Ep. 158: Flexible automation, robotics updates

MeatingPod

#Science #Business News #Business #News #Meatingplace Magazine / Alt-Meat Magazine #Meat #Poultry #Alternative Meat #Plant-based Meat #Beef #Pork #Meat Science #Meat Processing #Poultry Processing #Food Manufacturing #Meat Technology

36:16

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about a year ago 23:24

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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 maintaining yields throughout the processing line. Dr. Ahlin also discusses how collaborations with researchers at other educational institutions are affecting development of new ideas for automated systems and robotics.

214 episodes

Ep. 158: Flexible automation, robotics updates

MeatingPod

published about a year ago

MP3•Episode home

214 episodes

All episodes

MeatingPod

1
From the vault: Best of both worlds 42:05

14 hours ago42:05

42:05

The way Jeff “Trip” Tripician sees it, he didn’t leave his job as CEO of a conventional meat company to become CEO of the Dutch cultivated meat company Meatable; rather, he went from CEO of one meat company to another. After decades working to institute progressive practices within the U.S. meat industry, Trip is pushing the cultivated meat industry to progress by, essentially, helping them understand that they are meat companies, not food-tech companies. And by hammering home the idea that feeding the world’s population is strategy, not a competition, he aims to create that brass ring of business — synergy. Trip Tripician joined MeatingPod for a wide-ranging and frank discussion of meat, alt-meat, food-tech, the climate, and the crossroads at which they all are standing.…

MeatingPod

1
Ep. 210: Protecting the color of bacon 19:33

8 days ago19:33

19:33

In this episode, Stephanie Major, a senior at Iowa State University, outlines a research project that aimed to better understand how bacon becomes discolored under varying types of retail lights. With Major as co-leader of the research team, the study involved treating cured bacon with natural antioxidants and then packaging the product in aerobic (overwrap) and anaerobic (vacuum packed) containers. Major and Dr. Terry Hauser, associate director at Iowa State’s College of Agriculture and Life Sciences, explain the results of the study, which found that the type of packaging was more effective than an antioxidant treatment alone in preventing photo-oxidation in bacon in storage or on retail shelves.…

MeatingPod

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Ep. 209: Salmonella, HPAI and More! 26:28

15 days ago26:28

26:28

In this episode, Kromm will outline the specifics of the original USDA plan to monitor Salmonella contamination levels in processing plants as well as the goals for tracking various serotypes of Salmonella as well as other pathogens among poultry. She also notes that the proposed regulations – which were challenged by the poultry industry and other stakeholders – ultimately could have complicated the processing and supply chain needs of the chicken and turkey processors. She also will update the status of the battle against highly pathogenic avian influenza (HPAI), which is now in its fourth year and has affected wild birds, broilers, egg layers and a wide range of other mammals, including dairy cows, cats, dogs, otters, foxes and other domestic and wild animals. Kromm also outlines other approaches under consideration in response to HPAI, including the use of vaccines.…

MeatingPod

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From the vault: Collaboration, flavors and R&D 21:13

22 days 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 means employing a variety of channels to stay ahead of emerging flavor trends and testing new concept inside the in-house kitchens, he adds. In this episode, Goerl also addresses operational lessons learned during the pandemic and how the resurgence of foodservice and new relationships forged during COVID affected Miniat’s post-pandemic business.…

MeatingPod

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Ep. 207: A matter of trust 29:09

29 days ago29:09

29:09

Confusion is a major barrier for alt-meat companies struggling to gain traction with shoppers — confusion about healthfulness, ingredients, labels. Add to that a disconnect between consumer expectation and reality on matters of taste and texture. In short, consumers don’t trust the information they’re getting. Trust in the food system is what the Center for Food Integrity is all about, and CFI has new data that segments consumers by levels of trust, in their food and in the players in the food industry. From the “progressive disruptor” to the “comfort seekers,” Charlie Arnot, CEO of CFI, has studied these micro-communities. He knows who they listen to, and why — drawing a road map for alt-meat companies to build brand relationships with their end-users.…

MeatingPod

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Ep. 206: New technology for HPAI detection 21:25

5 weeks ago21:25

21:25

As avian influenza continues to affect the poultry industry – as well as dairy cows and other mammals like cats and even seals – researchers are developing a hand-held device that can detect the virus that causes bird flu in the air in minutes with a success rate of 90%. Dr. Rajan Chakrabarty at Washington University in St. Louis, is leading a team of scientists that previously created an electrochemical capacitive biosensing (ECP) device to detect the virus that spread COVID-19 five years ago. The current goal is to shorten the time to confirm bird flu in such places as poultry barns, farms and commercial hatcheries. He also tells MeatingPod that the team plans to develop an ECB that simultaneously senses multiple types of viruses in the air with the same level of effectiveness.…

MeatingPod

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From the vault: Advancing the Salmonella challenge 33:55

6 weeks ago33:55

33:55

With current USDA rules on Salmonella in frozen and raw poultry products, the fight to combat microbial infection also is being waged on the hatchery level using research that ultimately could protect humans from some biological invasions. Dr. Margie Lee from the Virginia-Maryland College of Veterinary Medicine is involved in groundbreaking research on how the chicken microbiome allows chicks to fight off Salmonella after they hatch in a concept called competitive exclusion. Dr. Lee offers insights into how these findings are advancing the cause against Salmonella and how a seminar on earthworms sparked the concepts that ultimately could better protect other species by monitoring microbiome conditions.…

MeatingPod

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From the Vault: Food Safety & Profitability 19:38

8 weeks ago19:38

19:38

According to Tim Vlcek, a food safety consultant and also the CEO of a direct-to-consumer meat business, explains how maintaining proper food safety protocols can directly impact a processor’s profitability because it makes managing operations more efficient. In this episode, he outlines the connection between maintaining consistent food safety standards that start with upper management and, in an ideal situation, work their way down to the production line. He also describes how his meat company develops new products by making sure he and his team understand what customers want either in retail or in foodservice.…

MeatingPod

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Ep. 203: It all starts in North Carolina 27:46

9 weeks ago27:46

27:46

North Carolina is home to a number of groundbreaking alt-meat development centers, from the soon-to-be-completed Believer Meats cultivated meat plant, to the North Carolina Food Innovation Lab, and most recently, the first of three global Bezos Centers for Sustainable Protein at North Carolina State. Bill Aimutis has been in the proteins industry for decades, and now is co-director of the Bezos Center in North Carolina. In this episode, he makes a return visit to MeatingPod’s Alt-Meat edition to discuss what makes the US Bezos Center unique, as well as an integral part of the global alt-meat ecosystem, and what to expect from the center in the coming year.…

MeatingPod

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Ep. 202: A woody breast breakthrough 17:25

10 weeks ago17:25

17:25

Working with a research team at the University of Arkansas System, Division of Agriculture, Dr. Dongyi Wang will outline for our MeatingPod listeners new advances that can improve the detection rate of woody chicken breast on the processing line 95% of the time. Utilizing cutting-edge hyperspectral imaging as chicken breasts move down the line, the system can spot the meat quality defect that result in a crunchy texture or other textural issues before the product reaches consumers. The high-tech imaging is expected to help the poultry industry address an issue that costs processors millions of dollars per year and, eventually, could play a role in worker safety or even food safety, Dr. Wang adds.…

MeatingPod

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Ep. 201: Tracking the avian metaneurovirus 29:26

11 weeks ago29:26

29:26

As the ongoing threat of highly pathogenic avian influence (HPAI) enters its fourth year, research continues to develop preventative and protective approaches with regard to the nation’s poultry industry. Sunil Mor is an assistant professor at South Dakota State University and is one of the scientists focusing on the identification of various HPAI strains, specifically, avian metaneurovirus that is affecting turkey flocks. In this episode, he’ll describe efforts to identify this threat with the goal of developing a vaccine that can slow down the spread of a wide range of these highly contagious – and deadly – viruses.…

MeatingPod

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From the vault: Food safety lessons post Boar's Head 25:33

12 weeks ago25:33

25:33

Food safety veteran Sharon Beals offers perspectives on what food manufacturers need to know about continuing the learning process when it comes to protecting workers and customers from foodborne illnesses. In the wake of last year’s listeria outbreak that sent nearly 60 people to the hospital and played a role in the deaths of at least nine people, Beals notes that deli meat processor Boar’s Head and others can glean new approaches to improve conditions at their plants. Vigilance, communication and sharing information on systems that work will be key to improving food safety down the road, she adds.…

MeatingPod

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Ep. 199: The world's largest alt-meat trade show 16:56

13 weeks ago16:56

16:56

The alt-meat sector has plenty of conferences, but this May, the largest trade show dedicated to alt-meat will be held in Frankfurt, Germany, adding to the list of global conferences for alt-meat networking. In fact, an entire hall at the triannual IFFA show, which otherwise is dedicated to conventional meat production, will focus on alternative proteins. The Good Food Institute-Europe is partnering with IFFA on the World of Alternative Proteins and will help anchor the hall. In light of that collaboration, GFI-Europe’s Managing Director Alex Mayers joins MeatingPod to discuss the programs and opportunities that specifically will be available to alt-meat attendees at this year’s show.…

MeatingPod

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Ep. 198: Automation, AI and Robotics updates 24:36

14 weeks ago24:36

24:36

Automation has been part of the U.S. manufacturing industry since the 1930s and an increasingly prominent factor in food manufacturing in more recent decades. Our MeatingPod guest is Steve Mustard, who has more than 35 years of experience in automated systems. In this episode, he'll cover some of that history and provide insights on how meat processors today are successfully integrating automation into their operations. Mustard – an independent consultant and expert at the International Society of Automation – also will outline the integration of Artificial Intelligence to enhance these systems, influencing processing, warehousing and even food safety.…

MeatingPod

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Ep. 197: Hunting Campylobacter in retail chicken 21:22

15 weeks ago21:22