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, Ingredion

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.

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

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. 

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This episode is sponsored by IFC

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Read the Transcript of this podcast on the Food Processing Website

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.

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 

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, Ingredion

How closely do you follow the USDA's Dietary Guidelines in your own life? Are you consuming enough fruits and vegetables? In today's special bonus episode of the Food For Thought podcast, we're talking with Brendan Kesler, an innovation strategist with Van Drunen Farms about that very topic. 

Listen in as we talk about the evolution of Americans' eating habits, especially as they relate to fruits and vegetables. We take a deeper dive into why consumers struggle to get their recommended daily amount of fruits and veggies as well as learning more about the TruServ program that Van Drunen Farms is introducing to help make sure we're all getting the nutrients we need. 

Learn more about Van Drunen Farms 

Read the transcript of this episode on Food Processing.

Are comfort foods still trending? Why are so many brands doing product-mashups? And is plant-based here to stay?  We answer those questions and more during this episode of the Food For Thought podcast. 

In this episode, we’ve got Arwen Kimmell, Director of Innovation Marketing at JPG Resources helping us predict what product innovation will look like for the rest of 2021 and into 2022. You won’t want to miss this episode because we break down the what, the why, and even the when of food and beverage product innovation for the next year. 

Learn more about JPG Resources

Read the full transcript on Food Processing

With me on the podcast today are Ingredion’s Ramesh Thiyagarajan, Carolyn Phillips, and Kelly D'Amico. 

In this episode, we're talking about a new program Ingredion is rolling out called 360 Value. In fact, this podcast might be the very first time you're hearing about it. Listen in over the next 15 minutes as we talk about what 360 Value is, why it's important, and how it benefits food manufacturers and the consumers they serve. 

Within this episode, we take a deeper dive into consumer insights including topics such as health benefits, well-being, sustainability, and value. We also discuss how Ingredion helps its customers deliver environmentally-friendly products as well as what the company can do to help processors reduce costs or to be more profitable. 

Learn more about this episode's sponsor, Ingredion

Read the full transcript of this episode on Food Processing