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İçerik Meatingplace Magazine / Alt-Meat Magazine tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Meatingplace Magazine / Alt-Meat Magazine veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
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MeatingPod
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Manage series 2839887
İçerik Meatingplace Magazine / Alt-Meat Magazine tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Meatingplace Magazine / Alt-Meat Magazine veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
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.
…
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195 bölüm
Tümünü oynan(ma)dı işaretle ...
Manage series 2839887
İçerik Meatingplace Magazine / Alt-Meat Magazine tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Meatingplace Magazine / Alt-Meat Magazine veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
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.
…
continue reading
195 bölüm
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MeatingPod
1 From the Vault: R&D, food safety for organic meats 21:57
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21:57In this MeatingPod episode, Brad Johnson, CEO of Verde Farms, outlines the challenges and processes to maintain innovations and safety standards for the company’s line of 100% grass-fed and organic beef products. The Mass.-based processor is focused on keeping the lines of communications open with its retail customers in addition to conducting its own research on consumer trends. Verde Farms, he notes, is focused on trying to keep ahead of what shoppers are looking for when it comes to grass-fed and organic meat products.…
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MeatingPod
1 Ep. 191: Best of both worlds 42:05
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42:05The way Jeff “Trip” Tripician sees it, he didn’t leave his job as CEO of a conventional meat company to become CEO of the Dutch cultivated meat company Meatable; rather, he went from CEO of one meat company to another. After decades working to institute progressive practices within the U.S. meat industry, Trip is pushing the cultivated meat industry to progress by, essentially, helping them understand that they are meat companies, not food-tech companies. And by hammering home the idea that feeding the world’s population is strategy, not a competition, he aims to create that brass ring of business — synergy. Trip Tripician joined MeatingPod for a wide-ranging and frank discussion of meat, alt-meat, food-tech, the climate, and the crossroads at which they all are standing.…
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MeatingPod
1 Ep. 190: Progress on sustainability, GHG emissions 19:46
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19:46This episode centers on a process that offers assistance to meat processors seeking methods to make sustainability more effective and consistent. Ryan Jones of Indigo Ag works with a variety of consumer product companies by connecting them with supplies of low-carbon grain that is used in animal feed, resulting in reduced rates of greenhouse gas (GHG) emissions in cattle, for example. The company offers a concept that helps entities move closer to those goals from the farm and ranch level. Since reducing GHGs is among several factors that the meat industry cites as a goal to improve sustainability, while Indigo Ag’s efforts may offer a specific role toward helping companies meet new standards with respect to the environment.…
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MeatingPod
1 From the Vault: New systems, avenue for poultry processing 18:37
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18:37In this episode, Dr. Casey Owens and Dongyi Wang of the University of Arkansas discuss new advances in identifying quality defects on the chicken processing line and advances in robotics that can handle repetitive line functions like chicken hanging. Our guests also outline how students at the university are benefitting from internship opportunities that can open doors to other jobs in meat production or to a wider range of meat science research opportunities. The insightful conversation also marks the first time that two former MeatingPod guests appear in the same episode.…
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MeatingPod
1 From the Vault: End-User's Guide to the Meat Case, Vol. 3 29:12
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29:12In this third episode of a three-part series, Anne-Marie Roerink, principal at 210 Analytics and the author of the annual Power of Meat report for the last 19 years, describes how consumers feel about food safety and innovation in meat products they purchase, prepare and eat. She also will outline how product lines recover after recalls from the consumer perspective and the successful job that processors are doing in developing new types of cuts and offering trending flavors that consumers are looking for when they shop or go out to restaurants for their meals.…
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MeatingPod
1 Ep. 187: 7 to 17 seconds to choose 33:59
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33:59U.S. consumers have a lot on their minds besides food, even as they’re standing in front of the supermarket’s display of meat or alt-meat packages. They’re keeping an eye on their kids, putting together a menu in their heads and gasping at the cost of proteins. An alt-meat brand has between 7 and 17 seconds to sell itself to a typical U.S. shopper. Those aren’t great odds, but Chris DuBois has some ideas about how to beat them as the alt-meat industry looks ahead to 2025. The executive vice president of fresh foods for research firm Circana counsels alt-meat brands to focus on frozen, on forms and flavors, and on the findable core group of heavy alt-meat consumers that already exists. Chris joined MeatingPod to elaborate on those ideas, and other trends in the U-S and global alt-meat consumer space.…
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MeatingPod
1 From the Vault: Flexible automation, robotics update 25:15
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25:15Dr. Konrad Ahlin, senior robotics researcher at the Georgia Tech Research Institute provides updates on the use of flexible automated systems, robotics, artificial intelligence and virtual reality in food processing plants. In this episode, he outlines how these advances are affecting plant workers and refining specific operations, like movement of product and maintaining yields throughout the processing line. Dr. Ahlin also discusses how collaborations with researchers at other educational institutions are advancing development of new ideas for automated systems and robotics at meat plants.…
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MeatingPod
1 Ep. 185 Talking Turkey with Butterball 21:16
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21:16Just in time for Thanksgiving 2024, Butterball LLC Chief Operating Officer Neal Walsh updates MeatingPod on the turkey processor’s recent automation upgrades and addresses supply questions in the wake of declining avian influenza outbreaks among birds this year. Butterball’s Head of Innovation Michelle Lieszkovszky also will join the conversation to discuss a revolutionary new Butterball turkey that allows home cooks to skip the thawing step entirely and place the frozen bird directly into the oven while preparing the Thanksgiving holiday meal.…
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MeatingPod
1 Ep. 184 The food safety/profitability link 19:38
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19:38Maintaining proper food safety protocols can directly impact a processor’s profitability because overall it makes managing operations more efficient as well as affecting brand protection efforts, according to Tim Vlcek, a food safety consultant and also the CEO of a direct-to-consumer meat business. In this episode, he outlines the connection between maintaining consistent food safety standards that start from upper management and in an ideal situation work their way down to the production line. He also explains how his meat company develops new products by making sure he and his team understand what customers want either in retail or in foodservice.…
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MeatingPod
1 Ep. 183: How to forge a new alt-meat path 37:22
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37:22Several companies across several continents are blazing a trail to a future cultivated meat market for consumers — and they’ve run into slippery slopes and rock slides. One company that has run into fewer obstacles is Australia’s Vow. Known for adding a dollop of showmanship to its hard-core R&D, Vow is both producing a product that’s consistently available on the market and promising new announcements in the near future. Vow CEO George Peppou joined MeatingPod from Australia to discuss the cultivated meat business in general, and Vow’s business in particular.…
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MeatingPod
1 Ep. 182: A deep dive into H5N1 issues 33:54
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33:54A special panel of three specialists in virology and veterinary medicine will offer specific updates on how various forms of the H5N1 strain of highly pathogenic avian influenza (HPAI) have affected U.S. birds, dairy cows and even humans in recent years. Our power trio of experts will focus on viral mutations, cross-species migration and what lessons the poultry industry might be able to offer regarding biosecurity efforts aimed at containing the spread of this ever-changing virus. They also note that processors can — and should — play a more specific role in efforts to limit the viral risk to overall food safety.…
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MeatingPod
1 From the Vault: Meeting the FSIS challenge 23:59
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23:59Now that USDA’s Food Safety Inspection Service (FSIS) has issued its final ruling designating Salmonella as an adulterant in raw, breaded and stuffed chicken products, poultry processors may soon be required take another look at their operations. In this episode, Dr. John Maurer from the School of Animal Sciences at Virginia Tech will outline some of the options available to the makers of such prepared foods have in addressing the new rules. Dr. Maurer has an extensive history studying how Salmonella colonization works in chickens and describes the status of plans being developed by the poultry industry to meet the FSIS standards when they go into effect in 2025.…
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MeatingPod
1 Ep. 180: Food safety lessons post Boar's Head 25:33
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25:33Food safety veteran Sharon Beals provides her perspectives on what food manufacturers need to know about continuing the learning process when it comes to protecting workers and customers from foodborne illnesses. In the wake of the recent listeria outbreak that sent nearly 60 people to the hospital and played a role in the deaths of at least nine people, Beals notes that deli meat processor Boar’s Head and others can glean new approaches to improve conditions at their plants. Vigilance, communication and sharing information on systems that work will be key to improving food safety down the road, she notes.…
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MeatingPod
1 From the Vault: The lowdown on asset-light 35:18
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35:18All meat analogue companies face a potentially huge hurdle right out of the gate: The cost of the physical plant necessary to make their particular foodstuffs, whether in the form of bioreactors or extruders or mixers, or any of an endless number of other pieces of equipment. And that doesn’t account for the cost of running and maintaining and manning a facility. Many founders are vowing to build their business on an “asset-light” platform, but what does that really mean? Tony Moses, former executive at the food industry-focused design, engineering, construction and consulting firm CRB Group, explains the options, the pitfalls, the costs and the value of a solid TEA, which he explains in the podcast.…
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MeatingPod
1 The End-User's Guide to the Meat Case, Vol. 2 28:04
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28:04In this second episode of a three-part series, Anne-Marie Roerink, principal at 210 Analytics and the author of the annual Power of Meat report for the last 19 years, will explain whether consumers understand or care about the millions of dollars that meat processors are spending to upgrade their operations through robotics and AI. She also will provide data on the importance of food safety to consumers and how processors should take advantage of the opportunity to explain how these tech advances are benefitting consumers in terms of product choices and food safety.…
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