Monthly Archives: June 2024

EP 38: Food as a Healing Agent for Change, Food As Medicine, IFT FIRST Preview

June 17, 2024UncategorizedAI, business, career trends, conference, consumer trends, culinary, FIRST, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, innovation, Institute of Food Technologists, nutrition and health, product development, scientist, supply chain management, sustainability, Technology, trendsOmnivore

Learn from the brightest minds in food science and technology in the June 2024 episode of the Omnivore podcast. Tambra Raye Stevenson shares her thoughts on the role women can play in promoting health and why we need a food bill of rights. Instacart’s Beatrice Abiero talks about her company’s efforts to turbocharge the food as medicine movement. Jacqueline Beckley talks about what attendees can expect at this year’s IFT FIRST Annual Event and Expo, July 14-17, 2024. Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

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EP 37: The Future of Product Innovation, Kelp in the Culinary Landscape, The Wonderful World of Fermentation

June 3, 2024Uncategorizedagriculture, career trends, culinary, culture, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, ingredient, innovation, Institute of Food Technologists, podcast, product development, scientistOmnivore

Learn from the brightest minds in food science and technology in the June 2024 episodes of the Omnivore podcast. Jeff Grogg, managing director of JPG Resources, shares what he sees as a necessary reset to new product innovation and which categories are ripe for disruption. Chef Matt Haight of Atlantic Sea Farms talks about the nutritional benefits of kelp and how he is working this ingredient into his recipes. Former IFT President Dr. Cindy Stewart says we can positively impact the future of the global food supply by further leveraging traditional fermentation processes. Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

Podcast: Play in new window | Download