Institute's Appendices A & B Core Working Group, Jeff and Bob have been at the center of...

The whole muscle quest: Allyson Fish, president of global plant and alternative proteins for ADM, talks about the technology of whole muscle alt-meats, kids as alt-meat consumers, and her expectations for the future of the whole muscle alt-meat market.

In Ep. 62 of MeatingPod, we're talking leveraging technology and automation in meat processing with Andrew Demakes, vice president of operations at Old Neighborhood Foods. With more than $250 million in annual sales, the four-generation family-owned manufacturer of quality meat and deli products, has achieved its success by producing high-quality, better-for-you and minimally processed meats,...

In Ep. 61 of MeatingPod, we're talking animal welfare audits, biosecurity and professional development in the meat and poultry industry with Maggie Smith, founder and owner of Viand Group, a Tennessee-based consulting company specializing in food safety and animal welfare . Bonus: Find out why she advises that it is better to be a crockpot than a microwave!

In Ep. 60 of MeatingPod, we're talking clean label, better-for-you meat products made and sourced sustainably with Loree Mulay Weisman , founder, president and CEO of Mulay's Sausage, based in Longmont, Colorado. In this episode, we find out more about this Certified Woman Owned Business posted record sales and distribution channels in 2021 and is looking at even more tremendous growth i...

Getting in on the ground floor: CRB Group is a Swiss company that designs and building manufacturing facilities around the world — including, more and more often, production plants for alternative meat products. Alt-Meat spoke with Tony Moses, CRB’s director of product innovation in the United States, about the specifics of designing for alt-meat production, and the challenges of planning ahead fo...

In Ep. 58 of MeatingPod , we're talking how a little automation in a small meat processing plant can make a big difference with Kurt Byrd , chief financial officer with Carolina Packers, home of Bright Leaf red hot dogs. Kurt shares how a smaller operation is able to adapt through implementation of automation solutions, and the challenges and opportunities that automation provides. He has a l...

In Ep. 57 of MeatingPod, we're talking what's new in applied and actionable science in poultry processing, with Dr. Marcos Sánchez-Plata, associate professor of global food security with the International Center for Food Industry Excellence at Texas Tech University. Marcos shares his expertise in — and passion for — practical meat science and technology applications all over the world, a...

In Ep. 56 of MeatingPod, we're talking meat color, food waste and novel packaging materials with Dr. Ranjith Ramanathan , Associate Professor and Leo and Kathy Noltensmeyer Endowed Professorship in the Department of Animal and Food Sciences at Oklahoma State University. Ranjith updates us on his latest research into factors that influence fresh meat quality, food packaging, preservation and p...

MeatingPod talks with Matt Crisp, CEO of Benson Hill, one of those companies that is breaking new protein barriers in ways that aren’t obvious to consumers. The company’s research into crop management and breeding may hold the key to lower alt-meat prices, enhanced sustainability claims, and greater demand at retail and in restaurants

In Ep. 54 of MeatingPod , we're talking data-driven decision making and continuous improvement in poultry processing with Chris Sawyer , director of continuous improvement at Brakebush Brothers, the Wisconsin-based third-generation owned and operated poultry company whose slogan is "Good People. Great Chicken." Chris, a Lean Six Sigma Black Belt, talks automation, collected useful d...

In Ep. 53 of MeatingPod, we're talking a novel approach for pathogen control and food safety management in poultry processing with Juanfra De Villena, director of quality assurance and food safety at Wayne Farms . Juanfra talks about his research with Dr. Marcos Plata-Sanchez at Texas Tech University, which uses biomapping and other techniques to better characterize the efficacy of traditiona...

In Ep. 52 of MeatingPod, we're talking excellence in food safety and quality assurance with Sharon Beals, senior vice president of food safety and quality for CTI Foods , a culinary-driven company that offers a diverse range of quality custom food solutions to the foodservice and restaurant industries. Sharon's got some thoughts on efficiencies in meat production, R&D and product saf...

Alt-Meat talks with Christie Lagally, founder and CEO of Rebellyous Foods and Rebellyous Tech. Sort of two companies in one, Rebellyous not only produces plant-based meat products but also designs the equipment they’re made on. Lagally sat down with Alt-Meat to provide insights into the present and future of Rebellyous, and also of the meat substitute market as a whole.

In Ep. 50 of MeatingPod, we're talking Industry 4.0, automation and imaging technology, with Holger Dirac, director of sustainability and digitization, with the Danish Meat Research Institute, a division of the Danish Technological Institute. Holger talks about DMRI's latest projects in IT systems solutions and image-based technologies used for measuring the slaughter quality of animals...

In Ep. 49 of MeatingPod, we're talking outstanding worker safety and health programs with Tyler Parlier, regional safety manager at Case Farms , a fully integrated poultry farming and processing group of dedicated individuals, working together to produce consistent, quality poultry products. Among other recognitions, Tyler and the Morganton team achieved the 1-million-man hours without experi...

In Ep. 48 of MeatingPod, we're talking poultry meat quality, food safety, bird stunning systems and animal welfare with Dr. Dianna Bourassa, assistant professor and extension specialist in the Department of Poultry Science at Auburn University.

Alt-Meat talks with Rick Martins of California’s Silva Sausage, about Silva’s relationship with cultivated fat maker Mission Barns.