In Ep. 16 of MeatingPod, we're talking meat quality, R&D, and product development strategy, with Dr. Catie Simpson Beauchamp, vice president of food science, quality and safety at ButcherBox, the subscription-based meat delivery company. Catie draws on her 10 years of experience with Colorado Premium Foods as VP of technical services to share her insights into natural and clean label ingredients, sourcing and transparency, and effective strategies for building a strong R&D program.

In plant-based meat substitutes, it's all about the flavors — how the ingredients interact to mimic the taste, mouthfeel and satiety that consumers crave and that conventional meat has naturally. That makes Ken Kraut more than the "chemist and an artist" that he describes himself as. 

In Ep. 14 of MeatingPod, we're talking smart manufacturing, smart design and smart glasses, with Dr. John Butts, president of Food Safety by Design LLC and advisor to the CEO of Land O'Frost, the nation's third largest lunchmeat brand, where he has served the company in the lead technical role for more than 40 years. John covers digital transformation related to necessary change driven by adoption of data-driven automation, IIoT technologies, and workforce re-skilling and training. 

In Ep. 13 of MeatingPod, we're talking poultry processing innovation, pathogen management, process improvements, and quality with Dr. Bryan Miller, vice president of quality assurance and food safety, Wayne Farms LLC, where he oversees the development and management of quality assurance programs extending across 10 production facilities, including live production, product manufacturing, packaging and distribution. Bryan talks developments in stunning technologies, testing methods and pathogen control and intervention strategies that can help poultry processors achieve performance excellence.

In Ep. 12 of MeatingPod, we're talking meat cookery, 'meatducation,' and meat science with Jess Pryles, live fire cook, author, and professional Hardcore Carnivore. Jess, who's been called "the female Ron Swanson," is currently pursuing a graduate certificate in meat science at Iowa State University, in this episode, we'll dig in to how a 'meatducation' is helping encourage and educate folks to (as Jess likes to say) cook meat like they mean it.

Kevin Ryan is founder of Malachite Partners, a CPG strategy consulting firm that sits at the intersection of anthropology and food science. From that unique point of view comes Kevin’s take on the conventional and alt-meat markets, on their past — and their future.

In Ep. 10 of MeatingPod, we're talking big data, analytics and smart manufacturing with Mark Carter, CEO of MC Squared Enterprises, a food microbiologist and entrepreneur with extensive international business and technical experience in the food industry. Mark explains why meat and poultry processors should up their game in harnessing and using the data that's now attainable from automated and digitized equipment and systems in the plant.

In Ep. 9 of MeatingPod, we're talking with Dr. Mindy Brashears, who's settling into her new role at Texas Tech University, following a successful tenure as the nation's top food safety official at USDA. Mindy shares insights gained during her time as Under Secretary for Food Safety at USDA, explains the science behind increased poultry line speeds, and tells us what's next as she begins a new adventure in meat science at TTU.

In Ep. 8 of MeatingPod, we're talking meat quality, safety and shelf life with Dr. Peter Taormina, president of Etna Consulting and former director of science, food safety and quality with Smithfield Foods. We're diving in to get his takeaways from the new book, Food Safety and Quality-Based Shelf Life of Perishable Foods, edited by Peter and meat industry veteran, Margaret Hardin. We also picked Peter's brain on his work with the Appendix A & B Core Working Group, and how updated revisions to these guidance documents will likely impact the meat and poultry industry.

With the variety of plant-based alt-meats hitting the market, any consumer can find a product that's to their liking. Sticking it out for the long term, Macken says, is going to take investment, logistics and resources.