In this FOOD ENGINEERING podcast, FE Editor-in-Chief Derrick Teal talks to TM Robotics’ Executive Vice President Ryan Guthrie about all things robotics, particularly their impact on automation and food safety. The sound quality isn’t perfect for this one. While it was Ryan at the airport, Derrick sounds like he’s the one walking down the jet bridge boarding a flight. We did the best we could to clean it up, but our apologies for the quality.

Chris Chammoun, the Director of Agricultural Technology (AgTech) at the Center of Innovation joins Derrick Teal, editor-in-chief in discussing how Georgia’s Center of Innovation feeds the world, creates a home in retail for grandma’s recipes, dissects and explains the state’s agricultural industry, its impacts and much more.

Peter Elgar, Director at HPS, discusses how until recently, food and beverage manufacturers used liquid product recovery technology almost solely for productivity gains. But now its environmental benefits, from less use of water to smaller carbon footprints, are also a priority.Sponsored by:

FOOD ENGINEERING’s Senior Technical Editor Wayne Labs discusses labor and supply chain issues plus the rise of vertical farming and alternate protein facilities with Tyler Cundiff, president, Food & Beverage Group at Gray, Inc. and David Ziskind, director of engineering for global engineering firm Black & Veatch’s NextGen Ag team.

FOOD ENGINEERING’s Senior Editor, Sharon Spielman, sits down with Marcos Leta, founder of plant-based meat brand Future Farm, to discuss how alternative protein food processors can select and implement packaging for their products as well as overcome challenges they face in the market.

Michel Picandet, Head of TOMRA Food, touches on topics like food safety and transformation. He talks about his daily routine, favorite dishes, and what he learned in China. But most of all: he gives you a unique insight into the mission he sees for TOMRA Food in the world around us. Be inspired and inspire in return! 

SPONSORED BY: TOMRA Food

On this episode of the FOOD ENGINEERING Podcast, Tyson’s Nate Hodne and Brady Welu detail the company’s latest and largest case-ready meats facility in Eagle Mountain, Utah, and how the plant efficiently addresses demand for case-ready beef and pork through cutting-edge automation, engineering and design.

On this episode of the FOOD ENGINEERING

Podcast, Brendan Duttry from direct-to-consumer (DTC) bakery subscription brand Wildgrain joins us to discuss how food processors—especially smaller startups—can start their own DTC program, and what the benefits and challenges are to distributing your products via e-commerce.

Eric Henefield, director of traceability business at Omron, sits down with Editor-in-Chief Michael Costa to talk about how track-and-trace technology can help food processors forecast ingredients and maintain accurate production schedules in 2022, while improving supply chain management overall.

Kevin Otto, senior director of community engagement at GS1 US, joins the FOOD ENGINEERING podcast to discuss the future of blockchain for food processors in 2022, while taking a look back at how blockchain has evolved the past decade into a must-have traceability option for operators.