In this episode, Karina Zimerfeld, global vice president of R&D for Mars Food & Nutrition, discusses how her company is aiming to help at-home cooks address the three primary demands they have when it comes to meal planning and preparation.

Zimerfeld also talks about the technologies that have opened the door for companies to more easily address consumer demands today, and how Mars Food & Nutrition has begun to tap into artificial intelligence to analyze trends in support of its R&D work to stay on top of — or even ahead of — consumer preferences.

Today’s episode is brought to you by Ingredion and is the second in a three-part series. Episode 1 aired on Aug. 14, and Episode 3 will air on Sept. 11, 2024, on this channel.

In this episode, we will dig into the formulation, development and regulatory side of creating ready-to-mix protein products that help consumers meet their health and wellness requirements through food and beverage products.

Speaking with us this time around are Junrui Cheng, senior nutrition scientist for Ingredion’s global scientific and regulatory affairs department, Rob Skorge, project leader in the bridgewater idea labs for Ingredion, and Jing Zhou, senior manager of nutrition science, with Ingredion’s global scientific and regulatory affairs group.

Learn more about Ingredion.

Sarah Gallo, vice president of Product Policy at the Consumer Brands Association, discusses the increasing activity around state legislatures attempting to flex their muscle and ban or restrict food additives in recent years.

Gallo shares her thoughts on how processors can navigate their way through the highly charged political atmosphere while defending the science that has been done to prove these ingredients safe.

In addition, Gallo discusses what industry might expect from the FDA moving forward in this arena, and what the long-term impacts could be if this trend continues to gain traction.

Food safety remains one of the issues that keeps food and beverage processors up at night, and many experts in the field will suggest that, by building a strong food safety culture, processors can drive successful implementation and execution of their food safety strategies across all operations.

Sharon Beals, current owner of SKKB LLC and former food safety leader for several food processors and foodservice operators over the years, discusses her thoughts on why such a strategy can be important and help set the tone for the company — but also how food safety culture alone cannot create an atmosphere in which food safety is truly the top priority.

In this bonus audio, Food Processing senior editor Andy Hanacek asks what has various federal agencies particularly concerned about the most recent outbreak of highly pathogenic avian influenza (HPAI) during a Town Hall panel at the Food Safety Summit in Rosemont, Ill.

To read the news article summarizing the Town Hall takeaways, visit www.foodprocessing.com.

Food Processing editor-in-chief Dave Fusaro stops by the studios to discuss his trip to Natural Products Expo West. Fusaro is a veteran attendee of the show, and he’ll recount the sights — and tastes — that caught his eye while in Anaheim this spring.

From mushroom-based products to tinned fish, Fusaro discusses a variety of products exhibitors had on display — and don't forget the 'turducken of confections,' Fusaro says. Get a good look at the trends in product development and R&D through this episode of the podcast.

Today’s episode is sponsored by Loadsmart

In this episode, George Swartz, vice president of sales for Loadsmart’s Transportation Solutions Group, talks about the logistics challenges that food and beverage processors face currently, as well as the trends leading operations into the future.

Swartz also offers his viewpoints on how the industry can manage its carbon footprint and reach its sustainability goals through innovative logistics opportunities and tactics, and gives his thoughts on how and when he believes electric vehicles will start to really impact supply chain and logistics.

Learn more about how Loadsmart Managed Transportation can help lower freight costs.

In this episode of the Food For Thought podcast, Andy Hanacek, senior editor of Food Processing, joins the editors of several brands in the Endeavor Business Media family, of which Food Processing is a member, to discuss what the outcome of the upcoming presidential election could mean for the various segments of the manufacturing industry they cover.

The video was hosted by Industry Week and published as a part of its “Production Pulse” series, and Hanacek represented Food Processing to shed some light on how the political landscape is affecting the food and beverage industry. Laura Putre, senior editor of Industry Week, moderated the panel and led the discussion. Thanks to our friends at Industry Week for allowing us to share this content directly with you, our listeners. I hope you enjoy the episode.

You can also visit Industry Week’s site to view the video of this panel discussion.

Having recently retired from her role as chief strategy and brand officer for Bon Appetit Management Co., Maisie Ganzler still has a special place in her heart for helping the food and beverage industry reach its sustainability potential. Ganzler remains a strategic advisor for Bon Appetit, but she also has published a book titled, “You Can’t Market Manure at Lunchtime, and Other Lessons from the Food Industry for Creating a More Sustainable Company.”

In conjunction with the release of the book this week, Ganzler joins the Food For Thought podcast to discuss how processors can better communicate their sustainability initiatives and achievements, avoiding greenwashing and improving their image and the trust their customers and consumers have in their brands.

Amanda Buonopane, senior manager of strategic insights for Rich Products, says social gatherings are in flux, and Rich’s sees consumer preferences shifting accordingly.

In this episode of the podcast, Buonopane shares the research Rich’s has gathered around the eating occasions that come with social gatherings today, and also shares some of the analysis that the team has done around those findings.

Brett Erickson, director of Prepared and Packaged Solutions for Certified Angus Beef, discusses how value-added product trends are driving changes for consumers, foodservice operators and processors — and how innovation is helping to push the envelope further. Additionally, Erickson offers his insights into how CAB and the industry can adjust to consumer demand in response to inflation and higher food prices overall.

Eric Mittenthal, chief strategy officer for the North American Meat Institute, joined me during last month’s International Production & Processing Expo (IPPE) in Atlanta. We discussed the Institute’s Protein PACT initiative, its success thus far and goals moving forward, as well as what any segment of the food industry can learn from how Protein PACT has brought together processors.

Earlier this month, we talked ice cream trends — in today’s episode, we’re actually moving backward on the backyard barbecue timeline and discussing cheeseburger trends with Mike Bierbach, marketing director, Meals Cheese Business for Sargento.

To kick off the summer grilling season, the Plymouth, Wisconsin-based cheese processor decided to survey Americans about their cheeseburger preferences across five different regions of the country. Some of the results might not be too shocking (hey, most people want cheese on their burgers!), but others shed an interesting light on what consumers are looking for in their burger-grilling adventures.

View Sargento's "America The Burgerful" infographic.

Food Processing attended the International Production & Processing Expo, or IPPE, in Atlanta, and participated in a news conference with Alexis Taylor, under secretary for trade and foreign agricultural affairs at USDA. With the small group of journalists in attendance, under secretary Taylor offered her thoughts on the export markets currently, and also addressed two questions from FP senior editor Andy Hanacek.

Hanacek asked how the outside world perceives the U.S. food system when states rush to pass legislation ahead of and often in competition with the federal regulations in place, and which U.S. products are most coveted in the export market nowadays.

Cindy Wu, vice president of marketing for Sukhi’s Gourmet Indian Food, joins us for this episode of the Food For Thought podcast.

In today’s episode, she and Andy Hanacek discuss the growth in popularity of Indian cuisine and how Sukhi’s is doing its part to help build growth in those flavors and styles in the U.S.

In addition, Wu offers her insights into how processors of frozen and refrigerated foods are responding in the wake of inflation and food price increases, as well as the trends driving those categories heading into 2024.

Trisha McRoberts, corporate vice president and chief procurement officer for Golden State Foods, joins us for this episode of the Food For Thought podcast to share her insights on sustainable sourcing and packaging. Where does the industry stand after years of innovation and advancement, what is holding North American consumers and companies back, and what are some of Golden State Foods’ success stories in this arena?

In our latest cover story, we profiled the rise of JBS USA from its creation in 2007 through parent company JBS S.A.'s acquisition of Swift & Co., to today's successes, leading to the company being named Food Processing's 2023 Processor of the Year.

Senior editor Andy Hanacek dictates the story, which was written for our November/December 2023 print magazine by editor-in-chief Dave Fusaro.

Read the main story here, along with several additional stories discussing the company's evolution into value-added production, its pledge to become net zero and Fusaro's take on how the company has been a good American citizen.

In this episode, Andy Hanacek, senior editor of Food Processing, reads his cover story feature from the October 2023 issue, detailing the successful sustainability initiatives of Hormel Foods' Fontanini Foods plant in McCook, Ill., in case you missed it or would rather listen to it.

Article Written By: Andy Hanacek

Read By: Andy Hanacek 

Read the article on our Web site

View Webinar with Hormel and Fontanini Foods on their sustainability successes in the past year.

This episode is the second in a two-part series sponsored by RSM. Listen to Part 1 here.

When it comes to innovative technology, today is a great time be in the food and beverage processing industry, as it wrestles with the future: a future driven by automation, the digital and data revolution, artificial intelligence and augmented reality.

In today’s Food For Thought episode, which is the second of a two-part series brought to you by RSM, Christian Winzeler, principal at RSM, explains where he sees those innovative technologies making the biggest impact in food and beverage.

Learn more about RSM

It has been nearly 20 years since the Enivronmental Protection Agency (EPA) has updated the effluent limitation guidelines for meat and poultry processing plants, and the agency is now quietly taking steps to make a proposal on new standards. Chris Young, executive director for the American Association of Meat Processors (AAMP), joins the Food For Thought podcast this week to talk through the process thus far.

This episode is the first in a two-part series sponsored by RSM. Listen to Part 2 here.

Creating resiliency throughout a food and beverage business has been a target of many companies in the industry, and technology today can help them attain their goals in many instances.

In today’s Food For Thought episode, which is the first of a two-part series brought to you by R S M, Christian Winzeler, principal at RSM, discusses food and beverage companies’ desire for building resiliency, as well as some of the tools those businesses should be using to achieve their targets in this space.

Learn more about RSM

Stephanie Powell, director of marketing for Alpha Baking Co., discusses the results of a survey Alpha Baking commissioned to determine how consumers construct sandwiches using their Thanksgiving leftovers. From their choice of bread type and whether they use turkey or ham, to pumpkin pie and mashed potatoes — plus a few non-leftover "must haves" — the choices consumers make are interesting! At the least, they demonstrate a cornucopia of culinary experimentation over the Thanksgiving weekend.

View the article, including several charts of data from Alpha Baking's survey, by visiting our web site.

Have a Happy Thanksgiving, from all of us at Food Processing!

This episode is sponsored by IDS Imaging Development Systems.

Artificial intelligence is here, and food and beverage processors, as well as manufacturing at large, would be best served to take notice and get moving, or they might miss out on the benefits that AI and machine learning can bring.

Philip Freidin, an applications engineer at IDS Imaging Development Systems, joins us in this episode to give his perspective on what the short- and long-term outlook is for these innovative technologies and what applications might benefit most from the solutions they can provide.

Learn more about IDS Imaging Development Systems

Today’s episode is brought to you by Ingredion and is the first in a three-part series. Episodes 2 and 3 will air on Aug. 28 and Sept. 11, 2024, on this channel.

Ready-to-mix protein products are sought after by consumers to meet their needs for a wide range of lifestyles, but those consumers seek added benefits beyond the protein packed into those products.

Catherine Lochner, senior insights analyst for Ingredion, and Janae Kuc-Langford, Marketing Manager for U.S. and Canada Beverage and Nutrition Categories for Ingredion, discuss what consumers are looking for in their healthy eating pursuits nowadays. They also dig in to how RTM protein processors can address those demands through their product offerings in the marketplace.

Learn more about Ingredion.

As the 2023 calendar year winds down, the protein industry sits in an interesting position. Each segment of the industry — whether conventional animal protein, plant-based, alternative and cultivated animal products — stands at a different point in its evolution, and the short-term future is certainly intriguing for all.

We sat down with Nicole Johnson-Hoffman, a CEO, independent board director and protein-industry veteran, to get her insights on what to expect in 2024 and beyond for the industry and companies dealing in plant-based, conventional animal, cultivated and alternative protein products.

Visit the Food Processing web page to learn more.

When Tyson Foods announced a partnership with insect ingredients company Protix in mid-October, it made significant headlines and raised a positively curious eyebrow or two, at least among consumers. And although Tyson’s initial plan focuses on insect protein as a feed and pet food ingredient, we wanted to discuss the idea of insects as a food source both today and in the future. Alexandra Kazaks, PhD, RDN, joined us for that very reason. She is a member of the Institute of Food Technologists Nutrition Division and an experienced communicator of nutrition and health information from a scientific viewpoint for healthcare, industry, and the general public.

To be successful in the food and beverage processing world, processors must keep up with the ever-increasing pace of innovation in operations. Plant and equipment design standards are always on the move, and we spoke with Paul Krechel, vice president of Sales, Service and Parts for Deville Technologies to get his take on how collaboration between processors and vendors can help the industry keep up.

This episode is sponsored by Deville Technologies.

Read the transcript of this episode on Food Processing's web site.

Geoff Coltman is a vice president at Catena Solutions, a supply chain-focused consultancy with deep ties to the food and beverage space. In today's episode of the Food For Thought podcast, Geoff gives his insights on the recently announced acquisition of Hostess Brands by J. M. Smucker, analyzing what it means for each company, its customers and the industry at large. In addition, Geoff offers his thoughts on the mergers and acquisitions landscape in the food and beverage industry today and in the near future.

The unsung heroes of a processing plant’s operation, drives and motors keep operations running effectively and efficiently — and often aren’t noticed unless they’re not performing up to standards for throughput, efficiency and food safety. Tony Pariseau, key market specialist for food and beverage at Nord Drivesystems, joined us recently to share what the team at Nord views as pushing the envelope of innovation in drive technology in the food & beverage industry today. This episode is sponsored by Nord Drivesystems.

Kristin Demoranville is the founder and CEO of AnzenSage, a cybersecurity firm focused on the food sector. In this episode of the Food For Thought podcast, Kristin offers her thoughts on where the food and beverage industry stands on cybersecurity and what processors should be doing to bolster their defenses and champion the cause within their organizations. Read more on our Web page.

Today's episode is sponsored by Motion.

The Industrial Internet of Things (IIoT) has taken hold of much of the manufacturing world, and food and beverage processors who haven’t yet implemented the technology will soon fall behind.

In this episode, we spoke with James Howe, executive vice president - chief commercial officer/chief technology officer for Motion, to learn where the food and beverage industry stands on IIoT implementation, what processors can do now to begin their journey down the path to IIoT success, and how to overcome the hesitance that might hinder more traditional operations.

Learn more about Motion

Read the transcript of this episode on the Food Processing website

Sandra Eskin, deputy under secretary for Food Safety with USDA-FSIS, joins us to discuss a variety of topics, from worker and food safety impacts of increased poultry and pork line speeds to the data revolution and how it could affect the agency's efforts, as well as FSIS' proposal to declare Salmonella an adulterant in breaded, stuffed, raw chicken products. Read more about other challenges and issues in food safety at Food Processing's Web site.

Erin Hallstrom officially hands over the microphone for the Food For Thought Podcast to Food Processing senior editor Andy Hanacek, as Hallstrom moves to a greater role within FP's parent company.

Today’s episode is sponsored by Silky Smooth MicroCreamery, the creators of SilkySweet

Necessity is the mother of invention; or at least that’s how the saying goes. For Chuck Nix, the need to create the perfect sweetener for ice cream led him to create SilkySweet, a flavor-enhancing, all-natural, sugar-free and ketogenic certified sweetener blend for a multitude of products.

Nix, who founded Silky Smooth MicroCreamery, transformed his life his few years ago by adopting the ketogenic lifestyle (aka, the Keto Diet).

After losing 100 pounds “and saving my life,” he says, he recognized the need for a sweetener that was not only healthy, but also enhanced the flavor of the products it was used with. 

Nix sat down with Food Processing recently to talk about the SilkySweet product, how it got its start and how it can used in formulations to both enhance taste and enable category leadership. 

Learn more about Silky Sweet and order your samples today 

Read the transcript of this episode on the Food Processing website

Summer is winding down, and even though ice cream is associated with summer, that doesn’t mean the frozen treat is overlooked any other time of the year. According to data from 84.51°, however, it seems that retail sales for ice cream products this year have been a bit sluggish.

Bridget Allerton is a director of insights consulting for the retail data science, insights and media company, and she joins the podcast this time to share some “cool” trends and insights impacting ice cream in the retail marketplace.

This episode is sponsored by EnSight Solutions. 

How well do you know high shear mixing? Here to talk more about it is Don Wolfe, Product Line Manager for EnSight Solutions.

We talk why and how high shear mixing is used as well as how to get the most out of your mixer. We cap the episode off talking about what it means to be a trusted partner with EnSight Solutions. 

Learn more about EnSight Solutions Read the transcript of this episode on the Food Processing website

In this episode, sponsored by EnSight Solutions, we’re talking with Heath Clifton, Director of Automation and Controls about food-safe robotics.

We talk about what food-safe robotics are as well as the difference between hygienic and sanitary robotics before turning our attention toward the key features processors should they look for when evaluating robotics. 

Read the full transcript on the Food Processing website

We’re capping off our conversation about food and beverage workforce issues with return guest Jennifer D’Angelo. 

Jennifer, who is a vice president at Catena Solutions, was on back in March talking about the correlation between the supply chain and workforce issues in the food and beverage industry. On today’s episode, we dig a little bit deeper about those issues and about the future of work for food manufacturers. 

From interpreting job-fulfillment data to rethinking and retooling job descriptions, onboarding, and mentorship, you won’t want to miss this tip-filled episode. 

Visit our website for the timestamps of this week's episode

Many in the production industry don’t realize the importance of high-quality doors to a facility’s success. In fact, high-performance doors can help your company save money and manpower — and increase productivity. This is especially true for those in the cold storage and food industries.

To explore the ins and outs of the high-performance door market and what doors might be best for your company, Food Processing sat down with Whitney Hopper, Director of Sales Cold Storage North America at Hörmann, to discuss.

Today's Episode is Sponsored by Hörmann

Learn more about Hörmann High-Performance Doors on their website

Read the transcript of this episode on the Food Processing website

On today's episode, we’re talking with Miller Resource Group recruiter Denise Chludzinski about specific tasks and ideas companies can undertake to ensure they find and keep the best employees. 

We kick off the episode talking about the perception problem food and beverage companies have among consumers and why that may be preventing future generations from considering careers in the ever-growing industry.  We talk about the importance of connecting with consumers, especially when it comes to your reputation and how your company may be seen from the perspective of those job-searching younger generations. 

We then pivot to talking about the jobs and roles that Denise is constantly hiring for as well as the skills most employers are looking for in their candidates.  We also talk a lot about why companies are losing some of their most talented players and what they can do to fix that problem. We end the episode talking about what strategies and tactics manufacturers can employ to recruit and retain the best and the brightest in the industry. 

Learn more about Denise and Miller Resource Group

Get the timestamps for this episode on the Food Processing website

Today on the podcast, we’re talking with Jeff Broussard, president of EnSight Solutions. Jeff joins us to talk about further processing, a topic EnSight has a lot of knowledge on. 

In the episode, Jeff talks us through what further processing is and what trends he’s seeing in the processing market. He walks us through developments in further processing equipment design before offering insights on what it means to be a trusted partner for food processors. 

Today’s episode is sponsored by EnSight Solutions.

Learn more about EnSight Solutions on their website

Read the transcript of this episode on the Food Processing website

On today’s episode, we’re talking with financial expert, Jennifer Palmer. 

Jennifer, who is the CEO and Founder of asset-based lending firm JPalmer Collective, is a return guest to the podcast and she’s here to talk about how bank collapses – like the one that happened with Silicon Valley Bank in March – can have a ripple effect for food and beverage manufacturers. 

We take both a macro and a micro-economics approach to understanding how bank collapses can affect both large and small food and beverage manufacturers. We talk about what processors should be doing when it comes to their finance partners before capping things off with a slew of tips for how to plan and prepare for financial emergencies. 

Visit the Food Processing website for the time stamps for this episode

Listen to the 2022 episode with Jennifer Palmer, Who’s Watching out for Food’s Female Entrepreneurs?

Florida-based Mettler-Toledo serves the food processing industry via its product inspection solutions to ensure the quality and safety of food products before they make it to the consumer. Mettler-Toledo sees product inspection as one of the most important elements to success for today’s production facilities. The company is a multinational manufacturer of scales and analytical instruments and is the largest provider of weighing instruments for use in laboratory, industrial and food retailing applications. 

To gain insight into the role product inspection solutions play in the safety and quality of food products, we caught up with Robert Rogers, senior advisor of food safety and regulations at Mettler-Toledo. 

Read the transcript of this episode

Today’s episode is sponsored by Mettler-Toledo Product Inspection, a division of Mettler-Toledo. 

With us on the podcast today is Jen D’Angelo, Vice President at Catena Solutions. 

Today’s episode is packed with useful tips for food and beverage processors. Whether you work in HR, the lab, or even the plant floor, you’ll want to listen in as Jen walks us through some easy-to-implement tips and tools for attracting recruits of all ages to your company. Recruitment is only half the battle; Jen also offers guidance on retention strategies for keeping the employees you already have. And, of course, we talk about how all of this plays in to your supply chain. 

Follow along with with the timestamps for this episode by visiting our website

We sat down and talked with Food Processing’s newest addition: Senior Editor Andy Hanacek.

Andy’s fairly well known in the food and beverage industry, and we kick off the episode talking about that and so much more. We cover a lot of ground, including how Andy’s been helping to inform an industry that combats misconceptions and misinformation on daily basis. 

Having covered the food and beverage industry for nearly 20 years, Andy talks about what he’s seen manufacturers do really well in the last two decades – and a few areas for improvement for the industry as a whole.  We cap things off talking about a few of the issues this veteran industry reporter is keeping a close eye on in 2023. 

Follow along with the timestamps for this episode by visiting our website. 

Read Andy’s March cover story on automation in the food industry, The Food Plant of the Future: Feeding More with Less

Read Andy’s article on Meat & Poultry in the Post-Pandemic era, What Removing the COVID Emergency Label Means for Meat & Poultry

Want to get in touch with Andy?Send him an email 

Johanna Velez, vice president of quality assurance for Monin Americas, sits down with us to discuss how technology has impacted quality assurance and quality control for food and beverage processors in recent years.

In addition, Velez explains how corporate culture initiatives must involve the QA and QC teams, what success looks like in that arena, and what innovations she’d like to see develop that can help Monin’s teams continue to drive safety and quality initiatives for its product lines.

With us on the podcast today is Gary Nowacki, CEO of TraceGains. We’re talking about what food and beverage processors might expect this year in terms of ingredient costs and supply availability. We launch into a discussion about inflation – and disinflation – and how both will play a part in the business strategies of many top food companies. As we attempt to make predictions about the coming year, one thing is certain: expect the unexpected. 

The unexpected plays a big part in the second half of our conversation, where we talk about how CPG manufacturers have pivoted in the last few years and that many are learning to embrace and build a more agile supply chain. We chat a bit about how food and beverage companies seem to be establishing better partnerships with their employees through benefits and long term needs before digging in to a conversation about co-manufacturing and how brand owners and co-mans are collaborating to bring new products to market. 

Learn more about the podcast and see the timestamps for this episode on our website

With us on the podcast today is Marlene Creighton, Chief Sales Officer at Hershey. We’re talking about Hershey’s Future CEO program, which brings together 10 young women and girls from around the globe for a day of learning and mentorship. We talk about why this program is so important to Hershey and how it’s helping to make an impact on the next generation. We discuss the importance of mentorship and ‘reverse mentorship’ not only for the girls involved in the program, but also for the company as well. 

Hershey, which was named Food Processing’s 2022 Processor of the Year, is a household name for many American consumers, and Marlene walks us through how programs like Future CEO help the company better understand – and listen – to its consumers. We talk about Gen Z’s importance to the brand before shifting to a discussion about Diversity, Equity, and Inclusion at Hershey. 

We cap things off talking about why diversity and representation are so fundamentally important not only to the company’s hiring and recruitment but also with its suppliers as well.  

Head to our website for the timestamps for this episode. 

Do you know an Influential Woman in the Food Industry? Nominations are now open for our 2023 Influential Women in Food awards. Head to our website to learn more about the awards and to submit your nomination for our 2023 awards. Visit the website

Today we’re talking with Jamie McKeon, Senior Vice President of Demand Creation at Rich Products. Jamie’s here to talk to us about how Rich Products is working with a local university to help find, encourage, and recruit the next generation of the food and beverage marketers.  

We touch on the trends and observations the team has seen with the newest generation of the workforce as well as what Rich Products has learned about itself in the process. We also talk about advice for other companies that may want to explore similar options with their local schools and universities.  

Head to our website for the timestamps for this episode. 

Do you know an Influential Woman in the Food Industry? Nominations are now open for our 2023 Influential Women in Food awards.  Head to our website to learn more about the awards and to submit your nomination for our 2023 awards. Visit the website

Joining us today is Maria Pearman, Principal and Beverage Practice Leader, at GHJ. Maria is what you would call a ‘Contract CFO.’ She helps companies that are moving from their startup and emerging phases and gets them over the hurdles so they can reach their more mature stage of growth. How she helps them with these growing pains is something we dive into at the start of the episode.

We then spend a lot of time talking about the big issues facing small food companies right now, in particular how to deal with the squeezed margins and increased costs due to inflation. Maria offers advice on how processors can mitigate some of their losses, especially as it relates to supply chain issues. 

We cap things off talking about what companies can do to help themselves out financially, with special attention paid to the relationships that can be cultivated or improved upon to help with loans or other financial resources. 

Learn more about this episode