Alison Cayne shares her journey from urban planning to founding Haven's Kitchen, a cooking school that evolved into a consumer packaged goods brand. She discusses the challenges of navigating the food industry, the harsh realities of retail economics, and the impact of venture capital funding on food brands. Alison reflects on the lessons learned from shutting down Haven's Kitchen and emphasizes the importance of understanding the food ecosystem, knowing your target audience, and building a strong community. She also offers valuable advice for aspiring food entrepreneurs and shares her future aspirations, including teaching at Columbia Business School.

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In this episode, Adam chats with Yadu Dar about his career at Ingredion and his job at Plantible. They chat about the ingredient industry, how it has evolved since back in the day, and the challenges of working in a small less-than-a-decade old company versus a century old behemoth. Yadu gives great knowledge and insights in ingredient functionality as his team at Plantible explores the function of lemna leaf/duckweed,

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In this conversation, David Lennarz, co-founder and president of Registrar Corp, shares his extensive experience in the food industry and the importance of FDA compliance. He discusses the challenges and complexities of navigating regulatory requirements, the impact of tariffs on importers, and the role of technology in ensuring food safety. David also provides insights into current trends in the food market, the implications of changes in FDA administration, and offers advice for small businesses facing regulatory challenges. The discussion highlights the significance of unique products in the US market and the future of food manufacturing and sourcing.

Adam then talks about his experience with food safety, regulatory and a rice noodle factory

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Nancy Easton, founder and executive director of Wellness in the Schools, discusses the importance of nutrition and wellness in schools, the challenges faced by food service directors, and the impact of community engagement and partnerships in promoting healthy eating among children.

She shares her journey in establishing Wellness in the Schools, emphasizing the need for scratch cooking and the role of volunteers in supporting these initiatives.

The discussion also touches on current trends in food policy, the importance of education in food systems, and advice for aspiring nonprofit leaders.

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In this conversation, Felice Thorpe, founder of Felice Foods, shares her extensive experience in the food industry, particularly in dairy and cheese.

She discusses her approach to influencer marketing, the importance of brand positioning, and the unique challenges faced by both small and large food brands.

Felice emphasizes the significance of understanding consumer expectations and market trends, while also providing insights into the current state of the dairy industry.

She concludes with valuable advice for aspiring food entrepreneurs, highlighting the importance of niche expertise and passion in achieving success.

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Adam and Robert Mulligan discuss Robert's journey in the food science industry, touching on his educational background, various roles in manufacturing, consulting, and product development, particularly at Keurig and Motif FoodWorks.

They explore the challenges and innovations in food tech, the importance of sensory analysis, and the impact of good coworkers on job satisfaction. Robert shares insights on flavor science and the current state of the food tech industry, reflecting on his experiences and the lessons learned throughout his career.

Adam and Robert explore the evolving landscape of food tech, the challenges of navigating layoffs, and the importance of effective resume writing. They discuss the dynamics of Spindrift, the role of sensory experience in food products, and how improv can enhance professional life. The conversation also touches on the social aspects of Dungeons and Dragons as a means of building friendships and the value of embracing silliness in both personal and professional settings.

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Jia Liao, founder of Hot Pot Queen, shares her journey of launching her food brand, which is rooted in her family's legacy. She discusses the challenges of manufacturing and shipping products from China to the U.S., including navigating tariffs and customs. Jia emphasizes the importance of authenticity in her products and the need for transparency in business operations.

She also shares her experience of starting a YouTube channel to document her entrepreneurial journey and connect with her audience.

Jia shares her journey as an entrepreneur navigating the challenges of building her brand, Hot Pot Queen, in the competitive CPG market. She discusses the importance of community, personal branding, and innovative marketing strategies while balancing family life.

Jia emphasizes the value of feedback and the role of trade shows in growing her business, all while maintaining a positive outlook despite the hurdles posed by tariffs and market dynamics.

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Jenny Du, SVP of operations and co-founder of Apeel Sciences, shares her journey from a high school chemistry enthusiast to a leader in food preservation technology.

She discusses her academic background in engineering chemistry, her research experiences, and the innovative solutions her team is developing to combat food waste. The conversation delves into the science behind their plant-based coating technology, which mimics the natural protective layers of fruits and vegetables, and highlights the urgent need to address the global food waste crisis.

We then discuss Apeel's journey in the food industry, focusing on sustainable materials and innovations in food preservation. She highlights the importance of food in our lives, the challenges faced in building a market for sustainable products, and the need for consumer education.

The discussion also covers the impact of Apeel on supply chains and future directions for the company, including the development of plant-based alternatives to traditional pesticides. Jenny offers advice for aspiring professionals in the food industry, emphasizing the diverse skills needed to succeed.

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In this episode, Adam Yee interviews David Ziskind, managing partner at Mack Global Advisors, focusing on the intricacies of building food and beverage facilities. David shares his journey into the industry, emphasizing the importance of understanding facility infrastructure, sanitary design, and the differences between brownfield and greenfield projects.

The conversation delves into the financial aspects of construction, explaining CAPEX and OPEX, and discusses the challenges faced in the food tech sector, particularly regarding capital expenditures and operational costs. In this conversation, David Ziskind discusses the complexities of facility design and expansion in the food manufacturing industry. He explores the decision-making process between operating expenses (OPEX) and capital expenditures (CAPEX), the impact of tariffs on construction costs, and the importance of workforce training and development incentives.

Ziskind also provides a step-by-step guide to building a factory, emphasizing the significance of understanding costs, location considerations, and the benefits of food parks. He shares insights on gaining industry knowledge and offers advice for aspiring professionals in the field.

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In this conversation, Matt DiLeo, VP of R&D at LO Life Systems, discusses his journey in plant biotechnology, the importance of plant pathology, and the role of genetic engineering in food production.

He shares insights on the startup culture in biotechnology, the transition from academia to industry, and the innovative approaches ELO Life Systems is taking in molecular farming to produce natural sweeteners. The conversation highlights the challenges and opportunities in the ag biotech sector and the significance of sustainable food production. Adam and Matt DiLeo explore the fascinating world of sweeteners, particularly monk fruit and stevia, and the methods of molecular farming and precision fermentation.

They discuss the complexities of growing and testing plants, the intersection of genetic engineering and consumer preferences, and the role of plant scientists in agriculture. The conversation also delves into sustainable practices in agriculture, the potential of co-products, and innovative future ideas for molecular farming.

Matt shares valuable advice for aspiring professionals in the field, emphasizing the importance of informational interviews.

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