Joshua Schall, MBA’s Post

OLYMPIC SERIES Episode 8: Japan In this episode, John and Patrick explore Japan's rich history with fruits, uncovering how what was once a rare indulgence has evolved into a symbol of luxury and cultural significance. From historical roots to contemporary practices, discover why fruits continue to captivate the Japanese imagination and why even today, a perfect melon or strawberry can command thousands of dollars. ***link to episode in comments below*** Fancy: Flavor Wave Fresh, Buck Naked Onions, Noble Citrus, Owyhee Produce, Summer Citrus from South Africa, John Greene Logistics Company, and Peak of the Market Ltd. Choice: Golden Star Citrus Inc, Equifruit, Jac. Vandenberg, Inc.., Continental Fresh LLC, Arctic® Apples, Sev-Rend, Apeel, RPE, LLC, Tasteful Selections LLC and Thx! Dreams Standard: Empower Fresh Company and Global Women Fresh #innovation #freshproduce #freshfood #fruit #freshfruit #freshvegetables #freshfruits #produceindustry #fruitsandveggies #foodsafety #producelife #farming #farmlife #veggies #marketing #consumer #onions #waterforall #people #leaders #video #creative #sustainableagriculture #sustainability #packagingsolutions #packagingindustry #packaging #agriculture

Discover the unique benefits of A2 milk and why it commands a higher price on the market. In this short, we delve into the differences between A2 milk and regular milk, focusing on its health benefits and market positioning. Perfect for young entrepreneurs, brand marketers, and brand builders looking to understand the value proposition of niche products. Join us as we explore the potential of A2 milk in the ever-evolving dairy industry. Don’t forget to like, comment, and subscribe for more insights on trending topics! Ishaan Hukku Kisaan Se Kitchen Tak Santosh Srivastava Vishrut Akhil Edited by: PRATHAM PAWAR Ansh Aggarwal

How does product innovation look like outside the tech startup world? This is a clay bottle I received from Dibeen.com, a local upcoming Jordanian startup. Why clay? Two interesting facts about clay bottles: 1- Keep the water in it for two hours and it becomes cold. (Notice how it gets moist from the outside) 2- ⁠The water slowly turns into alkaline, making it healthier to drink. Why? Answers in comments. The story of Dibeen? Started off sourcing free range eggs and selling in supermarkets, then realizing the demand for healthy, natural, organic food, it expanded its offering into other products including olive oil, home cooked food and a lot more, now selling both online and offline. https://www.dibeen.com/ #SupportLocal #ProductInnovation Zeid F. Koudsi

💡Tequila made from Agave...Did you know?🤔 Agave plants take a minimum of six years to reach maturity and frequently take much longer. At maturity, they produce a single flower and then subsequently die. Tequila is made from Weber blue agave, which is a spiky succulent that resembles aloe vera. This plant contains a core bulb known as the piña. Tequila producers will remove the piña before baking it and extracting the juice, which is then fermented in barrels containing yeast. It is a versatile and sustainable resource that highlights the plant's many uses. Still wondering how the first person discovered how to do this 🤔💭 #science #biology #technology #mindfulness #agriculture #business #production #warehouses #construction #sustainability

I am pleased to announce that our book chapter titled "Guideline and Selection of Dryers for Different Fruit Products" has been published in the first edition of "Dried Fruit Products" by CRC Press. This chapter provides valuable insights into selecting appropriate dryers for a variety of fruit products, with a specific focus on achieving desired characteristics in the final product. Authors: Vimal, Nikita Bhatkar, and Dr. Shivanand S. Shirkole, PhD I want to express my gratitude to Dr. Shivanand Shirkole for providing me with the opportunity to contribute to this publication. The chapter can be accessed through the following link: https://lnkd.in/gnkt8AiK #FoodScience #FoodProcessing #ChapterPublication #DryingTechnology #FoodTech #FoodInnovation #FoodEngineering #FoodResearch #FruitProcessing #PreservationTechnology #FoodSafety #FoodQuality #FoodIndustry #Publication #BookChapter #CRCPress

🔍 Looking to Connect with Experts in Industrial Fruit Drying 🍓🍍 I’m interested in connecting with fellow food technologists who have experience in heat drying and freeze drying of fruits at an industrial scale. My goal is to exchange insights and discuss advancements in these areas of fruit preservation. If you're working with or have expertise in these processes, I’d love to connect, share knowledge, and explore potential collaborations. Feel free to reach out if this aligns with your expertise. #FoodTechnology #HeatDrying #FreezeDrying #FruitProcessing

i have been learning about glo-cal strategy (mixture of global and local) of positioning yourself in the market and i find it very interesting. Example: how mac d came up with the veg burger to sustain in the indian market as the number of vegetarians in india are higher and the burger which mac d sells comes with cow meat and indians consider cow as a holy animal. This shows how hard it is to compete in another markets where the culture and ethnicity is different and how you have to change yourself according to the market you’re in.

🧀 Two European vegan cheese pioneers, Formo (🇩🇪) and Those Vegan Cowboys (🇧🇪), are joining forces to revolutionize the dairy industry! ⚗️ Instead of competing, these innovators are combining their expertise to accelerate the production of animal-free casein proteins through precision fermentation. This means delicious, sustainable cheese for everyone, sooner! Here's what this exciting partnership means: 🌱 Faster development: By uniting over 60 world-leading scientists, the research power behind plant-based cheese skyrockets! 💰 Cost-competitive cheese: Scaling up production together allows for faster cost parity with traditional cheese. This means affordable vegan cheese for all!  🇪🇺 Speedier EU approval: Joint efforts will streamline the regulatory process, bringing plant-based cheese to European tables quicker. This collaboration is a game-changer, accelerating " the speed of science-based entrepreneurship beyond its traditional limits". I think that it's excellent news both for consumers and other alternative protein producers who may get inspiration to team up and drive further innovation! More info on the press release: https://lnkd.in/d4kSHugg

On avg, 6% of New Zealand's vineyard area is certified organic - but with stark differences among grape varieties. Sauvignon Blanc, which accounts for the largest vineyard area share, exhibits the lowest organic share (3%). In contrast, 15% of the Pinot Noir area is organic. https://lnkd.in/ewhvX_eN

Kemplang Palembang was always just a snack to me—crispy, puffed perfection paired with spicy sambal. I never questioned why it was so light, so crunchy. It was simply delicious, and that was enough. But when I started exploring the science behind it, I realized there’s so much more to kemplang than meets the eye. Its magic lies in its microstructure—an intricate network of starch and fish proteins working together to create its unique texture and airy crunch. Every step in the process, from mixing the dough to frying, contributes to the final product. Here’s the truth: → Food isn’t just a collection of ingredients. → It’s a story, shaped by science and tradition. Why does this matter? Because understanding the why behind the food we eat changes everything. It’s not just about satisfying hunger; it’s about appreciating how food nourishes us and connects us to culture and science. What I learned is this: → You don’t need to be a scientist to appreciate the complexity of food. → You just need to be curious enough to ask, What’s really happening here? Kemplang is no longer just a snack to me. It’s a testament to the brilliance of food science and a reminder of how tradition and innovation go hand in hand. Next time you take a bite of something you love, pause and wonder: → What’s the story behind this? → Food's structure not only nourishes and delights us but also the science that shapes it. Reference: Guttifera, R., Rahmawati, L., Sari, S. R., Pratama, F., & Widowati, T. W. (2022). Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation. Czech Journal of Food Sciences, 40(3), 202-209. https://lnkd.in/g_miqFr8