MeatingPod
169 episodes - English - Latest episode: 6 days ago - ★★★★★ - 5 ratingsMeatingPod 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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Episodes
Ep. 160: Collaboration, flavors and R&D
April 22, 2024 05:00 - 21 minutes - 14.6 MBDeveloping custom flavors for new and existing foodservice and restaurant customers for sous vide proteins involves collaboration and communication, according to Keith Goerl, Vice President, R&D and Commercialization at Ed Miniat LLC. Successfully meeting client needs involves employing a variety of channels to stay ahead of emerging flavor trends and testing new concept inside the in-house kitchens, he adds. In this episode, Goerl also addresses operational lessons learned during the pandem...
Ep. 159: The lowdown on asset-light
April 15, 2024 05:00 - 35 minutes - 24.3 MBAll 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? CRB Group’s Tony Mo...
Ep. 158: Flexible automation, robotics updates
April 08, 2024 05:00 - 23 minutes - 16.1 MBDr. Konrad Ahlin, the 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. He also outlines how these advances are affecting plant workers and 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 a...
Ep. 157: New systems, avenues for poultry processing
April 01, 2024 05:00 - 18 minutes - 12.9 MBIn 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 als...
Ep. 156: QA from feedlot to school to plant
March 25, 2024 05:00 - 25 minutes - 17.3 MBQuality assurance protocols don’t necessarily begin at the processing plant. The research that Dr. Ron Lemenager has conducted over his career shows that specific techniques even at the feedlot stage have a direct effect on the quality of the beef products that leave the plant. Beyond his research and development projects aimed at generating the highest quality beef, Dr. Lemenager also is teaching the next generation of meat scientists how to better understand what factors need attention whe...
Ep 156: QA from feedlot to school to plant
March 25, 2024 05:00 - 25 minutes - 17.3 MBQuality assurance protocols don’t necessarily begin at the processing plant. The research that Dr. Ron Lemenager has conducted over his career shows that specific techniques even at the feedlot stage have a direct effect on the quality of the beef products that leave the plant. Beyond his research and development projects aimed at generating the highest quality beef, Dr. Lemenager also is teaching the next generation of meat scientists how to better understand what factors need attention whe...
Ep. 155: Ambidextrous Cargill
March 18, 2024 05:00 - 29 minutes - 20.3 MBAfter almost a half-dozen years immersed in the animal side of Cargill’s protein business, Elizabeth Gutschenritter has been at the helm of the conglomerate’s alternative proteins business since 2019. In a wide-ranging interview with Alt-Meat, she discussed how Cargill balances the differing cultures of the two protein businesses, fosters a start-up mindset from inside the international agri-giant, and the growth she sees in alt-meat’s future.
From the Vault: Automation, robotics advances
March 11, 2024 05:00 - 19 minutes - 13.3 MBMarty Linn, Director of Engineering at the Tyson Manufacturing Automation Center in Springdale, Ark., discusses advances and challenges he and his team face as they develop automated and robotics systems for use in chicken processing. The goal of boosting efficiency, reducing costs and worker safety dovetails with Tyson’s commitment to help the company's team members expand their skills and, thus, enhance their careers, he notes.
Ep. 153: Addressing ongoing HPAI challenges
March 04, 2024 06:00 - 26 minutes - 18.5 MBAs the latest wave of highly pathogenic avian influenza (HPAI) cases continues to wane after two years of confirmed outbreaks nationwide, our guests will outline where we stand now and what might be needed to improve monitoring and responses to new infections. Dr. Carol Cardona of the University of Minnesota is a specialist in animal health and emergency disease response while Dr. Michelle Kromm of Food Forward LLC has more than 15 years of experience in animal health and emergency disease r...
Ep. 152: Advances in Kosher meat production
February 26, 2024 06:00 - 33 minutes - 22.8 MBThis episode will focus on a specific category of food products that includes meat that is marketed to individuals following strict Jewish dietary laws or those who appreciate the value of foods that carry the Kosher seal. Kleiman will outline the efforts meat processors (and other food companies) must make to offer Kosher-certified products as well as the types of innovations and food developments allow such purveyors to expand their Kosher offerings. He also outlines what meat processors n...
From the Vault: Ivy Farms sees the cultivated supply chain differently
February 19, 2024 06:00 - 32 minutes - 22.1 MBIvy Farms is a U.K.-based company that is helping build the alt-meat industry in that country. Ivy Farms’ business model is different from most: strictly B-to-B, focusing on just one part of the process — in this case, developing and growing the harvested cell lines used to make cultivated meat products. To do that successfully, Ivy Farms has actively pursued partnerships with other companies in the space, as CEO Rich Dillon explains.
Ep. 150: Progress on sustainability, GHG emissions
February 12, 2024 06:00 - 20 minutes - 14.1 MBThis episode centers on sustainability efforts that meat processors are seeking to make more effective and consistent and a company that offers a concept that helps entities move closer to those goals from the farm and ranch level. 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 emissions in cattle, for example. Since reducing GHGs is among several facto...
Ep. 149: Transforming students into plant technicians
February 05, 2024 06:00 - 25 minutes - 17.8 MBIn this episode, a panel of Danville Community College administrators and instructors describe a relationship the Virginia-based school has established with Tyson Foods Inc. The school offers a specific technical training program that gives eligible students who complete the program a chance to move into technical maintenance jobs at a high-tech Tyson chicken products plant in Danville, Va. Our panelists describe the progress the program is making in delivering qualified, full-time technicia...
Ep. 148: Flexibility in food safety
January 22, 2024 06:00 - 25 minutes - 17.7 MBBeyond managing programs at the University of Georgia’s College of Agricultural and Environmental Sciences that focus on food safety protocols, Dr. Francisco Diez-Gonzalez also is the co-author of recent research into the eradication of Listeria monocytogenes using a combination of blue light and polymers. In this episode of MeatingPod, he will discuss progress in food safety management at food processing plants and the need for processors and researchers to maintain flexibility as pathogens...
Ep. 147: Unlocking the Asian Market
January 15, 2024 06:00 - 18 minutes - 12.9 MBSingapore, Hong Kong, China, Indonesia, Malaysia — Asia is fertile ground for meat analogue R&D. One would expect a region with such a long history with non-meat proteins and so many people to feed would be a slam-dunk for alt-meat marketers, right? As it turns out, the role of food in Asian cultures is fundamentally different from experiences in the Americas, Europe or Australia/New Zealand. In this episode of MeatingPod, Keri Matwick, linguist and senior lecturer at Nanyang Technological U...
From the Vault: High-tech development, implementation
January 08, 2024 06:00 - 28 minutes - 19.7 MBDr. Jeyam Subbiah, Project Director of the Arkansas Agricultural Experiment Station at the University of Arkansas, outlines how five U.S. academic institutions are working together to achieve what he describes as a “transformational change” in poultry production. The USDA-backed research focuses on such advances as automated pathogen identification at meat processing plants and new concepts in robotics aimed at boosting production efficiency and worker safety.
Ep. 145: USPOULTRY updates, IPPE preview
January 01, 2024 06:00 - 18 minutes - 12.7 MBDr. Denise Heard shares inside information on research supported by U.S. Poultry & Egg Association and outlines how the latest outbreaks of highly pathogenic avian influenza (HPAI) are affecting members of the all-feather organization. The director and coordinator of USPOULTRY's research programs also provides a sneak peek into the upcoming International Production & Processing Expo (IPPE), the annual poultry industry gathering, which is scheduled for Atlanta in late January. USPOULTRY is a ...
Ep. 144: From the vault – Addressing food safety challenges
December 25, 2023 06:00 - 19 minutes - 13.3 MBMartin Bucknavage, senior food safety extension associate at the Penn State University Department of Food Science, discusses the latest advances he has seen in his role as a resource for meat companies and state regulators regarding food security and waste. His two decades of experience in the food industry have given him unique perspectives on continually evolving developments in food safety protocols.
Ep. 143: Chunk ‘steaks’ its claim on restaurant menus
December 18, 2023 06:00 - 22 minutes - 15.8 MBIsraeli plant-based meat company, Chunk, has skipped over the patties and nuggets that dominate the alt-meat space at retail, in favor of filets that fit quite nicely among high-end steakhouse offerings. Using a fermentation process, Chunk replicates the “grain” of a whole cut of beef steak, so it cooks and eats like its animal-based counterpart. Chunk founder and CEO Amos Golan spoke with Alt-Meat about its restaurant focus and the success the company has experienced in white-tablecloth ste...
EP. 142: Smoked Meat Challenges
December 11, 2023 06:00 - 18 minutes - 12.8 MBWith nearly 80 years of experience, Godshall’s Quality Meats in Souderton, Pa., is focused on offering new concepts to address ever-changing trends among consumers who love smoked meats. In this episode, company President Ron Godshall explains how the company developed alternative smoked meat products in a market that’s been saturated in hot dogs, hams and pork-based bacon for decades. Standing out also involves addressing other consumer interests, including all-natural trends and turkey-bas...
From the Vault: Robotics for poultry processing
December 04, 2023 06:00 - 17 minutes - 12 MBDongyi Wang, assistant professor of biological and agricultural engineering at the University of Arkansas System Division of Agriculture, describes his role as principal investigator of a team of researchers that received two major grants. Their research will study automated systems that can manage tasks that normally on the poultry line usually must be executed by human workers. The team also will test the use of artificial intelligence, sensors, robotics, mechanics, computer vision and mac...
Monitoring food safety and QA standards
November 27, 2023 06:00 - 19 minutes - 13.3 MBResponsible for leading the Stampede Meats Inc. teams on food safety and quality assurance, Ann Clarton shares how consistent communication, keeping team members challenged and reinforcing the importance of these efforts has led to accolades from the world’s leading food safety and certification auditing company, Brand Reputation through Compliance Global Standard (BRCGS). As senior director of Food Safety and Quality Assurance, she also outlines how programs with meat science institutions o...
From the Vault: Gotta have friends in the alt-protein $torm
November 20, 2023 06:00 - 24 minutes - 17.1 MBBill Aimutis, director of the North Carolina Food Innovation Lab, brought a couple of decades’ experience in global innovation with Cargill to his position, so when he speaks on the best way to launch and grow an alt-meat (or any other kind of food) business, people listen. Aimutis shared his thoughts with Alt-Meat on how best to thrive in the rough economic waters now surrounding the alt-proteins business.
Prepping the next generation for Industry 4.0
November 13, 2023 06:00 - 20 minutes - 14.5 MBIn this episode from the MeatingPod vault, Dr. David Gerrard, professor and director of the School of Animal Sciences at Virginia Tech University explains how today’s meat science students are starting their educational journeys better equipped to manage their training to become meat science professionals. He’ll also outline the current state of meat science school funding and how food safety has become what he describes as the “Holy Grail” of meat science to ensure the safest food is availa...
Talking turkey in 2023
November 06, 2023 06:00 - 22 minutes - 15.9 MBAs the annual Thanksgiving festivities gather steam, MeatingPod chats with Neal Walsh, chief operating officer at Butterball LLC, on differences this year with turkey supplies versus the avian influenza scourge that killed a record number of domestic U.S. birds last year. Walsh will outline the lessons learned in a previous bird flu outbreak in 2015 and how Butterball met customer demand during the 2022 holidays. He also describes how turkey industry players open up lines of communication to...
Juggling R&D, QA and Project Management
October 23, 2023 05:00 - 22 minutes - 15.9 MBAs Vice President of R&D, QA and Project Management at Applegate Farms, Chad Clem wears a lot of hats as he guides his teams through the process of developing and fine-tuning the processor’s lines of all-natural and organic deli meats, bacon, sausage, chicken, snacks and cheese. In this episode, Clem describes how staying on top of regulatory issues, innovation, food safety and other projects keeps his staff on its toes while meeting company objectives. He also discusses how working in partn...
The case for blended proteins
October 16, 2023 05:00 - 26 minutes - 18.3 MBParendi Birdie has spent most of her career in biotechnology — specifically, the science and business of the cultivated meat supply chain. With roots planted deeply in Kansas, however, she envisions a practical path toward a more non-meat-based diet for Americans in the largely untapped market in blended proteins. By combining conventional meat products and non-animal sources of proteins, change-resistant consumers can more easily incorporate alternative proteins into their meals; the key to...
Robotics, AI and flexible automation
October 09, 2023 05:00 - 24 minutes - 17 MBA lifelong robotics enthusiast, Dr. Konrad Ahlin currently leads a team of researchers that are trying to assess and address the challenges of developing robotic systems for meat and poultry processing plants in addition to effectively integrating new technologies like artificial intelligence. He also discusses with MeatingPod how the industry is becoming more comfortable with the idea that today’s labor force needs robots, which are maturing and becoming more helpful for people as the overa...
Broiler production, woody breast and other challenges
October 02, 2023 05:00 - 20 minutes - 14.3 MBUniversity of Arkansas professor and a poultry processing specialist Dr. Casey M. Owens discusses how larger birds resulting from growth performance improvements and longer growth cycles have led to some very specific meat quality issues like woody breasts. She also outlines the use of automation and artificial intelligence in poultry processing and some of the eventual quality defects and texture issues that can occur based on the treatment of broilers.
Updated perspectives on food safety
September 25, 2023 05:00 - 20 minutes - 14.4 MBAs former Under Secretary of Agriculture in Foods Safety at U-S-D-A between 2019 and 2021 Dr. Mindy Brashears has a unique observations on food safety initiatives and effectiveness from both the regulatory and academic research perspectives. She currently is a professor of food safety and public health and director of the International Center for Food Industry Excellence at Texas Tech University She also serves as the Roth and Letch Family Endowed Chair in Food Safety and director of the Int...
Ivy Farms sees the cultivated supply chain differently
September 18, 2023 05:00 - 32 minutes - 22.1 MBIvy Farms is a U.K.-based company that is helping build the alt-meat industry in that country. Ivy Farms’ business model is different from most: strictly b-to-b, focusing on just one part of the process — in this case, developing and growing the harvested cell lines. To do that successfully, Ivy Farms has actively pursued partnerships with other companies in the space, as CEO Rich Dillon explains.
Advances in meat curing research
September 11, 2023 05:00 - 31 minutes - 21.4 MBDr. Wesley Osburn, associate professor of meat science, at the College of Agriculture and Life Sciences division at Texas A&M University, and his team are working on developing an alternative curing system for meat and poultry products using an amino acid that can still protect the food items from microbes and extend shelf life. The goal is to develop an alternative to nitrites currently used as a curing agent in such foods as sausages from beef, pork and poultry, hams, beef jerky and bacon....
The Omnivore’s Update Pt. 4: Attracting the consumer
August 28, 2023 05:00 - 27 minutes - 19 MBAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and presentations – will provide insights and updates on consumer trends and what meat companies and retailers can do to spark interest in their products. As a special bonus exclusively for MeatingPod, Anne-Marie also will introduce new material using audio responses from consumer interviews that provide additional context on how consumer feel today about menu planning and what att...
The Omnivore’s Update Pt. 3: Alternative proteins
August 21, 2023 05:00 - 34 minutes - 23.8 MBAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and presentations – provides insights and updates on consumer trends when it comes to alternative proteins. As a special bonus exclusively for MeatingPod, Anne-Marie also will introduce new material using audio responses from consumer interviews that provide additional context on how consumer feel today about plant-based and cultivated meat products.
The Omnivore’s Update Pt. 2: Post-pandemic trends
August 14, 2023 05:00 - 31 minutes - 21.7 MBAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and presentations – will provide insights and updates on consumer trends regarding meat purchases in a post-pandemic world, especially cooking at home vs. dining out. As a special bonus exclusively for MeatingPod, Anne-Marie also will introduce new material using audio responses from consumer interviews that provide additional context on how consumer feel today about accessing meat.
The Omnivore’s Update Pt. 1: Trends and Habits
August 07, 2023 05:00 - 31 minutes - 21.8 MBAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and related presentations – will provide insights and updates on consumer trends when buying meat. As a special bonus exclusively for MeatingPod, Anne-Marie also will introduce new material using audio responses from consumer interviews that provide additional context on the consumer relationship with meat at retail.
Spreading out the research challenge
July 24, 2023 05:00 - 28 minutes - 19.7 MBDr. Jeyam Subbiah, Project Director of the Arkansas Agricultural Experiment Station at the University of Arkansas, describes how a coalition of five U.S. academic institutions are working together to achieve what he calls “transformational changes” in poultry production. The USDA-backed research focuses on such advances as automated pathogen identification at plants in addition to new robotics that can boost production efficiency.
Bringing the brawn in alt-proteins
July 17, 2023 05:00 - 28 minutes - 19.8 MBFor all the excitement over the start-ups in the alt-meat space, it’s the giant multinationals, like Cargill, Tyson and ADM, with the muscle to make the biggest splash. Leticia Gonçalves, president of global foods for ADM, is leading that company’s holistic approach to the alt-protein supply chain. Gonçalves discusses ADM’s new deep dive report into what consumers are thinking now about the alt-protein sector, and the company’s omnichannel approach to investing and innovating for the next ge...
Automation, robotics advances
July 10, 2023 05:00 - 19 minutes - 13.4 MBMarty Linn, Director of Engineering at the Tyson Manufacturing Automation Center in Springdale, Ark., discusses advances and challenges he and his team face as they develop automated and robotics systems for use in chicken processing. The goal of boosting efficiency, reducing costs and worker safety dovetails with Tyson’s commitment to help Tyson team members expand their skills and, thus, enhance their careers.
Transforming the GHG paradigm
July 03, 2023 05:00 - 14 minutes - 10.3 MBDrew Getty, vice president of environmental sustainability and government relations and chief compliance officer at Perdue Farms, provides insights into two greenhouse gas abatement programs the poultry processor launched and expanded within six months. The program with GreenGasUSA has reduced carbon emissions by 17%, representing the elimination of 4.5 million gallons of gasoline being consumed by automobiles. Getty notes that the effort is expected to include more Perdue facilities beyond ...
Food safety challenges circa 2023
June 26, 2023 05:00 - 19 minutes - 13.3 MBMartin Bucknavage, senior food safety extension associate at the Penn State University Department of Food Science, discusses the latest advances he has seen in his role as a resource for meat companies and state regulators regarding food security and waste. His two decades of experience in the food industry allow him to provide unique perspectives on developments in food safety protocols.
Ya gotta have friends: Riding out the alt-protein financial storm
June 19, 2023 05:00 - 25 minutes - 17.4 MBBill Aimutis, director of the North Carolina Food Innovation Lab, brought a couple of decades’ experience in global innovation with Cargill to his position, so when he speaks on the best way to launch and grow an alt-meat (or any other kind of food) business, people listen. Aimutis shared his thoughts with Alt-Meat on how best to thrive in the rough economic waters now surrounding the alt-proteins business.
USDA preps Regional Food Business Centers program
June 12, 2023 05:00 - 22 minutes - 15.7 MBDr. Glenda Humiston, vice president of the Agriculture and Natural Resources Department at the University of California, outlines the goals and plans for USDA’s Regional Food Business Centers. The $400-million program will involve establishing 12 facilities focused on the areas of food distribution from the processing level to the partnerships that help food to efficiently reach consumers. The new network will augment existing state-level programs and aims to help farm producers and food bu...
Pathogens and regulation in the poultry industry
June 05, 2023 05:00 - 22 minutes - 15.6 MBEsteemed poultry scientist Dr. Christine Alvarado outlines the inherent challenges poultry processors face producing raw and cooked products when it comes to the inevitable pathogens that are present inside processing plants. She also notes the advances in cleaning processes and other equipment in plants and describes the status of regulatory agencies and their practices when it comes to ensuring food safety in poultry products.
Sparking R&D innovation through teamwork
May 22, 2023 05:00 - 19 minutes - 13.4 MBMeghan Clancy, R&D Specialist at Standard Meat, outlines how her background in animal science helps promote communication and teamwork among R&D practitioners at this Texas-based multi-protein processing firm. Clancy also describes her team's focus on meeting the needs of customers looking for custom and specialized processing services in an attempt to stay up to date on changing industry innovations, flavors and practices.
Building an alt-meat business now
May 15, 2023 05:00 - 35 minutes - 24.7 MBWhat a difference two years makes. Design-build firm CRB Group is releasing its second Horizons report on infrastructure investment trends in the alternative proteins sector — its first was published in 2021 — and safe to say the “build it and they will come” approach is history. What remains is a more conservative, and sustainable, approach to ramping up production. CRB Group’s Tony Moses, a product innovation fellow, broke down the top-line results for Alt-Meat.
Gene-editing advances win a regulatory nod
May 08, 2023 05:00 - 21 minutes - 14.8 MBDr. Jon Oatley, associate dean for research for the College of Veterinary Medicine and a professor at Washington State University discusses advances in gene-editing in livestock, a technique that alters an animal’s genetic code to focus on desired traits. His team recently received U.S. Food and Drug Administration investigational authorization to create food for humans from gene-edited pigs in a process that is akin to traditional selective breeding. Gene-editing also could play an importan...
A partnership to stem pathogen spread at poultry plants
May 01, 2023 05:00 - 18 minutes - 12.9 MBDr. Bruce Stewart-Brown of Perdue Farms outlines the goals of a new partnership between Perdue, Cornell University and the University of Illinois that aims to study Campylobacter and Salmonella contamination at poultry processing plants. The collaboration is an extension of Perdue’s existing programs that use data collected from farm to processing facility to advance statistical analysis efforts, develop models and create concrete methods to reduce pathogen exposure on the processing plant l...
How upgraded research centers boost R&D prospects
April 24, 2023 05:00 - 18 minutes - 12.5 MBDr. Jeff Sindelar, professor and Extension Meat Specialist in the Meat Science and Animal Biologics Discovery program at the University of Wisconsin-Madison, explains how revamping research facilities are expanding the learning experience for meat science students. He also notes that these upgraded campus complexes are helping to drive new ways of thinking and planning for the next generation of R&D professionals in addition to attracting prospects toward this specific track within the meat ...
What makes alt-meat an ‘investible trend’?
April 17, 2023 05:00 - 25 minutes - 17.5 MBIn Ep. 111, Elysabeth Alfano, CEO of VegTech Invest and founder of Plant Powered Consulting lays out for Alt-Meat the market-based reasons for long-term investing in the alt-meat supply chain. Hint: Those reasons stand on global trends that are already well underway. Alfano also explains why the years 2026 and 2032 will be especially important to the future of the industry.