Food For Thought

In today’s episode we’re talking about The Lady Godiva Initiative, a program Godiva launched in 2020 to support charitable organizations that empower women around the world. One of the recipients of Godiva’s Initiative is Hot Bread Kitchen, a New York-based nonprofit that creates economic opportunity through careers in food.
Join us as we talk about the Initiative – how and why it got started and how Godiva is helping to empower women while also supporting both local and global communities. We talk much more in-depth about Hot Bread Kitchen and the work its doing to empower women with economic security, including job skills training and food entrepreneurship programs. Read the full text of the transcript on the Food Processing website
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Enjoy this episode, but before you listen in, make sure you’ve visited our Influential Women in Food page on the Food Processing website. We’re honoring women making an impact in the food and beverage industry, but we need your help. Submit a nomination – or several – for the women you see making an impact. But, be sure to do it soon. Nominations close March 1. 

With us today is Angela Dodd, founder of Females in Food. Angela created the Females in Food Community to help women in the food and beverage industry advance their careers. 
Consider this: 80% of food buying decisions globally are made by women, yet, across every segment of the food and beverage industry, fewer than 20% of senior leadership positions are held by women.  
We talk about that statistic and much more in today’s episode. We address issues about why women are under-represented, what companies and male allies can do to help reach gender parity, and whether Diversity, Equity, and Inclusion programs are actually working.  Read the transcript of this episode 
Influential Women in FoodBe sure to visit the Food Processing website to learn more about the Influential Women in Food program. If you know a woman – or women – that are making an impact in the food and beverage industry, be sure to nominate them for this prestigious award. But act fast, we’ll be closing nominations on March 1. 

Welcome to the third season of the Food For Thought Podcast.
We’re kicking things off by asking: What can we expect in the food and beverage industry this year? Food Processing Editor in Chief Dave Fusaro and Senior Editor Pan Demetrakakes offer their perspectives on the big issues facing the industry this year.
We talk about labor issues and the supply chain as well as the why and how inflation came into play. We also talk about what product development trends we can expect to see this year as well as where things stand with 2021’s star categories.
Note: This episode was recorded prior to December 21, the date Kellogg strike ended. 
Enjoy the episode. Read the transcript of this episode
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Know an Influential Woman in Food & Beverage? Is there a woman on your team or in your organization that is effecting change and making a big impact for the rest of the company? Consider nominating her for Food Processing’s Influential Women in Food. In 2022, Food Processing will be honoring women moving the needle forward for the food and beverage industry. Through peer-submitted nominations, we’ll select a group of women who best illustrate what it means to be an influential woman in the food and beverage industry. But it all starts with you. Head to the Food Processing website to learn more. 

With us today is Maggie Slowic, Global Industry Director for Manufacturing at IFS.
During the episode, we talk about the biggest challenges facing the industry right now, including how food and beverage companies are operating in an environment that's influenced by a lot of change.
We hone in on why is traceability so important and its essential role in maintaining an efficient – and resilient – supply chain.
We cap things off talking about data, the Internet of Things, and how manufacturers can work with companies like IFS to better utilize their ERP systems. 
Read the transcript of this episode on the Food Processing website.
This episode was sponsored by IFS

In today’s episode, we’re talking with Liz Sertl, Senior Director of Community Engagement at GS1 US. If you’re not familiar with GS1 US, you’re certainly familiar with their barcodes. With more than six billion scans a day, those barcodes are what helps keep product moving, and the supply chain efficient.
We talk a lot about efficiency versus resiliency in the supply chain and where food manufacturers got it right – and where they can still improve. We examine the growing importance of data and digital transformation while ending the episode talking about how GS1 US is helping food processors prepare for FMSA’s Proposed Rule 204, which comes out in November 2022.
Read the transcript of this episode on the Food Processing website
Learn more about Liz’s podcast, Next Level Supply Chain
Let us know YOUR Predictions for 2022
Let us know YOUR predictions for manufacturing in 2022 by taking part in Food Processing’s annual Manufacturing Outlook Survey in November. Give us your insights and let us know your predictions for what manufacturing will look like next year. The survey should take less than 5 minutes to complete. Your answers will be confidential, so feel comfortable giving us your thoughts. The results will be available in January 2022. Complete the Survey

In today’s episode, I’m talking with Ryan Powell about how Insite AI is working with food companies and retailers to better understand consumer behavior.
Over the course of 25 minutes, we talk a lot about data. We touch on clean data, predictive modeling, microsegments, ecosystems, and so much more. If you’re in charge purchasing, planning, or predicting, you won’t want to miss this episode. We also address issues relating to the supply chain, including how AI tools like this can help forecast disruptions and how food companies can be better positioned to stay ahead of the game.
Enjoy the episode and be sure you’re signed up for Food Processing’s Daily E-Newsletter, so you can stay in the know about the news impacting the food and beverage industry. Head to foodprocessing.com/newsletters to get on the list for our daily e-newsletter that comes straight to your inbox every weekday morning.  
Let us know YOUR Predictions for 2022
Let us know YOUR predictions for manufacturing in 2022 by taking part in Food Processing’s annual Manufacturing Outlook Survey in November. If you head to the show notes in this episode, you'll be taken to a brief survey where you can give us your insights let us know your predictions for what manufacturing will look like next year. The survey should take less than 5 minutes to complete. Your answers will be confidential, so feel comfortable giving us your thoughts. The results will be available in January 2022. Complete they Survey

In this special bonus episode, Bartek Ingredients’ Jeff Billig and Matthew Patrick talk about the challenges that formulators and manufacturers encounter when working with pectins.
We kick things off talk talking about Bartek’s focus in the bakery, beverage and confectionery markets as well as how the company, which specializes in malic and fumaric acids helps companies optimize their applications.
We then shift into a conversation about pH and the challenges of producing pectin-based gummy products before rounding out the episode learning more about Bartek’s new buffer salt, Pecmate.
Learn more about this episode's sponsor, Bartek Ingredients on their website.
Read the full transcript of this podcast episode on the Food Processing website.

Did you know that we waste about 40% of our food across the United States and most of that ends up in landfills. Did you also know there is a solution to reduce that much food waste while also making a new product category?
It’s true and it’s called Upcycling. Here to talk about upcycling and how it can benefit people and processors is Kaitlin Mogentale.
Mogentale is the creator and founder of Pulp Pantry, which takes the waste from juiceries and produce companies and turns it into upcycled gold, resulting in Pulp Pantry’s Pulp Chips.
Throughout this episode, we talk about the statistics behind food waste and its impact on people and our planet. We discuss upcycling and how companies and consumers are responding to it, while ending the episode talking about the potential for this newer product category. 
Enjoy the episode. 
You can read the full transcript of this episode here.
Kaitlin Mogentale was recently featured on our website as one of our Entrepreneurs to Watch, which you can read on Food Processing.com 

What’s satiating, healthy, earth-friendly and becoming more popular with consumers with each passing day? If you guessed plant proteins, you’d be right. 
In this special bonus episode, Ingredion’s Yadu Dar and Carolyn Phillips are talking about what’s new in plant-based proteins, why consumers are so interested in plant-based food and what Ingredion has found in its proprietary studies that food and beverage manufacturers can use to help differentiate their brands.
Learn more about this episode's sponsor, Ingredion.
Read the full transcript of this episode on Food Processing
 

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