PeasOnMoss Podcast

Wonder how food gets onto the grocery store shelves or onto your menu? Peas On Moss digs into the science of food research and development with foo...

Arts, Food, Education, Training, Science & Medicine, Natural Sciences

Terry Madden's background is in aseptic and process engineering, but he didn't start in a traditional food science or engineering school. He recognized that a career change was necessary to keep his job, and he  cross-trained into the industry.  His journey from car mechanics to food safety build...
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  Adam Yee is the founder of the popular podcast and website My Food Job Rocks!, and I have really enjoyed watching his career and business grow over the past years. You can hear past interviews of both of us on each other's pages to get our backstories. Adam attended the Research Chefs Assoc...
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Terry Madden's background is in aseptic and process engineering. He was on the commissioning team for two ground-up plant builds and commissioned numerous UHT systems for aseptic and ESL along with all the ancillary dairy equipment. In this preview, you'll hear Terry talk about aseptic processing...
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Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the masses and touches on the key partnerships with subject matter experts, leverage university resources, and the getting seed capital through crowd funding. He also previews a tomato sauce collaboration ...
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Michael Oraschewsky is the Chef and Co-Founder of TBJ Gourmet. He took a simple bacon jam recipe from his restaurant menu and turned into a nationally selling CPG. He is on the cutting edge of the emerging Upcycling trend which is helping to curb waste in our food supply chain. In this episode pr...
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As one of the founders of Swerve Sweetener, Andress is currently the President and CEO and oversees the vision and strategy for this zero-calorie, natural sugar replacement. With an early career in radio, Andress is a former top-rated morning show personality. She currently resides in New Orleans...
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Swerve is a delicious natural sweetener that measures cup-for-cup just like sugar! Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with d...
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Specialty Food Association Education and Content Specialist Sara Kay wrote an interesting article about developing products that allow them to make certain health claims. I reached out on LinkedIn, and then the conversation really got going. Not wanting to hog all the juicy information, I thought...
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Specialty food is a category of food products unto its own and the CPGs that provide products for the various categories that fit within the description have one of the largest and most exciting shows in the food industry - the Fancy Food Show. In this preview Specialty Food Association content a...
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Certified Research Chef Barton Dewing was one of the Season 1 podcast guests and one of the most popular ones from that season. In this episode we talk about crossing careers and crossing food categories. At one of the dinners at RCA last year, Barton chimed in when one of the younger research ch...
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Certified Research Chef Barton Dewing talks about the importance of ingredient specifications and how they impact the success of your finished product.  Join Icon Foods in sponsoring this podcast and keeping us on the air. Go to www.peasonmoss.com and check out the sponsor page for details.  Che...
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Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple b...
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Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple b...
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Shannon Theobald just founded the Biotech + Food = Future Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate infor...
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Ever approach the threshold of a room full of strangers who are gathered to network? Do you feel excited, or do you feel some fear? Shannon Theobald just founded the Biotech + Food = Future Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow...
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Chef Winston Riley joined us on the podcast today. I met him in Puerto Rico when then president Catherine Proper asked him to share some history of the word culinology and the stories of the early days of the Research Chefs Association. Since then, he has been a big fan and encourager, and I want...
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Chef Robert Saia is a self-trained chef, food science expert, and nutritionist, and he has been working on solving problems in the kitchen ever since he began working in food service. He and Mrs. Chef joined me on the podcast to share details about the book and provide a great giveaway for our Pe...
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Jeff is a nationally acclaimed marketing leader, specializing in reigniting and revitalizing brands and categories. He is best known for GOT MILK?, transforming the now famous phrase from a local tag line into one of the best known, most influential campaigns in advertising history. A campaign li...
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Jeff Manning is not your typical mad man advertising man, but he does have a pretty nifty history. He worked on the California milk processor board side of the advertising slogan “got milk.” He is one of the speakers for the upcoming American Food Innovate Summit in Chicago Feb 4-5, and he came t...
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