March | 2025 | Omnivore

Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State University’s Dr. John Spink, the world’s leading expert on food fraud prevention, sheds some light on why food fraud remains a significant but unseen problem and suggests next steps in preventing this activity. Consultant Arlin Wasserman explains why he’s skeptical about the long-term impact of GLP-1 drugs on the food industry.

Plus: This episode of Omnivore is brought to you by IFT Virtual Workshops, where you stay “in the know” instead of “on the go.” Learn more about all four exciting new virtual workshops on the Career Development page at ift.org.

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Obesity policy expert Ted Kyle shares his thoughts on how the food industry should respond to consumers’ need for more healthful food options, and why he’s not a fan of the food as medicine concept. Process engineer Shalima Sreenath, whose previous work with Beyond Meat focused on scaling up transformative alt-meat technologies, shares the exciting new possibilities of precision fermentation technology in the food and ag space. With anti-obesity drugs on the rise, Barb Stuckey, chief new product strategy officer at Mattson, talks about the abundant innovation opportunities for companies.

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Monthly Archives: March 2025

EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism

EP 55: Rethinking Approaches to Obesity, Precision Fermentation Takes Off, GLP-1 Drugs: A Boon for Product Development