Alex Yurek (New Skew) Rapid Recipe Development & Brand Prototyping | Food For Thought
43m
·
EnWave Corporation
·
Today's episode features Alex Yurek, Founder of New Skew, a modern food company built for rapid recipe development and brand prototyping. Based in Toronto, New Skew is building a portfolio of modern CPG brands that are designed to keep pace with food culture and remove traditional barriers to the product development process.
The episode Alex Yurek (New Skew) Rapid Recipe Development & Brand Prototyping | Food For Thought from the podcast EnWave Corporation has a duration of
43:44. It was first published
More episodes from EnWave Corporation
How to Scale Food Manufacturing: Outsource or Build? (David Ziskind – Black & Veatch) | FFT Podcast
In today’s #FoodForThoughtPodcast, get ready to dive into all things manufacturing strategy with David Zendisk from Black & Veatch and the NextGen Ag group.
Black & Veatch NextGen Ag helps companies bring new food, beverage, and agriculture technologies to life, emphasizing sustainability and scaling-up. Their team provides engineering, procurement, and construction services to clients working in the food & beverage, alternative proteins, industrial biotech, controlled environment agriculture, and aquaculture markets.
Black & Veatch NextGen Ag is the ideal partner to help emerge, and existing companies bridge the gap between science, research & development, engineering, and commercialization. Their team has a global presence employing 10,000 professionals across 100+ global locations.
Dive into all thing’s manufacturing strategy with EnWave Corporation’s podcast host Mike Wilkes. Find this episode and more in our #FoodForThoughtPodcast archives: https://www.enwave.net/food-for-thought-podcast/
Black & Veatch: https://www.bv.com/industries/food-and-beverageEnWave Corporation: https://www.enwave.net/
How to Scale Food Manufacturing: Outsource or Build? (David Ziskind – Black & Veatch) | FFT Podcast
In today’s #FoodForThoughtPodcast, get ready to dive into all things manufacturing strategy with David Zendisk from Black & Veatch and the NextGen Ag group.
Black & Veatch NextGen Ag helps companies bring new food, beverage, and agriculture technologies to life, emphasizing sustainability and scaling-up. Their team provides engineering, procurement, and construction services to clients working in the food & beverage, alternative proteins, industrial biotech, controlled environment agriculture, and aquaculture markets.
Black & Veatch NextGen Ag is the ideal partner to help emerge, and existing companies bridge the gap between science, research & development, engineering, and commercialization. Their team has a global presence employing 10,000 professionals across 100+ global locations.
Dive into all thing’s manufacturing strategy with EnWave Corporation’s podcast host Mike Wilkes. Find this episode and more in our #FoodForThoughtPodcast archives: https://www.enwave.net/food-for-thought-podcast/
Black & Veatch: https://www.bv.com/industries/food-and-beverageEnWave Corporation: https://www.enwave.net/
Functional Chocolate Manufacturing & Product Development (Nick Saltarelli - MDS) | FFT Podcast
In today’s #FoodForThoughtPodcast Nick Saltarelli, co-founder of Mid-DaySquares talks about disrupting the status quo in the #foodmanufacturing industry. Mid-Day Squares launched in 2018 with the intention of building out their own chocolate manufacturing plant and keeping the entire manufacturing process in-house. Their chocolate bars are 100% organic, gluten-free, plant protein-packed, fiber-rich, and functional. As the founders of Mid-Day Squares like to say, "Everything A Chocolate Bar Isn't, Everything A Protein Bar Wishes It Was."
Dive into all thing’s product development and manufacturing strategy with EnWave Corporation’s podcast host Mike Wilkes.
Episode Highlights: ► [ 3:40 ] Take us back to the day when you decided to build out your own chocolate manufacturing facility and decided to not use a co-manufacturing partner?
► [ 7:10 ] Why are so many food founders scared of building and scaling in-house manufacturing?
► [ 9:25 ] How did Mid-Day Squares scale with demand in mind from manual processes to automation?
► [ 12:18 ] Why do most products on the shelf end up looking the same? How did Mid-Day Squares keep differentiation?
► [ 14:37 ] What is the message to people looking to build their own company (food or other)?
► [ 19:55 ] When you were in your kitchen and developing your first product ... when did you decide this was commercially viable?
► [ 22:37 ] Did you start at the pricepoint and move backwards or was the pricing a function of the market?
► [ 24:48 ] You go above and beyond with your own branding and the customer experience. What does that team look like?
► [ 27:24 ] You share things with your audiences that are normally kept behind closed doors. What inspired this transparency and authenticity?
► [ 31:30 ] Who have been some of your mentors or role models along the way?
► [ 35:11 ] What's next for Mid-Day Squares? ► [ 37:04 ] Where is the best place for people to find and try Mid-Day Squares?
► [ 37:48 ] As someone who lives and breaths food all day, how do you re-connect with Food on a personal level?
Pat Turpin (Popchips) - Building a National Brand | Food For Thought
Today's episode features Pat Turpin, Co-Founder of Popchips, the iconic popped potato chip that took the snacking world by storm. Pat is now a Senior Advisor and Board Member to CPG companies but reflects on building Popchips from an idea to a national brand with 30,000+ points of sale.
David Benzaquen (Mission: Plant) Eliminating Plant-Based Trade-offs with Flavor | Food For Thought
Today's episode features David Benzaquen, Co-Founder of Mission: Plant, LLC. David founded one of the first plant-based seafood companies in North America and serves as an adviser to multiple food accelerators and venture capital funds focused on the plant-based food industry.