PeasOnMoss Podcast

Latest Episodes:

S3E13: Ghirardelli Chocolate R&D with food technologist Andrea Zeng Jul 21, 2018

Show notes

Food technologist Andrea Zeng and I worked together as the product development team at Lundberg Family Farms renovating their snack line, creating new rice meal kits, and developing frozen items for them. Andrea has since moved into chocolate product research and development, drawing on her time managing the Cal Poly Chocolates Food and Nutrition Science student product development and management program. Now a chocolate technologist, she joins us to talk about product development across different brands and the similarities and differences among them. We recorded this episode last fall, so Andrea is not the newbie any more.

This podcast is sponsored by Icon Foods. Get information about their non-sugar sweeteners at www.iconfoods.com. Join them and sponsor the show. www.peasonmoss.com

Preview: Chocolate technologist Andrea Zeng's tips on crossing into a different food category Jul 14, 2018

Show notes

Andrea Zeng worked with me in a past R&D role, and although she crossed food categories when she moved to a new job at Ghirardelli Chocolate Company, she had past experience working in chocolate science. Here she gives some foundational advise on how you could cross from one category to another and how passion for the category is the key to cross-over.

Thanks to Icon Foods for being the founding sponsor. www.iconfoods.com

Check out other episodes at www.peasonmoss.com

S3E14: Wendy Lu McGill on insect protein ranching Jul 07, 2018

Show notes

Wendy Lu McGill is CEO/Founder of Rocky Mountain Micro Ranch (RMMR), Colorado's first and only edible insect farm. With a background in sociological research in international development and intercultural communication, Wendy Lu brings a global perspective and deep understanding of the why and how of farming insects for food.

She joins the PeasOnMoss podcast to dispel some myths about insect protein, share top reasons to consider alternative protein sources, and why insect protein shouldn't be considered an alternative but a future.

FB https://www.facebook.com/rmmrCO/ Twitter https://twitter.com/RMMicroRanch Insta https://www.instagram.com/rmmicroranch/

Thanks to Icon Foods for being the founding sponsor. Check them out at www.iconfoods.com. Help them and help us keep the podcast going. www.peasonmoss.com

Preview: What's a Micro Ranch with Wendy Lu McGill Jun 30, 2018

Show notes

Wendy Lu was a guest panelist during the 2018 Research Chefs Association Conference, the discussion I was honored to host. She's arguably the rancher of the smallest animal protein sources that we should be consuming more widely. Hear how she moves conversations from the "ick" factor to a meaningful conversation about the future of food security.

FB https://www.facebook.com/rmmrCO/ Twitter https://twitter.com/RMMicroRanch Insta https://www.instagram.com/rmmicroranch/

Big thanks to Icon Foods for being the sponsor of the podcast. Get more information about them at www.iconfoods.com. Got an idea for the podcast? www.peasonmoss.com

S3E12: Lindsey Wisener on going out on your own and setting high enough business goals Jun 23, 2018

Show notes

Food scientist Lindsey Wisener started WiseBev two years ago to balance her work and life responsibilities and has experienced great growth. With a specialty in beverage development, she started her niche business by getting hired by companies that already knew her quality of work, and the calls kept coming. Now she runs a thriving business in a popular food category and shares some great insights about founding her own business and how it compares to the corporate world.

PeasOnMoss is sponsored by Icon Foods. Get information about natural sweeteners and sweetener blends at www.iconfoods.com

Support PeasOnMoss at www.peasonmoss.com

Connect with Lindsey's team at www.wisebev.com

Preview: WiseBev founder Lindsay Wisener on her scariest R&D moment Jun 16, 2018

Show notes

When you've worked in product development and food science for ten years, you have earned some intense stories about projects that almost failed. Lindsay's story is a classic, and I couldn't believe how real it felt. Hear the start of her story in this nail-biting preview, and download the full episode next week to find out how she saved it!

Get in touch with Lindsay at www.wisebev.com. Thank our show's sponsor, Icon Foods, at www.iconfoods.com.

Support PeasOnMoss and consider joining an upcoming conversation. www.peasonmoss.com

S3E11: Jessica Goldstein is a problem-solver and brings a unique marketing eye to spice sales Jun 09, 2018

Show notes

Jessica Goldstein is the head of business development and sales for NuSpice, a company based in New Jersey, but she travels the nation and the world to develop business relationships and bring a personal touch to the relationships among vendors, customers, and the supply chain. Her key to success: focus on problem solving - it helps her focus on the client's biggest needs and sets the tone of working together rather than placing blame.

Connect with NuSpice at http://nuproductsseasoning.com

This podcast is brought to you by Icon Foods. Connect with them at www.iconfoods.com. Join them in sponsoring the podcast - get information at www.peasonmoss.com

Preview: On being a younger manager but not letting her age hold her back - Jessica Goldstein Jun 02, 2018

Show notes

NuSpice business developer and sales VP Jessica Goldstein manages a team of experienced individuals, many of whom are older than her. How does she acknowledge her youth but also maintain management? She has a solid staff, and she treats them with respect and acknowledgement of their experiences. And she trusts them to be incredible. Hear this perspective in the preview and listen to the whole episode next week.

Get in touch with NuSpice http://nuproductsseasoning.com

Thanks to Icon Foods for being our sponsor. www.iconfoods.com Please join them in keeping us on the air. www.peasonmoss.com

S3E10: Robert Saia's Recipe development solutions for chefs on the go May 26, 2018

Show notes

Chef Robert Saia joins us on PeasOnMoss to describe his unique careers as both a nutritionist and chef and how he has leveraged those experiences in restaurant management, culinary instruction, and food business entrepreneurship. Humorous and quick-witted, the conversation covered topics from how food science helps him be a better chef and how he is preparing for the Certified Executive Chef exam.

Check out his program and app at www.thecenteroftheplate.com You can reach Chef Robert on LinkedIn, and he's also active on Facebook.

This podcast is brought to you by Icon Foods, the source for natural sweetener systems. Get more details at www.iconfoods.com. Join them in sponsoring the podcast - inquire at www.peasonmoss.com

Join our new topic-focused discussion episodes. Contact us on the website.

Preview: How ChefLord Robert Saia combines his science and culinary knowledge to answer students' questions May 19, 2018

Show notes

Chef Robert Saia is a personality, a passionate educator, and a Renaissance man. An entrepreneur who never let degrees and pedigrees get in his way, Chef Robert is constantly looking for needs and ways to fill them. In this preview he talks about how he uses food science to explain to culinary students how the knowledge of what's going on at a molecular level could make them better cooks.

Next week, you'll get to hear about the Menu and Recipe Genesis app that he has created to help with recipe development and brainstorming. http://www.thecenteroftheplate.com/home.html

This podcast is sponsored by Icon Foods. Join them in keeping the podcast going for another year. Get in touch with Icon Foods at www.iconfoods.com and find out about sponsoring for a year, a month, or even a specific episode. www.peasonmoss.com

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