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MeatingPodMeatingPodEp. 213: The MeatingPod Editor's Roundtable on poultryIn this inaugural episode of the MeatingPod Editor’s Roundtable, Meatingplace Co-Editor-in-Chief Tom Johnston and Managing Editor Peter Ricci discuss the state of the poultry processing industry and where the protein may be headed in the near future. Both editors have covered protein processing businesses for years and offer their insights regarding poultry demand fluctuations. Tom and Peter also describe how the industry is covered in Meatingplace through contacts with processing managers through trade show visits, webinars and other one-on-one channels. The discussion also covers the impact of avian influenza and some of the more unusual observations they’ve seen...2025-06-0229 minMeatingPodMeatingPodPoultry Pro Tips: Best Practices to Best-in-ClassIn this episode from the MeatingPod Vault, Maggie Smith, founder and owner of Viand Group LLC, a Tennessee-based consulting firm specializing in food safety and animal welfare, will discuss animal welfare audits, biosecurity and professional development in the meat and poultry industry. She’ll also outline why she advises that it is better to be a crockpot than a microwave!2023-01-0223 minMeatingPodMeatingPodClosing the science gaps in Appendices A & BIn this episode from the MeatingPod Vault, Bob Hanson, principal of Hanson Tech LLC and Jeff Sindelar, professor and extension meat specialist with the University of Wisconsin-Madison, will discuss their work with the North American Meat Institute’s Appendices A & B Core Working Group reviewing the science gaps in the 1999 and 2017 versions of the lethality and stabilization guidance documents. They give the scoop on how the various research activities will help meat and poultry processors better utilize the 2021 Appendices A & B revised guidance, which went into effect in December 2022. 2022-12-2628 minMeatingPodMeatingPodO.G. developer Quorn continues its growth as an alt-protein companyIn Ep. 95, Quorn USA President Judd Zusel discusses how the O.G. alt-protein company ­– started with the discovery of a microorganism in the fungi family called Fusarium in the 1960s – is methodically building its presence in the U.S. market using sustainable mycoproteins that provide fiber, low levels of saturated fat and no cholesterol. The fermentation process creates 1,500 tons of mycoprotein from just under a gram of the microorganism, making the ingredient highly sustainable, environmentally friendly and highly nutritious. 2022-12-1922 minMeatingPodMeatingPodPreparing next-gen meat industry leaders, researchersIn Ep. 94, Dr. Audrey McElroy will discuss challenges and goals as she moves into her new post at the Texas A&M College of Agriculture and Life Sciences division. She outlines plans to hire more faculty and attract more undergraduate and graduate students to the poultry science program, in addition to expanding current infrastructure and curriculum options. McElroy – who earned her bachelor’s, master’s and PhD degrees at Texas A&M – also discusses how the school aims to offer more diverse options to develop soft skills like communication enhancement and provide a better understanding of technology advances like artifici...2022-12-1226 minMeatingPodMeatingPodUSPOULTRY prepares for a new 2023 research projects, IPPE showIn Ep. 93, Dr. Denise Heard ­– who directs the poultry association’s comprehensive research program – discusses how USPOULTRY determines which research projects submitted for review by hundreds of meat scientists each year and outlines some of the recent results from the research studies and how they may eventually affect the poultry industry on both the grower and processor levels. USPOULTRY annually distributes $1 million dollars in research funding and evaluates between 100 and 200 research proposals and Heard also describes for MeatingPod listeners some of the workshops and education programs scheduled for next month’s International Production and Processing Expo (IPPE), which USPOULTRY organizes...2022-12-0521 minMeatingPodMeatingPodCommunication, product development and innovation challenges in R&DIn Ep. 92, Wendie Phelps ­– who leads a team of 12 scientists who support Cargill Inc.’s protein ingredients and international segments – describes the how communication, strategic partnerships and innovation leads to the creation of new ideas and, ultimately, new food products. Phelps – Research Development and Innovation Manager at Cargill – also discusses the “chicken-and-egg” challenge of balancing new ideas developed internally versus requests from customers seeking to improve their product offerings. She additionally outlines the traits and capabilities that people who want to enter the R&D and innovation portion of the protein industry should have if they want to succeed in this arena.2022-11-2818 minMeatingPodMeatingPodEP 91: Fun Guys: Companies, investors, advocates team up to form the Fungi Protein Assn.In Ep. 91, Better Meat Co. CEO Paul Shapiro ­– whose company develops mycoprotein ingredients for food companies – describes the formation of a new association that focuses on the technology and companies that are using fungi to help create alternative protein products. He notes that there are common interests among developers, investors and other stakeholders in utilizing a variety of fungus-based proteins to create alternatives to meat from animals. These interests include production efficiencies, labeling issues and meeting scale and marketing challenges that impact the growing number of technologists developing meat protein alternatives. He also likens the new Fungi Protein Association to ot...2022-11-2123 minMeatingPodMeatingPodAutomation and the meat processing plant of the futureWith Henrik Grothe, Director of Research and Development at the Danish Technological Institute. In Ep. 90, Grothe will outline the current implementation of automated systems in processing facilities in Europe and how companies that are considering such systems will need to be able to become visionaries and think out of the box in an industry already focused on optimization of its processing operations. He’ll also describe how the development of algorithms and the proper training of workers can open new doors regarding improved tracking, efficiencies and transparencies on how meat proteins are produced.2022-11-1422 minMeatingPodMeatingPodEP 89: How technology, data boost animal husbandry for poultryIn Ep. 89, Dr. Stewart-Brown describes how Perdue maintains and tracks its commitments to transparent, progressive and tactical animal husbandry practices in poultry and pork. He’ll also outline the latest findings from Perdue’s 7th Annual Animal Care Summit and spotlight progress in animal care practices on the live side as reported in the company’s 2022 Commitments to Animal Care Report. Stewart-Brown, a 24-year veteran at Perdue, also will offer perspectives at the plant level, including the use of controlled-atmosphere stunning and at the farm, where data collection on monitoring what exactly chickens are doing during the day is an exp...2022-11-0724 minMeatingPodMeatingPodEp. 88: A case study in preventing foreign material in poultryWith Suzanne Finsted, Vice President, Food Safety and Quality Assurance, Poultry Division at Tyson Foods Inc. In Ep. 88, Finsted will discuss her job leading the food safety and quality assurance team for one of the world’s largest protein producers. She and her team are responsible for the development and implementation of strategies, policies and programs that ensure regulatory and specification compliance. Suzanne also provides education and technical support to the sales team in managing customer expectations.2022-10-2417 minMeatingPodMeatingPodEpisode 87: Bridge Builder: Closing the gap between animal and alternative proteinIn Ep. 87, Alt-Meat Editor-in-Chief Lisa Keefe speaks with Nicole Johnson-Hoffman about how global markets are becoming more aware and participatory in alternative proteins as a food option – including cultivated protein – versus traditional meat from animals. She is the CEO of the cultivated meat company Future Meat Technologies, having moved into the alternative protein space after a decades-long career in the conventional meat industry. She says the journey wasn’t that far.2022-10-1722 minMeatingPodMeatingPodFrom the vault: A rising tide lifts all boatsIn Ep. 86, we’ll discuss automation with Michael Crump, senior director of Fresh Operations at Wayne Farms, who notes specific ways that automation is changing the poultry processing industry. The deboning process, in particular, has become more advanced over the last decade or so and Crump describes how automated systems at meat processing plants have sped up specific tasks, but also have impacted jobs at modernized facilities. Crump oversees the company’s big bird deboning operations at Wayne Farms plants in Laurel, Miss., Pendergrass, Ga. and Union Springs, Ala., and other facilities after a career that included 14 years at Pilg...2022-10-1027 minMeatingPodMeatingPodReducing bacterial pathogens through researchIn Ep. 85, we’ll learn how Dr. Sukumaran and his students at Mississippi State’s Department of Poultry Science focus on developing successful strategies aimed at reducing bacterial pathogens in poultry meat products. Sukumaran’s current focus also includes helping poultry processors through workshops and training sessions that promote best practices in their operations. He notes that processors are doing more to prevent contamination from such pathogens as Salmonella, Campylobacter and E. coli than even a decade ago. He also suggests that the industry establish constant monitoring programs and upgrades in order to produce the safest food products possible for co...2022-10-0316 minMeatingPodMeatingPodEp. 84: How communication, teamwork fuel R&D innovationIn Ep. 84, we’ll discuss how Meghan Clancy, R&D Specialist at Standard Meat, relies on her background in animal science to help promote  communication and teamwork among R&D practitioners at this , Texas-based multi-protein processor. Clancy also is focused on meeting the needs of customers who often are looking for custom and specialized processing services who also are required to stay up to date on changing industry innovations and practices. 2022-09-2619 minMeatingPodMeatingPodCost, taste parity by 2030Food Futurist Tony Hunter sees the shortcuts technology us creating to alt-meats future.2022-09-1923 minMeatingPodMeatingPodGuiding the next generation of small meat processorsIn Ep. 82, we’ll discuss how Dustin Pendell and his colleagues at Kansas State University are preparing to launch a series of Town Hall-type seminars designed to help entrepreneurs and others to either launch new small meat processing operations or expand their existing businesses. The K-State effort is geared to help these small businesses navigate the financial and other opportunities offered by state and federal agriculture departments throughout Kansas. The program also ultimately will  provide internship opportunities for K-State students in the Agricultural Department so they can gain hands-on experience once these smaller processors begin their new or expanded ope...2022-09-1222 minMeatingPodMeatingPodNew Frontiers in Food ScienceUniversity of Georgia scientist Manpreet Singh helps chart progress toward safer poultry processing by limiting pathogen risks.2022-09-0515 minMeatingPodMeatingPodEP 80: Setting the standard for world-class food safety at Standard Meat Co.In Ep. 80 of MeatingPod, we're talking world-class food safety programs and quality trends with Jonathan Savell, senior director of food safety, quality and product development with Standard Meat Co. Jonathan provides an insider's view on how Standard Meat assures food safety and quality, and what product development trends the 85-year-old meat processing and cutting company is actively following for its customers.2022-08-2212 minMeatingPodMeatingPodEP 79: Fast into the future: A conversation with MeaTech 3D CEO Arik KaufmanMeaTech 3D CEO Arik Kaufman is steering the company through a period of rapid cultivated meat technology and product development. At the same time, he welcomes all companies to the cultivated space. The industry will get further on cooperation rather than competition.2022-08-1513 minMeatingPodMeatingPodEP 78: The Robotic Workbench: Achieving poultry processing 2.0In Ep. 78, we're talking flexible automation and robotics in poultry processing with Konrad Ahlin, research engineer at the Georgia Tech Research Institute’s Agricultural Technology Research Program. An expert in robotics, controls and path planning, Konrad's research aims to figure out exactly how to identify, grasp and manipulate products from the birds coming into the poultry plant to the chicken nuggets going out. In this episode, he explains the Robotic Workbench approach and details the robotic research on autonomous rehang, deboning and extended reality going on at GTRI.2022-08-0835 minMeatingPodMeatingPodEP 77: Delmarva poultry by the numbersIn Ep. 77 of MeatingPod, we're talking regional economics and poultry industry best practices, with Holly Porter, executive director of the Delmarva Chicken Association. In May, the association shared its latest economic report on the region, which represents 12% of poultry production in the U.S. The data show that in 2021, the Delmarva chicken community raised 567 million chickens, produced 4.2 billion pounds of shelf- and table-ready chicken, and generated a record $4.2 billion dollars in wholesale value. In today's episode, we chat with Holly about the by-the-numbers report, and the insights it provides into the chicken industry’s important role in Delmarva’s econ...2022-08-0122 minMeatingPodMeatingPodEP 76: Power of Meat 2022: What meat consumers want in a one-size-fits-no-one worldIn Ep. 76 of MeatingPod, we're talking the Power of Meat 2022 with Anne-Marie Roerink, principal and founder of 210 Analytics, LLC. Roerink, the designer and author of the highly anticipated annual market report, shares more on what the data shows about trends in consumer purchasing behavior, how meat and poultry processors can best capitalize on that data, and provides tips on selling meat in an inflationary environment.2022-07-2522 minMeatingPodMeatingPodEP 75: Alt-Meat talks with Michele Simon, founder, Plant-Based Foods AssociationIn a wide-ranging conversation, Michele Simon, author, consultant and founder of the Plant-Based Foods Association, talks about food and identity, food and politics, where the backlash against processed plant-based foods is unfair, the role of Big Food in the plant-based space, the need for groups like PBFA and what she’s doing now.2022-07-1842 minMeatingPodMeatingPodEP 74: #Amazing automation: Wayne Farms' Production Line 51In Ep. 74, we're talking high-tech automation and tasty innovation with Heath Loyd, senior director, prepared foods business operations with Wayne Farms. Heath shares the latest about Wayne Farms' completion of a major upgrade and capacity expansion to its Decatur Prepared Foods facility with the installation of a new high-tech equipped cooked products line. The new line can produce both steamed and roasted bone-in wing products and features state-of-the industry processing and packaging technology. The upgrade is enabling the facility to increase production by more than 42 million pounds each year.2022-07-1119 minMeatingPodMeatingPodEP 73: Nerding out on food safety cultureIn Ep. 73 of MeatingPod, we're talking food safety culture, leadership and continuous improvement with Jill Stuber, cofounder of Catalyst LLC, a company that aims to provide a roadmap for food manufacturers and retail organizations to build sustainable food safety culture. Jill talks about her learnings from 14 years in QA roles at Gold'n Plump, and shares takeaways for how technical professionals can become leaders in the meat, poultry and food industries.2022-07-0423 minMeatingPodMeatingPodEP 72: You gotta want it! How Semper Foods is keeping the faithIn Ep. 72 of MeatingPod, we're talking product innovation, protein trends, cosmetically imperfect foods and giving back with Eric Ouellette, co-founder and CEO of Semper Foods, a niche frozen food distributor and co-packer, specializing in commodity and further processed value-added protein solutions. In 2021, Semper Foods was named to Inc.'s Best in Business list, which honors companies that have gone above and beyond to make a positive impact. Listen in to learn more about how Semper Foods 'keeps the faith' with its employees, communities and customers, and why Eric considers the company "the TJ Maxx of foods."2022-06-2723 minMeatingPodMeatingPodEP 71: A dive into the trends shaping plant-based alt-meats, with ADM’s Juan Manuel Benítez-GarcíaAs part of the May 2022 IFFA show in Frankfurt — focused on the meat and alt-meat industries — ADM's head of global savory business, Juan Manuel Benitez-Garcia, discussed “seven trends to watch in the protein alternatives market.” After his presentation, Benitez-Garcia sat with Alt-Meat to go into more depth on these trends and their effect on the market.2022-06-2014 minBusiness for Good PodcastBusiness for Good Podcast“Meat” the Meat Industry’s Journalist: Lisa Keefe and MeatingplaceIf you follow the meat or the alt-meat industry closely, chances are high that you’ve read Lisa Keefe’s work. As the editor-in-chief of both Meatingplace magazine and now Alt-Meat magazine too, Lisa has been both reporting on and editorializing on all things meat for the past 15 years. She’s also the creator of the Meatingplace podcast and is a frequent commentator on everything from trends to controversies and more in the meat space. While she’s not a meat company executive, as a meat media (meat-ia?) executive, Lisa’s spent much of her career watching what’s hap...2022-06-151h 00MeatingPodMeatingPodEP 70: The future is now for Godshall's Quality MeatsIn Ep. 70 of MeatingPod, we're talking high-tech automation and tasty innovation with Ron Godshall, president of Godshall's Quality Meats, the largest producer of whole-muscle turkey and beef bacon in the U.S. Ron will share the latest on Godshall's current smart manufacturing initiative — an investment of $74 million to expand the company's Lebanon, Penn. plant. The expansion will double the size of the facility to 200,000 square feet, will utilize advanced robotics and automation, and will support numerous green initiatives for the operation.2022-06-1325 minMeatingPodMeatingPodEP 69: A bird's eye view on food safetyIn Ep. 69 of MeatingPod, we're talking food safety, animal welfare and a new food safety advisory committee at USPOULTRY with Rafael Rivera, manager of food safety and production programs for the U.S. Poultry & Egg Association. Rafael shares the latest on USPOULTRY research into salmonella, campylobacter and vaccines, and offers insight into some exciting new developments he's instituting aimed at advancing food safety programs in the poultry industry.   2022-06-0624 minMeatingPodMeatingPodEP 68: A case study in foreign material prevention with Tyson FoodsIn 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. 2022-05-2317 minMeatingPodMeatingPodEP 67: A Beltway update on alt-meat labeling and regulationBob 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.2022-05-1623 minMeatingPodMeatingPodEP 66: Predictive versus preventive maintenance: A modern mindsetIn 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 other cost savings that boost the bottom line.2022-05-0919 minMeatingPodMeatingPodEP 65: Talkin' turkey: Key trends reshaping poultry processingIn 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 food and push towards health.2022-05-0228 minMeatingPodMeatingPodEP 64: Making it work: Closing the science gaps in Appendix A & BIn 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 documents to determine possible solutions. In this episode, they give...2022-04-2527 minMeatingPodMeatingPodEP 63: The whole muscle quest: a conversation with ADM’s Allyson FishThe 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.2022-04-1827 minMeatingPodMeatingPodEP 62: Old-world values meets new-age tech at Old NeighborhoodIn 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.2022-04-1126 minMeatingPodMeatingPodEP 61: Tips from a poultry pro: From best practices to best-in-classIn 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!2022-04-0422 minMeatingPodMeatingPodEP 60: Happiness is a sustainable sausageIn 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 2022.2022-03-2819 minMeatingPodMeatingPodEP 59: Build it and they will come: CRB’s Tony Moses discusses facilities planning for the alt-meat industryGetting 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.2022-03-2126 minMeatingPodMeatingPodEP 58: A little automation can make a big differenceIn 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.2022-03-1431 minMeatingPodMeatingPodEP 57: Lights, camera, actionable: A spotlight on practical poultry researchIn 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 pipeline, the restart of the well-known Meat and Poultry en Español Schools and says he's excited about new opportunities in processing automa...2022-03-0733 minMeatingPodMeatingPodEP 56: Inside the science of meat color, food waste and packagingIn 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.2022-02-2819 minMeatingPodMeatingPodEP 55: Benson Hill’s Matt Crisp discusses the company’s role as the ‘picks and shovels’ of the alt-meat industryMeatingPod 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 restaurants2022-02-2118 minMeatingPodMeatingPodEP 54: Tips from a Black Belt: Leaning in, Six Sigma-style to continuous improvementIn 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.2022-02-1439 minMeatingPodMeatingPodEP 53: [R]evolutionary pathogen control in poultry processingIn 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 salmonella and campylobacter as a measure, as well as the impact of line speeds on pathogen control.2022-02-0718 minMeatingPodMeatingPodEP 52: Connecting the dots in meat safety, quality and sustainabilityIn 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 poultry sector. 2022-01-2419 minMeatingPodMeatingPodEP 51: Rebellyous has a cause: Alt-Meat talks with Christie Lagally, founder and CEO, Rebellyous Foods and Rebellyous TechAlt-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.2022-01-1728 minMeatingPodMeatingPodEP 50: When it comes to digital transformation, imag(ing) is everythingIn 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 foreign bodies.2022-01-1024 minMeatingPodMeatingPodEP 49: Case Farms makes the case for award-winning worker safetyIn 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 facility's safety manager.2022-01-0320 minMeatingPodMeatingPodEP 48: Achieving stunning quality in poultry processingIn Ep. 48 of MeatingPod, we're talking poultry meat quality, food safety, bird stunning systems and animal welfare with Dr. Dianna Bourassa, assistant professor and extension specialist in the Department of Poultry Science at Auburn University.2021-12-2718 minMeatingPodMeatingPodEP 47: The best of both worlds: Alt-Meat talks with Rick Martins of California’s Silva SausageAlt-Meat talks with Rick Martins of California’s Silva Sausage, about Silva’s relationship with cultivated fat maker Mission Barns.2021-12-2016 minMeatingPodMeatingPodEP 46: The right fit with room to grow: Kern Meat Co.In this episode of MeatingPod, we're talking smart meat processing operations, automation and technology, with Matt Sherman, general manager of Kern Meat Co. After operating in the same 5,000 square-foot building for 64 years, Kern Meat — famed in the Midwest for its corned beef — relocated its processing operations to a renovated 22,000 square-foot facility in Bridgeton, Missouri in September 2020. Matt fills us in on the considerations that went into equipping the new plant for future success.2021-12-1328 minMeatingPodMeatingPodEP 45: Back to the future of all-feather research at USPOULTRYIn this episode, we're talking poultry science and research trends with one of Meatingplace's favorite scientists and all-around favorite people, Dr. Denise Heard, VP of research programs for the U.S. Poultry & Egg Association and the USPOULTRY Foundation. Denise gives us the scoop on USPOULTRY's research programs -- from scientific insights gained in 2021 to what's in the pipeline for poultry research in 2022. Bonus: Special guest Gwen Venable, USPOULTRY executive vice president of communications, chimes in to tell us more about the latest IPPE 2022 networking and education opportunities. 2021-12-0620 minMeatingPodMeatingPodEP 44: How Deli Brands of America puts the "deli" in deliciousIn Episode 44 of MeatingPod, we're talking deli with a difference with Jeff Saval, president, Deli Brands of America, a subsidiary of Saval Foods Corp. Jeff walks us through how the company continues to live up to its philosophy of 80 years, "Deli With a Difference." The key, he says, is continual investment in equipment and facilities to increase throughput efficiencies in injection, tumbling, cooking and chilling, slicing and packaging, which provides quality product to meet customers' expectations at every price point.2021-11-2222 minMeatingPodMeatingPodEP 43: Alt-Meat talks with Amy Huang of the Good Food InstituteAmy Huang is the Good Food Institute’s University Innovation Manager, responsible for attracting and organizing college students — the future of the industry — around the alternative proteins industry. She spoke with Alt-Meat about GFI’s international, on campus Alt-Protein Project.2021-11-1518 minMeatingPodMeatingPodEP 42: Demystifying Industry 4.0: Tony D's do's and don'ts of digital manufacturingIn Ep. 42 of MeatingPod, we're talking myth-busting and do's and don'ts of implementing Industry 4.0 in manufacturing operations, with Tony Del Sesto, digital manufacturing technical fellow with MxD, the nation’s digital manufacturing institute and the national center for cybersecurity in manufacturing. Tony D shares practical advice about how our industry can move their businesses forward into successful digital transformation, and put the "continuous" back in continuous improvement. 2021-11-0830 minMeatingPodMeatingPodEP 41: Poultry, processing and productivity, oh my!In Ep. 37 of MeatingPod, we're talking poultry quality, safety and processing productivity with Dr. Harsha Thippareddi, John Bekkers Professor in Poultry Science at the University of Georgia. We touch on just a few of Harsha's latest research projects and findings, and get his take on where poultry science is headed and what that means in terms of profitability and long-term sustainability for the poultry industry.2021-11-0128 minMeatingPodMeatingPodEP 40: Some sense-sational science on meat quality attributesIn Ep. 40 of MeatingPod, we're talking meat flavor, quality attributes and ingredients with Wes Schilling, professor of meat science, sensory science and food chemistry and Thu Dinh, associate professor of meat science, at Mississippi State University. These stellar meat scientists discuss all things meat and poultry quality, sprinkled with a bit of their trademark banter.2021-10-2535 minMeatingPodMeatingPodEP 39: Alt-Meat talks with Equinom’s vice president of R&D, Oswald CrastaAlt-Meat talks with Oswald Crasta, with Equinom, about developing plants that optimize the qualities people want in their food. Most players in the plant-based industry use processing techniques to optimize qualities like easily digestible protein and taste, and minimize qualities like off-flavors. Oswald Crasta, vice president of research and development for Equinom, sees a different solution. He mines a plant DNA database to create strains of peas and beans that have those desirable qualities at the time of harvest. Crasta spoke with MeatingPod about how his work could make life easier for alt-meat processors the world over. 2021-10-1820 minMeatingPodMeatingPodEP 38: On the cutting edge of beef cutting and packagingIn Ep. 38 of MeatingPod, we're talking cutting-edge meat cutting and packaging and electrostatic intervention technology, with Chris Williams, general manager of Pineland Farms Natural Meats. Chris played a key role in the layout design and construction of Pineland's cutting-and-packaging (CAP) facility, including the purchase and implementation of all equipment for processing, packaging, and shipping. He also developed the processor's USDA-approved food safety systems, including HACCP, listeria control and food defense.2021-10-1121 minMeatingPodMeatingPodEP 37: Tales from a totally chill poultry plant expansionIn Ep. 37 of MeatingPod, we're talking poultry operations and processing technologies with Miller Poultry COO Kevin Diehl. Kevin fills us in on the Indiana-based processor's latest plant expansion that houses a new state-of-the-art 100% air-chill facility.2021-10-0414 minMeatingPodMeatingPodEP 36: Tales of crispy clouds of porkaliciousness and dang fine sausage linksIn Episode 36 of MeatingPod, we're talking lip-smacking meat snacks and culinary inspiration with Chef Ryan Farr, founder and CEO of 4505 Meats, a whole animal company dedicated to sustainability and community. Known by fans as "crispy clouds of porkaliciousness," 4505 Chicharrones became the first all-natural pork rinds to market, and the company has just launched its 4505 Butcher’s Snacks line, featuring all-natural, butcher-quality sausage link meat snacks.2021-09-2722 minMeatingPodMeatingPodEP 35: Alt-Meat talks with Jennifer Bartashus of Bloomberg IntelligenceIn the game called “predict where the alt-meat market is going to grow,” the researchers at Bloomberg Intelligence played by their own rules and came up with a different take on the future of alt-meat than many other prognosticators have done. Bloomberg’s Jennifer Bartashus spoke with MeatingPod about the methodology and conclusions of the report, titled “Plant-based foods poised for explosive growth.” Spoiler alert: There’s room for everybody.2021-09-2016 minMeatingPodMeatingPodEP 34: Automatic success: How Industry 4.0 is changing meat and poultry processingIn Ep. 34 of MeatingPod, we're talking meat and poultry processing automation, Industry 4.0-style, with Dr. Shai Barbut, professor in the Food Science Department at the University of Guelph in Ontario, Canada. The author of "The Science of Meat and Poultry Processing" delves into everything meat automation, from challenges of automating primary and secondary processes and production lines, to applications and advances in data-driven technologies. 2021-09-1325 minMeatingPodMeatingPodEP 33: Case Farms makes the case for poultry health and animal welfare excellenceIn this episode of MeatingPod, we're talking poultry health, animal welfare and pre-harvest intervention strategies with Dr. Eric Heskett, director of veterinary services at Case Farms, a fully integrated poultry farming and processing group with operations in Ohio and North Carolina. Case Farms processes 3.8 million birds per week and produces in excess of 1 billion pounds of fresh, partially cooked and frozen-for-export poultry products each year. 2021-09-0622 minMeatingPodMeatingPodEP 32: Smart mouth: Finding the textural sweet spot in meat productsIn this episode of MeatingPod, we're chewing on ground-breaking new mouth behavior research with Dr. Rhonda Miller, professor with the Department of Animal Science at Texas A&M University. Tune in to find out more about this R&D framework on how consumers interact with meat and other foods that promises to have big implications for the meat industry.2021-08-2322 minMeatingPodMeatingPodEP 31: Alt-Meat talks with Paul Shapiro of the Better Meat CompanyIn this episode of MeatingPod dedicated to the meat alternatives market, we're talking with Paul Shapiro, who turned his lifelong evangelism into action when he started the Better Meat Co. The company uses fermentation to create a mycoprotein designed to help deliver protein and other nutrients sustainably. 2021-08-1617 minMeatingPodMeatingPodEP 30: Breaking ground on ground-breaking sustainability at Nicholas MeatIn Ep. 30 of MeatingPod, we're talking we're talking about a first-of-its-kind environmental management system for a U.S. meat processing operation with Brian Miller, director of sustainability, Nicholas Meat LLC.2021-08-0914 minMeatingPodMeatingPodEP 29: Poultry's big, bad bugs under the microscopeWelcome to Ep. 29 of MeatingPod, where we're talking poultry science, microbiology and food safety with Dr. Steven Ricke, professor in the Department of Animal and Dairy Sciences and director of the Meat Science and Animal Biologics program at the University of Wisconsin-Madison. Steven shares his insights on the state of the science for salmonella and campylobacter detection and control, as well as next steps for improving food safety throughout the poultry and meat supply chain.2021-08-0231 minMeatingPodMeatingPodEP 28: Science that sizzles: Inside meat quality that's a cut aboveIn Episode 28 of MeatingPod, we're talking beef R&D, meat quality and the science behind the culinary arts with Diana Clark, meat scientist and education and events manager at the Certified Angus Beef ® Culinary Center's Meat Lab. 2021-07-2622 minMeatingPodMeatingPodEP 27: Alt-Meat talks with Jack A. Bobo, CEO, FuturityIn this episode of MeatingPod dedicated to the meat alternatives market, we're talking with Jack A. Bobo, CEO of Futurity, about the fast-growing alternative meat market and its potential to transform the food sector . 2021-07-1925 minMeatingPodMeatingPodP 26: Data, data, data: The bedrock of a sustainable performance systemIn Ep. 26 of MeatingPod, we're talking about digital transformation, sustainable performance systems, automation and continuous process improvement with Dan Stauft, director, operational technology at SugarCreek, the largest private label bacon manufacturer in the U.S.2021-07-1227 minMeatingPodMeatingPodEP 25: Food science meets culinary art: A recipe for successWelcome to Ep. 25 of MeatingPod, where we're talking the marriage of culinary arts and food science known as culinology and poultry processing food safety with Dr. John Marcy, professor and poultry processing extension specialist with the Center of Excellence for Poultry Science at the University of Arkansas.2021-07-0523 minMeatingPodMeatingPodEP 24: The meaty science side of R&D product innovationIn Ep. 24 of MeatingPod, we're talking meat product innovation and practical solutions to safety and quality tech challenges with Dr. Rodrigo Tarté, assistant professor and director of certificate studies in meat science in the Department of Animal Science at Iowa State University. Rodrigo delves into the top science and technology advances to improve meat quality at the processing level from clean label ingredients to active packaging and alt-meat products, and shares advice for R&D scientists looking to land that first meat industry job.2021-06-2824 minMeatingPodMeatingPodEP 23: Alt-Meat talks with Chef Michael FormichellaIn this episode of MeatingPod, Chef Michael Formichella, president and co-owner of Chella Foods, shares insights into plant-based protein based on his 45+ years of culinary experience directing food product development for foodservice, retail, deli, c-store and industrial clients. Chef Michael has created menu solutions for many of the top 200 national foodservice operators, from creating ideas to conducting research and development through the introduction of new products into the marketplace. 2021-06-2114 minMeatingPodMeatingPodEP 22: High standards + high tech = status quo at Bell & EvansIn Ep. 22 of MeatingPod, we're talking poultry industry innovation, high-tech applications and an exciting new greenfield facility with Scott Sechler, owner of poultry processor and producer Bell & Evans. Scott gives us the inside scoop on Bell & Evans' ground-breaking state-of-the-art facility and the innovative 3D technology used to design it, the incorporation of Bell & Evans' trademark European-plus automation and processing tech, and advances in the company's animal welfare and sustainability strategies.2021-06-1427 minMeatingPodMeatingPodEP 21: A sustainability framework for poultry, the planet and its peopleIn Ep. 21 of MeatingPod, we're talking poultry, sustainability and animal welfare initiatives with Ryan Bennett, executive director of the U.S. Roundtable for Sustainable Poultry & Eggs and the International Poultry Welfare Alliance. Ryan dives deep into US-RSPE's announcement of the final development stages of its first-ever multi-stakeholder Poultry & Egg Supply Chain Sustainability Reporting Framework for the full U.S. supply chains for chicken, turkey and eggs, from producer to final customer.2021-06-0720 minMeatingPodMeatingPodEP 20: The savory sweet spot of meat quality scienceIn Ep. 20 of MeatingPod, we're talking the science behind improving meat quality attributes and research into value-added muscle proteins with Dr. Brad Kim, associate professor of animal sciences at Purdue University. Brad shares insight into the biochemical mechanisms governing meat quality attributes such as color, tenderness, flavor, water-holding capacity and juiciness, as well as what's new in novel methods to improve technological properties and quality attributes of processed meat products.2021-05-2417 minMeatingPodMeatingPodEP 19: Alt-Meat talks with Jed Johnson and Eric Jenkusky of Matrix MeatsIn this episode, Alt-Meat talks with Jed Johnson, chief technical officer and Eric Jenkusky, chief executive officer of Matrix Meats, which uses an electromagnetic technology to create different types of scaffolds for cultivated meat production. 2021-05-1714 minMeatingPodMeatingPodEP 18: Automation nation: A rising tide lifts all boatsIn Ep. 18 of MeatingPod, we're talking automated equipment efficiencies and technology advances in poultry processing operations with Michael Crump, senior director of fresh operations with Wayne Farms. Michael shares his expertise in innovations such as deboning and X-ray technologies, foreign material detection, and DSI robotics for cutting and sorting chicken parts, along with what types of data collection can drive efficiencies in the poultry plant.2021-05-1028 minMeatingPodMeatingPodEP 17: On the road to chicken quality with a side of #chickensandwichtourIn Ep. 17 of MeatingPod, we're talking poultry product quality science, woody breast research and the great March #chickensandwichtour with Dr. Casey Owens, Novus International Professor of Poultry Science and professor, Department of Poultry Science, University of Arkansas. Casey shares the latest on the biggest factors affecting poultry product quality, her research into using FitBit technology to detect poultry defects like woody breast and white striping, and give us the inside scoop on her chicken sandwich-tasting tour.2021-05-0319 minMeatingPodMeatingPodEP 16: A fresh take on meat quality R&D programsIn 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.2021-04-2624 minMeatingPodMeatingPodEP 15: Alt-Meat talks with Ken Kraut, ADM's global chief flavorist, savoryIn 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. 2021-04-1913 minMeatingPodMeatingPodEP 14: Setting your sights on smart manufacturingIn 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. 2021-04-1223 minMeatingPodMeatingPodEP 13: Mind your poultry processing p's and q'sIn 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.2021-04-0530 minMeatingPodMeatingPodEP 12: The 'meatducation' of a hardcore carnivoreIn 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.2021-03-2224 minMeatingPodMeatingPodEP 11: Alt-Meat talks with anthropologist and food scientist Kevin RyanKevin 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.2021-03-1518 minMeatingPodMeatingPodEP 10: Taking your data analytics game to the next (big thing) levelIn 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.2021-03-0826 minMeatingPodMeatingPodEP 9: New adventures in food safetyIn 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.2021-03-0119 minMeatingPodMeatingPodEP: 8 There's no shelf life on quality adviceIn 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.2021-02-2222 minMeatingPodMeatingPodEP 7: Alt-Meat on MeatingPod: Planterra CEO Darcey MackenWith 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.2021-02-1518 minMeatingPodMeatingPodEP 6: Engineering an effective Industry 4.0 strategyIn Ep. 6 of MeatingPod, we're getting smart manufacturing advice from Paul Kafer, principal and managing member of Anabasis Technical Consulting.  Meatingplace readers will recognize Paul from his nearly two decades of engineering smart and lean manufacturing initiatives at Smithfield Foods, the world's largest pork processor and hog producer. Here, Paul gives his insights on the meat industry's slow-but-steady adoption of Industry 4.0 initiatives, including what's up with remote access, cybersecurity and AR tech.2021-02-0821 minMeatingPodMeatingPodEP 5: It's a g'day to talk about poultry science, salmonella and food safetyIn Episode 5 of MeatingPod, we're taking a virtual trip to Oz to talk with Dr. Julian Cox, a noted food microbiologist and food safety scientist whose work in poultry and egg science is recognized around the world. Julian covers a range of topics in this interview, including the impact of the COVID-19 pandemic on the poultry industry and why declaring salmonella as an adulterant as proposed to USDA FSIS has some scientific downsides. 2021-02-0129 minMeatingPodMeatingPodEP 4: Quality matters, no matter the size of your operationIn this episode of MeatingPod, we're talking meat quality and processing trends with Nelson Gaydos, outreach specialist with the American Association of Meat Processors, North America’s largest meat trade organization. Listen in as Nelson  shares his insights on meat color, animal welfare and handling, and automation trends that have an impact on product quality.2020-12-2121 minMeatingPodMeatingPodEP 3: Alt-Meat talks with V2Food CEO Nick HazellAustralia’s v2 Food joined the race to bring plant-based meat substitutes to a global audience two years ago. It has an advantage over the competition, though, in that right from the beginning, it had a ready outlet in that country’s Hungry Jack’s burger chain. CEO Nick Hazell spoke with Alt-Meat Editor in chief Lisa M. Keefe about v2’s origins and philosophy.2020-12-1512 minMeatingPodMeatingPodEP 2: Industry 4.0 tips and tacticsIn Episode 2 of MeatingPod, we're talking Industry 4.0 tips and tactics with Jorge Izquierdo, vice president of market development for PMMI, The Association for Packaging and Processing Technologies.  Jorge shares his wealth of knowledge and insight on how the COVID-19 pandemic is spurring the adoption of digital transformation strategies and technologies in meat and poultry processing operations. He also explains how remote maintenance programs can truly make your manufacturing operation smarter, and why wrangling data is the name of the game for companies looking for increased productivity.2020-12-1019 minMeatingPodMeatingPodEP 1: 2021 trends in poultry researchIn this episode of MeatingPod, we're talking poultry research trends with Dr. Denise Heard, director of research for the U.S. Poultry & Egg Association.  Find out about the COVID-19 pandemic's impact on poultry research priorities, what's on the slate for new USPOULTRY supported projects, including salmonella and campylobacter control, and what IPPE attendees can expect from the virtual event platform this year.2020-11-2514 minMeatingPodMeatingPodEP 0: Welcome to MeatingPodThis is a trailer introducing MeatingPod, the podcast powered by Meatingplace and Alt-Meat magazines, which will launch in January 2021.2020-11-2001 min