Future Food Cast

In today's episode, Tracy Bell, Co-Founder, and CEO of Millennia Tea discuss,how they plan to help billions of people live longer, healthier lives by developing the worldwide category of frozen, edible tea. Tracy described how Millinnea Tea came to be as a result of her hunt for a solution with an entirely new category of tea, pick wash, and flash freeze on the day of harvest. We also talked about how they obtain organically produced, hand-picked tea from countries and growing conditions that produce the most antioxidants, and how they select farmers who care about their harvesters. She also mentions how Millenia Tea assists customers in offering healthy and nutritious tea for their daily wellness regimen. We talked about supply chain challenges and why transparency is important in the business and with consumers.

Alec Lee, CEO, and Co-Founder of Endless West talks with our host Pam Leinmiller about how they are achieving sustainability in the wine and spirits industry through creative approaches. Alec also discussed how he came up with the idea for Endless West and the advantages of creating a product, including environmental activities. He also discussed the molecular composition of wines and spirits, including identifying important taste and fragrance molecules and extracting them for usage from more efficient natural sources such as plants, fruits, and yeasts. We also talked about the current beverage industry innovation, trends, and challenges, as well as how they create exceptional quality spirits without using the same traditional inputs or procedures that legacy manufacturers do. Additionally, he discussed how, from the perspective of the customer, they offer all the complex flavors of great barrel-aged whiskies in a short timeframe

In today's episode, we speak with Mariana Macovei, Senior Project Leader at Ingredion Incorporated, about how sustainable sourcing is important and how Ingredion is working closely with growers of various crops to ensure that they have the right knowledge and access to the right tools and resources to make each crop very sustainable. Mariana joins Ingredion after a long and successful career in the food industry with several major corporations. She exemplifies a worldwide corporate leader in food innovation. Ingredion is completely dedicated to food innovation. Since 1901, the company's whole goal has been based on innovation (and even 1863 in Canada). We also talked about the "Clean label" trend in the food industry, which is being pushed by end consumer demand for healthier foods and a #transparent supply chain. We also talked about how, due to customer demand, plant-based ingredients are an important part of Ingredion's current product emphasis. Ingredion has an entire department and program dedicated to assisting food producers in maximizing their sustainability efforts, illustrating the market demand for sustainable goods and the company's dedication to sustainability.

In this episode, we spoke with Jeff Davis, Owner of Island Son Canada, about how he creates top micro-batch hot sauces with top-quality ingredients. Jeff's family is originally from Barbados, and that cuisine culture has been a major impact on Jeff's life. He chose to create Island Son Canada by doing what he loves: producing spicy sauces and being an entrepreneur. Island Son's current goods are spicy sauces based on Barbadian recipes - Jeff developed his own formulas based on input from the family. We also spoke about how he promotes his products through e-commerce platforms while primarily promoting them in stores. Jeff is a strong believer in and participant in the movement toward decentralized organizations, and he is actively working with a range of companies that are developing to support decentralized production, logistics, and sales.

Island Son Canada is based in Ontario and produces a flavor-first hot sauce prepared in micro-batches using turmeric, mango, Scotch Bonnet, and Ghost peppers that is low in sodium and vegan.

In this episode, our guest speaker Larry Bell, Founder and CEO of Fresh Food Solutions, discusses how their technology is helping in the sustainability of the food management space. We also talked about how the cornerstone of his technology truly aspires to create a far more sustainable food supply chain throughout the whole spectrum of energy consumption and carbon footprint reduction. Larry is an unambiguously qualified knowledge leader in this sector, with a multi-decade history of experience in the Controlled atmosphere transport of meat/fish/food. FreshFoodSolutions uses proven, off-the-shelf technologies to shift from pallet-based transportation techniques to more efficient shipping container systems. Product freshness can be extended by 20+ days during transit, allowing for land and ocean delivery rather than air freight for food goods. This results in significant cost and energy savings, as well as less food spoilage. Fresh Food Solutions' has been meticulously designed by engineering and industry specialists.

Fresh Food System Solutions is located in the United States and delivers fresh fish internationally via ocean freight at 1/100th the carbon impact of air freight, with more freshness and point-of-sale shelf life than air freight, and utilizing paper-based packaging rather than non-biodegradable plastics. As the lowest-cost provider of high-value, high-quality fresh foods, FFS licensees can target the most profitable global supply chains to the most profitable global markets. The system may also be put in refrigerated cold storage, fresh food retail, vending cabinets, and consumer refrigerators, allowing for food-safe, spoilage-proof "Meal Centers" for preservative-free, freshly cooked entrees and meals.

Kerry Tam, President of Kwok Cheung Noodles, shares how he is experimenting and giving consumers nutritious and tasty noodles. Kerry saw a critical vacuum in the food industry as part of his personal quest to assist address global hunger challenges and bring about general positive change in the world, both of which are his interests. Kerry's business is committed to upcycling food sources in order to reduce food waste and provide more sustainable food production. We also discussed how e-commerce is transforming the food industry and how they are adapting to the changes. In addition to Kwok Cheung Noodles, Kerry has launched Flour and Dough to engage in the supply chain for noodles and bread. Kerry is introducing "micro-manufacturing" of noodles to Canadian grocery shops, with plans to install noodle production kiosks in chain food stores, allowing consumers to order and enjoy fresh noodles made from the best raw ingredients. Technology is assisting in the future direction of food production as well as consumer interest, demand, and consumption vectors. Kerry's businesses are both participating in and driving the fulfillment of these technological developments.

Kwok Cheung Noodle, situated in Ontario, is a noodle and Asian cuisine manufacturing brand that began in the 1960s with a modest facility in Hong Kong. They have now launched numerous more in China, Australia, and Toronto, Canada. Its mission is to always try to be among the best in delivering high-quality items that please our clients' appetites. They specialize in Chow Mein, egg noodles, wrappers, and, most importantly, our excellent traditional Japanese Ramen has been praised by chefs all over the world! They are a local supplier in Canada, working with various restaurants, supermarkets, and whole-sellers in Southern Ontario and Quebec.

Haico Krijgsman, Owner/Operator of Haico's Hot Sauce, talks about how he is helping consumers in navigating the Canadian-made Hot Sauce. Haico talked briefly about his background and how he got started in the hot sauce industry. He also explored the parallels between the spicy sauce and craft beer businesses. We also discussed how he decided to create Ottawa's first sauce expo in order to commemorate the expanding community of chili fans. We also spoke about Haico Hot Sauce's marketing initiatives and how they promote locally based products.

Haico is based in Canada and is committed to conquering the globe with its flavorful and delectable Hot Sauce. This endeavor has resulted in an ever-increasing array of hot sauces ranging in intensity from moderate to wild. All peppers and the majority of the components are farmed in Ottawa.

Nipun Sharma, CEO & Co-Founder of SJW Food Robotics, Inc, talks about how robotic restaurant automation can be a game-changer in the food industry. Nipun gave a brief history of his background and how the SJW Robotics Food was created. We also talked about how the entire business model works and how they had a vision for the future generation of quick-service restaurants, which was significant. He also stated that carbon neutrality and sustainability are vital components of his business in terms of food safety and full traceability. We also discussed designer recipes and how they source ingredients and ensure quality by making sure that the impact of machine limitations is not limited to the food that they produce but to greater perfection in taste, as well as how machines do all the hardware robotic stuff that is controlled by programming.

SJW Food Robotics, Inc is a pioneering FoodTech firm situated in Toronto, Canada that develops autonomous kitchen robotic systems for the hospitality market. The company's multi-disciplinary core team aims to reshape the foodservice industry through scalable and profitable automated solutions - merging the art of cooking with the science of automation - drawing on sixty years of combined experience in autonomous machine engineering, restaurant concept development, and foodservice manufacturing.

Bert Dumas, Owner of Maison Bertrand Food Company, speaks about the history of fine food that began in 1931, bringing Louisiana traditions and culture to the present period by using aged recipes. Maison Bertrand manufactures high-quality Louisiana cuisine products. Bert also gave insights on his objective of producing a good quality product while also producing a fantastic product that people love. He discussed how they roast coffee in genuine New Orleans flair and flavor, as well as how they make classic Louisiana pastries and desserts. He also discussed their marketing techniques for promoting their products, and how the preservation of the land is important for consumers who want to know where their products are coming from. We also talk a lot with Bert about his business and background, but also about his love for incorporating unique areas of sustainability into his business from everywhere. The cultural sustainability and promotion of a nearly century-old commodity all the way around the world to work with smallholder farmers to deliver really exceptional coffee beans.

In this episode, Vikas Nair, Co-founder and Business Development Manager of True Choice Foods, Inc, talks about how they are creating a line of innovative products with nutrition at the forefront. He also discussed the necessity of sustainability in human diets and how larger protein levels might be included. Vikas also highlighted his aim of providing higher protein foods to the globe by developing innovative food items devoid of synthetic preservatives/chemicals. He also discussed the challenges and trends he encountered during his business journey. We also discussed global safety initiative schemes that verify food quality and product safety, which are beneficial to consumers.