When Tyson Foods announced a partnership with insect ingredients company Protix in mid-October, it made significant headlines and raised a positively curious eyebrow or two, at least among consumers. And although Tyson’s initial plan focuses on insect protein as a feed and pet food ingredient, we wanted to discuss the idea of insects as a food source both today and in the future. Alexandra Kazaks, PhD, RDN, joined us for that very reason. She is a member of the Institute of Food Technologists Nutrition Division and an experienced communicator of nutrition and health information from a scientific viewpoint for healthcare, industry, and the general public.

To be successful in the food and beverage processing world, processors must keep up with the ever-increasing pace of innovation in operations. Plant and equipment design standards are always on the move, and we spoke with Paul Krechel, vice president of Sales, Service and Parts for Deville Technologies to get his take on how collaboration between processors and vendors can help the industry keep up.

This episode is sponsored by Deville Technologies.

Read the transcript of this episode on Food Processing's web site.

Geoff Coltman is a vice president at Catena Solutions, a supply chain-focused consultancy with deep ties to the food and beverage space. In today's episode of the Food For Thought podcast, Geoff gives his insights on the recently announced acquisition of Hostess Brands by J. M. Smucker, analyzing what it means for each company, its customers and the industry at large. In addition, Geoff offers his thoughts on the mergers and acquisitions landscape in the food and beverage industry today and in the near future.

The unsung heroes of a processing plant’s operation, drives and motors keep operations running effectively and efficiently — and often aren’t noticed unless they’re not performing up to standards for throughput, efficiency and food safety. Tony Pariseau, key market specialist for food and beverage at Nord Drivesystems, joined us recently to share what the team at Nord views as pushing the envelope of innovation in drive technology in the food & beverage industry today. This episode is sponsored by Nord Drivesystems.

Kristin Demoranville is the founder and CEO of AnzenSage, a cybersecurity firm focused on the food sector. In this episode of the Food For Thought podcast, Kristin offers her thoughts on where the food and beverage industry stands on cybersecurity and what processors should be doing to bolster their defenses and champion the cause within their organizations. Read more on our Web page.

Today's episode is sponsored by Motion.

The Industrial Internet of Things (IIoT) has taken hold of much of the manufacturing world, and food and beverage processors who haven’t yet implemented the technology will soon fall behind.

In this episode, we spoke with James Howe, executive vice president - chief commercial officer/chief technology officer for Motion, to learn where the food and beverage industry stands on IIoT implementation, what processors can do now to begin their journey down the path to IIoT success, and how to overcome the hesitance that might hinder more traditional operations.

Learn more about Motion

Read the transcript of this episode on the Food Processing website

Sandra Eskin, deputy under secretary for Food Safety with USDA-FSIS, joins us to discuss a variety of topics, from worker and food safety impacts of increased poultry and pork line speeds to the data revolution and how it could affect the agency's efforts, as well as FSIS' proposal to declare Salmonella an adulterant in breaded, stuffed, raw chicken products. Read more about other challenges and issues in food safety at Food Processing's Web site.

Erin Hallstrom officially hands over the microphone for the Food For Thought Podcast to Food Processing senior editor Andy Hanacek, as Hallstrom moves to a greater role within FP's parent company.

Today’s episode is sponsored by Silky Smooth MicroCreamery, the creators of SilkySweet

Necessity is the mother of invention; or at least that’s how the saying goes. For Chuck Nix, the need to create the perfect sweetener for ice cream led him to create SilkySweet, a flavor-enhancing, all-natural, sugar-free and ketogenic certified sweetener blend for a multitude of products.

Nix, who founded Silky Smooth MicroCreamery, transformed his life his few years ago by adopting the ketogenic lifestyle (aka, the Keto Diet).

After losing 100 pounds “and saving my life,” he says, he recognized the need for a sweetener that was not only healthy, but also enhanced the flavor of the products it was used with. 

Nix sat down with Food Processing recently to talk about the SilkySweet product, how it got its start and how it can used in formulations to both enhance taste and enable category leadership. 

Learn more about Silky Sweet and order your samples today 

Read the transcript of this episode on the Food Processing website

This episode is sponsored by EnSight Solutions. 

How well do you know high shear mixing? Here to talk more about it is Don Wolfe, Product Line Manager for EnSight Solutions.

We talk why and how high shear mixing is used as well as how to get the most out of your mixer. We cap the episode off talking about what it means to be a trusted partner with EnSight Solutions. 

Learn more about EnSight Solutions