With us on the podcast is Dr. Susan Blount, Vice President of Scientific & Regulatory Affairs for Mars Incorporated. Today we’re talking about food integrity, food fraud and adulteration and what Dr. Blount and her team are doing to ensure consumers throughout the world have safer foods. 

We kick things off talking about what food integrity is – and isn’t and what companies like Mars are doing to ensure a safe food system. We take a deeper dive into regulations across the world when it comes to the misrepresentation of food and how that plays into the global supply chain. We also address issues pertaining to consumer trust and how Mars is working with its partners for more consistent harmonization as well as the technologies that are available to detect fraudulent foods. We cap things off talking about the Mars Global Food Safety Center and as well as whether better detection methods or more regulations are more important when it comes to food fraud. 

Enjoy the episode. 

Read the transcript of this episode on the Food Processing website

A review of thousands of compressed air systems has reveal that, on average, users operate below 50% of system capacity. And, in fact, oversized compressors are among the most common problems in air systems.

Here to talk amore about that on the podcast today are Kaeser Compressors’ Wayne Perry and Neil Mehltretter. They’ll address why oversizing occurs and how an oversized system reduces reliability and increases maintenance and lifecycle costs.

Read the transcript on the Food Processing website.

This episode is sponsored by Kaeser Compressors

Is your pest control program as effective as you’d like it to be? In this episode, we talked with Sharon Dobesh, Director Of Technical Services, and Pamela Peckman, staff entomologist, both of Industrial Fumigant Company, about pest prevention strategies you can enact at your facility as well as what the future holds in pest management.

We talk about the best way to design an integrated pest management program that focuses on prevention, how sanitation works into pest control and an IPM program, as well why and how data plays such an important role in developing an IPM program. 

Read the full transcript on the Food Processing website

This episode is sponsored by IFC

When it comes to digital transformation initiatives, have you ever wondered what the top food and beverage companies are doing? Here to help answer that question is Eric Campagna, Food & CPG Machine Health Lead for Augury. Join us as we talk about what’s working – and not working – for the top food and beverage processors as well as the importance of taking risks, particularly when it comes to digital transformation.

We talk about which digital transformation initiatives could provide the most impact as well as how manufacturers can address their current business challenges with new technologies.  

We wrap things up talking about machine health and how it can increase food and beverage manufacturer’s competitive advantage. 

Read the Transcript on the Food Processing website

Learn more about how Augury helps the food and beverage industry. Visit their website

This episode was sponsored by Augury

With us on the podcast today is Steven Burton, Founder and CEO of Icicle Technologies. Originally launched to help solve the problem of foodborne illness, Icicle now helps food companies execute their food safety plans.

In this episode, we get to the meat of the matter of lab-grown meat. We kick things off talking about why the notion of lab-grown meat and alternative proteins are growing in popularity as well as their impact on the meat industry.

We talk a bit about consumers’ perspectives of meat alternatives and the GMO-ification of it all before digging in to a discussion about both the advantages and drawbacks of lab-grown meat. We of course also talk about how safe lab-grown meat really is. We wrap things up talking about how Icicle Technologies is helping companies – including those in the lab-grown meat space – bring safer products to market.

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2022 Digital Food & Beverage Conference: Special Discount for Food For Thought Listeners

On today’s special episode, we’re talking with Kaeser Compressors about ISO Class 0 Compressed Air.  Join us as we talk with Neil Mehltretter, Technical Director, and Werner Rauer, Product Manager, about what Class 0 Compressed air really is. 

We talk about what a Class 0 label really means as well as what guidelines and specifications there are for class zero air in food and beverage applications. We wrap things up talking about whether there are energy or other cost implications for higher levels of air quality. 

Read the transcript on the Food Processing website.

This episode is sponsored by Kaeser Compressors

Are you feeling OK about the MRP in your ERP? If you’re feeling unsure, then listen in to this informative conversation we had with Plex Systems’ Ara Surenian about material requirements planning, especially as it relates to enterprise resource planning.

We kick things off talking about how supply chain planning can help with inventory lots as well as with labor issues. We then segue over to a discussion about risk management and wrap things up talking about what’s going on with the current packaging and material shortages and how Plex can help food and beverage processors plan for all of it. 

Read the transcript of this episode on the Food Processing website

Learn More About our Sponsor: Plex Systems at Plex.com

Enjoy the episode. 

In this special bonus episode, we recently talked with Randy Smith, CEO and Founder of Vicinity Software about the supply chain and analytics and how the VicinityFood ERP system can help processors with predictive ordering and availability of ingredients.

We talk about a lot of topics that are important to food and beverage processors right now, such as reviewing vendor performance, understanding how changes in inventory costs will affect production, as well as what tracking and traceability information processors will need to have in place in the event of a recall.

Learn more about this episode's sponsor, Vicinity Food

Read the transcript of this episode

In this episode of the Food For Thought podcast, we’re talking with Bill Besenhofer, CEO and Co-founder of The Fresh Factory. 

This vertically integrated company partners with food and beverage brands big and small to help them scale up production of ‘fresh’ and ‘clean’ food products. With a mission to accelerate the growth of plant-based foods, The Fresh Factory owns and partners with emerging brands in the plant-based space to develop, manufacture, and sell products made from fresh produce. 

In this episode, we talk not only about what The Fresh Factory is doing, but also the trends it’s seeing in the plant-based category. We also talk about how the Fresh Factory uses High Pressure Processing on its manufacturing lines. We wrap things up talking about the company’s most recent endeavor: Its Fresh Start accelerator program. 

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2022 Digital Food & Beverage Conference: Special Discount for Food For Thought Listeners

With us on podcast today are Wayne Perry, Senior Technical Director at Kaeser Compressors and Neil Mehltretter, Technical Director at Kaeser Compressors. On today’s episode, we’re talking all about Compressed Air, but more specifically, how the location of your compressed air system impacts uptime, productivity, and equipment longevity. 

We also talk about the necessary clearance needed around compressed air equipment as well as hearing about less than ideal compressor installs and how you, too, can avoid the same blunders. We cap things off talking about why you may want to consider a standalone enclosure for your compressor. 

Learn more about this episode's sponsor, Kaeser Compressors

Read the full transcript of this episode on the Food Processing website

Enjoy the episode