Future Food Cast

Bryan Quoc Le, author, scientist, and food consultant discuss how he is helping many individuals, entrepreneurs, and startups in the southern agricultural arena. He discussed how food design in the environment helps individuals become healthy. He talked about how molecules are blended to create flavors and tastes in food. He discusses how plant-based replacements are combined and how consumers and businesses are becoming increasingly interested in plant-based meals. He discussed the advantages of onions and garlic. He discussed food safety, reusing food waste, and how consumers might benefit. He shared his thoughts on alternate proteins in mushrooms. He expressed his interest in Milan Umami and the identification of amino acids in taste and flavor. He also discusses the importance of sustainability in the food business to the environment.

In this episode, we speak with Rosalino Molina, Founder, and CEO of La Huerta de Elisa, about the sustainable trends in organic ingredients and the nutritional benefits of infant food. We talked with Rosalina about how he started his company in Mexico and how they create these products to maintain particular shelf life and quality for #children. He also shared insights into how he sources nutritious local ingredients outside of packaged products that may be taken in a normal diet. He discussed how he developed his E-commerce website and distribution strategy to reach more people. We also discuss how he works with local suppliers in Mexico to produce fresh ingredients in products, as well as his ambition to position himself in the organic baby food industry. He also discussed packaging labeling, and how they utilize fresh fruits and vegetables with no additives

In this episode, we talk with Nick Hazell, CEO & Founder of v2Foods, about the plant-based meat industry and their product. He outlines his company's aim and how he began exploring sustainability opportunities in the plant-based meat market. He discusses the business model from a technological standpoint to address the pricey portion of the supermarket that is affordable, delicious, and available to everyone. He spoke on the sustainability of the food supply and how they are rethinking the food system and their commitment to the planet's sustainability. V2foods is not just interested in developing plant-based meat, but also in making goods that taste like soy, which is healthful and high in fiber. He also discusses how everyone in the raw business is seeking low pricing, carbon-negative sustainability, and no flavor that tastes like soy. He discussed protein bioavailability, specifically how plant proteins are not as bioavailable as meat and what he is doing to make his protein more bio-available.

In this episode, we speak with Lisa Wetstone, Senior Director of Marketing, Innovation, and Growth Strategy at Mycotechnology, who also handles their new consumer-facing product Goodside Foods, which is a plant-based protein that can be crafted into delicious, protein-rich meals by simply adding water, making plant-based eating simply for at-home cooks.. We talked about her experience and how she became interested in the food industry, as well as her ideas for making a difference in the food system. She provided brief insights into Mycotechnology, including how it enables the creation of superior ingredients, how the technology is connected to consumers, and how they are enabling individuals to consume plant-based foods. She explained how they are making meat alternatives out of three ingredients. We also discussed how the product is highly sustainable in terms of the environment and resources. She discussed how supply chains contribute significantly to the carbon footprint, as well as the purchase of raw materials that are sent to production and packaging for retailers. She discussed how they are assisting customers in understanding the need for transparency and reducing their carbon footprint.

In this episode, we speak with SJ Petteruti, Director, Product Evangelist at Salsify, on how he analyses consumers and does research on how businesses handle product data. We discussed how Salsify, a commerce experience management platform, helps businesses in managing data linked to the products they generate in order to determine the value of such products from the consumers' perspective. He also discussed the role of consumer-produced goods (CPG) in business from an educational standpoint. We discussed how vital it is to be consistent with product information from digital endpoints if one wants to be successful in the digital shelf space in the food industry. He discussed how the e-commerce market in grocery stores is growing and how it is creating consumer trust. He gave a quick overview of consumer trends, including how consumers see sustainability and why packaging is important to them. We discussed how sustainability is bridging the gap between the food business and consumers.

In this episode, we speak with Christie Lagally, Founder and CEO of Rebellyous Foods (Seattle Food Tech), about how she is building better tools for scaling plant-based meat production. She talked about her background and how she came to develop a company with plant-based benefits that are great products, healthier, and have less environmental effect. We also discuss how they use next-generation technologies to create plant-based meat better, cheaper, and faster. She provided brief insights into how they are combining social justice and food from a climate change angle owing to animal industrial activities that create high amounts of nitrogen, which has an impact on health. She provided brief insights into how the supply chain for plant-based foods is kept scalable. We also discussed how she began promoting her products in order to reach the community in plant-based foods, as well as her future product goals.

Mitch Cobb, Co-Founder, and CEO of Upstreet Craft Brewing and Libra Non-Alcoholic Craft Brewing discuss how their collection of alcoholic and non-alcoholic drinks is making a positive impact in its community. We spoke about how he got started with the craft brewery and how there is a significant rising trend in the non-alcoholic beverage sector these days. He also provided a quick overview of the significance of B-corp certification, which evaluates environmental sustainability, workplace culture, supply chain, and how you give back to the community. Mitch also discussed the certification process's benchmarks and the technology behind reducing its #carbon footprint. We spoke on bullfrog power which makes them 100% green energy and they donate the spent grains to local #farmers. He also shared his views on the trends in the supply chain, local ingredients, and packaging matters in the beverage industry.

João Guilherme Cruz, CO-Founder, and CEO of Tiffins talks about how they are leveraging technology to enhance the supply chain and consumer experience with the goal of connecting healthy food suppliers to retailers. He provided additional background information on tiffins, a B2B app platform that links the premium food sector, including naturals, organics, vegan, plant-based, gluten-free, and similar foods. It is a platform where businesses can develop online shopping stores and customize prices, promotions, combos/kits, and subscriptions. He also discussed the problems they experienced when introducing new technologies in Brazil, since 99 percent of Brazilian firms do business offline with finance choices, taxes, and freight integrated, and how they dealt with those challenges while teaching merchants. He added that they wanted to be the platform for discussing the future of food, consumer trends, and helping food start-ups, small and large businesses in marketing themselves. We also discussed current consumer trends in the food sector and why nutritious food is vital in buying and selling.

In this episode, we talk with Jeremy Terman, Director of Sales at Lunchbox, about how they assist restaurants in managing their customers' digital experiences. Jeremy discussed how he uses his technical skills in the food sector. He also discussed how his Door Dash experience taught him about sales and helped him uplevel his target clientele. He discussed how Lunchbox encourages restaurant clients to create best-in-class online customer interaction channels to ensure mobile applications represent brands and digital engagement. We also discussed food industry challenges such as inflation, staffing, and supply chain issues.

Stasha Johnston, Senior Vice President of Marketing at MONIN Americas speaks with us on how transparency and product availability are important in the food industry. She also covered numerous consumer engagement strategies and why customers matter in brand promotion. She also said that Monin has 200 distinct flavors in their portfolio and that they manufacture, ship, promote, and sell those flavors in the United States, Canada, and 45 other countries. Stasha shows how new products go through a thorough process of sourcing from all over the world and then running it through a variety of trending data as well as consumer insights through flavor requests. We also spoke about how they provide items straight to consumers online through their E-commerce website. She also explained how they work on the supply chain and product purchase through various promotions with all of the new items.

In this episode, we speak with Hugo Perez, VP of Marketing at ZENB, about how they are working on #plant-based products while respecting the parent company's heritage and depth. He also highlights the importance of emotional connections in selling things to people. We also spoke about how their narrative approach to different cultures with plant-based products is vital for customers. Hugo also mentioned how they have collaborated with a number of major retailers to provide these dining events where they invite tastemakers. Food for business, industry, and healthcare And having a notable chef build a meal using these items and then allowing them to go out and be our frontline ambassadors informing people about it.

In this episode, we spoke with Cinnamon Savoie, Co-Founder of CocoLemon Craft Beverage Company, about how consumers value #locallysourced ingredients and how they are aiming to make their products available locally and internationally. We also discussed how they promote her products and how she supports distributors and wholesalers on a local level. She also discussed the challenges of selling locally and why relationships with retailers are so important. Cinnamon discusses how she keeps her supply chain and delivery process running smoothly for her consumers.

In this episode, we talk with Danny Collis, President of Collis Group Inc, about how they are making sustainable product developments and manufacturing in the food service industry. During his early years of learning, Danny learned everything there was to know about the business of providing equipment for restaurants and other food services. He founded his current company (Collis Group Inc) in 1996, and it has been growing ever since as a supplier of industrial grade (resto grade) food services equipment. We also talked about the manufacturer's representative organization, which sells everything from thermometers, toasters, ventilation hoods, and refrigerators. Collis' motto is Exceptional Services, with a focus on speed, efficiency, and service. Danny shared the big shift in today's time that restaurant prices are rising dramatically as labor and material costs rise. This calls into question the feasibility of established restaurant economic models and may serve as fuel for major business model modifications. Collis Group Inc. also assists restaurants in reducing costs by recycling cooking oil and much more. He also discusses the trends and issues in the food service business.

In this episode, we talk with Laura Chodola, Co-Founder and CEO of Tealish Fine Teas, about how they are creating a functional wellness tea line for a healthy lifestyle. She provided brief insights into how they use unique technology to transform cannabis oils and distill them into a water-soluble powder with a very quick onset. Laura discussed how, through their retail store, they have a very comprehensive e-commerce website where they provide over 100 varieties of tea that are sold into the B2B market so that more people have access to the product, whether it's in specialty gifts or in groceries.

Today's episode features Brady Kosior, Owner and Founder of Cruz Co, who discusses how they use advanced technology in their Fresh Smart fridges to provide beautiful, fresh, and easy-to-access food in Kelowna, British Columbia. He explained how he got started with Cruz Co. and how they work with local food producers to market them. Brad discussed why food traceability is vital for consumers, as well as how they get ingredients. He also discussed his interest in Cruze Co's new trends and prospects with ghost kitchens and virtual eateries. We also talked about how the technology that drives them tracks inventory and the process of restocking fridges with fresh food in real-time.

In today's episode, we talk with Meghan Hurley, VP, Marketing of Farmer's Fridge, about how they're making nutritious food more accessible, as well as how they're working on the supply chain piece by piece to produce what consumers want. She also gave information on their marketing activities, explaining that their primary growth targets are hospitals, airports, and colleges. Meghan talked about how the jars can be recycled to save food waste. We discuss how, during the pandemic, they initiated the delivery and established their own system of channels. We also spoke about environmental challenges like California wildfires, which affect a lot of the produce, local suppliers having staffing issues, and temperature swings that harm fresh produce for parts of the year. We also discussed how they are employing third-party logistics for home delivery, as well as supporting their main business of supplying fridges and working on wholesale clients to help them grow regionally.

In today's Future Food Cast episode, we spoke with Matt Adelmann, Partner at Kyoto Consulting, on food business trends and innovations. Matt has been in the food industry for a long, beginning his career in merchandising, food production, and the natural additives sector. He also explained how technology and innovation have evolved in the food industry over the years. Matt also discussed how consumers want to know more about where their food comes from and what ingredients are in it. We also discussed the trends and challenges of plant-based and animal-based foods. Matt discussed how technological and food developments are causing a significant shift during the pandemic, and how consumers are becoming more concerned with what is going on inside their bodies. He also discussed the shifting trends in the health and wellness sector, as well as how restaurants are introducing new innovations in the digital world.

Adrian Ferraro, Co-Founder, and CEO of Biome Makers Inc. discuss how they are connecting soil life into the digital realm. He also discussed how the microbiome, or community of microbes, plays an important role in plant development. We also spoke about the ecological interaction that helps #farmers and agronomists maximize plant fertilization. He also discusses the three elements of sustainability, including the necessity of social sustainability. Adrian also discussed how microbes play an important role in carbon sequestration. The quantity of carbon that the soil can sequester is determined by the amount of organic matter in the soil. We also discuss the need for regenerative agricultural security on particular platforms. He also discussed the products, testing differences, and final outputs, as well as how they assess the farm on a 0-100 scale to determine how sustainable the farm is and how excellent its management systems are. Biome Makers is a global agtech company located in California that models soil functioning to improve arable soil production. They integrate soil biology into agricultural decision-making processes to help farmers and counteract the deterioration of arable soils, hence boosting carbon storage in soil. They monitor the biological condition of the soil and give agronomic insights to enhance agricultural operations using their premier soil tech platform, BeCrop. This technology may also be used to evaluate the effectiveness of agro-biologicals and various farming strategies.

In this episode, we talk with Sheila Partrat, CEO and Co-Founder of Protelicious, about how she got started and how she's making a difference in the functional gourmet food industry. We also covered Protelicous' platforms, which include science-backed health benefits, gourmet quality, and tech-driven. Sheila also offered information on the distribution method, such as clinics, the internet, and so on. We also discuss how Protelicious uses the best quality protein that is the most absorbable and is antioxidant, anti-inflammatory, and detoxifying.

In today's episode of Future Food Cast, Jeff Grogg, Managing Director of JPG Resources and President of Snackwerks discuss the latest trends and innovations in the food sector. Jeff discussed how JPG Resources provides solutions to organizations and brands in the natural and functional foods industry across a variety of business operations, as well as how he reinvented Snackwerks, which is dedicated to food safety and quality. We also addressed how the viewpoint of food business trends is changing and why consumers are more interested in knowing where their food originates from. He also discussed supply chain disruptions and how technology is being leveraged.

In today's episode, Tracy Bell, Co-Founder, and CEO of Millennia Tea discuss,how they plan to help billions of people live longer, healthier lives by developing the worldwide category of frozen, edible tea. Tracy described how Millinnea Tea came to be as a result of her hunt for a solution with an entirely new category of tea, pick wash, and flash freeze on the day of harvest. We also talked about how they obtain organically produced, hand-picked tea from countries and growing conditions that produce the most antioxidants, and how they select farmers who care about their harvesters. She also mentions how Millenia Tea assists customers in offering healthy and nutritious tea for their daily wellness regimen. We talked about supply chain challenges and why transparency is important in the business and with consumers.

Alec Lee, CEO, and Co-Founder of Endless West talks with our host Pam Leinmiller about how they are achieving sustainability in the wine and spirits industry through creative approaches. Alec also discussed how he came up with the idea for Endless West and the advantages of creating a product, including environmental activities. He also discussed the molecular composition of wines and spirits, including identifying important taste and fragrance molecules and extracting them for usage from more efficient natural sources such as plants, fruits, and yeasts. We also talked about the current beverage industry innovation, trends, and challenges, as well as how they create exceptional quality spirits without using the same traditional inputs or procedures that legacy manufacturers do. Additionally, he discussed how, from the perspective of the customer, they offer all the complex flavors of great barrel-aged whiskies in a short timeframe

In today's episode, we speak with Mariana Macovei, Senior Project Leader at Ingredion Incorporated, about how sustainable sourcing is important and how Ingredion is working closely with growers of various crops to ensure that they have the right knowledge and access to the right tools and resources to make each crop very sustainable. Mariana joins Ingredion after a long and successful career in the food industry with several major corporations. She exemplifies a worldwide corporate leader in food innovation. Ingredion is completely dedicated to food innovation. Since 1901, the company's whole goal has been based on innovation (and even 1863 in Canada). We also talked about the "Clean label" trend in the food industry, which is being pushed by end consumer demand for healthier foods and a #transparent supply chain. We also talked about how, due to customer demand, plant-based ingredients are an important part of Ingredion's current product emphasis. Ingredion has an entire department and program dedicated to assisting food producers in maximizing their sustainability efforts, illustrating the market demand for sustainable goods and the company's dedication to sustainability.

In this episode, we spoke with Jeff Davis, Owner of Island Son Canada, about how he creates top micro-batch hot sauces with top-quality ingredients. Jeff's family is originally from Barbados, and that cuisine culture has been a major impact on Jeff's life. He chose to create Island Son Canada by doing what he loves: producing spicy sauces and being an entrepreneur. Island Son's current goods are spicy sauces based on Barbadian recipes - Jeff developed his own formulas based on input from the family. We also spoke about how he promotes his products through e-commerce platforms while primarily promoting them in stores. Jeff is a strong believer in and participant in the movement toward decentralized organizations, and he is actively working with a range of companies that are developing to support decentralized production, logistics, and sales. Island Son Canada is based in Ontario and produces a flavor-first hot sauce prepared in micro-batches using turmeric, mango, Scotch Bonnet, and Ghost peppers that is low in sodium and vegan.

In this episode, our guest speaker Larry Bell, Founder and CEO of Fresh Food Solutions, discusses how their technology is helping in the sustainability of the food management space. We also talked about how the cornerstone of his technology truly aspires to create a far more sustainable food supply chain throughout the whole spectrum of energy consumption and carbon footprint reduction. Larry is an unambiguously qualified knowledge leader in this sector, with a multi-decade history of experience in the Controlled atmosphere transport of meat/fish/food. FreshFoodSolutions uses proven, off-the-shelf technologies to shift from pallet-based transportation techniques to more efficient shipping container systems. Product freshness can be extended by 20+ days during transit, allowing for land and ocean delivery rather than air freight for food goods. This results in significant cost and energy savings, as well as less food spoilage. Fresh Food Solutions' has been meticulously designed by engineering and industry specialists. Fresh Food System Solutions is located in the United States and delivers fresh fish internationally via ocean freight at 1/100th the carbon impact of air freight, with more freshness and point-of-sale shelf life than air freight, and utilizing paper-based packaging rather than non-biodegradable plastics. As the lowest-cost provider of high-value, high-quality fresh foods, FFS licensees can target the most profitable global supply chains to the most profitable global markets. The system may also be put in refrigerated cold storage, fresh food retail, vending cabinets, and consumer refrigerators, allowing for food-safe, spoilage-proof "Meal Centers" for preservative-free, freshly cooked entrees and meals.

Kerry Tam, President of Kwok Cheung Noodles, shares how he is experimenting and giving consumers nutritious and tasty noodles. Kerry saw a critical vacuum in the food industry as part of his personal quest to assist address global hunger challenges and bring about general positive change in the world, both of which are his interests. Kerry's business is committed to upcycling food sources in order to reduce food waste and provide more sustainable food production. We also discussed how e-commerce is transforming the food industry and how they are adapting to the changes. In addition to Kwok Cheung Noodles, Kerry has launched Flour and Dough to engage in the supply chain for noodles and bread. Kerry is introducing "micro-manufacturing" of noodles to Canadian grocery shops, with plans to install noodle production kiosks in chain food stores, allowing consumers to order and enjoy fresh noodles made from the best raw ingredients. Technology is assisting in the future direction of food production as well as consumer interest, demand, and consumption vectors. Kerry's businesses are both participating in and driving the fulfillment of these technological developments. Kwok Cheung Noodle, situated in Ontario, is a noodle and Asian cuisine manufacturing brand that began in the 1960s with a modest facility in Hong Kong. They have now launched numerous more in China, Australia, and Toronto, Canada. Its mission is to always try to be among the best in delivering high-quality items that please our clients' appetites. They specialize in Chow Mein, egg noodles, wrappers, and, most importantly, our excellent traditional Japanese Ramen has been praised by chefs all over the world! They are a local supplier in Canada, working with various restaurants, supermarkets, and whole-sellers in Southern Ontario and Quebec.

Haico Krijgsman, Owner/Operator of Haico's Hot Sauce, talks about how he is helping consumers in navigating the Canadian-made Hot Sauce. Haico talked briefly about his background and how he got started in the hot sauce industry. He also explored the parallels between the spicy sauce and craft beer businesses. We also discussed how he decided to create Ottawa's first sauce expo in order to commemorate the expanding community of chili fans. We also spoke about Haico Hot Sauce's marketing initiatives and how they promote locally based products. Haico is based in Canada and is committed to conquering the globe with its flavorful and delectable Hot Sauce. This endeavor has resulted in an ever-increasing array of hot sauces ranging in intensity from moderate to wild. All peppers and the majority of the components are farmed in Ottawa.

Nipun Sharma, CEO & Co-Founder of SJW Food Robotics, Inc, talks about how robotic restaurant automation can be a game-changer in the food industry. Nipun gave a brief history of his background and how the SJW Robotics Food was created. We also talked about how the entire business model works and how they had a vision for the future generation of quick-service restaurants, which was significant. He also stated that carbon neutrality and sustainability are vital components of his business in terms of food safety and full traceability. We also discussed designer recipes and how they source ingredients and ensure quality by making sure that the impact of machine limitations is not limited to the food that they produce but to greater perfection in taste, as well as how machines do all the hardware robotic stuff that is controlled by programming. SJW Food Robotics, Inc is a pioneering FoodTech firm situated in Toronto, Canada that develops autonomous kitchen robotic systems for the hospitality market. The company's multi-disciplinary core team aims to reshape the foodservice industry through scalable and profitable automated solutions - merging the art of cooking with the science of automation - drawing on sixty years of combined experience in autonomous machine engineering, restaurant concept development, and foodservice manufacturing.

Bert Dumas, Owner of Maison Bertrand Food Company, speaks about the history of fine food that began in 1931, bringing Louisiana traditions and culture to the present period by using aged recipes. Maison Bertrand manufactures high-quality Louisiana cuisine products. Bert also gave insights on his objective of producing a good quality product while also producing a fantastic product that people love. He discussed how they roast coffee in genuine New Orleans flair and flavor, as well as how they make classic Louisiana pastries and desserts. He also discussed their marketing techniques for promoting their products, and how the preservation of the land is important for consumers who want to know where their products are coming from. We also talk a lot with Bert about his business and background, but also about his love for incorporating unique areas of sustainability into his business from everywhere. The cultural sustainability and promotion of a nearly century-old commodity all the way around the world to work with smallholder farmers to deliver really exceptional coffee beans.

In this episode, Vikas Nair, Co-founder and Business Development Manager of True Choice Foods, Inc, talks about how they are creating a line of innovative products with nutrition at the forefront. He also discussed the necessity of sustainability in human diets and how larger protein levels might be included. Vikas also highlighted his aim of providing higher protein foods to the globe by developing innovative food items devoid of synthetic preservatives/chemicals. He also discussed the challenges and trends he encountered during his business journey. We also discussed global safety initiative schemes that verify food quality and product safety, which are beneficial to consumers.

Jomaree Pinkard, Co-Founder, and CEO of Hella Cocktail Co, speaks t how they started the promotion by redesigning the packaging, how transparency matters from the consumer's perspective, and how they have been working with the community by building relationships. Jomaree began his professional career in sports marketing and soon realized that he desired a more personally meaningful working life. In the pursuit of work-life fulfillment, it was realized that physical items with a scalable business model ("unit-based") would be the focus. He also discussed why he believes that quality is crucial and that the integrity of the product is more important than virtually everything else. Hella Cocktail Co., based in New York, is a brand of botanically inspired mixers and beverages with adventurous flavors that elevate and broaden cocktail culture for all. They are experiment-mentors who provide these curious experience seekers with "elevated choice." Their objective is to build trust in the Hella Curious so that they can present their true self to the table. Because only Hella offers a curated portfolio of cocktailing options, is founded on the quest for robust flavors, and fosters an inclusive environment where everyone feels welcome to gather around the table.

In today's Future Food Cast episode, our guest speaker is Puneeta Chhitwal-Varma, Founder of Maple and Marigold, who shared her ideas on how sustainability begins in the kitchen and how she is combating food waste. Puneeta came to Canada 20 years ago after having worked in India and the Middle East. The company name, Maple and Marigold, reflects the influences of Canada and India on Puneeta's desire for bringing healthy foods to people, with an emphasis on "eating with benefits." Maple and Marigold value the themes of sustainability and climate change awareness and management. We also discussed driving food materials, food preparation, and living a healthy existence through healthy eating. Puneeta is an accomplished author of food/recipe books, with another book now in creation, in addition to giving advice services and cooking workshops via social media channels. Puneeta also discussed the importance of reducing food waste. An important trend that Maple and Marigold see in the market is the transparency of raw material origins, the quality of raw materials, waste reduction, and enabling consumers to know and understand the source of their food.

New Episode Out Now! Karen Cardona, Founder & CEO of True Leaves Consulting, talks with Chris Raczkowski about how she helps food entrepreneurs in creating and refining recipes from concept to commercialization. Karen has a long and successful history of working with other firms on food R&D for new product development, Quality Assessment, production planning, and supply chain development. She used these talents to start her own consulting firm, True Leave. She also discussed the primary services provided, which include sourcing dependable wholesale suppliers, developing sensory profiles, and developing labeling and certification. She shared views on the #cleanlabel market, which is a significant trend at the moment, with food manufacturers and consumers highly interested in understanding where their foods are grown/produced, as well as minimizing chemical additions (e.g. preservatives). Karen provides an important service by assisting in the replacement of traditional chemical preservatives with naturally derived preservatives (such as from mushrooms). She also discussed food trends and how QR codes are becoming quite popular - not only for food transparency and traceability but also for integrating social media material to entice consumers. Karen has a strong personal interest in sustainability, which she incorporates into her business operations.

In today's episode, our guest speakers are Stephen Tyson, Co-Founder, and CEO, and Bernardo Zamora, Co-Founder, of Karbon Brewing Co. about how they are developing the technological innovations required to construct a truly sustainable brewery and business. Its goal is to be Canada's first carbon-negative brewery. Bernardo also discussed how he first became interested in climate change solutions. They expressed their strong dedication to environmental sustainability, justice, equity, and fair work, among other things. Karbon Brewing is actually embodying their social values. The essential features of the Karbon business model were set out in reference to the UN SDGs. We also discussed their interest in track and trace, particularly the use of blockchain technologies to improve supply chain and raw material quality transparency. Karbon Brewing Co. is situated in Toronto, Ontario, and prioritizes sustainability in everything they do. The Karbon story began with a simple idea: develop beverages that taste amazing while also benefiting the environment. Our objective is to make better beer for a better world, and we are looking for real-world change. They concentrate on using green technology in the brewing process and cleaning up their supply chain. In the middle of a global pandemic in 2020, the founders united their enthusiasm for the hospitality and beer industries with their desire to construct a brighter future.

Hieke Morton, Executive Director of Gathering Markit Foods, discusses with our host Chris Raczkowski , how she approaches the challenges of food waste and food insecurity from a unique viewpoint. She also shared her views on how to find community and friendship, belonging, and acceptance at the Markit, where she can stock up on nutritious food selections. She covers low-cost and no-cost food options for anyone in the community who is experiencing food insecurity. She mentions meal kits as a vital service to assist those who need help cooking healthy meals with good quality healthy food items and no junk food. Traditional food stores with expired products and other food banks with extra stock provide important free food resources. Food waste is reduced thanks to Gather Markit. Gathering Markit Foods is based out of Canada, and is a Non - Profit Grocery Market. They collect rescued food products every week, allowing them to offer a variety of affordable fresh produce and grocery goods, as well as our ready-to-eat meal packages. They offer a shopping experience that is more like a helping hand than a giveaway. At the Markit, its clients can find community and companionship, as well as a sense of belonging and acceptance. They want to fill hearts with hope as well as shopping bags with healthy food options.

Dhruvil Sanghvi, CEO of Loginext, talks with our host Pam Leinmiller on the difficulties and developments in the food sector in the latest episode of the Future Food Cast podcast, "How Delivery Automation Platform Can Help the Food Industry." He also explained how his digital automated platform works and how it may assist food companies in moving away from food aggregators. He discussed how today's consumers expect speedy delivery of their online food and how businesses may help them counteract this. He shared insights how ETA forecasts are the most important differentiation and how first mile, middle mile, and last mile use brands may span the entire logistics area, as well as accept any data that the user wishes to collect and track. LogiNext is a global technology and automation company that specialises in transportation, home deliveries, omni-channel fulfilment, and B2B distribution. LogiNext has helped its clients digitise and optimise order scheduling, customer communication, routing, dispatching, and real-time tracking to cut logistics costs and achieve operational excellence. LogiNext is a SaaS application that can be configured for CEP (Courier, Express, and Parcel), QSR chains, Retail & eCommerce, and Transportation. It has over 200 clients in over 50 countries. LogiNext, based in New York, has received $50 million in private equity funding from Alibaba-backed companies Tiger Global Management and Steadview Capital over three rounds. Regional offices are located in Dubai, Mumbai, Delhi, Kuala Lumpur, and Jakarta.

In this episode, we spoke with our guest speaker with Brad Goddard, Director of Business Development and Government Relations at Big Rock Brewery how they are working on environmental sustainability in the craft brewery industry. Brad also shared insights on how Big Rock Brewery works on environmental and social change and how craft breweries are working towards maintaining transparency in the eco-system. He also discussed the marketing strategies for untapping the consumer interest in the craft brewery sector. Founded in 1985 by Ed McNally, a retired lawyer, and barley farmer with a goal to develop a craft brewery before the phrase existed, they are now proud to have breweries in Vancouver, Calgary, and Ontario, making them one of Canada's largest, independent, real craft brewers. Brewmasters are dedicated to brewing quality craft beer, cider, and ready-to-drink beverages while also growing the communities in which they operate. They make beer with skill and imagination, utilizing local ingredients and innovative processes, all of which are rooted in Ed's original passion for excellence.

In the latest episode of Future Food Cast, Adi Ojha, CEO of FoodFund, interacts with our host Chris Raczkowski about how they aim to build a more sustainable future by eliminating food waste. He discussed their grocery delivery business and how they work with farmers, wholesalers, and greenhouse manufacturers to provide it to consumers. He also talked about his website, where clients may construct their own specific subscription. He also discussed how they keep the supply chain transparent and why consumers want to know where their food comes from. He also discussed how technology has contributed to the sustainability and transparency of the food supply chain. FoodFund is based in Ontario, Canada, and its mission is to reduce food waste and alleviate hunger one harvest, one delivery, and one family at a time. They believe that every food deserves plates and all plates deserve food. This is why they get recovered fruit and vegetables from local farmers and bring them to consumers' doors. These fruits and vegetables are just as nutritious, flavorful, and fresh as any other produce. Their monthly package is affordable, handy, customizable, and delectable.

In today's episode with Tammy Brideau, Executive Director of Food and Beverage Atlantic. discusses with our host, Chris Raczkowski, how Food and Beverage Atlantic assists and supports food processors and manufacturers in their growth and efficiency. She also discusses how they assist 230 manufacturers in their growth by bridging the gap or developing training opportunities connected to food safety, food security, sales marketing, and visibility distributions on how to be successful in the food sector. She also discusses how product traceability is of significant importance to food and beverage brands, end producers, and consumers, but full traceability/transparency is difficult to accomplish due to technical implementation challenges. Tammy has created an online portal to allow quick access to these suppliers in order to speed up business interactions and transactions, thus creating an online marketplace for food professionals. She also discussed significant food industry trends and challenges such as healthier foods, plant-based foods, and product content transparency. Food and Beverage Atlantic (FBA) is situated in Canada and is dedicated to advancing the success of food and beverage firms throughout the region. They provide programming focused on the sustainability and growth of the Atlantic Canada food and beverage sector, from farmers' markets to international markets.

Bourbon is currently seeing a meteoric rise in favor among millennials. And, as the demand for whiskey develops, demand is surpassing supply, owing to the fact that it takes a long time to create, with most bourbons maturing in wooden barrels for years before being bottled and sold. In today's episode, Pam Leinmiller talks with Chris Harrigan, Owner/Operator of Beyond Barrels, about how the bourbon market is booming and what innovative techniques help in speeding up the aging process in the Spirits Industry. He describes how, at Beyond Barrels, they use whiskey aging staves that are placed in the final bottle of whiskey for 1 to 4 weeks to vary the flavor profiles of the bottled whiskey. He also discusses how bottle aging staves allow you to continue the aging process of alcohol at home using various types of wood.

Today’s episode is on Simplifying Restaurant Operations with an All-In-One Online Platform! Pam Lienmiller, our host, talks with Andrea Tassistro, Founder & CEO of Foodetective, about how they are empowering the restaurant industry to better their services and help with operations management. Andrea described his business path, as well as his objective of operating under one roof, taking use of automation, as well as identifying and reducing duplicate tasks. He also talked on how restaurants promote and worry about their exposure, for which they have a B2C channel called detectives. Foodetective is based out of Geneva and is a global community of Foodies & Restaurants, founded in 2018 to provide consumers all over the world with a trustworthy all-in-one platform for effortlessly interacting with restaurants and other F&B businesses. Foodetective believes that restaurants, customers, and the communities in which they operate are all stakeholders with a responsibility to serve and that by serving them alongside their staff and investors, they will develop a long-lasting profitable company.

The topic of today's show is transparency through food upcycling. Our guest speaker, Khalil Khamis, CEO of Crafty Ramen, has a long personal and family history in the restaurant business, starting with a family-owned resto, growing into several Harvey's locations, and acting as an Exec on Harvey's franchise board. He spoke with our host Chris Raczkowski about how to combat food waste and promote transparency in food supply chains. He also discussed how modern technology is assisting in the distribution of items to customers. Khalil gave insights about how they are forging genuine connections in order to make an impact in the community. He also addressed how Crafty Ramen is aiming to reduce its environmental impact throughout its supply chain. He also discussed his approach to bringing sustainability benefits to his company and its products. Crafty Ramen is based out of Ontario and takes pride in creating practically everything in-house, including their broths, toppings, and oils, as well as their own noodles from scratch. The menu is inspired by Japanese ramen and includes reworked traditional bowls with their own distinctive twists. They put an innovative Crafty twist on everything they do, regardless of the offering. Many of these ideas are influenced by their locality since they take care in using only the best local foods wherever feasible. They are always working to perfect all of their goods in order to achieve the ultimate aim of continuous improvement.

In today's episode of Future Food Cast, our host Chris Raczkowski interviews Stefan Czapalay, Owner of Signature Culinary Solutions, on emerging food business trends. Stefan developed an early interest in food and the restaurant industry, and he began working in it as a teen. Stefan has extensive experience in all facets of restaurant management at top-tier restaurants. He also discusses how the food manufacturing company Signature Culinary Solutions got started by dealing primarily with contract manufacturers, kitchens, and so on. He also mentioned how QR code adoption for marketing reasons is growing, and how this technology can be used for everything from content and supply chain transparency to tailored marketing hooks to engage customers. Signature Culinary Solutions is based in Mississauga, Ontario, and is customer service and consulting firm specialized in culinary product creation, menu design, and manufacturing. They specialize in the development of grab-and-go fresh meals with a strong culinary impact for retail and catering. In addition to their own branded items, they have worked extensively on establishing private label food products and HMR menus for some of Canada's and the world's major shops and airlines.

n the latest episode of Future Food Cast, our host Pam Leinmiller discusses with Frazer Nagy, CEO of Tablz, how they are redefining and leveraging the future of the dining experience. Frazer has an extensive history of working in restaurants. He also spoke about his first tech-oriented business called Transparent Kitchen. Frazer describes how Tablz enables restauranteurs to offer their prime table positions for direct booking by customers for a premium fee. This is akin to airlines charging more for first-class seating and exact seat selection over and beyond basic coach ticket rates. Frazer also discussed why sustainability and transparency in the restaurant industry are quintessential for customer experience. Tablz, based in Ottawa, Ontario, is a restaurant platform that is redefining the future of dining. Tablz features a distinct and enticing revenue plan. Tablz is a discrete and voluntary opt-in service that allows guests to upgrade to the table that best suits their preferences during the reservation booking process.

Lisa Sanguedolce, Owner of Le Dolci, shares insights on how she is trying to build a successful bakery and culinary classes business in today's podcast. She discusses the ingredients in lactation cookies, which aid nursing mothers. She also talked about her gluten-free and vegan pastry items. Lisa described her challenges in the food supply chain faced during the pandemic. Le Dolci Bakery & Culinary Classroom first opened its doors in 2008 in London, UK, from owner Lisa Sanguedolce's teeny flat in the leafy Maida Vale neighborhood. Le Dolci Bakery & Culinary Classroom, which is now open in Toronto, Ontario, caters to cake and class demands.

This episode features Cole Torode, Head of Coffee and Operations at Forward Speciality Green Coffee Importers, discussing his profession and how they support the complete ecosystem that coffee producers are establishing. He also discusses the seven different global coffee competitions. He discussed how he keeps his products and business procedures transparent. He also expressed his desire to the adoption of coffee in the #decentralized ecosystem. Forward Speciality Coffee Green Importers is based out of Calgary, Alberta, and is a coffee importer dedicated to connecting new-age coffee suppliers with quality-conscious coffee roasters and experts. Their goal is to bring competitive coffees and highly sought after, unique goods to the general marketplace, while also seeking to mainstream and compensate growers for their innovative techniques and industry leadership.

This episode is all about food and beverage companies rethinking their crisis management and food safety policies. Steve Roberts, Global VP, Sales, Marketing, and Product Innovation at AIB International, discusses Pandemic Preparedness Certification, including what it is, why it is essential, and how it may help mitigate risk. He also discusses AIB's efforts to make food safety culture a part of companies' attitudes and missions. He also emphasizes the necessity of integrity in the food supply chain and how they bridge the food safety and online training gap internationally. AIB International is based out of Manhattan and is committed to ensuring the safety of the global food supply chain and providing high-value educational and technical courses. They offer food safety inspections, audits, and certifications, as well as food safety and baking education and research and technical services to the food and beverage, warehousing and distribution, and food packaging sectors.

Today's episode is all about where your food comes from, with guests Tim Lipp, Interim CTO, and Louis Brown, General Manager from YYC Growers and Distributors sharing how they connect farmers with consumers and distribute nutrient-dense food. Louis mentioned that they encourage regenerative agriculture and farmers that are looking for ways to enhance the environment via their agricultural techniques. Tim also provided insights on the present food system's design. They also addressed how the food supply chain works at YYC Growers and Distributors, and how they are focusing on the food system's sustainability and transparency based on consumer food purchasing trends. YYC Growers and Distributors is a farmer-owned cooperative in Calgary and southern Alberta that includes both urban and rural farmers. They aspire to contribute to Calgary's food security by providing locally grown, chemical-free vegetables at a reasonable price for both customers and growers. Their cooperative structure increases our member growers' market presence and indicates that urban farming is a viable use of land in our city. They work to strengthen linkages between urban and rural communities and to promote soil-healing regenerative agriculture.

In this episode with Mark Setterington, Co-Founder and CEO of Island Fin Poke Company, share his restaurant industry experience and successful franchising concept. Mark gave his thoughts on how to find the right partners. He also discusses the restaurant's house-made sauces and meals, as well as how they keep the quality of their ingredients intact. . He also gave advice on how to keep the franchisor-franchisee relationship strong. He talked about the new digital software that would enable their guests to immerse themselves in the island experience by utilizing its surf cam function, which live-streams video of the waves on Hawaii's North Shore. Mark and Paul founded Island Fin Poke Company in 2016. The team had the vision to open a fast, casual restaurant that offers incredible Hawaiian-style poke in a cool-casual setting, moving you from your daily routine to a surf shack on the beach. You will taste the tastes of the islands through their handmade sauces, 25 toppings, and sustainably sourced fish

Adriano Torres, Senior Director of Global Marketing at The Coca-Cola Company and pioneering in the plant-based beverage products space, talks about the necessity of sustainable nutrition in the beverage space in today's episode. He also emphasized the importance of customer behavior for food and beverage brands. He discusses the latest trends and challenges in the food supply chain, as well as how to think differently about innovation when introducing new products. He also highlights why nutrition functionality is important in the beverage industry. The Coco-Cola Company (NYSE: KO) is based out of Atlanta, The Coca-Cola Company) is a global beverage company with over 500 brands available in over 200 countries and territories. In addition to Coca-Cola products, the company's portfolio includes some of the world's most valuable beverage brands. They are continually evolving their portfolio, from lowering the sugar content of our drinks to bringing exciting new goods to market. They are working to reduce environmental impact by replenishing water and promoting recycling.