October | 2024 | Omnivore

You’ll get the latest food system knowledge and know-how from a stellar line-up of expert guests in the October episodes of the Omnivore podcast.

Iris Joye and Navneet talk about their research at the University of Guelph, where they are working to make bean flour into a more versatile, functional ingredient for formulating gluten-free foods. Rachel Zemser, founder and principal at A La Carte Connections, shares her experiences working with AI to enhance the product development process and its potential impact on the work of food scientists. Shica Little discusses trends in the cookie category and her brand’s plant-based treats.

Plus: Satiate your hunger for knowledge, connection, and career growth with an IFT membership. Discover the benefits and activate yours at IFT.org/membership.

Podcast: Play in new window | Download

You’ll get the latest food system knowledge and know-how from a stellar line-up of expert guests in the October episodes of the Omnivore podcast.

Philip Saneski, executive chef at Good Eating Co., discusses some of the flavors making waves in 2025. Consulting food scientist Rick Stier about why food companies must make sure that food safety is built into the process during the product development phase, not only to avoid costly recalls but to ensure safer finished products for consumers. Charlie Arnot explains why facts are not enough to build trust in food science.

Plus: Satiate your hunger for knowledge, connection, and career growth with an IFT membership. Discover the benefits and activate yours at IFT.org/membership.

Podcast: Play in new window | Download

Monthly Archives: October 2024

EP 46: Making Bean Flour More Functional, AI in Product Development, Healthy Indulgences with Cookies

EP 45: 2025 Flavor Outlook, Built-in Food Safety, Building Trust in Food Science