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 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 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

When we hear about entrepreneurs and startups in the food and beverage industry, the category that often gets lost in the shuffle is one that has the most ‘spirited’ approach to new product development.  Here to talk about the untapped market for advising and mentoring the independent brand owners and entrepreneurs in the wine, beer, and spirits category is Taylor Foxman, creator of the Industry Collective.

Launched in 2020, the Industry Collective takes the wisdom of numerous experts around the world in the Beer, Wine, and Spirits category and uses it to advise entrepreneurs, start-ups, and others on how to make the biggest splash into the market.

Throughout the episode, Taylor walks us through why organizations like the Industry Collective are needed in the wine, beer, and spirits category as well as how she’s turning the collective into the ultimate resource for the entire beverage industry. 

Learn more about The Industry Collective

Read the Full Transcript of this episode on the Food Processing website 

Despite all of the pantry stocking and comfort food eating that took place in 2020, sales for the food and beverage industry’s top 100 manufacturers came in at only 1.7% over 2019’s sales figures. 

In this episode, Food Processing's Dave Fusaro and Pan Demetrakakes talk with host Erin Hallstrom about the findings in Food Processing's 46th annual list of the top food and beverage processors. 

Our Top 100© list for 2021 ranks food and beverage processors based on their sales of value-added, consumer-ready goods that were processed in U.S. and Canadian facilities. Throughout the episode, we talk about how the pandemic impacted many food and beverage processors' bottom lines. We cover issues like labor and lawsuits while wrapping up the episode with our predictions for the rest of 2021. 

• Read the analysis of the Food Processing Top 100© for 2021

The interactive chart also serves as a research tool for those with an interest in the business of the food and beverage industry. Within the tool, columns are sortable and each row includes a link to the company and their corresponding profile. Each company profile includes headquarters address, top executives, subsidiaries, food categories, brands, and in most cases manufacturing plants.

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.