Future Food Cast

In today's episode, Martino Brambilla, President of Embassy Ingredients Ltd, discusses how they create innovative flavors and baking ingredients. Martino gave a brief history of his journey and discussed how the Harvard course helped him make critical business decisions that led to his success. He mentioned how he focuses on tastes in the baking sector, which accounts for only 2% of flavor sales, and the remaining 98% is in beverages. We discuss the procedure as well as the baking components and tastes change in the beverage flavors. He explained how they assist customers in picking flavors for their products. He provided brief insights about taste trends and marketing tactics for business success. We discussed why certifications are essential in the company and how cleaner ingredients aid in concentrating on a better lifestyle. We talk about the supply chain challenges and how they keep enough supply for the suppliers.

In this episode, Moses Akingbade, Vice President of Quality at VersaCold Logistics Services, covers how they ensure food safety, quality, and freshness in the logistics industry. He highlighted, in brief, how are they assisting customers in the supply chain as well as transportation networks. He also explained how they manage the cold chain and prevent food contamination during delivery. We discuss the method of tracking the warehouse management system process. He further emphasizes how environmental circumstances play a role in keeping food fresh throughout transit. We also discussed the alarm system and how the items are delivered to their clients securely while adhering to all standards.

In this episode, we talk with Elaine Kellman, Vice President of Citromax Flavors, about how changing consumer tastes are driving innovation in the flavor sector and how the Citromax Group is delivering solutions in the food and beverage industries. She gave a brief history of how she followed her passion for the flavor industry. She described how the food technologists' team works to produce prototype formulations by adding tastes in beverage bottles. We discuss how they not only manufacture finished goods but also sell to people all around the world. She explained about the production plant that manufactures finished flavors. She added that the parent firm has 1.1 million lemon trees in Argentina, the world's largest lemon-growing region and that this company is the world's second-largest (and the only American-owned company in Argentina) for organic lemons. . She discussed the many drinks and foods for which they create flavors and their ability to produce extracts and emulsions and share information on the technologies and product varieties. We discussed consumer trends and how they promote their products through various R&D to learn more about what customers desire in flavor.

In today's episode, we spoke with Philip Radford, SVP- New Product Development and Innovation at Welbilt Inc, about technological innovation shaping the future of the food service industry and how Welbilt is working toward creation in manufacturing and distributing most commercial food service kitchen equipment. Phil stated that they are 12 companies that create food and beverage equipment in various sectors. He discusses the challenges in the supply chain during a pandemic in manufacturing and raw material delivery. He provided a quick overview of the new controller platform, which was launched in early 2020 to assist with supply chain difficulties. He highlighted insights and details about food waste and the need for product recycling in commercial food service kitchens. He spoke about collaborating with a third-party company and how the entire process works when a customer requests a particular piece of equipment. He also provided specific examples of vending machines, refrigeration processes, coffee machines, and how the Welbilt team is working on them.

In this episode, Nicole Pavlica, VP-Marketing and Innovation at Hope Foods, discuss how food is related to mental health and why consumers should follow healthy diets. She discussed her love of healthy eating and how she joined Hope Foods. We go into great depth about Hope Foods' aim, which is to provide plant-based foods focusing on hummus and other American dips. She mentions Hope Foods' commitment to more than just food, including how they care for the mental health of their staff members and how they help the local community and consumers through their company. She discussed the link between gut health and mental well-being. We discuss the food solution and its potential benefits. She also outlines how customers are becoming more health conscious due to the epidemic and how nutritious foods may be a part of their daily lives.

In this episode Erin Lee, Chief Sales Officer of Sambazon, about how they are promoting zero-waste and sustainability in the food industry. She mentions that Sambazon stands for the sustainable management of the Brazilian Amazon using the triple bottom line concept (environment, socio, and economic). She provided an overview of the three key teams: the food service team, the college and university team, and the hospitality team, which includes Sambazon cafés. She talks about manufacturing plants and how they obtain and maintain product standards, which is essential for their organization. She explains how the teams help farmers educate themselves and obtain Fair Trade and Organic certifications. She briefly describes the manufacturing plants and how wasteful seeds are sent to other manufacturing companies to fuel their plants. We talk about customer preferences and how they are experimenting with packaging with compostable ready-to-eat bowls while keeping food safety at the forefront.

In the latest episode, we speak with Jay Ashton, National Brand Activation Manager at Sysco Canada Inc, about technological advancements in the food space and how the industry has advanced. Jay provided brief insights into his experience, which includes 33 years in the restaurant sector and the creation of business resources for Sysco Canada. He discussed the SVK show, which debuted on May 14, 2020, and how he has grown, as well as the interview insights of the speakers he has spoken with. We also talk about leadership in the industry and current affairs. He also discussed the adoption of artificial intelligence in the restaurant sector. He emphasized the importance of marketing techniques and brand creation in the industry. He also discussed how innovation is essential in the food industry and how it makes a difference in today's world.

We speak with Martin de Dreuille, Grey Goose- Bacardi- Global Vice President of Marketing, on how they are innovating in the premiumization, quality, and natural ingredients in the vodka industry. Martin spoke about his background and how he got into this industry. He goes into depth about the distillation process and how specific elements like water and wheat are utilized. We discussed how Grey Goose emphasizes product quality and sourcing from consumers' perspectives. He discussed Grey Goose's unique approach to manufacturing and the products they have created. We went through the Essence category and the use of natural ingredients in great depth. We also discuss consumer trends and how they help keep an experiential approach.

In this episode, we speak with Anna Tibbits, Senior Manager-Partnerships of Crumble Cookies, about how they are enhancing their growth with technology in driving expansion and distinctive taste in their products to customers. Anna gave a brief history of Crumbl Cookies, which was founded in 2017 by two cousins in Logan, Utah. She provides insights on how they prepare social media marketing tactics to capture customers' attention. She talks about how the cookies taste and the various flavors. She talks briefly about how the cookies are made and how, six months before they go on the market, they conduct intensive testing. They have fifty testing locations around the country, and they conduct surveys and collect feedback. We spoke about how the supply chain functions, what ingredients are used, and how they ensure the quality of cookies at all franchise sites. She mentions the user-friendly app for customers, where they can see what ingredients are used and how the process works. They also have an app for franchisees, where they can submit photos of cookies and let them know if the cookies were good or bad, and an Ai system that was built in-house by their tech team, if enough cornbread cookie say doesn't have top to it, or the syrup was missing. They may then take it back, and the AI will notify them. Anna also talks about expanding new flavors, and they keep introducing new things to the menu every week.

n this episode, we speak with Brooke Baevsky, Founder and Private Chef of In the Kitchen with Chef Bae, on the significance of a nutritionally balanced diet. She discussed her background, her interest in the food space, how she started her company and how she started the sharing in New York, after-school program, the importance of a healthy diet, how to efficiently use food stamps that go twice as far as farmers markets, grocery stores, and how to eat healthy on a limited budget. Cleaner goods with traceable ingredients are a trend in the food sector. Brooke discusses how 50 million people in the United States are allergic to gluten foods and how she helps restaurants and businesses develop gluten-free foods. She talks about catering to dietary needs and constraints. She has a great list of incredible high-profile clients, athletes, and royalty. We discuss food science trends, clean labeling, and ingredients. She underlined the importance of buying seasonal foods and predicted that cultivating one's own organic food would be a continuing trend. She gave a quick overview of the benefits of organic and green foods in maintaining a healthy diet and how nutrition is crucial in meals. We also speak about We also discuss how customers are concerned about where their food originates from and how maintaining a healthy lifestyle benefits them.