In this special BONUS episode of Food Safety Matters, we focus on the topic of blockchain and how it can be used within the food industry. 

You will learn all about what exactly blockchain is, its history, and how it can be applied to our food supply chain.

To help us better understand blockchain's use in the food sector, our editorial director, Barbara Van Renterghem, spoke with two experts from FoodLogiQ. 

Katy Jones is the chief marketing officer at FoodLogiQ. She holds a bachelor’s degree in journalism and mass communication from the University of North Carolina at Chapel Hill, and a master’s degree in data marketing communications from West Virginia University.

Charles Irizarry is the chief technology officer at FoodLogiQ. He oversees technology efforts and core company building activities at FoodLogiQ. His experience includes managing sophisticated, multi-disciplinary technology teams, having launched over 20 different platforms and products across multiple businesses and industries. With a background in distributed computing systems and cloud-based software architectures, Charles is currently focused on innovation in the areas of natural language processing, machine learning, and real-time computational networks. He has a bachelor’s degree from Florida International University in business management and marketing.

FoodLogiQ, together with a select group of customers, recently announced the launch of a Blockchain pilot. AgBiome Innovations, Subway®- Independent Purchasing Cooperative, Testo, Tyson Foods and others are partnering with FoodLogiQ to test the application of blockchain to raise transparency within their own supply chains. 

In this episode, we speak to FoodLogiQ about:

• The history and concept behind blockchain technology
• How and why more people, companies, and industries are investing in blockchain, even if prematurely
• How blockchain could potentially impact and benefit the food industry
• "Public" vs. "permissioned" blockchains
• FoodLogiQ's blockchain pilot
• How blockchain might play a role in boosting consumer confidence in a time of many foodborne illness outbreaks and food product recalls
• How food suppliers, manufacturers, and operators can prepare for blockchain

Resources: 
Learn More: FoodLogiQ Blockchain Pilot
Register to Attend: FoodLogiQ Demo: Exploring Blockchain Solutions within the Food Supply Chain
Download eBook: The Fact, Fiction, and Future of Blockchain

Sponsored by:

Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.

Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company.

Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods.

John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota.

Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations.

In this year-end episode of Food Safety Matters, we round up the top stories of 2025, covering U.S. federal food safety policy changes under the Trump Administration, MAHA- and state-led moves against food additives of concern and ultra-processed foods, infant formula safety, science on Listeria and biofilms, ongoing monitoring of avian flu, and AI food safety applications.

In this episode of Food Safety Matters, we speak to legal expert Brian P. Sylvester, J.D. about the rapidly evolving U.S. food regulatory landscape under the MAHA movement, and how food companies can prepare for state and federal policy changes regarding food dyes, GRAS ingredients, ultra-processed foods, and other areas.

In this episode of Food Safety Matters, we speak to Jay Berglind, the CEO of Aegis Foods and the maker of Fearless Eggs, known for its novel pasteurization process. Jay discusses the science behind Fearless Eggs’ method and what sets it apart from traditional pasteurization, and the importance of food safety innovation.

Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports.

Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications.