PeasOnMoss Podcast

Susie Bautista is a flavor chemist whom I came to know through her blog, www.flavorscientist.com. Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the food and flavor industry for about 25 years - 18 as a flavor and application chemist. During those years, she helped clients develop new market product concepts - primarily beverages, dairy, seasoned goods, and bakery products. She also helped her employer streamline flavor production. She shares her experiences in food flavor and scents - and the sense of smell - through her blog and for the "scents of slime" STEM presentations for youth.

This podcast is brought to you by Bell Flavors and Fragrances. Flavor ingredients, fragrances, botanical extracts to captivate the sense.

Susie Bautista is a flavor chemist whom I came to know through her blog, www.flavorscientist.com. Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the food and flavor industry for about 25 years - 18 as a flavor and application chemist. During those years, she helped clients develop new market product concepts - primarily beverages, dairy, seasoned goods, and bakery products. She also helped her employer streamline flavor production. She shares her experiences in food flavor and scents - and the sense of smell - through her blog and for the "scents of slime" STEM presentations for youth.

This podcast is brought to you by Bell Flavors and Fragrances. Flavor ingredients, fragrances, botanical extracts to captivate the sense.

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses.

The founders of Fora Foods Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in mind: the chef and the baker.

Big thanks to Bell Flavors for signing on as the second sponsor of PeasOnMoss. Get information about them at their website and find out how their flavor and aroma systems could help your formulation work.

It doesn't sound mind-blowing to think that you would do a product development project by starting with the end in mind, and we spend a lot of time scoping our projects and describing what success looks like.

Aidan Altman and Andrew McClure took it a slight step further: they started with how they would manufacture it and who should ideally use it.

I'm used to interviewing brilliant and persistent entrepreneurs who failed their way forward through mistakes to commercialize their products, but the Fora Foods founders thought about the manufacturability of their product even before they had finalized the product. What's more, they don't have decades of food science research to rely on.

Maybe it allowed them to think outside the box, and they definitely thought outside the creamery.

Special thanks to the two sponsors of the podcast, Icon Foods and Bell Flavors. Check out how they can help you with your formulation challenges.

Terry Madden's background is in aseptic and process engineering, but he didn't start in a traditional food science or engineering school. He recognized that a career change was necessary to keep his job, and he cross-trained into the industry.

His journey from car mechanics to food safety builds a strong case for how our varied backgrounds enhance the skills we bring to the product development and food manufacturing industry.

Special thanks to our newest sponsor, Bell Flavors. Flavor Ingredients, Fragrances, Botanical Extracts to Captivate the Senses since 1912.

Adam Yee is the founder of the popular podcast and website My Food Job Rocks!, and I have really enjoyed watching his career and business grow over the past years. You can hear past interviews of both of us on each other's pages to get our backstories.

Adam attended the Research Chefs Association conference this year, and it was so fun to see our worlds come together. Adam has been doing a lot as an entrepreneur and has been traveling quite a bit, so we decided to commemorate our third year of podcasting.

In this episode, you'll hear us recap his trips and some of the insights he shared with the different food science program students he's been presenting to. We also discuss how to build a career and how to address imposter syndrome.

This podcast has been sponsored by Icon Foods for two years, and we're so grateful for their continued commitment to PeasOnMoss. Founder Thom King was a season 2 guest and also appeared on Adam's show. Contact Icon Foods to explore high intensity and natural sweetener solutions that will help you reduce your sugar usage, and ask them about their work with allulose. www.iconfoods.com

Terry Madden's background is in aseptic and process engineering. He was on the commissioning team for two ground-up plant builds and commissioned numerous UHT systems for aseptic and ESL along with all the ancillary dairy equipment.

In this preview, you'll hear Terry talk about aseptic processing build-outs and how the structure influences the processing of the finished product.

Right now he's working in business development for Hydrite Chmical, focusing on plant sanitation and optimization. You can find him on LinkedIn - just like i did - sharing insights to the industry.

Special thanks to our newest sponsor, Bell Flavors. Flavor Ingredients, Fragrances, Botanical Extracts to Captivate the Senses since 1912.

Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the masses and touches on the key partnerships with subject matter experts, leverage university resources, and the getting seed capital through crowd funding. He also previews a tomato sauce collaboration with the Philadelphia-based hunger relief organization, Philabundance, and their work in upcycling less choice produce in their program Abundantly Good.

Look for the gourmet bacon jams in your specialty grocers or online at www.tbjgourmet.com

Philabundance and Abundantly Good details are at https://www.philabundance.org/upcycle/

This podcast is brought to you by Icon Foods, a global supplier of all natural, GMO-Free, Kosher, low calories, low carb sweeteners and sugar substitutes for food manufacturers. Check out what they can do for you at http://iconfoods.com

Michael Oraschewsky is the Chef and Co-Founder of TBJ Gourmet. He took a simple bacon jam recipe from his restaurant menu and turned into a nationally selling CPG. He is on the cutting edge of the emerging Upcycling trend which is helping to curb waste in our food supply chain. In this episode preview, we talk about some of the experiences he had in bringing bacon jam to the people and how he leveraged academic and expert services to help him be successful.

Look for the gourmet bacon jams in your specialty grocers or online at www.tbjgourmet.com

Philabundance and Abundantly Good details are at https://www.philabundance.org/upcycle/

This podcast is brought to you by Icon Foods, a global supplier of all natural, GMO-Free, Kosher, low calories, low carb sweeteners and sugar substitutes for food manufacturers. Check out what they can do for you at http://iconfoods.com

As one of the founders of Swerve Sweetener, Andress is currently the President and CEO and oversees the vision and strategy for this zero-calorie, natural sugar replacement. With an early career in radio, Andress is a former top-rated morning show personality. She currently resides in New Orleans and can often be seen on weekends competing in Stockdog Trials with her crew of Border Collies and Australian Shepherds.

This podcast is brought to you by Icon Foods, our original sponsor. They have innovative sweetener systems that can fit a variety of product formulations. Find out how they can help you.