Best Meatingplace Magazine Alt Meat Magazine Podcasts (2024)

1
Ep. 162: Cargill's Factory of the Future 21:46

5h ago21:46

21:46

With major meat processors making bold investments in high-tech upgrades, companies like Cargill Inc. are seeing benefits in terms of increased efficiency, higher levels of plant safety, improved yields on the production line and workers with new skills. In this episode of MeatingPod, Enrique Villars, Cargill North America’s Manufacturing Excellenc…

1
Ep. 161: Transforming the GHG paradigm 15:13

2h ago15:13

15:13

Drew Getty, vice president of environmental sustainability and government relations and chief compliance officer at Perdue Farms, provides insights into two greenhouse gas abatement programs that the poultry processor launched and expanded within six months. The program with GreenGasUSA has reduced carbon emissions by 17%, representing the eliminat…

1
Ep. 160: Collaboration, flavors and R&D 21:13

25d ago21:13

21:13

Developing 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 …

1
Ep. 159: The lowdown on asset-light 35:18

29d ago35:18

35:18

All 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 mann…

1
Ep. 158: Flexible automation, robotics updates 23:24

30d ago23:24

23:24

Dr. 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 maint…

1
Ep. 157: New systems, avenues for poultry processing 18:45

1M ago18:45

18:45

In 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 opportunitie…

1
Ep. 156: QA from feedlot to school to plant 25:12

1M ago25:12

25:12

Quality 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 hi…

1
Ep. 155: Ambidextrous Cargill 29:31

2M ago29:31

29:31

After 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-u…

1
From the Vault: Automation, robotics advances 19:17

2M ago19:17

19:17

Marty 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 com…

1
Ep. 153: Addressing ongoing HPAI challenges 26:51

2M ago26:51

26:51

As 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 eme…

1
Ep. 152: Advances in Kosher meat production 33:14

3M ago33:14

33:14

This 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 wel…

1
From the Vault: Ivy Farms sees the cultivated supply chain differently 32:05

3M ago32:05

32:05

Ivy 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 activ…

1
Ep. 150: Progress on sustainability, GHG emissions 20:27

3M ago20:27

20:27

This 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…

1
Ep. 149: Transforming students into plant technicians 25:50

3M ago25:50

25:50

In 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 Ty…

1
Ep. 148: Flexibility in food safety 25:42

4M ago25:42

25:42

Beyond 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 dis…

1
Ep. 147: Unlocking the Asian Market 18:45

4M ago18:45

18:45

Singapore, 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 t…

1
From the Vault: High-tech development, implementation 28:31

4M ago28:31

28:31

Dr. 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…

1
Ep. 145: USPOULTRY updates, IPPE preview 18:17

4M ago18:17

18:17

Dr. 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 Interna…

1
Ep. 144: From the vault – Addressing food safety challenges 19:16

5M ago19:16

19:16

Martin 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 con…

1
Ep. 143: Chunk ‘steaks’ its claim on restaurant menus 22:55

5M ago22:55

22:55

Israeli 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. C…

1
EP. 142: Smoked Meat Challenges 18:32

5M ago18:32

18:32

With 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, …

1
From the Vault: Robotics for poultry processing 17:19

6M ago17:19

17:19

Dongyi 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 mu…

1
Monitoring food safety and QA standards 19:22

6M ago19:22

19:22

Responsible 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…

1
From the Vault: Gotta have friends in the alt-protein $torm 24:45

6M ago24:45

24:45

Bill 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 roug…

1
Prepping the next generation for Industry 4.0 20:59

6M ago20:59

20:59

In 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 me…

1
Talking turkey in 2023 22:59

6M ago22:59

22:59

As 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 201…

1
Juggling R&D, QA and Project Management 22:57

7M ago22:57

22:57

As 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 issue…

1
The case for blended proteins 26:28

7M ago26:28

26:28

Parendi 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 pro…

1
Robotics, AI and flexible automation 24:33

7M ago24:33

24:33

A 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 b…

1
Broiler production, woody breast and other challenges 20:43

8M ago20:43

20:43

University 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 an…

1
Updated perspectives on food safety 20:50

8M ago20:50

20:50

As 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 F…

1
Ivy Farms sees the cultivated supply chain differently 32:05

8M ago32:05

32:05

Ivy 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 co…

1
Advances in meat curing research 31:04

8M ago31:04

31:04

Dr. 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 deve…

1
Pathogens and regulation in the poultry industry 22:36

9M ago22:36

22:36

Dr. Christine Alvarado of Prosur Inc. outlines the inherent challenges poultry processors face producing raw and cooked products when it comes to the inevitable pathogens that are present inside their plants. She also notes the advances in cleaning processes and other equipment in plants and describes the status of regulatory agencies and their pra…

1
The Omnivore’s Update Pt. 4: Attracting the consumer 27:29

9M ago27:29

27:29

Anne-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 m…

1
The Omnivore’s Update Pt. 3: Alternative proteins 34:35

9M ago34:35

34:35

Anne-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 int…

1
The Omnivore’s Update Pt. 2: Post-pandemic trends 31:28

9M ago31:28

31:28

Anne-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 int…

1
The Omnivore’s Update Pt. 1: Trends and Habits 31:37

9M ago31:37

31:37

Anne-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 t…

1
Spreading out the research challenge 28:31

10M ago28:31

28:31

Dr. 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 identi…

1
Bringing the brawn in alt-proteins 28:39

10M ago28:39

28:39

For 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 int…

1
Automation, robotics advances 19:20

10M ago19:20

19:20

Marty 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 t…

1
Transforming the GHG paradigm 14:51

11M ago14:51

14:51

Drew 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 o…

1
Food safety challenges circa 2023 19:16

11M ago19:16

19:16

Martin 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 …

1
Ya gotta have friends: Riding out the alt-protein financial storm 25:11

11M ago25:11

25:11

Bill 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 roug…

1
USDA preps Regional Food Business Centers program 22:42

11M ago22:42

22:42

Dr. 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…

1
Sparking R&D innovation through teamwork 19:20

12M ago19:20

19:20

Meghan 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 attemp…

1
Building an alt-meat business now 35:47

1y ago35:47

35:47

What 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 ram…

1
Gene-editing advances win a regulatory nod 21:23

1y ago21:23

21:23

Dr. 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 …

1
A partnership to stem pathogen spread at poultry plants 18:42

1y ago18:42

18:42

Dr. 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 …

Podcasts Worth a Listen

Meatingplace Magazine Alt Meat Magazine Podcasts

Podcasts Worth a Listen

Quick Reference Guide