Jasmine Sutherland Lewis is president of Texas Food Solutions, a high-pressure processing tolling and product innovation facility based in Houston. She previously held the position of vice president of manufacturing for Perfect Fit Meals, a start-up venture that was first to market with extended shelf life ready-to-eat meals. With a background in product commercialization and operations management, she shares some insights on how using HPP can lengthen a product’s shelf life while improving quality and safety.

Luke Thevenet of Neogen Food Safety shares his insights on the issues and trends shaping food safety practices and technology.

Mike Wagner, senior mechanical design engineer for Rockwell Automation, says incorporating augmented reality technology into production processes can improve efficiency and reduce the need for training.

The newly opened Sheep Discovery Center in Utah aims to identify best practices for lamb producers to create one of the U.S.'s most sustainable agriculture centers. Rick Stott of Superior Farms discusses the center’s mission and what it means for sustainability, animal welfare, and more.

Israel-based cultured poultry producer SuperMeat plans to go live with a plant in the United States in mid-2023, looking to target food service first and then move into retail, CEO Ido Savir says.

210 Analytics’ Anne-Marie Roerink explains how a rebounding foodservice sector is affecting existing supply chain shortages.  

210 Analytics’ Anne-Marie Roerink details how pricing, packaging, portioning and more are influencing shoppers’ choices in the meat case.