Podcast
Episode 22: Hostess Brands
In this episode, Dr. Vivian Allen, a senior research scientist in product development at Hostess Brands, joins The Drip by AQUALAB to discuss how innovative technologies are shaping the future of R&D in the food industry. From new product conception to commercialization, Dr. Allen works in a fast-paced environment, constantly seeking ways to optimize processes. Tune in to learn how dynamic dewpoint isotherms are helping her team save time and predict product performance, and how METER Group's partnership with Hostess supports every stage of production—from mastering R&D to ensuring quality control and efficient manufacturing.
About the guest
Dr. Vivian Allen is a senior research scientist specializing in product development at Hostess Brands. With extensive experience in R&D, she plays a key role in bringing new snack products to market while implementing cutting-edge solutions to improve efficiency. Recently, Dr. Allen has integrated dynamic dewpoint isotherms into her research, allowing for better predictions and process optimizations. Her expertise and collaboration with METER Group help ensure Hostess products maintain consistent quality from development to production.
Transcript
0:00
I'm Zachary Cartwright this is water and
0:02
food welcome to another episode of water
0:04
in food today my guest is Dr Vivian
0:06
Allen who's a senior research scientist
0:08
in product development at Hostess Brands
0:11
from new product conception to
0:13
commercialization Dr Allen Works in a
0:15
fast-paced environment and is always
0:17
looking for new Solutions and
0:18
Technologies to improve her team's r d
0:20
processes one recent addition to her
0:23
laboratory is the ability to create
0:25
Dynamic dew point isotherms and in this
0:27
episode we will be learning about how
0:29
she's using this data to save time and
0:31
make predictions about new products we
0:34
will also be discussing how meter group
0:35
has partnered with hostess in all
0:37
aspects of their production from
0:39
mastering their products in r d
0:41
measuring their products for quality
0:43
control and managing products during
0:45
production to make perfect products
0:47
every time hi Dr Allen welcome to the
0:50
show
0:51
hi Zachary
0:54
thank you for being here with us today
0:56
you know as looking at your LinkedIn and
0:58
kind of looking at your background and
1:00
you have a PhD in food science and
1:01
technology from South China University
1:03
of Technology you spent some time at the
1:06
University of Wisconsin-Madison you've
1:08
worked at Kellogg's and chew and now
1:10
Hostess so you have quite the the
1:12
comprehensive background in food science
1:14
and I'm wondering where did this passion
1:16
for food science come from
1:19
oh uh when there when there was a
1:21
teenager I really love food and and I I
1:24
would even consider being to our
1:26
scientists but at that time I I didn't
1:29
decide what kind of science fair I will
1:31
be but apparently I think the food
1:33
science is a very amazing you can you
1:36
can taste a lot of delicious food and
1:39
you still can I still can have some
1:41
liquor
1:42
um from the chemistry and the food
1:43
science perspective to new new look at
1:45
the food and make because heels and eat
1:49
hairs so it's very cool it's very cool
1:51
in Bakery cereals that's a field I'm
1:54
very interesting something I We Are
1:57
Scientists in this field and how did you
1:59
hear of Food Science did you have a
2:01
mentor or a friend or a department at
2:04
school that encouraged you to get
2:06
involved how did you find food science I
2:09
my neighbor he's a professor of
2:12
University of Food Science actually they
2:14
are agricultural scientists right so
2:17
that's that's a part of like food
2:19
science like agriculture production
2:21
scientists so
2:22
um there's a have something you know
2:24
relation with the full size that's
2:26
that's my first tutor in the coach
2:30
of my my career so it should be very
2:33
interesting an amazing experience
2:38
and uh you you eventually ended up in
2:40
product development what what brought
2:41
you to product development what are your
2:44
favorite aspects of being in this uh
2:46
Department
2:48
I think the most favorite doctor being
2:51
in PD like product development is a it's
2:53
an innovation kind of funny sometimes
2:56
the challenges
2:57
um bring some new products and launch
2:59
new products uh serving the consumers in
3:04
the best way possible and make me have a
3:07
full training I just want to mount the
3:10
Light Tower of the consumers and the
3:12
people oh wow this is good we love it
3:15
yeah it doesn't make me very exciting as
3:18
my my favorite part of like a production
3:21
development and what are some of the the
3:23
biggest challenges that you face in
3:25
product development
3:27
yeah if it's for like her new product
3:30
developments there's some a lot of
3:32
challenges faced it really depends on
3:34
their what kind of project uh or or new
3:38
product we're working on for example
3:40
that can limit the top nine or
3:42
ingredient sources especially some
3:45
functional ingredients uh like her lto
3:48
versions or for example like a natural
3:51
natural color or flavor or or cost or
3:54
even customers inside
3:56
um sometimes we we have the ideation but
3:59
we don't know exactly whether this kind
4:02
of for food design is really matched the
4:04
marketing of the consumers inside of
4:07
course food cost also some like
4:10
technique challenges as like lines uh
4:14
caps abilities or how we can keep the
4:17
same shelf life or storage stability and
4:22
something like that so that's kind of
4:24
like challenges we're facing during
4:25
their product development yeah all
4:28
different types of challenges and I'm
4:30
sure like you said it really depends on
4:31
the type of product that you that you're
4:33
looking at um but we'll talk some more
4:35
about those challenges and how you're
4:36
tackling them here in in a few minutes
4:38
I'm wondering how many products do you
4:40
work on at one time at Hostess are you
4:43
just really focused on one thing and
4:44
then you get it done and then you move
4:45
to the next product or you have all
4:48
these projects at one time uh in general
4:51
I think maybe three to five products
4:53
that depending rent depending on the
4:56
size or Compass complexity uh uh
4:59
complexities of their project sometimes
5:02
Innovation or renovation or simple just
5:05
the modification of like uh really
5:08
depends on timeline for example if their
5:10
product is totally new or not have that
5:14
before or just like a lot of changes so
5:16
they might the project might be be lost
5:20
maybe in one or two years but some
5:22
projects like relocation just to change
5:24
the flavor or inclusions or just like
5:27
something like that the same process
5:29
away or no changes just flavor changes
5:32
or color changes so this project might
5:34
be only maybe six months or less or
5:37
something like that it really depends
5:38
but in general
5:40
um I have like three at least three or
5:43
five at the same time it depends on the
5:45
words can how big what's the size of
5:47
project
5:48
and the the timing was my next question
5:51
you know how long does it take to go
5:52
from conception to commercialization and
5:55
like it like it sounds it could be six
5:57
months or two years it really depends if
5:59
you're maybe just changing the flavor or
6:01
or coming up with an entirely new
6:03
product so I'm sure there's a Time range
6:05
but always the faster you can get these
6:08
products out that the better is that
6:10
correct correct correct right that's
6:11
right well in the food industry meter
6:14
group primarily focuses on on three
6:17
major aspects to help our partners to be
6:19
successful and these Solutions I think
6:21
they can be summarized by three keywords
6:24
mastering measuring and managing and
6:26
then kind of like to touch on each of
6:28
these aspects today and how they're
6:30
benefiting your team at Hostess so let's
6:33
start by mastering your products before
6:35
Mass producing them I might I know that
6:37
your team recently purchased an aqua lab
6:40
Vapor absorption analyzer this is a
6:42
one-of-a-kind moisture absorption
6:43
isotherm generator and you've been using
6:46
your isotherm data and plugging it into
6:48
the moisture analysis to toolkit
6:50
software to improve and speed up some of
6:53
your r d processes so I just want to
6:55
touch on some of the different ways that
6:56
you're using moisture absorption
6:58
isotherms and in the insights that
7:00
they're providing for new formulations
7:02
and and new products so before the
7:04
aqualab VSA were you familiar with
7:07
moisture absorption isotherms were there
7:09
something that you were using before
7:12
that uh
7:15
but not by the way I say or collab 3 I
7:19
just manual calculating with the aw and
7:22
their motionally and and make use these
7:25
points to make our XY chart so it's kind
7:28
of like a very handmade way and then
7:31
from this curve by collecting some data
7:33
Pawn to determine the storage conditions
7:37
on on greens or seeds girls you know
7:39
that's that's my work experience years
7:41
ago before I have this kind of like her
7:44
Arc laboratory or VSA devices so we made
7:48
it by hand and the net in the iso so
7:50
it's it's a lot of work
7:53
yeah I'm sure I'm sure it takes a really
7:56
long time how long would it take you to
7:58
create an isotherm and how many points
8:00
would it be composed of
8:02
uh actually if your Sims spend several
8:05
hours uh for example if you collect one
8:07
aw for like flower or something like
8:09
that you need at least for what activity
8:12
what activity you definitely need
8:15
um I think maybe once three minutes or
8:17
longer but for most levels a high motion
8:20
like a piece of cake or something like
8:22
that you definitely need 30 minutes for
8:25
one date so that's just really a lot of
8:28
time so at least if we want maker are
8:31
descend uh graphic by hand a menu so we
8:35
definitely need click like a thing or
8:37
almost intended uh so that's horribly
8:40
nearly hardly or yeah that's just kind
8:43
of like a lot a lot of time course but
8:46
but in other ways the date collector
8:48
might be not very accurate because the
8:51
data is just you need a lot of data run
8:53
that you have to make a data analysis so
8:56
there's some that you have to kick away
8:59
yeah it's very Hands-On and it can take
9:02
you a really long time
9:04
um I was wondering if you could kind of
9:05
describe in your own words what is a
9:07
moisture absorption isotherm what what
9:09
does it show and why is it important in
9:11
my own words I foresee uh it's kind of
9:14
La map or chart to show the relations
9:17
between uh what activity and emotionally
9:19
on our typical food product so if the
9:22
food product is very stable in general
9:25
the apps option and Distortion isotherm
9:28
it could be very similar to is another
9:31
it's kind of another identity in my
9:34
understanding is it cannot identity to
9:35
like her fixed conditions yeah it's kind
9:37
of like ID yeah so if yeah think of it
9:41
yeah it's kind of like another a kind of
9:44
like an other ID of a product for
9:46
example if for example a piece of cake
9:49
so it takes always like this way like
9:52
the same form nursing ingredients so uh
9:54
use the same um after Bakery you use a
9:57
sample for create isotherm
10:01
you know if you repeat it and use the
10:04
same same way so I would say just like
10:07
her you are like another word like a
10:09
real the product's identity for their
10:12
for the relationship between water
10:14
activity and emotionally I think that's
10:16
very just not show it okay that's you
10:19
it's almost like a fingerprint uh again
10:22
for that specific product yeah and
10:25
you're right what types of isotherms
10:28
what types of isotherms are you
10:30
producing are you using a specific
10:31
method to create these isotherms
10:35
so I create this isosorum by uh
10:37
absorption
10:39
absorption uh is kind of like a galactic
10:41
dew point
10:43
s like the light field Viewpoint
10:45
something
10:46
um then collect this as a song right so
10:48
you're using that Dynamic dew point
10:50
method and this gives you a really high
10:52
resolution picture for each of your
10:54
products and and then you might look at
10:55
adsorption or desorption depending on
10:58
the product is that correct yes correct
11:00
and once you collect once you collect
11:02
that data what are some of the the key r
11:05
d challenges that you're able to tackle
11:08
um once you have an isotherm that's why
11:10
I think the setting because it can set
11:13
in the uh Crux specific tool next room
11:16
the mulchers content per uh for the
11:18
profit uh wire we can make the the
11:21
production my safety and quality ensures
11:23
the quality another is uh we can use
11:26
this way to determine their critical
11:29
what activity points towards the
11:32
microbial growth or changes in the
11:34
texture because of what the Fresh Bakery
11:36
there um the the critic what activity is
11:40
very important to to Pro uh avoid the
11:43
mode Modi yeah and another is you know I
11:47
think that that's sir there's a way we
11:49
are very um keen on and that is a
11:52
predicting a shelf life so there's your
11:55
life we can know early by this kind of
11:57
isosceles motor to provide predictions
12:00
so another is that we can better
12:02
understanding the relationship between
12:04
what activity and the temperature so how
12:06
what is the temperature is low
12:08
temperature a room temperature or higher
12:10
temperature how much the affect our
12:13
products equality on the shelf life
12:17
is also another is like even the
12:20
modeling ingredients mixing uh to
12:22
predict the motion migration because
12:24
ending
12:26
um mixing like inclusions like new
12:28
inclusions mixing with the current
12:31
product might be have some motion
12:34
migration we definitely use this as a
12:36
motor
12:37
um you know this kind of motor data to
12:40
to see it predict how much motion
12:42
migration how much if I will affect our
12:45
finished product also also so just to
12:48
kind of go ahead yeah also yeah we're
12:51
still going to use this uh trolls for
12:55
evaluate 18 and choose across the
12:57
packaging yeah but we don't use it now
12:59
uh we we are looking forward to have a
13:02
have a further research maybe um by this
13:05
kind of isotherm motor or something like
13:09
that because packaging uh seemed like
13:11
another another field where we're going
13:14
to work on yeah I've watched several
13:16
videos about Hostess and you know a lot
13:18
of your company's success is related to
13:20
shelf life and being able to maybe
13:22
extend the shelf life of your products
13:24
or at least early on in r d understand
13:27
what the shelf life may be so using the
13:29
isotherm You can predict the shelf life
13:32
after a two-day test once you collect
13:34
your isothermic instead of waiting weeks
13:36
or months for a physical test is that
13:38
correct correct correct so we use this
13:41
motor to um to know early to only just
13:44
like estimation yeah so because most
13:46
times if we weren't wrong our whole
13:48
shelf life the little bit towards to at
13:51
least two or three months so that might
13:53
be too long for each product so if we
13:56
use this technology on tool to predict
13:58
the shelf life of software when would
14:01
you designed we are we're no we're not
14:03
earnings so I think that's a way to
14:05
shorten the time the same sound you know
14:07
time nine and I know you haven't had
14:10
this instrument too long but do you have
14:11
any sense of how how much faster you can
14:14
release products Now by having this
14:16
information early you know you mentioned
14:18
six months to two year two year timeline
14:21
to to release new products do you have
14:23
any sense on how much faster you may be
14:25
able to release products now that you
14:27
have this information really early on in
14:29
your r d processes
14:31
um we currently
14:33
um we don't have uh have that how much
14:36
time we were we were seeing by this this
14:41
new tool but I believe there's kind of
14:43
way we we can save some time for example
14:46
um at least for the quality part
14:49
um if we have the isotherm motor for
14:51
motor
14:52
um you know instead of like a like
14:55
sampling the production thing and
14:57
testing like use the traditional way to
14:59
test the motion level and alternatively
15:01
so we can have we can collect more data
15:03
I understand it says no we can award
15:06
niker on the decorations of the sampling
15:09
so I think that's for like her at the
15:11
Quality part they can save a lot of time
15:13
because you will sample that the Oculus
15:15
pay only in one minute they can read
15:17
their number and get the same number the
15:19
same time but currently we have to spend
15:22
maybe 20 to 30 minutes to have a motion
15:25
levels date so this can be when someone
15:28
can save maybe 20 minutes and then maybe
15:30
10 numbers or 200 minutes so if we
15:33
calculate this away we can save a lot of
15:35
time yeah definitely so just to kind of
15:38
summarize the section where you know
15:39
meter group is working with your team to
15:41
master your products in r d and some of
15:44
the things that you listed is that you
15:45
can use an isotherm that used to take
15:47
you maybe weeks or months to produce you
15:50
can now do that in just a few days and
15:52
once you have the isotherm you can set
15:54
your product specs to maximize moisture
15:57
content and prevent mold growth you can
16:00
determine your critical water activity
16:02
points to prevent texture change You can
16:04
predict shelf life you can evaluate and
16:07
choose your packaging you can understand
16:09
that the effects of temperature on your
16:11
products and you can also model
16:13
ingredient mixing so that you can
16:15
understand a new product before you you
16:18
even make it did I miss anything from
16:20
that list no I think that's good yeah
16:22
that's that's the way we work what we're
16:23
doing now yeah so we just use this is a
16:26
motor and free download we have one uh
16:29
orange and flavor we won't change into
16:30
other flavor on the same format but
16:33
different formula we definitely can use
16:35
this kind of motor as a base to predict
16:38
the new inclusions and the new new
16:40
flavor or just a new product you know
16:42
that's that can save a lot of time for
16:44
for like a zigzag this way because when
16:47
we designed it we can save some more
16:49
time before like a discussion or design
16:52
I think that's where we kind of way it's
16:55
it's a very it's very useful and it
16:57
seems like time is is everything these
16:59
days there's never enough time so I'm
17:01
glad to hear that you're able to save
17:02
time and you know get these products out
17:04
even quicker next let's talk about the
17:07
the next aspect of meter group uh
17:09
partnering with hostess to help you
17:11
improve measuring the water in your
17:13
products this is being accomplished
17:15
using high resolution isotherms that
17:18
you're producing using that Vapor
17:19
absorption analyzer and then you're
17:21
creating moisture models for your
17:23
products so that you can get a really
17:25
high Precision moisture content reading
17:27
in as fast as 60 seconds so I'm
17:30
wondering how was your team measuring
17:32
moisture content before you had an aqua
17:35
lab 3. before we have our collabor
17:37
street
17:39
for the motion
17:41
motion sniker um sure meter it's kind of
17:44
like it's not it's completed by the
17:46
orange standard oven join method to uh
17:51
yeah to get the the how much noise of
17:53
the motor during 18 so that's kind of
17:56
way and I can always method but there's
17:59
one but there's like a simple one from
18:01
there um I think the like a major
18:04
moisture uh a motion meter so we we just
18:08
we use our lab and bakery always you're
18:10
this way yeah and what were some of the
18:12
challenges associated with that moisture
18:15
meter or moisture balance the the method
18:17
that you were using before there's some
18:20
way uh it might be might or might be not
18:23
um accurate the upon reasons if there's
18:26
a flavors their their transition like
18:29
her on the heat that that's just a
18:31
temperature setting the temperature and
18:33
this kind of motion meter they have
18:35
volatile
18:36
so the flavor will be be calculated as a
18:40
North motor so sometimes for example the
18:42
motion the action motion is only 20 but
18:45
there's a flavor loss that means 24 so
18:48
from this point our production motor
18:51
range will be hoverboard we're broader
18:54
because the uh the minerals the higher
18:57
there's there's maybe four percent or
18:59
two percent for a two or four percent
19:01
the range so uh but when I trans tend to
19:05
use the isotherm motor they're more
19:07
accurate so they're NASCAR yeah I
19:10
generally see this any method moisture
19:12
meter moisture balance an oven method
19:14
anytime that heat is applied just like
19:16
you said if you're losing volatile
19:18
compounds then when you do your moisture
19:20
calculation it's not giving you a a very
19:23
accurate uh result and so now you're
19:26
using the aqua Lab 3 it doesn't use any
19:28
heat
19:29
um it's using a moisture model and it's
19:31
giving you a high Precision moisture
19:33
content measurement I usually see maybe
19:36
even even as good as 10 times better
19:38
using the aqualab 3 for moisture so that
19:41
you can really pinpoint your your
19:43
moisture content you mentioned a
19:45
variation of two to four percent for the
19:48
moisture meter or moisture balance and
19:50
this is really common this is something
19:51
that I see all the time but using the
19:55
aqua Lab 3 I'm sure you're able to
19:56
reduce your variation does this help
19:59
your team to maximize your moisture
20:01
content or what are the benefits of
20:02
having a high Precision moisture content
20:05
measurement uh so
20:10
that's more accurate so they won't have
20:14
a large a big gap between the no under
20:17
high because it's a you mean 10 10 or
20:20
four percent the Gap will make the
20:22
texture of the food a lot of difference
20:24
that's number one number two uh by the
20:27
isotherm technology uses of collab 3 so
20:30
you will we can save a lot of time
20:31
because the traditional motion meter if
20:34
we we test one sample uh High motion
20:37
everyone we need at least 20 to 30
20:40
minutes but but by the isotherm motor we
20:44
only use only the one minutes so there's
20:46
another Advantage receive a lot of time
20:49
yeah kind of back to our earlier
20:50
discussion back to time you know instead
20:52
of taking 20 to 30 minutes 60 seconds
20:55
and that means you know within an hour
20:56
you could do 60 samples instead of maybe
20:59
two or three samples so again I'm glad
21:02
that we're able to help you save some
21:04
time
21:05
um are you creating an isotherm model
21:07
for each of your products or each um
21:10
formulation or what does that process
21:12
look like how do you take a uh or how do
21:15
you create a model and then how do you
21:17
plug it into the aqualab 3. actually uh
21:20
created each product so for example like
21:24
your cupcake so we'll have different
21:25
flavor of a cupcake like her golden
21:27
cupcake or Ranger flavor and chocolate
21:29
cupcake or just a birthday cupcake
21:32
because there are the formulas different
21:34
the base form you're saying but the
21:36
total formula is different so definitely
21:38
with your cycle kick base we create each
21:41
product isosome so if we use each
21:45
product like specific products isotherm
21:48
uses that unbuild this kind of product
21:51
in this dollar a scholar Contour the
21:54
product one so that's more accurate for
21:57
the aqua lab to reading each products
21:59
what activity and emotionally so we
22:02
create I recreated each product for for
22:05
each isosome and I think this is a
22:07
really good example of how meters
22:09
instruments work together you know you
22:10
make your isotherm on your aquilab VSA
22:13
and then you can not only use that for r
22:15
d like we've described before but then
22:17
you can also use the isotherm create
22:19
your model put it into your aqualab3s so
22:22
you're also helping quality control or
22:24
quality assurance when they need to
22:26
measure water activity and moisture
22:28
content is that correct yes that's over
22:31
r d for RNA team we use the VSA isotherm
22:35
to build this motor first so we
22:38
validating the isosom motor is accurate
22:41
with our car with their current you know
22:44
transition and water water activity and
22:46
their motion Navi meter way so after we
22:50
calculate verify this kind of isosceles
22:53
motor it's a it's a it's a it's match
22:55
our current product so we we use this
22:58
like because they have snow like a b0 B1
23:01
B2 B3 with this kind of correlation date
23:03
and we just collected stage in there in
23:07
the tool like like a USA true kit just
23:11
like a product scholar control so we
23:13
have this kind of like a motor on that
23:16
for the categories of different kind of
23:18
product so we use this software and put
23:21
this coefficient numbers in this
23:23
software and then we collected the OC
23:25
Library so the acrylic spray were using
23:28
initial motion and what activity under
23:30
and like a offset the nine and then you
23:34
can use this kind of date automatically
23:36
reading the current food so that's the
23:39
way we build isotherm for their Bakery
23:41
and the bakery the operation team they
23:43
just use it they don't need to spend a
23:46
lot of times exactly what's the isosome
23:48
motor they need to use so because before
23:51
they use it we already calibrate and
23:53
already verification this is a storm is
23:55
exactly for this kind of product well
23:57
great so so far we've covered mastering
24:00
your products in r d we've gone over
24:01
we're measuring and being able to help
24:04
your quality teams and you know they
24:06
don't have to go select their isotherm
24:07
everything has been done by you it's
24:09
uploaded they simply take their
24:10
measurement the last aspect that I
24:12
wanted to talk about is helping to host
24:15
is to manage production so that your
24:17
team can create perfect products every
24:19
time while avoiding rework or lost
24:22
batches so this is being accomplished by
24:24
installing a solution that we call Scala
24:26
delta T which automatically adjusts belt
24:29
speed in a closed loop to ensure that
24:31
your products are always within spec
24:33
while reducing variation between
24:34
products and batch to batch what are
24:38
some of the products that your team is
24:39
using Scala Delta T4 at this time
24:42
actually this new tool might help our
24:45
Bakery in Baker 9 as their cheese sensor
24:48
technology
24:49
and they
24:51
um yeah like a reducing moisture content
24:54
variations in Foods improving the
24:56
production efficiency and quality while
24:59
lowering lowering the energy
25:01
consumptions and waste I think this is
25:04
called Edge system constantly precisely
25:07
maintenance Target moisture content
25:09
inside Freedom Insider dryer using
25:11
real-time date and then exclusive
25:14
control algorithm I think that Susan Dr
25:18
Susan is working with their on our
25:21
engineer I think there's a processing
25:24
engineer in our employer Bakery now
25:28
um so we're looking forward to have some
25:30
more uh come up because it just start
25:32
this year
25:34
right I know this is something brand new
25:36
and maybe even this month is being
25:38
implemented and you mentioned my
25:40
colleague Dr Susan Newman she's in
25:42
charge of of implementing Scala delta T
25:44
and getting this
25:45
um hooked up to product lines just like
25:47
yours I believe we're starting with
25:49
donuts for Hostess and um I'm excited to
25:52
see what happens with your team I think
25:54
some of the things that you mentioned
25:55
are things that you'll see within 30
25:57
days being able to eliminate differences
26:00
caused by different operators being able
26:03
to automatically adjust for changes in
26:05
your environment being able to identify
26:07
a problem as soon as it occurs so that
26:10
you can you tackle it and avoid rework
26:12
or lost batches optimizing your yields
26:15
and again getting to work with my
26:18
colleague Dr Susan Newman so I I know
26:20
this is brand new and and maybe you
26:22
don't have all the information since
26:24
you're in r d and this is more
26:26
production Associated but I just wanted
26:28
to mention it because it really rounds
26:30
out the story and it helps to show how
26:33
meter group is kind of involved of all
26:35
aspects of production for your products
26:38
yeah after I'm very exciting to see it
26:40
because it's a running new technology
26:43
for for ours where our Baker never used
26:46
this before but I think that's a very
26:48
good Tool uh taking care of the quality
26:50
to control their water till the emotion
26:53
level or products also it's a good role
26:55
to support the plant and the problem
26:57
solving and the product analysis
27:00
yeah well I have just one final question
27:02
for you Vivian I'm just curious what is
27:04
your favorite Hostess product and and
27:07
why is it your favorite oh
27:10
oh okay
27:12
yeah the twin case the texture I like to
27:15
text her I don't like the taste yeah you
27:17
know
27:17
um it's it you cannot get you have a lot
27:20
of cakes kick product but the trinket
27:22
system like the textures are very
27:24
different uh but it's it tastes very
27:26
good yeah I think if I had to pick one
27:29
Twinkies would would be the way that I
27:31
go I I have a sweet tooth so if I eat
27:33
one I'll probably eat four or five to be
27:35
honest so I I just heard Vivian that the
27:38
the original flavor of a Twinkie was
27:40
banana flavored is is that correct yeah
27:42
about that yeah it's a it's a golden
27:44
golden shrinky with a lot of flavor yeah
27:47
but we still have like her uh chocolatey
27:49
one a chocolate one uh and like her like
27:53
a Halloween one like scary chunky it's
27:55
kind of fun but chocolate
27:58
is a golden standard it's a vanilla
28:01
flavor right well if you're working on a
28:04
new flavor and you need a taste tester
28:06
you you have my contact information so
28:08
I'd be happy to send you my notes
28:12
well Vivian I just wanna I wanna thank
28:16
you so much for your time today I've
28:17
really been looking forward to having
28:19
you on the podcast I'm glad we were able
28:21
to go into depth about all the different
28:23
ways that meter group is is working with
28:25
hostess to master measure and manage
28:28
your iconic product portfolio so it's
28:31
been a pleasure to have you on the show
28:32
and and I'm looking forward to working
28:34
with you and your team more in the
28:36
future
28:38
thank you very much you know
28:41
I'm Zachary Cartwright this is water and
28:43
food
28:45
find this podcast on Apple iTunes
28:47
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28:49
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