Future Food Cast

Bryan Quoc Le, author, scientist, and food consultant discuss how he is helping many individuals, entrepreneurs, and startups in the southern agricultural arena. He discussed how food design in the environment helps individuals become healthy. He talked about how molecules are blended to create flavors and tastes in food. He discusses how plant-based replacements are combined and how consumers and businesses are becoming increasingly interested in plant-based meals. He discussed the advantages of onions and garlic. He discussed food safety, reusing food waste, and how consumers might benefit. He shared his thoughts on alternate proteins in mushrooms. He expressed his interest in Milan Umami and the identification of amino acids in taste and flavor. He also discusses the importance of sustainability in the food business to the environment.

In this episode, we speak with Rosalino Molina, Founder, and CEO of La Huerta de Elisa, about the sustainable trends in organic ingredients and the nutritional benefits of infant food. We talked with Rosalina about how he started his company in Mexico and how they create these products to maintain particular shelf life and quality for #children. He also shared insights into how he sources nutritious local ingredients outside of packaged products that may be taken in a normal diet. He discussed how he developed his E-commerce website and distribution strategy to reach more people. We also discuss how he works with local suppliers in Mexico to produce fresh ingredients in products, as well as his ambition to position himself in the organic baby food industry. He also discussed packaging labeling, and how they utilize fresh fruits and vegetables with no additives

In this episode, we talk with Nick Hazell, CEO & Founder of v2Foods, about the plant-based meat industry and their product. He outlines his company's aim and how he began exploring sustainability opportunities in the plant-based meat market. He discusses the business model from a technological standpoint to address the pricey portion of the supermarket that is affordable, delicious, and available to everyone. He spoke on the sustainability of the food supply and how they are rethinking the food system and their commitment to the planet's sustainability. V2foods is not just interested in developing plant-based meat, but also in making goods that taste like soy, which is healthful and high in fiber. He also discusses how everyone in the raw business is seeking low pricing, carbon-negative sustainability, and no flavor that tastes like soy. He discussed protein bioavailability, specifically how plant proteins are not as bioavailable as meat and what he is doing to make his protein more bio-available.

In this episode, we speak with Lisa Wetstone, Senior Director of Marketing, Innovation, and Growth Strategy at Mycotechnology, who also handles their new consumer-facing product Goodside Foods, which is a plant-based protein that can be crafted into delicious, protein-rich meals by simply adding water, making plant-based eating simply for at-home cooks.. We talked about her experience and how she became interested in the food industry, as well as her ideas for making a difference in the food system. She provided brief insights into Mycotechnology, including how it enables the creation of superior ingredients, how the technology is connected to consumers, and how they are enabling individuals to consume plant-based foods. She explained how they are making meat alternatives out of three ingredients. We also discussed how the product is highly sustainable in terms of the environment and resources. She discussed how supply chains contribute significantly to the carbon footprint, as well as the purchase of raw materials that are sent to production and packaging for retailers. She discussed how they are assisting customers in understanding the need for transparency and reducing their carbon footprint.

In this episode, we speak with SJ Petteruti, Director, Product Evangelist at Salsify, on how he analyses consumers and does research on how businesses handle product data. We discussed how Salsify, a commerce experience management platform, helps businesses in managing data linked to the products they generate in order to determine the value of such products from the consumers' perspective. He also discussed the role of consumer-produced goods (CPG) in business from an educational standpoint. We discussed how vital it is to be consistent with product information from digital endpoints if one wants to be successful in the digital shelf space in the food industry. He discussed how the e-commerce market in grocery stores is growing and how it is creating consumer trust. He gave a quick overview of consumer trends, including how consumers see sustainability and why packaging is important to them. We discussed how sustainability is bridging the gap between the food business and consumers.

In this episode, we speak with Christie Lagally, Founder and CEO of Rebellyous Foods (Seattle Food Tech), about how she is building better tools for scaling plant-based meat production. She talked about her background and how she came to develop a company with plant-based benefits that are great products, healthier, and have less environmental effect. We also discuss how they use next-generation technologies to create plant-based meat better, cheaper, and faster. She provided brief insights into how they are combining social justice and food from a climate change angle owing to animal industrial activities that create high amounts of nitrogen, which has an impact on health. She provided brief insights into how the supply chain for plant-based foods is kept scalable. We also discussed how she began promoting her products in order to reach the community in plant-based foods, as well as her future product goals.

Mitch Cobb, Co-Founder, and CEO of Upstreet Craft Brewing and Libra Non-Alcoholic Craft Brewing discuss how their collection of alcoholic and non-alcoholic drinks is making a positive impact in its community. We spoke about how he got started with the craft brewery and how there is a significant rising trend in the non-alcoholic beverage sector these days. He also provided a quick overview of the significance of B-corp certification, which evaluates environmental sustainability, workplace culture, supply chain, and how you give back to the community. Mitch also discussed the certification process's benchmarks and the technology behind reducing its #carbon footprint. We spoke on bullfrog power which makes them 100% green energy and they donate the spent grains to local #farmers. He also shared his views on the trends in the supply chain, local ingredients, and packaging matters in the beverage industry.

João Guilherme Cruz, CO-Founder, and CEO of Tiffins talks about how they are leveraging technology to enhance the supply chain and consumer experience with the goal of connecting healthy food suppliers to retailers. He provided additional background information on tiffins, a B2B app platform that links the premium food sector, including naturals, organics, vegan, plant-based, gluten-free, and similar foods. It is a platform where businesses can develop online shopping stores and customize prices, promotions, combos/kits, and subscriptions. He also discussed the problems they experienced when introducing new technologies in Brazil, since 99 percent of Brazilian firms do business offline with finance choices, taxes, and freight integrated, and how they dealt with those challenges while teaching merchants. He added that they wanted to be the platform for discussing the future of food, consumer trends, and helping food start-ups, small and large businesses in marketing themselves. We also discussed current consumer trends in the food sector and why nutritious food is vital in buying and selling.

In this episode, we talk with Jeremy Terman, Director of Sales at Lunchbox, about how they assist restaurants in managing their customers' digital experiences. Jeremy discussed how he uses his technical skills in the food sector. He also discussed how his Door Dash experience taught him about sales and helped him uplevel his target clientele. He discussed how Lunchbox encourages restaurant clients to create best-in-class online customer interaction channels to ensure mobile applications represent brands and digital engagement. We also discussed food industry challenges such as inflation, staffing, and supply chain issues.

Stasha Johnston, Senior Vice President of Marketing at MONIN Americas speaks with us on how transparency and product availability are important in the food industry. She also covered numerous consumer engagement strategies and why customers matter in brand promotion. She also said that Monin has 200 distinct flavors in their portfolio and that they manufacture, ship, promote, and sell those flavors in the United States, Canada, and 45 other countries. Stasha shows how new products go through a thorough process of sourcing from all over the world and then running it through a variety of trending data as well as consumer insights through flavor requests. We also spoke about how they provide items straight to consumers online through their E-commerce website. She also explained how they work on the supply chain and product purchase through various promotions with all of the new items.