Today’s episode is sponsored by Loadsmart In this episode, George Swartz, vice president of sales for Loadsmart’s Transportation Solutions Group, talks about the logistics challenges that food and beverage processors face currently, as well as the trends leading operations into the future. Swartz also offers his viewpoints on how the industry can manage its carbon footprint and reach its sustainability goals through innovative logistics opportunities and tactics, and gives his thoughts on how and when he believes electric vehicles will start to really impact supply chain and logistics. Learn more about how Loadsmart Managed Transportation can help lower freight costs.

In this episode of the Food For Thought podcast, Andy Hanacek, senior editor of Food Processing, joins the editors of several brands in the Endeavor Business Media family, of which Food Processing is a member, to discuss what the outcome of the upcoming presidential election could mean for the various segments of the manufacturing industry they cover. The video was hosted by Industry Week and published as a part of its “Production Pulse” series, and Hanacek represented Food Processing to shed some light on how the political landscape is affecting the food and beverage industry. Laura Putre, senior editor of Industry Week, moderated the panel and led the discussion. Thanks to our friends at Industry Week for allowing us to share this content directly with you, our listeners. I hope you enjoy the episode. You can also visit Industry Week’s site to view the video of this panel discussion.

Having recently retired from her role as chief strategy and brand officer for Bon Appetit Management Co., Maisie Ganzler still has a special place in her heart for helping the food and beverage industry reach its sustainability potential. Ganzler remains a strategic advisor for Bon Appetit, but she also has published a book titled, “You Can’t Market Manure at Lunchtime, and Other Lessons from the Food Industry for Creating a More Sustainable Company.” In conjunction with the release of the book this week, Ganzler joins the Food For Thought podcast to discuss how processors can better communicate their sustainability initiatives and achievements, avoiding greenwashing and improving their image and the trust their customers and consumers have in their brands.

Amanda Buonopane, senior manager of strategic insights for Rich Products, says social gatherings are in flux, and Rich’s sees consumer preferences shifting accordingly. In this episode of the podcast, Buonopane shares the research Rich’s has gathered around the eating occasions that come with social gatherings today, and also shares some of the analysis that the team has done around those findings.

Brett Erickson, director of Prepared and Packaged Solutions for Certified Angus Beef, discusses how value-added product trends are driving changes for consumers, foodservice operators and processors — and how innovation is helping to push the envelope further. Additionally, Erickson offers his insights into how CAB and the industry can adjust to consumer demand in response to inflation and higher food prices overall.

Eric Mittenthal, chief strategy officer for the North American Meat Institute, joined me during last month’s International Production & Processing Expo (IPPE) in Atlanta. We discussed the Institute’s Protein PACT initiative, its success thus far and goals moving forward, as well as what any segment of the food industry can learn from how Protein PACT has brought together processors.

Food Processing attended the International Production & Processing Expo, or IPPE, in Atlanta, and participated in a news conference with Alexis Taylor, under secretary for trade and foreign agricultural affairs at USDA. With the small group of journalists in attendance, under secretary Taylor offered her thoughts on the export markets currently, and also addressed two questions from FP senior editor Andy Hanacek. Hanacek asked how the outside world perceives the U.S. food system when states rush to pass legislation ahead of and often in competition with the federal regulations in place, and which U.S. products are most coveted in the export market nowadays.

Cindy Wu, vice president of marketing for Sukhi’s Gourmet Indian Food, joins us for this episode of the Food For Thought podcast. In today’s episode, she and Andy Hanacek discuss the growth in popularity of Indian cuisine and how Sukhi’s is doing its part to help build growth in those flavors and styles in the U.S. In addition, Wu offers her insights into how processors of frozen and refrigerated foods are responding in the wake of inflation and food price increases, as well as the trends driving those categories heading into 2024.

Trisha McRoberts, corporate vice president and chief procurement officer for Golden State Foods, joins us for this episode of the Food For Thought podcast to share her insights on sustainable sourcing and packaging. Where does the industry stand after years of innovation and advancement, what is holding North American consumers and companies back, and what are some of Golden State Foods’ success stories in this arena?

In our latest cover story, we profiled the rise of JBS USA from its creation in 2007 through parent company JBS S.A.'s acquisition of Swift & Co., to today's successes, leading to the company being named Food Processing's 2023 Processor of the Year. Senior editor Andy Hanacek dictates the story, which was written for our November/December 2023 print magazine by editor-in-chief Dave Fusaro. Read the main story here, along with several additional stories discussing the company's evolution into value-added production, its pledge to become net zero and Fusaro's take on how the company has been a good American citizen.

In this episode, Andy Hanacek, senior editor of Food Processing, reads his cover story feature from the October 2023 issue, detailing the successful sustainability initiatives of Hormel Foods' Fontanini Foods plant in McCook, Ill., in case you missed it or would rather listen to it. Article Written By: Andy Hanacek Read By: Andy Hanacek  Read the article on our Web site View Webinar with Hormel and Fontanini Foods on their sustainability successes in the past year.

This episode is the second in a two-part series sponsored by RSM. Listen to Part 1 here. When it comes to innovative technology, today is a great time be in the food and beverage processing industry, as it wrestles with the future: a future driven by automation, the digital and data revolution, artificial intelligence and augmented reality. In today’s Food For Thought episode, which is the second of a two-part series brought to you by RSM, Christian Winzeler, principal at RSM, explains where he sees those innovative technologies making the biggest impact in food and beverage. Learn more about RSM

It has been nearly 20 years since the Enivronmental Protection Agency (EPA) has updated the effluent limitation guidelines for meat and poultry processing plants, and the agency is now quietly taking steps to make a proposal on new standards. Chris Young, executive director for the American Association of Meat Processors (AAMP), joins the Food For Thought podcast this week to talk through the process thus far.

This episode is the first in a two-part series sponsored by RSM. Listen to Part 2 here. Creating resiliency throughout a food and beverage business has been a target of many companies in the industry, and technology today can help them attain their goals in many instances. In today’s Food For Thought episode, which is the first of a two-part series brought to you by R S M, Christian Winzeler, principal at RSM, discusses food and beverage companies’ desire for building resiliency, as well as some of the tools those businesses should be using to achieve their targets in this space. Learn more about RSM

Stephanie Powell, director of marketing for Alpha Baking Co., discusses the results of a survey Alpha Baking commissioned to determine how consumers construct sandwiches using their Thanksgiving leftovers. From their choice of bread type and whether they use turkey or ham, to pumpkin pie and mashed potatoes — plus a few non-leftover "must haves" — the choices consumers make are interesting! At the least, they demonstrate a cornucopia of culinary experimentation over the Thanksgiving weekend. View the article, including several charts of data from Alpha Baking's survey, by visiting our web site. Have a Happy Thanksgiving, from all of us at Food Processing!

This episode is sponsored by IDS Imaging Development Systems. Artificial intelligence is here, and food and beverage processors, as well as manufacturing at large, would be best served to take notice and get moving, or they might miss out on the benefits that AI and machine learning can bring. Philip Freidin, an applications engineer at IDS Imaging Development Systems, joins us in this episode to give his perspective on what the short- and long-term outlook is for these innovative technologies and what applications might benefit most from the solutions they can provide. Learn more about IDS Imaging Development Systems

As the 2023 calendar year winds down, the protein industry sits in an interesting position. Each segment of the industry — whether conventional animal protein, plant-based, alternative and cultivated animal products — stands at a different point in its evolution, and the short-term future is certainly intriguing for all. We sat down with Nicole Johnson-Hoffman, a CEO, independent board director and protein-industry veteran, to get her insights on what to expect in 2024 and beyond for the industry and companies dealing in plant-based, conventional animal, cultivated and alternative protein products. Visit the Food Processing web page to learn more.

When Tyson Foods announced a partnership with insect ingredients company Protix in mid-October, it made significant headlines and raised a positively curious eyebrow or two, at least among consumers. And although Tyson’s initial plan focuses on insect protein as a feed and pet food ingredient, we wanted to discuss the idea of insects as a food source both today and in the future. Alexandra Kazaks, PhD, RDN, joined us for that very reason. She is a member of the Institute of Food Technologists Nutrition Division and an experienced communicator of nutrition and health information from a scientific viewpoint for healthcare, industry, and the general public.

To be successful in the food and beverage processing world, processors must keep up with the ever-increasing pace of innovation in operations. Plant and equipment design standards are always on the move, and we spoke with Paul Krechel, vice president of Sales, Service and Parts for Deville Technologies to get his take on how collaboration between processors and vendors can help the industry keep up. This episode is sponsored by Deville Technologies. Read the transcript of this episode on Food Processing's web site.

Geoff Coltman is a vice president at Catena Solutions, a supply chain-focused consultancy with deep ties to the food and beverage space. In today's episode of the Food For Thought podcast, Geoff gives his insights on the recently announced acquisition of Hostess Brands by J. M. Smucker, analyzing what it means for each company, its customers and the industry at large. In addition, Geoff offers his thoughts on the mergers and acquisitions landscape in the food and beverage industry today and in the near future.