Future Food Cast

In this episode, we speak with Hugo Perez, VP of Marketing at ZENB, about how they are working on #plant-based products while respecting the parent company's heritage and depth. He also highlights the importance of emotional connections in selling things to people. We also spoke about how their narrative approach to different cultures with plant-based products is vital for customers. Hugo also mentioned how they have collaborated with a number of major retailers to provide these dining events where they invite tastemakers. Food for business, industry, and healthcare And having a notable chef build a meal using these items and then allowing them to go out and be our frontline ambassadors informing people about it.

In this episode, we spoke with Cinnamon Savoie, Co-Founder of CocoLemon Craft Beverage Company, about how consumers value #locallysourced ingredients and how they are aiming to make their products available locally and internationally. We also discussed how they promote her products and how she supports distributors and wholesalers on a local level. She also discussed the challenges of selling locally and why relationships with retailers are so important. Cinnamon discusses how she keeps her supply chain and delivery process running smoothly for her consumers.

In this episode, we talk with Danny Collis, President of Collis Group Inc, about how they are making sustainable product developments and manufacturing in the food service industry. During his early years of learning, Danny learned everything there was to know about the business of providing equipment for restaurants and other food services. He founded his current company (Collis Group Inc) in 1996, and it has been growing ever since as a supplier of industrial grade (resto grade) food services equipment. We also talked about the manufacturer's representative organization, which sells everything from thermometers, toasters, ventilation hoods, and refrigerators. Collis' motto is Exceptional Services, with a focus on speed, efficiency, and service. Danny shared the big shift in today's time that restaurant prices are rising dramatically as labor and material costs rise. This calls into question the feasibility of established restaurant economic models and may serve as fuel for major business model modifications. Collis Group Inc. also assists restaurants in reducing costs by recycling cooking oil and much more. He also discusses the trends and issues in the food service business.

In this episode, we talk with Laura Chodola, Co-Founder and CEO of Tealish Fine Teas, about how they are creating a functional wellness tea line for a healthy lifestyle. She provided brief insights into how they use unique technology to transform cannabis oils and distill them into a water-soluble powder with a very quick onset. Laura discussed how, through their retail store, they have a very comprehensive e-commerce website where they provide over 100 varieties of tea that are sold into the B2B market so that more people have access to the product, whether it's in specialty gifts or in groceries.

Today's episode features Brady Kosior, Owner and Founder of Cruz Co, who discusses how they use advanced technology in their Fresh Smart fridges to provide beautiful, fresh, and easy-to-access food in Kelowna, British Columbia. He explained how he got started with Cruz Co. and how they work with local food producers to market them. Brad discussed why food traceability is vital for consumers, as well as how they get ingredients. He also discussed his interest in Cruze Co's new trends and prospects with ghost kitchens and virtual eateries. We also talked about how the technology that drives them tracks inventory and the process of restocking fridges with fresh food in real-time.

In today's episode, we talk with Meghan Hurley, VP, Marketing of Farmer's Fridge, about how they're making nutritious food more accessible, as well as how they're working on the supply chain piece by piece to produce what consumers want. She also gave information on their marketing activities, explaining that their primary growth targets are hospitals, airports, and colleges. Meghan talked about how the jars can be recycled to save food waste. We discuss how, during the pandemic, they initiated the delivery and established their own system of channels. We also spoke about environmental challenges like California wildfires, which affect a lot of the produce, local suppliers having staffing issues, and temperature swings that harm fresh produce for parts of the year. We also discussed how they are employing third-party logistics for home delivery, as well as supporting their main business of supplying fridges and working on wholesale clients to help them grow regionally.

In today's Future Food Cast episode, we spoke with Matt Adelmann, Partner at Kyoto Consulting, on food business trends and innovations. Matt has been in the food industry for a long, beginning his career in merchandising, food production, and the natural additives sector. He also explained how technology and innovation have evolved in the food industry over the years. Matt also discussed how consumers want to know more about where their food comes from and what ingredients are in it. We also discussed the trends and challenges of plant-based and animal-based foods. Matt discussed how technological and food developments are causing a significant shift during the pandemic, and how consumers are becoming more concerned with what is going on inside their bodies. He also discussed the shifting trends in the health and wellness sector, as well as how restaurants are introducing new innovations in the digital world.

Adrian Ferraro, Co-Founder, and CEO of Biome Makers Inc. discuss how they are connecting soil life into the digital realm. He also discussed how the microbiome, or community of microbes, plays an important role in plant development. We also spoke about the ecological interaction that helps #farmers and agronomists maximize plant fertilization. He also discusses the three elements of sustainability, including the necessity of social sustainability. Adrian also discussed how microbes play an important role in carbon sequestration. The quantity of carbon that the soil can sequester is determined by the amount of organic matter in the soil. We also discuss the need for regenerative agricultural security on particular platforms. He also discussed the products, testing differences, and final outputs, as well as how they assess the farm on a 0-100 scale to determine how sustainable the farm is and how excellent its management systems are.

Biome Makers is a global agtech company located in California that models soil functioning to improve arable soil production. They integrate soil biology into agricultural decision-making processes to help farmers and counteract the deterioration of arable soils, hence boosting carbon storage in soil. They monitor the biological condition of the soil and give agronomic insights to enhance agricultural operations using their premier soil tech platform, BeCrop. This technology may also be used to evaluate the effectiveness of agro-biologicals and various farming strategies.

In this episode, we talk with Sheila Partrat, CEO and Co-Founder of Protelicious, about how she got started and how she's making a difference in the functional gourmet food industry. We also covered Protelicous' platforms, which include science-backed health benefits, gourmet quality, and tech-driven. Sheila also offered information on the distribution method, such as clinics, the internet, and so on. We also discuss how Protelicious uses the best quality protein that is the most absorbable and is antioxidant, anti-inflammatory, and detoxifying.

In today's episode of Future Food Cast, Jeff Grogg, Managing Director of JPG Resources and President of Snackwerks discuss the latest trends and innovations in the food sector. Jeff discussed how JPG Resources provides solutions to organizations and brands in the natural and functional foods industry across a variety of business operations, as well as how he reinvented Snackwerks, which is dedicated to food safety and quality. We also addressed how the viewpoint of food business trends is changing and why consumers are more interested in knowing where their food originates from. He also discussed supply chain disruptions and how technology is being leveraged.