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FOOD ENGINEERING Magazine Podcasts
Welcome to FOOD ENGINEERING Podcast page. FE’s podcast channel provides you with exclusive and engaging industry coverage in an audio format. Recordings have been selected to keep food manufacturing and operations professionals up-to-date and informed.
Michelle Wolf, co-cofounder and chief executive of New Wave Foods, describes how industry culture, innovative solutions and a thriving market paved the way for New Wave Founds to make an impact from coast to coast.
In this episode of the FOOD ENGINEERING podcast, Todd Muessling, senior manager of market development at Fresh Lock, and managing editor, Samantha Russo, discuss the role of packaging in FLW. They review packaging solutions such as; the correct sizing, labeling, sustainable material usage, best-by dates, new packaging innovations and Muessling’s perspective on the future of packaging.
Rebellyous Food’s founder and CEO, Christie Lagally, speaks with FOOD ENGINEERING's managing editor, Samantha Russo, about her ambitious leap into the food manufacturing industry and her journey to success
In this FOOD ENGINEERING podcast, FE Editor-in-Chief Derrick Teal talks to TM Robotics’ Executive Vice President Ryan Guthrie about all things robotics, particularly their impact on automation and food safety. The sound quality isn’t perfect for this one. While it was Ryan at the airport, Derrick sounds like he’s the one walking down the jet bridge boarding a flight. We did the best we could to clean it up, but our apologies for the quality.
Chris Chammoun, the Director of Agricultural Technology (AgTech) at the Center of Innovation joins Derrick Teal, editor-in-chief in discussing how Georgia’s Center of Innovation feeds the world, creates a home in retail for grandma’s recipes, dissects and explains the state’s agricultural industry, its impacts and much more.
Peter Elgar, Director at HPS, discusses how until recently, food and beverage manufacturers used liquid product recovery technology almost solely for productivity gains. But now its environmental benefits, from less use of water to smaller carbon footprints, are also a priority.
FOOD ENGINEERING’s Senior Technical Editor Wayne Labs discusses labor and supply chain issues plus the rise of vertical farming and alternate protein facilities with Tyler Cundiff, president, Food & Beverage Group at Gray, Inc. and David Ziskind, director of engineering for global engineering firm Black & Veatch’s NextGen Ag team.