Kristin Demoranville

So if your organization is already on that on that journey, then culturally you're good.

Like you're going to get there all the way through with SBOMs as well, because you're going to need it for that transparency aspect and that traceability aspect, because you're going to need to know what software is touching your product, whether it's the machine that's running to make your perfectly round cookies or whatever. or something to that effect.

Like you're going to get there all the way through with SBOMs as well, because you're going to need it for that transparency aspect and that traceability aspect, because you're going to need to know what software is touching your product, whether it's the machine that's running to make your perfectly round cookies or whatever. or something to that effect.

And I think that's super important to acknowledge is because the food industry is really good at that because they're doing it for the right reasons, the mission, as you said. As a whole, I will say this in a broad sense, in a very optimistic sense, I think the food industry is going to adopt very easily and very well to this. Other industries will struggle.

And I think that's super important to acknowledge is because the food industry is really good at that because they're doing it for the right reasons, the mission, as you said. As a whole, I will say this in a broad sense, in a very optimistic sense, I think the food industry is going to adopt very easily and very well to this. Other industries will struggle.

I don't want to pick on anybody and I'm not going to. But there will be some industries that will have trouble with this because there's too much change. There's too much regulations. There's too much everything. And they won't, they'll be boiling the ocean instead of making their tea again.

I don't want to pick on anybody and I'm not going to. But there will be some industries that will have trouble with this because there's too much change. There's too much regulations. There's too much everything. And they won't, they'll be boiling the ocean instead of making their tea again.

I think that that's what I like about the food industry is because the innovative nature, the constant change that's always there. So I think that they can roll through this. The food industry as a whole is really going to adopt this easily.

I think that that's what I like about the food industry is because the innovative nature, the constant change that's always there. So I think that they can roll through this. The food industry as a whole is really going to adopt this easily.

And I'm sure you're already seeing that, Mark, when your own work that when you have these conversations, especially with the food side, they're like, oh, yeah, OK, totally get that. That's good. Like that kind of thing happens. We understand.

And I'm sure you're already seeing that, Mark, when your own work that when you have these conversations, especially with the food side, they're like, oh, yeah, OK, totally get that. That's good. Like that kind of thing happens. We understand.

Absolutely. And I think that is probably the best place to leave it. Mark, thank you very much for your time and being here. And I'm sure we'll have you back on the pod at some point because this is going to constantly be a topic that we're going to have to bring up. It'd be nice if we could get an AI expert on with the same time with you and we can kind of hash that out.

Absolutely. And I think that is probably the best place to leave it. Mark, thank you very much for your time and being here. And I'm sure we'll have you back on the pod at some point because this is going to constantly be a topic that we're going to have to bring up. It'd be nice if we could get an AI expert on with the same time with you and we can kind of hash that out.

I think that'd be a fun time. But anyways, thank you very much. And all of Mark's information will be in the show notes too. So if you have any questions about his company or any of the other thoughts and feelings, please let him know.

I think that'd be a fun time. But anyways, thank you very much. And all of Mark's information will be in the show notes too. So if you have any questions about his company or any of the other thoughts and feelings, please let him know.

That's all for today's Bites and Bites podcast episode. A big thank you to Mark Frankel for joining us and sharing his invaluable insights on S-bombs and cybersecurity in the food industry. All of Mark's information will be in the show notes. Don't forget to check out the new merch store on the website. Like, follow, and subscribe to our social channels and wherever you listen to the podcast.

That's all for today's Bites and Bites podcast episode. A big thank you to Mark Frankel for joining us and sharing his invaluable insights on S-bombs and cybersecurity in the food industry. All of Mark's information will be in the show notes. Don't forget to check out the new merch store on the website. Like, follow, and subscribe to our social channels and wherever you listen to the podcast.

Thank you for listening as always. And remember, stay safe, stay curious, and we'll see you on the next one. Bye for now.

Thank you for listening as always. And remember, stay safe, stay curious, and we'll see you on the next one. Bye for now.