Podcast
Episodio 22: Marchi Hostess
In questo episodio, la dott.ssa Vivian Allen, ricercatrice senior per lo sviluppo dei prodotti presso Hostess Brands, si unisce a The Drip by AQUALAB per discutere di come le tecnologie innovative stiano plasmando il futuro della R&S nell'industria alimentare. Dalla concezione di un nuovo prodotto alla sua commercializzazione, la dott.ssa Allen lavora in un ambiente frenetico, alla costante ricerca di modi per ottimizzare i processi. Sintonizzatevi per scoprire come le isoterme dinamiche del punto di rugiada aiutano il suo team a risparmiare tempo e a prevedere le prestazioni del prodotto, e come la partnership di METER Group con Hostess supporta ogni fase della produzione, dalla padronanza della R&S alla garanzia del controllo qualità e della produzione efficiente.
Informazioni sull'ospite
Vivian Allen è una ricercatrice senior specializzata nello sviluppo di prodotti presso Hostess Brands. Con un'ampia esperienza nel settore della ricerca e sviluppo, svolge un ruolo chiave nel portare sul mercato nuovi prodotti snack e nell'implementare soluzioni all'avanguardia per migliorare l'efficienza. Recentemente, la dott.ssa Allen ha integrato le isoterme dinamiche del punto di rugiada nella sua ricerca, consentendo di migliorare le previsioni e l'ottimizzazione dei processi. La sua esperienza e la collaborazione con METER Group contribuiscono a garantire che i prodotti Hostess mantengano una qualità costante dallo sviluppo alla produzione.
Trascrizione
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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