Head over to our YouTube channel to join Rachael and Hailey for a behind-the-scenes tour of Lamb Weston’s Innovation Center, affectionately dubbed “the crib.” Guided by Candy Looney and Josh, this episode dives into the creative and technical heart of potato innovation. From colorful design elements and hidden imagery to groundbreaking technologies like steam peeling, infrared sorting, and the iconic Twister fry. Get a taste of the future as the team explores product testing kitchens, analytical labs, and the dream wall that fuels the next big thing in fries. It’s a fun, fry-filled adventure you won’t want to miss!

Tony Henson, Lamb Weston's Lead Principal Development Scientist, joins Tater Talk to share his 25-year journey in food innovation. From fryer-free fries to fridge-friendly solutions, Tony dives into the science behind making potato products work in unconventional restaurant settings. Learn how Lamb Weston is expanding its reach into places without fryers or freezers and what it takes to develop high-quality, oven-ready fries.

Join Rachael and Hailey as they chat with Jake Fischer, Principal Development Scientist at Lamb Weston. With over a decade of experience in food science, Jake shares his journey driving innovation in product development. Discover the challenges of scaling new ideas, the role of science in everyday foods, and what it takes to lead in a fast-paced industry in this show and tell style podcast interview. This episode may be better for viewing.

This week, we welcome Michael Grandinetti, Senior Manager of Packaging Engineering at Lamb Weston. With a background in Biological Engineering and an MBA in Management, Michael brings nearly a decade of experience leading sustainable, customer-focused packaging solutions. A Future Leaders Award recipient, Michael shares insights on innovation, leadership, and the evolving role of packaging in the food industry. Tune in for a sharp, inspiring look at the future of food tech and the power of great packaging.

In this episode, we explore the cutting edge of food innovation with Benjamin Barrow — a multilingual food scientist whose journey spans microbiology, sensory science, and global product development. Currently an Associate Sensory Scientist at Lamb Weston, Ben blends technical expertise with marketing savvy, having led R&D initiatives and built a thriving social media presence. Join us as we unpack the science behind what we eat, the future of food, and how curiosity and communication fuel innovation.

We’re kicking Season 2 off with something special! Hailey and Rachael spent a day with one of Lamb Weston's amazing partner growers, Ted Tschirky, to explore what makes the Lamb Weston grower partnership so unique. Check out this special episode to learn about Ted, his passion for growing potatoes, and the legacy he is passing down to his son.

Learn more about Ted and Tschirky Farms here: https://www.lambweston.com/about/global-locations/united-states/columbia-region/tschirky-farms.html

In this episode, we're excited to talk with Hailey Krumland about our Quality here at Lamb Weston. Visit our website at https://tater-talk.transistor.fm/ and listen to learn more! Visit the link to let us know about other topics you'd like us to talk about on the show! https://forms.office.com/r/vYdvjXmKpP

Five Key Takeaways:

1. Sampling and Testing: Multiple checkpoints for testing raw materials, including plant tissue and storage samples, help understand size, defects, sugars, and solids in potatoes.
2. Handling Customer Complaints: Complaints come from various sources like direct feedback, store operators, sales teams, social media, and a 1-800 number. The team investigates and resolves issues by checking production records and communicating with manufacturing teams.
3. Using Technology: Advanced technology like sorters and scanners helps identify and manage defects in potatoes, ensuring consistent quality.
4. Quality Certifications: Facilities follow certifications like the BRC audit to ensure food safety. Customer-specific audits and internal checks also help maintain quality.
5. Continuous Improvement: The company takes contamination seriously and uses customer feedback to improve. The QA team works to fix issues and enhance product quality.

In this episode, we're excited to talk with Hailey Krumland about our Quality here at Lamb Weston. Visit our website at https://tater-talk.transistor.fm/ and listen to learn more! Visit the link to let us know about other topics you'd like us to talk about on the show! https://forms.office.com/r/vYdvjXmKpP

Five Key Takeaways:

1. Quality Control: Quality starts with using disease-free seeds. The AG team checks soil and plant samples to ensure high-quality crops. This helps plan production and meet customer needs.
2. Managing Contamination Risks: The AG team knows the fields well and reduces risks before potatoes reach the plant. Technologies like sorters, X-rays, and metal detectors help find and remove contaminants during production.
3. Certifications and Standards: Facilities follow certifications like the BRC audit to ensure food safety. Customers may request specific audits. Internal checks help maintain consistent quality.
4. Sampling Practices: Samples are taken throughout the growing season, including soil, plant tissue, and potatoes. This provides detailed information about crop quality, helping make informed decisions.
5. Use of Technology: Advanced technology like vision systems and sorters helps maintain quality and find defects and contaminants, ensuring the final product meets high standards.