My Food Job Rocks!

Payal Gupta’s journey to becoming a food stylist was a wild one. She quit her standard corporate job, in which both her ex-husband and her family disapproved of, but through years of persistence,e she now owns her own food styling studio and is flourishing Though you'll learn some fun tricks and tips to style food, and how to work with clients, this episode is more than a peek inside being a Food Stylist, it’s much more about the journey of finding your passion and working hard at it. It takes a long time and you run into a lot of obstacles! That’s the most inspiring thing about Payal’s journey. She worked hard, used her resources when she needed to, asked for help when she needed to, and did not give up even when people said it was not a good move. Now she is flourishing with her own practice. So it’s a great story about achieving your dream, the lesson of being patient but persistent to make it happen. About Payal Payal Gupta – With a foundation of Economics Honours from Kolkata University, I tuned into my entrepreneurial spirit in IIM B (MPWE). Further I was intrigued by consumer behavior in the field of food so I pursued it through my stint in qualitative market research. Having gained an insight into the decision-making process of customers over years, I went on to focus on the food itself. To achieve it I started to build upon my childhood passion of cooking artistically and started studying food professionally. Over the years I have had the opportunity to polish my skills in the world of food by educating myself across premier institutes globally and working with esteemed chefs and hotels some of which are mentioned below:- Le Cordon Bleu (LCB), Bangkok Sophia College, Mumbai Institute of Hotel Management(IHM), Mumbai World Pastry Champion Eric Perez, Bangkok Chef Rohit Sangwan and Chef Aniruddha Roy (Taj Lands End) The years of Culinary education was combined with the artistic aspects of Food photography and Floral design by educating myself at:- Institute of Floral Designing (IFD), Mumbai National Institute of Photography (NIP), Mumbai Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes When someone asks what you do for a living, what do you do?: I’m a makeup artist for food. I beautify the food-based off of the client’s parameters Any tips on how to make food look good?: It depends on the product, it takes time to know the components of the product and apply it. How did you learn the craft?: I apprenticed for two and a half years. I didn’t cook but I watched and read. When I branched out on my own, I found the same problems. So I spoke to a ton of different people and helped learn about it. It’s been 7 years since I was independent. The best way to learn is to get yourself into a problem. How did you get into this?: Since I didn’t have a  food degree, I got a stable job but hated it Ratatouille - “Anyone can cook” Chef Jacob (famous Indian chef) How did you find out about being a food stylist?: sabbatical lead me to a movie, a movie led me to search the net, and then I called approximately 40 food stylists Mentors: Mentors who are confident and know when it’s time to leave are the best mentors to follow. Book Mentioned: The Last Lecture by Randy Posh Do companies contact you?: Ad agencies get contacted, then tey find the right fit TedEx Talk: Ordinary Ingredients for an Extraordinary Life What is your dream project?: I actually had the chance to meet the Prime Minister of my country What’s your favorite quote?: Nike Tagline: Just Do It Favorite Book: Eat Pray Love Favorite Kitchen Item: I just need one knife. My knife is from Singapore gifted from my boss Favorite Food: Rasmalai (softball of cottage cheese) How can we contact you?: design@chefpayalgupta.com Learn more about your ad choices. Visit megaphone.fm/adchoices

With the plant-based movement in full force, you have burgers and milk, but you also have something that already naturally feels like meat. Jackfruit, young jackfruit in particular, has been an up and coming food that when Annie Ryu first found it in India, saw the potential to save the world. Eight years ago, Annie was in pre-med student at Harvard and during a trip to India to implement a healthcare program, found Jackfruit and its potential as a food that could reduce meat consumption, improve health and most importantly, improve the lives of the farmers who grow it. She saw Jackfruit as a simple solution to solve complex problems So Annie dropped everything to try and commercialize this then-obscure meaty fruit and it has been a wild ride but now more popular than ever, the Jackfruit Company has products all over the United States. There are so many good pieces of advice in this interview. Whether you need inspiration get up your butt and start something meaningful, or maybe you want to understand the complexities of jackfruit, or why there might be too much protein the American diet and why? This episode is a wealth of knowledge and I hope through this interview, it’ll inspire you to take on a big problem. After all, what have you got to lose? About Annie Annie Ryu is the founder and CEO of The Jackfruit Company, the world’s largest supplier of jackfruit products. While attending Harvard, Annie discovered the jackfruit plant as part of her work in India to implement a maternal and child healthcare program she developed with her brother. In discovering jackfruit, Annie saw an incredible opportunity to convert an underutilized crop to nutritious, delicious food, and income and opportunity for farming families. In 2015, Annie launched The Jackfruit Company, introducing U.S. consumers to this innovative, plant-based meat alternative in ready-to-eat formats. The Jackfruit Company’s products are available today at retailers from coast-to-coast and feature a variety of options, including meal starter pouches, frozen ripe jackfruit and single-serve frozen entrees. In addition to achieving many accolades while attending Harvard, Annie was named to Forbes 30 Under 30 for Social Entrepreneurs in 2017. Awards and Recognition: Forbes 30 Under 30 for Social Entrepreneurs (2017) - Annie Ryu NEXTY Editor’s Choice Award at Expo East (2015) - The Jackfruit Company Harvard’s Women in Business Competition Winner (2012) Harvard’s i3 Innovation Challenge (2012) Resolution Project’s Social Venture Challenge (2012) Additionally, Annie has been recognized as a Global Good Fund Fellow, an Honorary Fellow at the Legatum Center for Development and Entrepreneurship at MIT, and one of Glamour’s Top 10 College Women in 2012. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes When someone asks what you do, what do you say?: We’re an early growth-stage startup When did you start?: I started at 2011 as a college student What is Jackfruit?: The meatiest plant on the planet. It’s uniquely positioned as a whole food meat substitute. Young Jackfruit (not immature jackfruit) Quote: We see the world as we are Why Jackfruit?: When I was working in global health and delivery, I was trying to solve global health and poverty was related. With Jackfruit, I could support the farmers Ripe Jackfruit: A tropical mango pineapple flavor When was the pivotal moment that you changed?: When I saw the potential of Jackfruit it did not matter what, I want it to make it a reality How do you decide tough decisions?: Know yourself and know what you want to do in your life. What is it going to take to be happy and healthy and survive? What was the first thing did you think about when starting this company?: Is it even legal to import jackfruit? How did you get your product into the store?: I had two shots at this. My first time, the farmer added the preservative and it was just above the levels and had to pull of everything. Fruitation to the Jackfruit Company What is the hardest thing about starting and scaling a business?: For a first time founder, You have so much to learn and you have to constantly run up hill. How did you find your resources to succeed fast?: Some of my first connections in the food industry was from winning pitch competitions. The mentor I had was amazing and really cared about what I was doing Lord Of the Rings Endgame My Food Job Rocks: I get to make a positive difference every single day For young jackfruit, this fruit not only reduces meat, but is very sustainable What type of food trends and technologies are exciting you right now?: More talks on biodiversity I also wish medicine and healthcare was more involved in food How much protein is in jackfruit?: A common question, but too much protein is bad for you. We are actually really low in fiber. Will fiber make a comeback? Vegan versus plant-based survey What is one thing in the food industry you’d like to know more about?: How we correlate health and food Do you have any stories about the farmers?: We want more. Right now we are working on scale How do you grow?: We have  a  more food service focus than you think Do you have any advice for starting your own food business?: It’s a balance between strategy and execution No business plan survives first impact Where can we find you?: annie@jackfruitcompany.com; Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a short episode of the future of My Food Job Rocks Learn more about your ad choices. Visit megaphone.fm/adchoices

Tetrapak is one of the biggest packaging companies in Europe and you might know them for their unique boxed packaging. When you think of boxed chocolate milk or juice, these guys might have made it. But more importantly is that TetraPak is more than just a packaging company, they solve complex ways in how to package and sustain food. You’ll learn about how Jesper Thomsen (Food Technologist)  and Helen Sellar (Product Manager) found out about food science and why they love working at TetraPak. You’ll also learn about the types of problems TetraPak is trying to solve from packaging complex food systems to solving sustainable packaging. Also, this is a great episode about what you can do with a  degree in Food Science! Both Jesper and Helen have food science degrees and utilize it in solving Tetrapack’s food division! Enjoy this episode with Jesper and Helen all the way from Europe! About Jesper Thomsen Food Technologist – Dairy Chilled, Business unit Liquid Foods, Jesper Thomsen works as a food technologist covering various liquid dairy products such as pasteurized, Extended Shelf Life, flavoured, fermented, recombined and lactose free milk products. This includes customer trials run at Tetra Pak product development centres, and for full scale deployment on customer sites. Before joining Tetra Pak in 2016, Jesper was working as a dairy technician in Denmark where he managed development work on UHT RTD products with specialised nutritional content along with other dairy-based drinks and smoothies. Furthermore, he has also worked with other diary-based product such as processed cheese, mozzarella and spray dried cheese powder. Jesper holds an Academy Profession degree in dairy technology from Lillebaelt Academy in Denmark. About Helen Sellar Product Manager Helen Sellar is a Product Manager for Tetra Pak Dairy & Beverage Systems. In her role she is responsible for development projects, such as a recent project to develop the next generation on standardization units. She has over 27 years of processing and technical experience, of which 23 years have been at Tetra Pak based in Sweden. During her 23 years at Tetra Pak she has led project teams to implement leading technology that focus on cutting costs for customers, provide enhanced automation and reduce maintenance requirements. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes JUST Water Tetrapak Describe how you got to where you are today: We had different paths but we ended up in the same company. Technical to management: Why did you do it?: I just really like working with people What are the hard parts of the job?: You get into territory you can’t look up anywhere. How big is Tetrapack?: 3600 people in Sweden alone Does Tetrapack do just food?: our core business, but we do equipment, and cosmetics My Food Job Rocks: I get to work with food producers all around the world. Helen: I enjoy the short term and long term rewards in the industry What is Tetrapak’s stance on sustainability?: We are putting a lot of resources to make our packages recyclable What type of food trends and technologies are exciting you right now?: Nutritional shakes in a tetrapak environment. Also, chilled products becoming ambient What is the biggest challenge the food industry needs to face?: Sustainability. We need to prepare for that What do Swedes drink in plant-based: First soy, and then Oat. Oat milk has exploded What do you want to more about?: alt-meat trends Favorite kitchen item: Male: Beer brewing system Favorite Quote: Jesper: To do a common thing uncommonly well, bring success – Heinz Helen: Quote: Tetrapak’s quote – Protect what’s good Any advice for anyone who wants to be in the food industry?: Go for it, go for the first job and see where it takes you. Jesper:  your first job is not going to be your last job. Take your learning, it’s not the end goal, but you’ll learn a lot. Where can we find you for advice?: Jesper: If you’re a tetrapak customer, you can find me. Or find me on LinkedIn. Learn more about your ad choices. Visit megaphone.fm/adchoices

Robert Jakobi is a serial food entrepreneur who founded Metcalfe, Itsu, and is now CEO and Founder of BOU, a company reinventing bullion. What makes Robert’s story so fascinating is that he made successful companies in two different countries. Originally from the United Kingdom, he built Metcalfe and Itsu, and now is growing a successful bullion company right in the United States. You’ll get a great overview of Robert’s history, on all three companies that he’s built or is building, and then we dive straight into dissecting his whole story, so this episode is structured a bit differently, because you’ll hear everything upfront and then we get into the heart of what makes a successful food business. You’re going to get some amazing advice no matter what stage of a business you. You’ll get advice on how to start a company, what to do with your money whether in the Seed round or the Series A round, and being at the right place at the right time, but finding the pattern to turn an old category on its head. About Robert Robert Jakobi is the CEO and Founder of BOU, the innovative food company bringing joy back into cooking with its versatile range of bouillon, gravy and miso broth cubes, and instant soup cups. A serial food entrepreneur, Robert was previously the CEO and Co-Owner of Metcalfe’s Food Company, which he launched with renowned entrepreneur Julian Metcalfe (itsu and Pret-a-Manger) in 2010 and quickly turned it into the fastest-growing privately-owned food and drink company in the UK. In 2015, they launched their spinoff brand, Metcalfe’s Skinny, a leading premium popcorn brand which was acquired by Snyder’s (owner of Kettle Chips) in 2016. In May 2017, Robert launched BOU in the US with COO Kunal Kohli, disrupting a section of the supermarket that had not seen innovation in decades. An overnight success thanks to major stockists such as Amazon, Fresh Direct, Wegmans, Wholefood, Krogers, Walmart and 6,000 more retailers, BOU encourages people to rediscover the joy of cooking with its convenient cubes full of big, bold flavors that are US-made with non-GMO and no artificial ingredients. To date, BOU has raised $7.8M with backers including Nebari Ventures, Andy Gellert (Gellert Group) and Shelly Stein (Southern Glazer’s Wine and Spirits). Robert holds a Bachelor of Arts majoring in Economics from the University of Pennsylvania. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes Wharton in Penn Barclay’s Capital in New York PODBites Pret a Manger Metcalf Food Company Metcalfe Skinny HouliHand Lokey Diamond Foods Snyder Lance Itsu and Itsu Grocery Boullion Cube When did you start feeling entrepreneurial?: At Penn, I started a nightlife promotion company Also Fashion Retail What’s the difference between the UK and US market?: Quite a few things. US is a great opportunity but it’s very crowded How did you get rid of the noise?: There are a  ton of different pieces. You need a great product and savvy marketing. For example, social media, trade shows What are the big challenges for brands?: New media and channels will be introduced and new competition will always show up. The right people and the right systems matter in this business. How do you spend money on your business?: Pre-Series A: Design and Product and Product-market-fit Series A: After we launched in Whole Foods: Money to support the brand scaling nationally. Bigger and better marketing programs Consecutive Series help grow the brand What advice would you give a budding food entrepreneur?: Believe in yourself and don’t be scared of failure. Go with your gut. It might not work because there’s so many things that build a brand. Really believe in yourself and your ideas. Having the ability to listen well is super important My Food Job Rocks: I get to work with smart, passionate people What type of food trends and technologies are exciting you right now?: Trends that last. Anti-examples: Cricket. Examples: protein, popcorn, etc. What are your thoughts on innovating ramen?: It’s happening. Asian is hot right now and we havea  Miso version. Our products have better-for-you Vertical Integration: Our manufacturers are our cofounders Favorite Quote: Winston Churchill: We shall fight….. We shall never surrender Where can we find you for advice?: Robert@bouforyou.com I’m always reachable and happy to chat. Learn more about your ad choices. Visit megaphone.fm/adchoices

The name of the game in this episode is food service, an area that’s not well talked about yet it dwarfs retail space. Think about it, lunch spots, schools, universities, and prisons all use the foodservice channels to feed people and this channel has its own challenges. That’s where Stephanie Lind comes in. Stephanie Lind has a good understanding of the food system and I like to say I do too so we get into some really complex discussions about supply chain in the foodservice industry. So you will learn a ton about the complex world of foodservice and I hope this interview helps you discover this whole new world right under your nose. About Stephanie Founder and Chief Strategy Officer Elohi Strategic Advisors Stephanie Lind is the Chief Strategy and Business Development Officer of Elohi Strategic Advisors, a firm she founded in early 2015.  She works closely with emerging natural and sustainable food and beverage companies as well as their venture capital and private equity investors. Elohi acts as a full service commercialization engine and provides holistic Go-To-Market strategies, outsourced sales execution, robust product innovation road maps and B2B marketing services. Prior to returning to Elohi Strategic Advisors in January 2019, Stephanie lead the global sales initiatives for Impossible Foods which included sales strategy for all channels (foodservice, industrial and retail), sales operations, B2B marketing and product innovation.  She has over 25 years of experience across Sales, Marketing and Supply Chain working for Fortune 500 companies including PepsiCo, Sysco, McDonald’s supply chain partner Havi Logistics as well as smaller, privately owned businesses including those started by her parents. Stephanie earned her bachelor’s degree in Business Administration from Washington and Lee University and her MBA in Marketing from DePaul University. She is a member of the National Small Business Association (NSBA) Leadership Council, Women’s Presidents Organization, the Plant-Based Food Association and acts as a mentor for the Big Idea Ventures accelerator.  Outside of work, Stephanie and her husband enjoy spending time with their three dogs and four cats, exploring their new community in Half Moon Bay, California and volunteering. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes What are the cultural differences between Chicago and the Bay Area?: There’s a surge of new brands in the Chicago area. There are a ton of big food companies in that area. For the Bay Area, you have the money. Good Food Business Accelerator I teach emerging sustainable brands how to navigate the world of food service What is food service?: Commercial and Non-commercial. Basically those that choose to feed people and those that need to feed people We have a bootcamp that funnels our clients through the food service channel Hidden Cost: Distance, Freight Charges, Booking trucks, lack of data Does food service price lower?: It depends What would you tell a new person who wants to distribute their product?: You have to make your product in your backyard. Not only literally, but also figuratively (as in local). Have B2B marketing, especially in the ingredient end. The consumer isn’t walking in expecting your brand. For restaurants: Does it increase traffic? Does it increase the check? Does it decrease labor/waste costs? How do you market B2B?: It’s not sexy. A lot of B2C marketers hate food service marketing. Does my website answer the questions? Can I sample the product in the industry? For chefs, they use Instagram and that might be an angle for B2B. There are a ton more foodservice institutions than retail institutions The steps it took to get to where you are today: I graduated in college during the recession and started with being a truck driver for Pepsico. Then worked as a supervisor at a distribution center Nabisco Mass Drug Club Convenience (ALDI, for example) Went back to pepsico Laid off, then went back to Distribution Elohi – Cherokee word for Earth or Mother Earth How was working at Impossible Foods?: Money doesn’t solve every problem, but it gets you there faster They are great for PR and excellent In communicating their brand. Strategy: going towards innovative chefs Blitzscaling Food service is very unforgiving. Build slowly and cater to the customers you have. If you run out, you’re screwed Any advice for anyone in sales?: You have to listen. And you have to approach them to help them solve their problem. What type of food trends are exciting you?: Food is medicine ZOLA – Cannibis industry How do you focus without the hype? (Cannibis industry): Keep your emotions out of it, and think of the what-if scenario planning. If big companies move, you’ll go from fad to trend What about plant- based meat?: iternations will focus more on fat or less processed. PDCAAS What in the food industry you’d like to know more about?: The marriage between science and innovation, marketing, sales, etc. I’d love to understand the science. Favorite Kitchen Item: Bunn Single Serve Coffee. I also like Mugs The ritual of coffee Do you have a favorite meal?: A meal at home. Do you have any advice for anyone in the industry?: Get as much cross-functional training as you can. If you want to start your own business, it’s really hard and will take a long time. Sometimes you have to fail to learn something How do you reflect being fired?: You have to learn from it. The higher you go in an organization, the bigger the risk it is to be fired because there’s bigger risk. If you see someone let go at a senior level, you never know what’s happening in an organization. Also, there is a difference between organization versus background. The Hard Thing About Hard Things. Find Stephanie on LinkedIn or her email here: Stephanie@elohi.us Learn more about your ad choices. Visit megaphone.fm/adchoices

Coca-Cola has probably the most ubiquitous and well-known branding in the entire world but they need scientists to do it. Scientists that help innovate in multiple countries Wendy Zhang is one of those scientists who works on Coke products to bring them internationally. She works with teams from China and Japan to get innovative coke products onto the market while still maintaining that delicious coke brand. Learn about the interesting nuances in communicating internationally and the different techniques to understand flavors and customs when bringing product to different nations. You’ll also get perspective on the value of a PhD and an MBA, because Wendy has her PhD and is getting her MBA after work. Another fun part about this episode is Coke’s initiative on sustainability. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes Where is Coke?: We operate in 200+ countries with over 700,000 people Coke owns: Core sparkling (coke products, Fanta, Sprite, Minute mAde, Monster, Honest Tea, Odwalla, Suja, Zico, etc) STA- Short Term Assignment. I had an Opportunity in Shanghai When someone asks what you do for a living, what do you do?: I make coca-cola products They ask oh cool but then they ask – What do you need to develop? 5 flavors of diet coke Orange Vanilla Coke What products do you work on?: All coca-cola trademark We have multiple R+D satellites all over the world US and UK have different perceptions on chocolate. Is that the same with other products? Peach we eat in the US is different from the peach in Japan What’s the difference between working in China vs the US?: Access to consumers How much autonomy is in Coca Cola?: Not that much Did you know you were going to work in food science?: No. But I got in via college entrance exam. I wanted to do a foreign language job but was put in food science. As I studied more, the more interested I was in food. What’s fundamentally different between US and China?: China is more competitive and focuses more on multiple-choice. US is more focused on critical thinking? For PhD, I’m supposed to solve a specific problem but the training is about focusing on curiosity and gives you the method of solving a problem Why did you get your MBA?: I’ve always been interested in the business side. Though I’ve always been in the technical side, I don’t know how people sell products. An MBA really helps me connect the dots. Most companies have financial aid to get advanced degrees Is it hard to balance your MBA and your job?: Yes, after work at 5 or 6 pm, and then 3 hours of class, and then you have to read 30-40 pages of case studies. What are some tips on improving the product development process?: Understand the whole business. Food Safety, food chemistry, and sensory, know all of this. Be involved, and understand the trends Who do you follow for trends?: BevNet, Food and Beverage, and a lot of suppliers. We have access to Mintel and Nielsen Where do ideas happen?: Depends on the project. Some come from marketing, the science projects are from R+D Why does your food job rock?: I have the opportunity to work in one of the biggest brands in the world Coca Cola Japan What’s a popular product in Japan?: clear products such as milk tea, beer, coffee, and transparent coke (Coca Cola Clear) What type of food trends and technology is really exciting?: High-pressure processing. My dream is to work on a product that does that. HPP is the alternative Retort What is the biggest challenge the food industry needs to face?: packaging. The food industry has to use packaging Coca Cola’s Word without Waste Sustainability Report What in the food industry would you like to know more about?: Consumers are hard to predict and how do you understand them better? Coca Cola is an indulgence Anyone who inspired you to get into food: My advisors from graduate schools Favorite Kitchen Item: Phillips Pasta machine Favorite Food: Cheese! I’ve just started to get into cheese Gary Danko Any advice for anyone who wants to get into the food industry: Understand yourself and what you’re good at Where can we find you for advice?: LinkedIn Learn more about your ad choices. Visit megaphone.fm/adchoices

You might have heard of Salt of Earth because they sponsored our podcast So David Hart was a native in California but more to Israel on a scholarship and kept on coming back. Now in Israel full time, he’s worked for companies, started his own company, and recently heads a company within a company. You see, Salt of the Earth is actually a parent company where they sell well, salt. However, David is exploring selling the Mediterranean Umami brand, a salt reduction solution to lower sodium content. So this episode has a lot of tangible tips to become an intrapreneur, but also some really good sales tips on how ingredients can be sold to big and small companies. Though the timelines are different, the process is the same. Learn from David’s variety of experiences and how each trial made him better and better throughout his career. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes When someone asks what you do, what do you tell them?: I sell new natural products to the industry What’s the difference between a sales director and the business unit director?: I’m in charge of everything in that business unit. At the end of the day, I have a business Mediterranean Umami How did this hotdog company find out about Mediterranean umami?: Where did you go to college?: I went to UC Davis for BS and MS. BS in agricultural economics FFA Fellowship to study in Jerusalem Ranchman Foundation Spent a semester in college in Washington DC Spent 5 years in cultural absorption – You work in a dairy and serve in the army. After you’re done, you have to find a  job. Went back to California to work on a lycopene Lycopene Lycored Frutarom Ori Yehudai – head of Frutarom IFF Cannabinoids Qualitas Health No Business Plan Survives First Contact Israel as a startup nation Drip irrigation and micro-sprinklers – Israel invented that Mantra Silicon Valley: Move fast and break things Israel trends: cultured meat – Aleph Farms ,Artificial Intelligence/machine learning, Food Safety IFTNext Competiton NEXTY Finalist IFT Innovation Awards 2017 Advice: Life is too short to work for an asshole DavidH@salt.co.il Davidshart1@gmail.com Call: 2132610088 Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode's main focus is talking about the legal nuances of starting a food business. Everything you’d like to know about NDA’s, patents, and copyright, it's is all here. But Abe Cohn also does a great job talking about the fun stuff like LLCs, stocks, and fiscal cliffs, you know,  the fun stuff.  But another hidden gem in this interview is talking about networking. Whether you're an introvert who has a grand invention or an extrovert with a grand vision, Abe gives multiple scenarios on how bright minds can meet each other. So maybe next time, you can use these tips to find your next cofounder. About Abe Abe Cohn is an Intellectual Property Lawyer at Cohn Legal Group, a specialty group of a larger law firm, designed specifically to provide a boutique and highly individualized experience for entrepreneurs and startups. Though we cover legal here, what about technical? Well my friend Rachel has something for you.  Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m an Attorney for Intellectual property and startup law Intellectual Property – At its core, it’s an idea. Not only recipes but logos and slogans (trademarks) and copyright law (screenplays, movies, songs, literary things) Provisional Patents Utility Patent Design Patent Copyright Trade Secrets Non-disclosure Agreement When does an NDA take effect? What are the options available for starting a company? First, write down a narrative. Are you having cofounders? Are you raising? Do you have any proprietary technology? Depending on what you write down, is what you should set up LLC C-Corp Preferred Stock Common Stock Board of Directors If you’re going to a VC firm, just get a C-Corp S-corp Any other advice: Choose your cofounder wisely. Your cofounder needs to fill a need. Fiscal Cliff 4 year vesting schedule with a  1 year cliff Why does your Food Job Rock?: I get to work with these amazingly passionate people Pilot Works Kenny Lao In Manhattan New York, you can hop place to place and meet people Equinox Hot Tub Business Area Book Recommendations: Oscar Wilde (Dorian Grey). Entrepreneur Circle Scholarship ENDS SEPT 30 What would you do for a $1000?: Register my company and use the rest to cheaply make a logo. The rest, you need to hustle out. Instagram: cohnlegalgroup Learn more about your ad choices. Visit megaphone.fm/adchoices

When you think of High-Pressure Processing, you might think guacamole, or hummus, or juices, but can you do it for a snack bar? Brenden Schaefer has spent the last three years developing a fresh-tasting fruit and vegetable bar that’s sold in retail such as Whole Foods, etc. Brenden knows his stuff, and there’s a reason why. He worked for one of the biggest food company in the world, Pepsi! He advised the CEO Indra Noori directly making tough decisions based off of data. He took this experience and brought it to marketing emerging brands such as IZZE and ONE coconut water With this experience in tow, Brenden started Bright Foods and has been doing super well. Find out not only about the technology of High-pressure Processing but also about how Brenden switched from one expertise to another and how he progressed through the food industry by starting out, loving music. Sponsor This episode is sponsored by TraceGains! Why not speed up new product development with TraceGains. With 25,000 suppliers, 200,000 ingredients and items, and a million supplier documents like an organic, allergen, non-GMO at your fingertips, sourcing and supplier approval is a snap. Plug in and go faster with TraceGains. Talk to a TraceGains representative to receive a demo and discount just for listening to this podcast head over to https://www.tracegains.com/npd-podcast today for more information! Show Notes When someone asks what you do for a living, what do you do?: I’m an entrepreneur and I started my own food company about 3 years ago. Bright Foods is a new, organic refrigerated bar that uses High-Pressure Processing Naked Juice What were you doing for college?: I was a musician at first and at a difficult time in my life, I just cooked and started to develop a love for food. I spent a summer working at Berkeley California, Food PR firm. I starting loving food more than music. After college, I bought a one way ticket to Paris to try and meet this bass player I worked for a small food company in New York, wasn’t for me, and then someone told me to get into management consulting. I did my research and learned how to read case studies Management consulting answers big strategic questions After a while, it hit me I wanted to create a food company and I got in the strategic position where I gave advice to the CEO directly How did you jump completely into different roles?: painting by numbers and going through the motion. Thinking methodically really helped me break down problems to solve solutions. What’s the best way for me to go here from there. Propel Naked Juice ONE What didn’t you know when you started Bright Foods?: The whole manufacturing side What did having a corporate background teach you?: There’s a big difference between managing teams at a high level versus stressing about fixing a machine to get your order in soon The Hard Thing About Hard Things Creativity Inc How to Meditate Tools of Titans Vipassana Meditation Advice to start your own food business?: Connecting with people who are qualified and well-informed and ask them how to figure it out. The more specific you are, the better Where can we find you for advice?: @eatbrightfoods, @bhschaffer, Sometimes I post on LinkedIn. Learn more about your ad choices. Visit megaphone.fm/adchoices