Ep. 223 - From Coffee to Beyond Meat with Weber Stibolt, Quality Systems Manager at Beyond Meat

I first interviewed Weber Stibolt in episode 92, when he was a Quality Assurance Specialist at Eight O Clock Coffee. A couple of years later, he’s now at one of the most talked-about food startups at the moment: Beyond Meat. The last interview we’ve had from Beyond Meat was episode 24 with one of their food engineers so it’s good to get an update on what’s happening there. So I ask Weber about his transition over there. From applying to the job, moving to the new town, and progressing through the ranks.

We talk a lot about one of our favorite programs in IFT, the Emerging Leader’s Network as we were both participants in it. Weber went a little bit farther and became a peer mentor.

Probably the best part of this interview was that Weber made his role by presenting a need and making a case. This is a great example that if you’re in the right company, and if you can identify a potential opportunity, you can actually carve out your own unique path.

A year ago, I was working in coffee and I got an opportunity to work at Beyond Meat
Central Missouri
Emerging Leader’s Network – Weber and I were in it and Weber became a peer mentor for it
Emotional Intelligence
How do you learn Emotional Intelligence?: The firs step is to recognize it and use it as a tool to help you move forward
Did you seek this job or did you find it interesting: More the former. Coffee is a bit boring because it lacks a challenge. I wanted a better problem solving canvas. There wasn’t enough growth in my abilities.
Beyond Meat IPO
Was there a change when Beyond Meat went IPO?: Not really. The mission was the same.
What is the difference between measuring the quality of Beyond Meat versus the quality of coffee?: Surprisingly, sensory is still a huge part of my day
What notes do you look for?: On a flavor perspective, it’s fairly neutral. Nothing on the realm on pungent. Moisture and texture are important too. Oil is also important
Small changes can have a fairly big impact. Adding an extra lb of flavoring for example, will affect a lot.
What about raw material?: We actually are very happy with our pea protein lots. However, two different manufacturers can be totally different
PURIS – suppliers in Beyond Meat
Quality Systems Manager: Making paperwork digital
Kelly Wilson – VP of quality
Gallup Personality Test
SQF Conference guy about risk
IF I leave a beyond meat in the fridge, would it rot as regular meat?: Technically it’s less risky
Why Does Your Food Job Rock?: I’m doing so many cool things in Beyond Meat
Trends and technology: We spend a significant amount of money on R+D
Plant-based fried chicken in KFC is super convincing
It’s made of wheat and soy
What is one thing in the industry that you’re interested about?: Cell-cultured meat
Clean Meat by Paul Shapiro
My podcast case is politics and a few comedy podcasts like Mark Marron’s pocast
Any advice on switching roles?: Change Management is extremely important. Every single job has a  change management component
Where can find we find you?: LinkedIn’s the best