Food Processing’s Food For Thought Podcast

How Food Processors Can Plan and Prepare for Natural Disaster-Induced Business Interruptions

From atypical deep freezes to hurricanes, floods, and fires, natural disasters can have a significant impact on the food and beverage supply chain. Here to talk about that on this episode of the Food For Thought podcast is Michael Gehrt.
Michael is an insurance recovery attorney and he works with companies to litigate on their behalf against insurance companies. He also offers advice to companies on how to plan and prepare for any business interruptions brought about by natural disasters.
Join us as we talk about what the definition of a natural disaster is – and the answer may surprise you. We talk about different types of policies and coverage as they pertain to food and beverage businesses, as well as how to mitigate the risks associated with operating a business in the event of a disaster.
Enjoy the episode.  
Read the full transcript of this episode on the Food Processing Website

How One Organization is Helping Entrepreneurs in the Wine & Spirits Category Soak Up Collective Wisdom

When we hear about entrepreneurs and startups in the food and beverage industry, the category that often gets lost in the shuffle is one that has the most ‘spirited’ approach to new product development.  Here to talk about the untapped market for advising and mentoring the independent brand owners and entrepreneurs in the wine, beer, and spirits category is Taylor Foxman, creator of the Industry Collective.
Launched in 2020, the Industry Collective takes the wisdom of numerous experts around the world in the Beer, Wine, and Spirits category and uses it to advise entrepreneurs, start-ups, and others on how to make the biggest splash into the market.
Throughout the episode, Taylor walks us through why organizations like the Industry Collective are needed in the wine, beer, and spirits category as well as how she’s turning the collective into the ultimate resource for the entire beverage industry. 
Learn more about The Industry Collective
Read the Full Transcript of this episode on the Food Processing website 

How America's Biggest Food Companies Felt the Pinch of the Pandemic

Despite all of the pantry stocking and comfort food eating that took place in 2020, sales for the food and beverage industry’s top 100 manufacturers came in at only 1.7% over 2019’s sales figures. 
In this episode, Food Processing's Dave Fusaro and Pan Demetrakakes talk with host Erin Hallstrom about the findings in Food Processing's 46th annual list of the top food and beverage processors. 
Our Top 100© list for 2021 ranks food and beverage processors based on their sales of value-added, consumer-ready goods that were processed in U.S. and Canadian facilities. Throughout the episode, we talk about how the pandemic impacted many food and beverage processors' bottom lines. We cover issues like labor and lawsuits while wrapping up the episode with our predictions for the rest of 2021. 
Read the analysis of the Food Processing Top 100© for 2021
Visit the interactive chart that ranks the Top Food Companies for 2021
The interactive chart also serves as a research tool for those with an interest in the business of the food and beverage industry. Within the tool, columns are sortable and each row includes a link to the company and their corresponding profile. Each company profile includes headquarters address, top executives, subsidiaries, food categories, brands, and in most cases manufacturing plants.

How Ingredion is Helping Processors Increase Options by Reducing Sugar

From reduced sugar intake to increased interest in comfort food, we kick things off talking about consumer trends as they relate to sugar reduction. We then shift into the sweetener options Ingredion has available that can help product developers create products that are indulgent, yet good-for-you. And we wrap things up talking about why is allulose a good tool for sugar reduction. 
Learn more about this episode's sponsor, IngredionRead the full transcript of this episode on Food Processing

How Augmented Reality Is Changing The Future of Workforce Training

On today’s episode, we’re talking Taqtile’s Kelly Malone about the realities of mixed reality. Mixed reality is a term that applies to both Augmented Reality and Virtual Reality; and while AR and VR are not necessarily new, how manufacturers are able to use these tools on their plant floor is. 
During this episode, we’re talking about how manufacturers are able to use mixed reality to train their frontline workers, enhance productivity, improve inspections, onboard new employees, and much more.  
And special thanks to the sponsor of this week’s podcast, Yamato.
Learn more about what Yamato can do you for you by visiting their website at Yamatoamericas.com
Read the full transcript of this week's podcast on the Food Processing website.

How ATS is Helping Food Processors Through a Technology-Driven Approach to Maintenance

As coronavirus kicked into high gear throughout 2020, so too, did the speed at which food and beverage processors had to keep up with demand. As any company knows, high volume production times are the worst time to experience equipment failure. We recently sat down with Jason Kreitz from Advanced Technology Services (ATS) to talk about how ATS is helping food and beverage processors integrate technology into their production. 
We cover a wide range of topics including machine maintenance and other MRO challenges, tips for prioritizing upgrades for aging equipment and facilities, machine health monitoring for predictive maintenance, and very importantly, how technology is helping manufacturers push safety to the forefront. 
To learn more about this episode's sponsor, Advanced Technology Services, visit www.advancedtech.com.
Read the transcript of this episode on the Food Processing website

Effective Strategies For Stopping Outside Pests from Breaking In

No one likes a pest invasion, especially when you’re running a multimillion-dollar food and beverage operation.
Not only can birds, rodents, and insects be a nuisance, they’re also a food safety issue and a liability. How can you prevent pests from getting in to your facility?
With us on the Food For Thought podcast today are Jerry Heath and Sharon Dobesh of Industrial Fumigant Company (IFC). In this episode, we’re talking all about the strategies to keep outside pests from getting in your facility as well as what you can do if they do get in.
Enjoy the episode. 
***
This episode is sponsored by IFC
***
Read the Transcript of this podcast on the Food Processing Website

How Hackers Are Using Your Control Systems to Launch Cyberattacks

With us on the podcast is Joe Weiss. Joe is an international authority on control systems cybersecurity as well as a Managing Partner at Applied Control Solutions.
In the next 30 minutes, Joe walks us through some of the biggest threats to the US Food Industry’s cybersecurity, including ransomware and other kinds of cyber attacks.
We talk about the methodology and intent behind most cyber-attacks while also digging into the smallest entry-point that can do the biggest damage. 
Check out Joe's blog, Unfettered
Read the transcript on the Food Processing website.

How IFC is Helping Processors with Their Microbial Decontamination Needs

We have an information-packed episode on the books today. Join us as we talk to Leonard Mongiello, Business Development and Sales Manager for the Industrial Fumigant Company (IFC) about microbial decontamination, bioremediation, and a host of other safety and sanitation issues all food and beverage processors deal with. 
We also talk about how IFC helps processors stay food and plant safe with its ProClean service line. 
Visit the IFC website to learn more about all of their services 
Learn more about the ProClean service line 
Unsure about an Integrated Pest Management program? Get your questions answered during this upcoming webinar: Prevention, Control and Integrated Pest Management Strategies. Sign up now for IFC’s August Webinar 

Ingredion’s Full System Approach to Formulation

As every food and beverage manufacturer knows, there are a lot of decisions that go into developing a new food or beverage product. Texture, mouthfeel, and taste, are only the beginning. From certifications to verifications, sometimes it helps to have a little guidance from ingredient experts.  
In this special Bonus Episode, we’re talking with Corie Beyers and Kara Selgrade of Ingredion about new product innovation – including the influx of plant-based products – as well as how Ingredion is working with manufacturers to help them formulate better and faster. 
Learn more about this episode's sponsor, IngredionRead the full transcript of this episode on Food Processing