MeatingPod
Business & Economics Podcasts
MeatingPod is the podcast of Meatingplace, the premier magazine and news source for the meat and poultry processing industry, and of Alt-Meat, the only business information resource for the exploding alternative meat industry. Each week, our award-winning editorial teams put you in the room as we interview industry thought leaders in business, plant operations, marketing, science and technology on the topics that matter to our community. Tune in on Mondays and get the inside track on the people and processes that power the protein supply.
MeatingPod is the podcast of Meatingplace, the premier magazine and news source for the meat and poultry processing industry, and of Alt-Meat, the only business information resource for the exploding alternative meat industry. Each week, our award-winning editorial teams put you in the room as we interview industry thought leaders in business, plant operations, marketing, science and technology on the topics that matter to our community. Tune in on Mondays and get the inside track on the people and processes that power the protein supply.
Location:
United States
Description:
MeatingPod is the podcast of Meatingplace, the premier magazine and news source for the meat and poultry processing industry, and of Alt-Meat, the only business information resource for the exploding alternative meat industry. Each week, our award-winning editorial teams put you in the room as we interview industry thought leaders in business, plant operations, marketing, science and technology on the topics that matter to our community. Tune in on Mondays and get the inside track on the people and processes that power the protein supply.
Language:
English
Episodes
EP 68: A case study in foreign material prevention with Tyson Foods
5/23/2022
In Ep. 68 of MeatingPod, we're talking foreign material prevention with Suzanne Finstad, vice president, food safety & quality assurance, Poultry Division, Tyson Foods. Suzanne shares Tyson's key learnings from the 2019 foreign material recall of nearly 12 million pounds of frozen, ready-to-eat chicken strip products, and the importance of having robust processes in place to ensure that equipment is in good condition to help prevent such incidents from occurring.
Duration:00:17:20
EP 67: A Beltway update on alt-meat labeling and regulation
5/16/2022
Bob Hibbert, senior counsel with the Washington, D.C. law firm Wiley Rein LLP, is a regulatory and legal expert on the meat and alternative meat markets. He updates MeatingPod listeners on the state of alt-meat labeling, the possible timeline for federal approval to sell cultivated meat for human consumption, and how state laws, like California’s Prop 12, could have an effect on the meat substitute markets across the country.
Duration:00:23:25
EP 66: Predictive versus preventive maintenance: A modern mindset
5/9/2022
In Ep. 66, we're talking how to maintain optimum asset performance by using predictive maintenance tools with Paul Kafer, principal of Anabasis Technical Consulting LLC. Paul, a 40-year food industry veteran and former vice president of engineering at Smithfield, gives the low-down on the advantages of combining the principles of predictive maintenance with the tools of Industry 4.0 — including thermal imaging and airflow monitoring — to collect and analyze data can translate to utility and...
Duration:00:19:54
EP 65: Talkin' turkey: Key trends reshaping poultry processing
5/2/2022
In Ep. 65 of MeatingPod, we're talking key trends reshaping turkey processing and where the poultry segment is going next with Bill Folk, vice president of operations, Butterball LLC. Bill shares how the nation's largest turkey producer is implementing efficiency-focused innovation to optimize processes and assure efficiencies in the supply chain. He also covers how Butterball is responding to the effect of evolving consumer demands such as the seemingly contradictory pull towards comfort...
Duration:00:28:36
EP 64: Making it work: Closing the science gaps in Appendix A & B
4/25/2022
In Ep. 64 of MeatingPod, we're talking about the latest science informing Appendix A & B guidance documents with Bob Hanson, principal of Hanson Tech LLC and Jeff Sindelar, professor and extension meat specialist with the University of Wisconsin-Madison. As members of the North American Meat Institute's Appendices A & B Core Working Group, Jeff and Bob have been at the center of the group's review of the science gaps in the 1999 and 2017 versions of the lethality and stabilization guidance...
Duration:00:27:43
EP 63: The whole muscle quest: a conversation with ADM’s Allyson Fish
4/18/2022
The whole muscle quest: Allyson Fish, president of global plant and alternative proteins for ADM, talks about the technology of whole muscle alt-meats, kids as alt-meat consumers, and her expectations for the future of the whole muscle alt-meat market.
Duration:00:27:21
EP 62: Old-world values meets new-age tech at Old Neighborhood
4/11/2022
In Ep. 62 of MeatingPod, we're talking leveraging technology and automation in meat processing with Andrew Demakes, vice president of operations at Old Neighborhood Foods. With more than $250 million in annual sales, the four-generation family-owned manufacturer of quality meat and deli products, has achieved its success by producing high-quality, better-for-you and minimally processed meats, and by investing in state-of-the-art processing, high pressure processing and packaging equipment.
Duration:00:26:33
EP 61: Tips from a poultry pro: From best practices to best-in-class
4/4/2022
In Ep. 61 of MeatingPod, we're talking animal welfare audits, biosecurity and professional development in the meat and poultry industry with Maggie Smith, founder and owner of Viand Group, a Tennessee-based consulting company specializing in food safety and animal welfare. Bonus: Find out why she advises that it is better to be a crockpot than a microwave!
Duration:00:22:58
EP 60: Happiness is a sustainable sausage
3/28/2022
In Ep. 60 of MeatingPod, we're talking clean label, better-for-you meat products made and sourced sustainably with Loree Mulay Weisman, founder, president and CEO of Mulay's Sausage, based in Longmont, Colorado. In this episode, we find out more about this Certified Woman Owned Business posted record sales and distribution channels in 2021 and is looking at even more tremendous growth in 2022.
Duration:00:19:46
EP 59: Build it and they will come: CRB’s Tony Moses discusses facilities planning for the alt-meat industry
3/21/2022
Getting in on the ground floor: CRB Group is a Swiss company that designs and building manufacturing facilities around the world — including, more and more often, production plants for alternative meat products. Alt-Meat spoke with Tony Moses, CRB’s director of product innovation in the United States, about the specifics of designing for alt-meat production, and the challenges of planning ahead for such a dynamic industry.
Duration:00:26:20
EP 58: A little automation can make a big difference
3/14/2022
In Ep. 58 of MeatingPod, we're talking how a little automation in a small meat processing plant can make a big difference with Kurt Byrd, chief financial officer with Carolina Packers, home of Bright Leaf red hot dogs. Kurt shares how a smaller operation is able to adapt through implementation of automation solutions, and the challenges and opportunities that automation provides. He has a lot of great tips on how a small-sized operation can adopt automation one step at a time.
Duration:00:31:35
EP 57: Lights, camera, actionable: A spotlight on practical poultry research
3/7/2022
In Ep. 57 of MeatingPod, we're talking what's new in applied and actionable science in poultry processing, with Dr. Marcos Sánchez-Plata, associate professor of global food security with the International Center for Food Industry Excellence at Texas Tech University. Marcos shares his expertise in — and passion for — practical meat science and technology applications all over the world, and in this episode he gives listeners an update on the array of practical meat and poultry research in the...
Duration:00:33:18
EP 56: Inside the science of meat color, food waste and packaging
2/28/2022
In Ep. 56 of MeatingPod, we're talking meat color, food waste and novel packaging materials with Dr. Ranjith Ramanathan, Associate Professor and Leo and Kathy Noltensmeyer Endowed Professorship in the Department of Animal and Food Sciences at Oklahoma State University. Ranjith updates us on his latest research into factors that influence fresh meat quality, food packaging, preservation and processing, meat waste, and greenhouse gas emissions.
Duration:00:19:58
EP 55: Benson Hill’s Matt Crisp discusses the company’s role as the ‘picks and shovels’ of the alt-meat industry
2/21/2022
MeatingPod talks with Matt Crisp, CEO of Benson Hill, one of those companies that is breaking new protein barriers in ways that aren’t obvious to consumers. The company’s research into crop management and breeding may hold the key to lower alt-meat prices, enhanced sustainability claims, and greater demand at retail and in restaurants
Duration:00:18:15
EP 54: Tips from a Black Belt: Leaning in, Six Sigma-style to continuous improvement
2/14/2022
In Ep. 54 of MeatingPod, we're talking data-driven decision making and continuous improvement in poultry processing with Chris Sawyer, director of continuous improvement at Brakebush Brothers, the Wisconsin-based third-generation owned and operated poultry company whose slogan is "Good People. Great Chicken." Chris, a Lean Six Sigma Black Belt, talks automation, collected useful data and optimizing processes and continuous improvement through the L6S approach.
Duration:00:39:14
EP 53: [R]evolutionary pathogen control in poultry processing
2/7/2022
In Ep. 53 of MeatingPod, we're talking a novel approach for pathogen control and food safety management in poultry processing with Juanfra De Villena, director of quality assurance and food safety at Wayne Farms. Juanfra talks about his research with Dr. Marcos Plata-Sanchez at Texas Tech University, which uses biomapping and other techniques to better characterize the efficacy of traditional pathogen interventions. The work resulted in some interesting findings about the prevalence of...
Duration:00:18:57
EP 52: Connecting the dots in meat safety, quality and sustainability
1/24/2022
In Ep. 52 of MeatingPod, we're talking excellence in food safety and quality assurance with Sharon Beals, senior vice president of food safety and quality for CTI Foods, a culinary-driven company that offers a diverse range of quality custom food solutions to the foodservice and restaurant industries. Sharon's got some thoughts on efficiencies in meat production, R&D and product safety, addressing sustainability and food waste, and some insightful tips for tomorrow's leaders in the meat and...
Duration:00:19:57
EP 51: Rebellyous has a cause: Alt-Meat talks with Christie Lagally, founder and CEO, Rebellyous Foods and Rebellyous Tech
1/17/2022
Alt-Meat talks with Christie Lagally, founder and CEO of Rebellyous Foods and Rebellyous Tech. Sort of two companies in one, Rebellyous not only produces plant-based meat products but also designs the equipment they’re made on. Lagally sat down with Alt-Meat to provide insights into the present and future of Rebellyous, and also of the meat substitute market as a whole.
Duration:00:28:24
EP 50: When it comes to digital transformation, imag(ing) is everything
1/10/2022
In Ep. 50 of MeatingPod, we're talking Industry 4.0, automation and imaging technology, with Holger Dirac, director of sustainability and digitization, with the Danish Meat Research Institute, a division of the Danish Technological Institute. Holger talks about DMRI's latest projects in IT systems solutions and image-based technologies used for measuring the slaughter quality of animals for classification and sorting purposes and the classification, quality control and identification of...
Duration:00:24:12
EP 49: Case Farms makes the case for award-winning worker safety
1/3/2022
In Ep. 49 of MeatingPod, we're talking outstanding worker safety and health programs with Tyler Parlier, regional safety manager at Case Farms, a fully integrated poultry farming and processing group of dedicated individuals, working together to produce consistent, quality poultry products. Among other recognitions, Tyler and the Morganton team achieved the 1-million-man hours without experiencing an OSHA recordable lost-time accident on three different occasions during his tenure as the...
Duration:00:20:51