Megan Thomas’ Post

Curious about what drives U.S. consumers' choices in FoodTech? In our debut episode, Megan Thomas sits down with Ericca Dennehy from ACUPOLL Precision Research, Inc. to explore the shifting landscape of U.S. consumer attitudes towards FoodTech. -- Listen here for more: https://lnkd.in/efevtqhn #FoodTech #FoodTechPodcast #FoodTechStories #BrandPurpose #Ladder17

🌱 Exciting Insights into Alternative Meats! 🎙️ I recently tuned into an incredibly insightful podcast featuring Prof. Kavya Dashora and Siddharth Manvati (Ph.D.), where they tackled common misconceptions about alternative meats. This conversation was not just enlightening but also accessible to everyone—whether you're a food technologist or just curious about the future of food. What stood out to me was the clarity and simplicity with which both panelists, along with the interviewer, broke down complex topics. They ensured that everyone, regardless of their background, could understand the nuances and benefits of alternative meats. If you're interested in the future of food technology and want to get a clearer understanding of alternative meats, this podcast is a must-listen! #FoodTechnology #AlternativeMeats #Innovation #Podcast #Sustainability #FutureOfFood

We're officially starting a d podcast! Episode one of the ProVeg New Food Hub podcast is now live! 🎧 Our series 'Navigating the future of alternative proteins' starts by exploring the 'Rise of plant-based', featuring the Joe Hill 🍕 from One Planet Pizza. Joe and Gemma Tadman Ⓥ reflect on the evolution of plant-based. They discuss the growth and impact of plant-based proteins in the industry so far, the ‘slow-down’, consumer trends and barriers, and look ahead to what’s next. Joe also shares first-hand experiences as a challenger brand, along with actionable insights for retailers and brands looking to leverage the plant-based sector. Listen to our podcast now on the ProVeg New Food Hub or on your preferred podcast platform ➡️ https://hubs.ly/Q02_zC-D0 #ProVeg #NewFoodHub #NewPodcast

🎙 Ready to dive into the future of food? The first episode of The New Food Hub Podcast is live! In the conversation, we unpack ‘The Rise of Plant-Based’ and touch on the future.🚀 Join us as we explore: - The key consumer motivations & trends fuelling the plant-based industry - Insights from industry leaders on navigating the evolving market - Actionable strategies for businesses to thrive in this sector Whether you're a food brand looking to stay ahead or a curious professional fascinated by the plant-based sector, this episode is packed with valuable insights tailored for YOU. 💡 Ready to be inspired? Tune in now: https://lnkd.in/eQM8Q4RU 👉 Don’t forget to share your thoughts in the comments – what excites you most about the future of plant-based food? #PlantBased #Podcast #NewFoodHub #FutureOfFood

Are you sure you're getting what you're paying for in the meat industry? The truth about new-age meat brands might surprise you! We are excited to share the latest episode of our Intalks Podcast, in which we sit down with Saikesh, the founder of Country Chicken Co. In this episode, we dive deep into how many modern meat brands are simply resellers, lacking transparency in their sourcing practices. -Transparency Matters: New-age meat brands often market themselves as premium and ethical, but are they truly delivering on their promises? Saikesh reveals some surprising insights into how many of these companies operate. -The Reselling Issue: Most of these brands aren't involved in the production process—they're merely reselling products with a brand name attached. This episode breaks down how Country Chicken Co. ensures full transparency and quality in their process. -Why It Matters to You: As a consumer, it's crucial to know where your meat comes from and the practices behind it. Saikesh shares tips on making more informed choices when purchasing.  Tune in to the full episode to learn more: https://lnkd.in/gsMBeiFq 🎧 Follow us for more engaging discussions: #Instagram: https://lnkd.in/gukiut75 #Youtube: https://lnkd.in/g3UidCNn #Facebook: https://lnkd.in/gt_zd5VA #Spotify: https://lnkd.in/gxDCaBwm #newagemeatbrands #meatresellers #meatbusiness #telugupodcast #foodbranding #meatindustry #meatbranding #resellingbusiness #foodbrand #telugubusinesstips #teluguentrepreneurs #meatindustryinsights #foodbusinessstrategy #podcastintelugu #meatreselling

How can plant-based meat and alternative proteins escape the “fake food” trap? Not by making factual arguments. It's time to unpack the complex web of emotional and cultural factors that drive individual food choices so you can tailor your message accordingly. Brands mentioned in this new episode include Impossible Foods and Beyond Meat + I share some of the ideas I've experimented with at Plantega. The Eat For The Planet Podcast is available on all podcast platforms. https://eftp.co/vibes

What are the common assumptions that food brands get wrong when trying to crack Sodexo and get onto U.S. college campuses? A snippet from the Food 4 Thought Network Podcast, dropping next week, with the man himself, Rob Morasco C.E.C. C.E.C., VP of Innovation at Sodexo Campus. Rob has some amazing insights on where food brands get it wrong and how they can get it right. If you’re working on enhancing your food service strategy, check out the full episode next week.

Transparency Builds Brands During my time at Sid's Farm ’s Farm, I learned an important lesson about transparency. Every Saturday, customers would visit the farm, and Kishore Indukuri sir, personally explained every step of the milk production process. It wasn’t just a farm visit—it was an opportunity to build trust by showing the care and quality that went into every product. Recently, I heard Shashank Mehta , the founder of The Whole Truth Foods , share a similar perspective on a podcast. He emphasized how being honest and open with customers strengthens trust and loyalty. I tried to apply the same approach at Nutramingle. I made it a point to be transparent about our sourcing, meal preparation, and quality checks. The idea was simple: if customers understand the effort and thought behind a product, they connect with it on a deeper level. Transparency isn’t just good business—it’s how you build lasting relationships. #brands #collaboration #healthy

Have you been watching the MAFSI podcast, The Good, The Bad, and The Foodservice Industry (GBFSI)? Learn all the ways you can stream all three episodes of the hottest, most controversial, and cutting edge trends in the foodservice industry! See this issue of MAFSI Messenger's "Ask Alison" to get caught up on all the episodes. https://hubs.ly/Q02v0-7t0 #MAFSI #MAFSIMessenger #askalison #weareMAFSI #podcast #hospitality #foodserviceindustry #data #research #markettrends #trends #foodservice #manufacturer #manufacturerrep #repfirm