January | 2023 | Omnivore

In this episode of Omnivore, Food Technology’s editorial team gets in the New Year’s groove with stories and interviews taken from the January print issue. Insight from Maeve Webster, president of Menu Matters, about sandwiches and why they are getting lots of love both from consumers and foodservice operators. Maricel Maffini, an internationally recognized scientist committed to public health advocacy through regulation and oversight of chemical exposure, provides us with a window into the world of chemicals of concern in food packaging. A chat with the lead researcher about a new University of Hohenheim study on how stickiness in meat analogues is influenced by different ratios of proteins and carbohydrates in the form of pea protein and apple pectin.

Plus: Information on IFT’s just-released Salary Survey resource.

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In this episode of Omnivore, Food Technology’s editorial team gets in the New Year’s groove with stories and interviews taken from the January print issue. Get the scoop on how economic instability and shifting consumer values will impact food and beverage purchase decisions in the year ahead. FT editors discuss how entrepreneurs, progressive retailers, and eco-conscious foodservice operators are teaming up to combat food insecurity and help save the planet by plugging holes in food distribution and retail infrastructures. And, IFT’s Anna Rosales shares her hopes for outcomes from the White House Conference on Hunger, Nutrition, and Health. Plus: Information on IFT’s just-released Salary Survey resource.

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Monthly Archives: January 2023

EP 4: Sandwiches on the Menu, Chemicals of Concern in Food Packaging, Meat Analogue Binders

EP 3: 2023 Consumer Market Outlook, Food Waste, and the White House Conference on Nutrition and Health