My Food Job Rocks!

Marie Wright, President of Creation, Design & Development and Chief Global Flavorist at ADM Nutrition, discusses collaborating as food scientists to develop flavors effectively, the importance of reputation in the industry, and the impact of the pandemic on food trends. They also explore cultural differences in flavors, Peruvian food, and the future of the food industry.

Prime Roots is an innovative alternative meat company in the Bay Area that just launched a bacon made out of Koji, the same stuff that ferments soybeans into soy sauce Being in the alternative meat circle in the Bay Area, I’ve been pretty much in touch with the Prime Roots team since the beginning. They are a really fun, quirky group of young scientists and entrepreneurs so I get along with them well and that’s why it was a delight to finally interview John Frelka, their food scientist on the show. John is very active in the Food Science community. His involvement in IFT in college focused mainly on food science communication including telling Food babe to stop spreading misinformation and setting up the popular page, Don’t Eat the PseudoScience. He also founded a group called Citation Needed in Ohio State and when I went there to do a seminar about podcasting, people always mentioned if I knew John which shows the impact that he has there. John and I dive into a lot of subtle tricks and tips on how to explore the unknown with the tools you have. Since both of us are in young startups with a lot of IP and never enough resources, this comes up regularly so we discuss some helpful tips to help you solve hard problems. If you’re a student, you’ll also hear first hand how both John and I were involved in IFT and how Product Development Competitions and how that specific skillset allows us to excel in the startup environment You can find Prime Roots products in select Bay Area stores. Email prime roots for more information. We have their email on the show notes but you can also just google them. Show Notes The Ohio State Citation Needed – Group about communicating food science Open Letter to the Food Babe at the IFT blog Don’t Eat the Pseudoscience IFT Communicator’s workshop Vani Hari’s new company trouble with heavy metals What do you tell people in a sentence or less?: I’m a  food scientist at a new startup that uses fungal sorce Prime Roots launches valentines bacon Vegan friendly ready to eat meals We use Koji in our products. We harvest the cells How did you study this?: It can be difficult because there’s so little information and it’s so new I learned on the fly. I first went to the literature, and second is talking to people in the space or expertise in the industry Do you have a specific process when mimicking meat?: You have to think of the point B and you have to think of everything. Take it piece by piece. One day the color, one day the flavor, etc A lot of the tests are a bit of trial and error. Sometimes you need to find out what needs to be achieved. Look up the properties. Sometimes it’s all about communicating to the right people How did you find out about food science?: My mom has been in the food industry my whole life I went to UC Davis for undergrad In food science, you’re learning about all of the sciences What made you want to pursue your PhD?: Big food companies only wanted PhDs. I got my Masters first and then went to Ohio State to get my PhD Dr. Linda Harris Dr. Dennis Heldman Why move back to the bay area?: The Bay Area is really nice. Also my family is here I believe working at startups gives you a faster experience curve than a bigger company UC Davis Brewing Club actually posted the job for Prime Roots My Food Job Rocks: It’s exciting to be in a startup that can solve sustainability issues Food Trends and Technology: There are so many really amazing food scientists working on alternative meat products Feeding Tomorrow 2050 The biggest challenge the food industry has to face: How do we make food in more efficient ways? As consumers, reducing meat even somewhat 1-2 meals a week can make a huge impact. As manufacturers, reducing waste is important. For example, upcycling foods Regrained Renewal Mill IFT Next Award The Tofu Manufacturer that works with Renewal Mill One thing in the food idsutry you’d like to know more about?: More about the equipment How do you learn more about machinery?: I actually learn a lot about machinery from trade shows. If you describe a goal or process, it might help you meet that Recommended Trade Shows?: IFT Expo, IFT Section Supplier Nights What are some resources that you use in your job?: Actually google searching. Trade Organization Websites for example are really useful Good Food Institute Association for Morticians What advice would you give someone who wants to go into the food industry?: If you’re interested in anything food-related, just apply to those jobs. You can be a marketer or scientist. To get knowledge, invest into IFT webinars UC Davis Food Tech Club What events did you do for IFT?: Product Development Competitions. As a student, when you’re in  school, you don’t have the option and this is the most useful one Most organizations do product development competitions and each has a different twist What did you learn when creating Citation Needed?: Even if you have the evidence, how do you convince people about science? It’s about the stories. You can’t convince someone if you say they’re stupid. People are unfortunately distrustful of established people versus students. Which is a problem twitter: @madfoodscience  LinkedIn: John Frelka Learn more about your ad choices. Visit megaphone.fm/adchoices

Minh Tsai started Hodo Foods with a simple farmer’s market stand after finishing up a wealthy career in investment banking and I asked him, why? His answer surprised me, but within context, it makes sense. Minh is someone who’s addicted to learning and solving problems and the intricacies and growth of the business has kept him in the tofu business for a little less than 16 years. Not only can you buy Hodo tofu in places in Whole Foods, Safeway and Target, but they also supply to Chipotle! We go through a variety of topics in this episode ranging from how Hodo’s factory is dealing with the pandemic, Asian humility, Minh’s incredible journey at Hodo as well as its challenges and innovations which pair in hand with some interesting tofu science facts. We also get into a very passionate discussion on blending plant-based meat and animal-based meat, and if you follow this podcast often, know about my experiences with that, and also talk about partnerships. Namely how Minh helped get a well-known upcycling company called Renewal Mill off the ground, where they were able to commercialize Hodo’s soy waste stream into great products. About Minh and Hodo Minh Tsai, Founder and CEO, Hodo Today, Hodo is one of the most original and sought after plant-based brands in the US. But Vietnamese refugee Minh Tsai never expected he’d be running such a company. Minh simply decided to make the delicious, organic artisan foods he grew up eating in Vietnam, but found elusive in the US. He started with one farmer’s market stand in the San Francisco Bay Area 15 years ago. Through innovating his own take on wholesome, traditional methods, Hodo products quickly became must-have ingredients for renowned chefs. Now, Hodo is found in ingredient-driven restaurants from Chipotle to Benu and Daniel, and in thousands of retail stores nationwide including Whole Foods Markets and Target. About Hodo Hodo handcrafts delicious, wholesome, organic plant-based foods for people who love to eat well. We use artisanal methods only, and we source every ingredient thoughtfully. Proudly made in Oakland, California. Beginning with one farmer’s market stand and growing to thousands of retail stores and restaurants nationwide, Hodo’s innovative yet traditionally-made products quickly became a favorite of renowned Chefs and home cooks alike. Hodo is served by ingredient-driven restaurants from Benu and Daniel to Chipotle, and retail stores from Whole Foods Markets to Target. Show Notes We’ve always had good food safety programs, COVID just amplified Meat factories getting Coronavirus Unfortunately, COVID and worker safety is all about controlling the probability. We have to find ways to increase the probability Has the pandemic slowed or accelerated sales?: We have a diverse sales demographics. Food services plummeted but retail and online grew really fast What do you tell people in a sentence or less?: I’m in the food business. But if they’re curious, they will dig deeper. If I say I make tofu or plant-based food, they just like up light up How often do you tell people that you’re the CEO of Hodo Foods?: Almost never Asian Humility Why don’t you like talking about yourself?: I like talking to the person, not the status. I don’t think it’s that interesting until context is made such as someone who’s working for a food company It monopolizes the conversation unfortunately Ideally, without context, you might not get a prolific conversation Describe the steps to get to where you are today: I always wanted to nourish people and wanted to work at the UN. I ended up going to Investment Banking because I couldn’t get a job because I was so new. I ended up moving through the ranks in investment banking What was the time where you decided to jump into tofu? I’d call myself an auto-didact, someone who keeps on learning I would end up being in M/A, then equity capital markets, and then I quit because I didn’t get the people I was working with. My manager asked me to work over Christmas and I said “no” to him. I didn’t understand why he had to work over Christmas and New Year while they were making millions and millions of dollars Did a little bit with a small consulting company working with dot.coms building buisnesses Then Charles’ Schaub On Money: Though we all care about Money, I’m in the United States, I can learn everything and I can reinvent myself any time. And that’s why I started a tofu business I started a tofu company when artisan was taking over. IE: Blue Bottle and CowGirl Creamery You first start by making food and once your friends tell you it’s good and would buy it, you might have something What made you feel confident about differentiated yourself: From the time we started Hobo, no one is able to make what we make It’s mainly because our process was really hard and our brand was really new Why did you decide to do hard tofu patties?: People liked it and you have to pasteurize it Mapo Tofu My Food Job Rocks: Some days are really hard but things are always different and I’m always learning Renewal Mill (see episode 4): I met Clare when I was speaking at Harvard Business School. I mentioned that we have a waste product that we produce and Clare reached out to pursue that idea. That now became Hodo Foods Regrained uses a distributed scale Renewal Mill will use their technology to do other byproducts How much Okara is produced?: It’s a 1:1 ratio of tofu to Okara. One pound of Soy beans should give you 1 lb of Okara Why help out Renewal Mill?: Why not? It’s a business. It also helps our image I wish we could talk about more things at Hodo Foods but we don’t have Paul Shapiro – Business For Good We generally treat all of our customers as partnerships. If they ask for something, we will try to innovate and help out What advice would you give people who are feeling down in today’s economy?: Forget the current climate. To start a food buisness, the barriers remain the same. You have to go through brokers and distributors. Try and sell in different channels. Perishability is a huge deal. You don’t need a national brand to be successful. There are plenty of small, local brands who are doing amazing. Reach requires more money and more cost In thisi climate, online is more critical than ever before. The shipping can kill us though Bread SRSLY Instacart, Imperfect, Sunbasket, Purple Carrot, etc Frozen is actually more stable than Refriderator Where can we find you for advice?: minh@hodofoods.com. You can bug me, but I don’t have a lot of patience dealing with common questions. I advise a few companies as well Learn more about your ad choices. Visit megaphone.fm/adchoices

I first interviewed Weber Stibolt in episode 92, when he was a Quality Assurance Specialist at Eight O Clock Coffee. A couple of years later, he’s now at one of the most talked-about food startups at the moment: Beyond Meat. The last interview we’ve had from Beyond Meat was episode 24 with one of their food engineers so it’s good to get an update on what’s happening there. So I ask Weber about his transition over there. From applying to the job, moving to the new town, and progressing through the ranks. We talk a lot about one of our favorite programs in IFT, the Emerging Leader’s Network as we were both participants in it. Weber went a little bit farther and became a peer mentor. Probably the best part of this interview was that Weber made his role by presenting a need and making a case. This is a great example that if you’re in the right company, and if you can identify a potential opportunity, you can actually carve out your own unique path. Show Notes A year ago, I was working in coffee and I got an opportunity to work at Beyond Meat Central Missouri Emerging Leader’s Network – Weber and I were in it and Weber became a peer mentor for it Emotional Intelligence How do you learn Emotional Intelligence?: The firs step is to recognize it and use it as a tool to help you move forward Did you seek this job or did you find it interesting: More the former. Coffee is a bit boring because it lacks a challenge. I wanted a better problem solving canvas. There wasn’t enough growth in my abilities. Beyond Meat IPO Was there a change when Beyond Meat went IPO?: Not really. The mission was the same. What is the difference between measuring the quality of Beyond Meat versus the quality of coffee?: Surprisingly, sensory is still a huge part of my day What notes do you look for?: On a flavor perspective, it’s fairly neutral. Nothing on the realm on pungent. Moisture and texture are important too. Oil is also important Small changes can have a fairly big impact. Adding an extra lb of flavoring for example, will affect a lot. What about raw material?: We actually are very happy with our pea protein lots. However, two different manufacturers can be totally different PURIS – suppliers in Beyond Meat Quality Systems Manager: Making paperwork digital Kelly Wilson – VP of quality Gallup Personality Test SQF Conference guy about risk IF I leave a beyond meat in the fridge, would it rot as regular meat?: Technically it’s less risky Why Does Your Food Job Rock?: I’m doing so many cool things in Beyond Meat Trends and technology: We spend a significant amount of money on R+D Plant-based fried chicken in KFC is super convincing It’s made of wheat and soy What is one thing in the industry that you’re interested about?: Cell-cultured meat Clean Meat by Paul Shapiro My podcast case is politics and a few comedy podcasts like Mark Marron’s pocast Any advice on switching roles?: Change Management is extremely important. Every single job has a  change management component Where can find we find you?: LinkedIn’s the best   Learn more about your ad choices. Visit megaphone.fm/adchoices

With all that’s going on, will all the tension in the air, and with all the systemic issues that are being talked about, what if the main solution was to just have dinner with someone of a different perspective? After all, everyone is human and everyone eats and I felt the best way to understand someone is through a good dinner? Eric Adams, Borough President of Brooklyn, New York, believes that a simple dinner can solve a lot of our problems. We’ve had this episode in the bag since March, as in right as everything was locking down, things have changed a lot and there’s no better time to launch it than now because it deals with a lot of issues that is currently affecting the United States. Eric’s had a tough life. Eric didn’t know he was going to be a politician but a terrible string of events changed his life. Eric wanted to be in the computer industry but after he was beaten by the police, he decided to be a police officer and now he’s the President of the Brooklyn Borough pushing a ton of initiatives to make Brooklyn better. This interview is an inspiring example that no matter what your background is, or no matter what type of disadvantages you have going for you, you can strive to fix the problem. Eric brings a great perspective on finding big problems and using unique systems to solve them. One example Eric and I talk about in-depth, is the Breaking Bread, Building Bonds initiative. Another is how he reversed some serious health conditions by altering his diet. Thanks to Andrew Noyes from the JUST Foods team for forwarding this opportunity. If you want to hear more about Eric Adams, I highly suggest listening to two episodes from James Altucher. They go much more into Eric’s life and also gives a great glimpse of not only the life of Eric but how he’s trying to solve the problems that are happening. More Podcasts on Eric Adams James Altucher Ep 509 about Eric Adams' life in more detail James Altucher Ep 596 The Current State of Things with Eric Adams About Eric Adams Borough President EricAdams is also extremely passionate about issues of food justice within the context of racial justice. Diet-related disparities particularly affect racial/ethnic minorities, and the Borough President's promotion of plant-based nutrition in communities of color is an essential tool to tackle these disparities. Breaking Bread, Building Bonds is a new initiative from Brooklyn Borough President Eric Adams. There will be one hundred dinners across the city, with ten everyday people each from all various ethnicities, identities, and faiths. A particular emphasis will be placed on engaging young people in participating in these dinners, but most notably will involve New Yorkers who are not typical thought leaders or are otherwise significantly engaged in civic life. The goal is to use the tables to have different groups from all over the city sit down and learn from each other. These dinners, which will begin in the early part of 2020, will hopefully empower everyday voices to be new ambassadors of intersectional unity. Show Notes How do you introduce yourself?: I use elected office to deal with crises What’s your title?: Brooklyn Borough President. Brooklyn is the largest borough You didn’t start out being a politician?: I was actually interested in computers NBUF – Police Brutality Why did you go form police officer to a politician?: When I started to dive into it, I found to realize that I have to fix policies and fix the system. 100 Blacks in Law Enforcement Who Care When you were running for Senator, who were you, supporters?: Because I was an ex-cop, my relationships in the conservative part of the city did well. What I learned through this journey, we don’t talk to each other so we decided to do a very cool dinner Breaking Bread, Building Bonds Initiative We started an initiative where we would have 100 dinners and have 10 people per dinner and just have people talk to each other. I don’t think people appreciate the lubricating value of the meal How do you choose the people?: We have a link that sorts you out. We have the host get 3 people from 3 different backgrounds. No one can have the same background We look at all backgrounds but we can get specific. For example, Blacks can be Caribbean and Jewish can be Hisidic Can I have an example of a dinner you hosted?: We had 6 people from different South Asian communities. One of them was a Shik, another from Nepal, Punjab, Beijing, Mississippi etc. They explained their food, costumes, praying, and politics How do you break the ice?: We all sit down on the table. We all say a little qquote that states that we will respect each other and not judge you. Did you know 47% of the people in the Brooklyn area speak a second language The students talked to people in China but never communicated with a black person Reflection is powerful not only through external strife but even internal strive Coronavirus was a game-changer and forced us to do a lot of reelecting Wet Markets and Wuhan Food Swamps Food Deserts Hydroponics Meatless Mondays How did you find the time to research the diet that made you re-evaluate your diet?: The first thing I did was believe. When I had diabetes, I had a ton of medications and I would have popped a bunch of pills for the rest of my life In 3 months, I fixed everything At the heart of what I cut out, was Saturated Fat because it clogs your arteries. The biggest producer of saturated fat was meat What do you eat now?: I explore a lot of spices because they do wonders to the body I break my fast with a nice green smoothie, for dinner, lentil pasta with a simple sauce and tofu Burlap and Barrel – Ori Zohar How do people do Breaking bread, building bonds? Especially now where we’re in lockdown?: We are going virtual. Brooklyn-USA.org to sign up for the Breaking Bread, Building Bonds You can also email Eric at askeric@brooklynbp.nyc.gov What do people serve at Breaking Bread, Building Bonds?: It’s so interesting to see what bread people associate with. All cultures have different bonds Why do you love what you do?: If you give back to the universe, the universe gives back to you Learn more about your ad choices. Visit megaphone.fm/adchoices

Kris Theodorakos is the Business Development Manager at Webber Smith Associates, a firm that builds and designs manufacturing plants specifically for the food industry. If you ever wanted to know what goes into planning actually building a facility, Kris gives a nice rundown on what you need to prepare, what you should consider, and some strategies on how to build them out. Another topic we get to is career advice. Kris originally had a degree in communication, but when she started her masters in nutrition, found out about food science on the first day of class and switched over and the rest was history. Though she started out as a product developer for Nestle, she ended up with a pretty interesting career trajectory by getting involved in the Naturally Network and IFT.   Show Notes What is Webber Smith?: Engineering and Design firm that specializes in food industry buildings What makes a good prospect for someone who wants to build food manufacturing facilities?: It’s a very long process, longer than usual. What are the prerequisities for building a facility?: There’s a lot. Usually they need to have a feasibility study and runs through the whole gauntlet of requirements including ingredients, process and sanitation It’s best to get a team of experts such as food science, design, and engineering How long does it take?: We can do it for the year but it really depends on how you structure your plan, do you want to phase it instead of all at once, etc What is the most common thing people are surprised about?: Cost because there’s so much to consider including floors and lighting. There are so many things that you have to look at. Ghost Kitchens Describe the Steps to get to where you are today?: My bachelors is actually in communication. My first job was at a natural foods co-op. I eventually got into human resources. I moved to Colorado and got a Nutrition degree. In my first class on food chemistry, I was introduced to Food Science Christmas Vacation: The non-nutrative cereal schlak My first food science job was at Nestle Natural Development We then moved to rural Pennsylvania because of my husband’s job. My husband owns a piece of land. My husband’s company partners with Webber Smith How did you work on communication skills: Networking events and getting involved in them Institute of Food Technologist Rocky Mountain Committee Naturally Boulder Alamo IFT Naturally Austin My Food Job Rocks: I love the variety of projects and seeing progress throughout the variety Favorite trends and technology: Fermented beverages. I personally drink Kefir Water What is the biggest challenge the food industry needs to face?: We have a long way to go with packaging PACK Expo East Round Pizza Box PACK Expo West Where do you find your information?: Food publications such as food engineering magazines or food safety magazines google food engineering magazine.com foodconsultants.com foodmaster private label manufacturing Expo Do you have any advice for getting into the food industry?: Do your research and get involved in the food industry Also, don’t shy away from Staffing Companies Email: webbersmith.com or you can email me here: ktheodorakos@webbersmith.com    Learn more about your ad choices. Visit megaphone.fm/adchoices

NOSH writer Carol Ortenberg captured a written article with Neal Gottlieb about how he had to shut Three Twins Ice Cream down after 15 years of being in business and I found the article (which now behind a paywall) very reflective. So I got Neal on the show to talk about the really crunchy details about the direction of Three Twins Ice Cream. From its beginning in an ice cream shop, to raising money, to battling the brutal retail space. We talk about some really tactical stuff, but the ending is something that gives me a lot of hope. Not just for Neal, but for everyone. This episode is a bonus episode because it doesn’t follow our regular format. There’s no script on this one, just going through the journey and talking to some key points. For those in the food business, I think it’s extremely useful information. Information that might help you in your food business such as financing debt versus equity, manufacturing decisions, and figuring out the retail space. I just wanted to capture Neal’s lessons while it’s still fresh in his head, and he did an amazing job being transparent and honest about his experience with his food business. Show Notes NOSH article by Carol Ortenberg How did you start Three Twins I was once part of Finance for GAP Clothes Peace Corps Grew from a small ice cream shop to international brands Ice Cream is hugely competitive. Most organic brands come and go Even line extension organic ice cream disappeared Halo Top Effect – Big competitor took off and took a ton of shelf-space When we started, we had a small ice cream shop and did everything in house We built two factories: one in California and one in Wisconsin The decision between co-packing and manufacturing yourself: Copackers are unreliable. For example, a soy yogurt copacker shut down completely. We only found two organic ice cream companies. Oregon Ice Cream (had a contract to not sell ice cream) and one that already shut down. So it made more sense to manufacturing yourself How did you raise money?: Until the factory, friends and family round When you have a  good product, high growth, and a  charismatic founder, it can work out Should you get investment?: You probably have to. Our big mistake is that we focused too much on growth On raising, you can either raise equity or debt, the issue with debt is that it has to pay back first Convertible Note – most food companies do this so the investors mitigate risk Before the pandemic, people-focused all on growth Krave Jerky multiple 6x sale hyped up grocery Krave sold back to John Sebastiani The selling dynamic reflected a lot on the natural food sector. It’s easy for a big legacy company to buy out the competition even if the company isn’t doing well internally Use the money to either decrease overhead or increase margins What were the margin killers for Three Twins Ice Cream?: Organic cream is very expensive. At the top, vanilla was over $500 dollars/gallon Also, grocery discount structures and slotting fees really killed us Broker Fees What is your opinion on the retail cold chain?: It’s a necessary evil. UNFI probably makes a razor-thin margin How can you optimize the retail situation?: Offer something unique (your product) and optimize your margins On line extensions – How can you tell about cannibalization?: We launched two line connections such as bigger tubs and higher protein. Initially, these SKUs took our shelf-space which lead to less brand facing opportunities Advice for Food Entrepreneurs: Back up and figure out why your brand is special and that people will spend money on Find people who have recent food experience in your board of advisors It’s one thing to have smart people in your team, but you need relevant people How did you reflect on this event?: It’s actually refreshing to look forward again. I’ve been extremely lucky to have opportunities. The journey is the reward You can find Neal here Also: did you know Neal was in survivor? Learn more about your ad choices. Visit megaphone.fm/adchoices

Blake Thomas, the founder of Tiny House Coffee Roasters, was one of my first contacts in Austin, Texas and I had a lot of fun getting to know him and drinking his coffee every day when I was working at WeWork. Blake’s story is super impressive and he works really hard at his job. Learn how Blake jumped on board selling coffee during the end of his Peace Corps stint and how he built up a nice little coffee company in Austin. One of the biggest growth opportunities that Blake was able to get was working with the regional team at WeWork to supply his coffee into their offices. The business relationship was so good, that Blake was able to open a coffee shop at a WeWork location on Barton Springs Road. We also get Blake’s perspective on how he’s handling on the pandemic and it’s really tough, but Blake is using his time wisely by innovating new drinks so he can adapt in trying times. The good news, is that this isn’t the first time Blake had to innovate on the fly. Show Notes How did you start Tinyhouse?: Through the Peace Corps. After my stint, I got going Peace Corps Farm Gate Import Service Anthem Coffee Imports: They do financing and they are very good partners Surprisingly, a lot of farms will have social media platforms and will reach out to us directly WeWork Barton Springs location Cold Brew Coffee COO FairTrade America – Bryan Lew Interview Thirst- Charity Water Book by Scott Harrison HEB PPP Loan- work with a local banker and a banker who cares Virtual Tip Jars (generally a venmo code) GoFundMe Tipping Program Do you think coffee will change in the pandemic?: Yes, DTC coffee will work. Austin coffeehouses are already doing Tea Any advice for food business?: Really dig into the “why” of your product Clean Cause 22 Immutable Laws of Marketing You Miss 100% of shots you don’t take tinyhousecoffeeroasters.com We deliver! blake@tinyhousecoffeeroasters.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Whenever I move to a new city, I try and contact the local IFT section in the area and connect with them saying I’m a new food scientist looking to get involved. Natalie Roesler, the VP of Surlean Foods and the section leader at Alamo IFT welcomed me with open arms. Actually, everyone in the Austin Texas area is well connected and super welcoming. It’s one of the friendliest places I’ve ever been to. So to return the favor, I interviewed Natalie. Though there are tons of amazing lessons in this interview, a lot of the episode is about working with people empathetically and efficiently. You can tell Nathalie is really passionate about understanding how to really make people happy in the workplace and how focusing on people’s happiness can actually allow you to innovate faster as a company. This episode was recorded right before everything started to shut down, but a lot of the forecasting here is still pretty on point and it’s always funny to see what still holds during this time. About Natalie Natalie currently serves as the Vice President of Innovation for Surlean Foods in San Antonio, TX.  She has a bachelor’s degree in food science and technology from the University of Nebraska - Lincoln and a master’s in business administration from the University of Wisconsin – Oshkosh.  She has been in the food industry since 2002 in progressive roles within the field of research and development.  During this time, she has played a leadership role in innovation process and product design across a variety of channels and product types.  Channels include national accounts, food service, retail, club store, K-12 schools and college and universities. In addition to Natalie’s technical experience she is passionate about building mutual trust and respect to enable high performing individual contributors and teams.  Because of this collaborative nature and leadership style she has been able to unite departments and impact overall organizational culture.  Natalie has been a member of the Institute of Food Technologists (IFT) since 2002 serving as an IFT Ambassador and assisting students and entrepreneurs in answering questions within the field of food science.  She also serves as the Chair Elect for the Alamo Section of IFT, bringing relevant educational content and networking opportunities to regional members.  In addition to IFT, Natalie is a member of the Women’s Foodservice Forum and serves as a volunteer at the Bulverde Area Humane Society in the San Antonio area.     Show Notes What do you tell people what you do for a living?: I get to work with chefs and scientists that make products that are in restaurants everywhere Official Job Title: VP of Innovation at Surlean Foods What products do you make?: Kettle cooked products and also patties History of Surlean foods: We’re a spin-off company in the ground meat industry Can you describe the steps it took to get to where you are today?: I got my foot in the door by being a technician. After 5 years, I went back for my MBA at the University of Wisconsin. What don’t scientists think about?: Most scientists don’t understand the marketing and sales part of a business which hampers the possibilities of innovation. There’s always a middle ground. Always ask more questions. How do you buy equipment?: You can actually lease equipment, borrow it, or get a floor model. With equipment, it’s not marked up a ton. There are options. What does an MBA give you?: It gives you a firm understanding of everyone’s job and department. It allows you to put yourself in their shoes. It makes you less defensive and more understanding How did you find what you’re good at?: I wanted to be a chef or a realtor but I had the opportunity to get a four year degree. I went to a camp in the University of Nebraska and found the food science department. First job: Senior Lab Technician in Wisconsin South Eastern Mills High-Performance Workplace My passion came from how to be good with people A high-performance workplace is mainly about culture. It brings up positives and eliminates negativity. Tagline: Feeding people like family You’ve moved a lot: Nebraska, Wisconsin, Georgia, and now San Antonio Moving for opportunity is really personal. If you have the right opportunity American Food Innovate Summit: I was a speaker there and I talked about high performance innovation My Food Job Rocks: I get to work with a lot of great people. We’re feeding people, people have to eat and it’s a  stable industry We collaborate with restaurants a lot because the QSR’s have a better understanding of their brand What is the benefit from copacker innovation?: more minds, bigger ideas What trends are you looking for in your innovation?: plant-based foods and high tech plant-based foods Freakanomics – Impossible Foods The Wizard and the Prophet Biggest Challenge the food industry needs to face?: Individual Packaging and sustainable packaging Has this affected your business?: Yes, our customers have made commitments to packaging We’re making small increments and I think it will accelerate Doe sit matter that face companies are pushing sustainable packaging?: Yes, actually, Styrofoam cups are not as popular anymore What is one thing in the food industry you’d like to know more about?: Learning more about the cell-based meat area. Paul Shapiro’s book Clean Meat How did you get into food?: Food Network, Emeril but especially Alton Brown. Dr. Susan Braska IFT Alamo IFT What books do you repeatedly read?: The Secret by Rhonda Byrn. It helps you get out of your own way Book of the Five Rings Who Moved My Cheese? Five Dysfunctions of a Team Do you have any advice on how to succeed in the industry?: Find what you’re good at and what you can do in which no one else can do. It can take 5-6 years.       Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's episode is with Jaime Snydel, Founder of Simplified Superfoods. A direct to consumer smoothie pack business where you can enjoy a delicious smoothly with just ice, fresh fruit, and a pack of Simplified Superfoods. After the pandemic hit, I started to post in a few food startup groups if they’d like to be interviewed. It was my impulsive way of giving back. My Food Job Rocks now does have a bit of a barrier of entry just because I get so many PR inquiries so this was an opportunity to ask businesses who might not have made it, about what’s going on in their world. So I have a couple of interviews where I talk to businesses that are a bit new and interview them. This is one of them and I learned a ton from this. I think it’s always refreshing interviewing people who’ve just started because the idea of how they started and what resources they use is just so fresh in their head. One of the most valuable things in this interview is where Jaime talks about her time in the Hatchery, one of Chicago’s best food incubators. If you’re thinking of starting a food business, you might want to think of looking into resources such as this one. This episode was also recorded about 3 weeks ago so Jaime tells her side of how the pandemic is affecting her business. Sponsor for the Episode: WeStock Grocery is changing daily due to the current environment and we know it is an uncertain time for your brand. At WeStock we are working to help our brand partners continue to grow even now. WeStock streamlines the request process providing your brand with consistent retail leads and gives you the insights needed to grow your business. Learn more at WeStock.io and use promo code MyFoodJobRocks for 25% off your first year. Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I make smoothies We sell sachets and bulk bags that have all the powders How do you know about health?: Education is powerful. What I eat helped me get out of the hospital multiple times Mark Hymen When did you start to be an entrepreneur?: I started in Trunk Club based in Chicago. After it got bought out, I didn’t know what to do next. People started to ask me about smoothies so I started making smoothies The Hatchery - Incubator Fancy Food Show How to Start a Food Buisness – Hatchery Worboy’s Design in Denver My Food Job Rocks: When you’re small, you can interact with the people who buy your product and I feel like it’s important. The community of people in food is always willing to help| How are you dealing with the pandemic?: It doesn’t affect me too much What trends are popping up iin your sales?: Immunity How do you make a peanut butter and jelly smoothie?: Chia/Hemp, Almond Milk, Spnaich, Frozen Strawberries, Peanutbutter For Spinach: Steam first, then freeze Vitamix Ninja What is one piece of advice for someone who wants to start a food business? : Everyone in this space is a copetitor not a competitor Instagram: @simplified_superfoods Jaime@simplifiedsuperfoods.com     Learn more about your ad choices. Visit megaphone.fm/adchoices