Monthly Archives: September 2025

EP 68: How Plantible Foods Is Unlocking the Power of Plants, IFT FIRST 2025 Trendspotting

September 29, 2025UncategorizedCulinary Trends, IFT FIRST, ingredient trends, New Ventures, startupsOmnivore

Entrepreneur Tony Martens shares the story of IFT 2025 pitch competition winner Plantible Foods—from the early rough days living on-site in a trailer to the company’s recent success commercializing its plant-based protein ingredient. Food Technology’s editors talk about the hot topics and trends they discovered at IFT FIRST 2025.

Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

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Omnivore Presents: SciDish | Delivering Nutrition in Every Bite: The Science of Healthier, Tastier Foods | SEPT 2025

September 22, 2025Uncategorizedfood ingredients, Health and Nutrition, sensory scienceOmnivore

In this episode, we bring together three food and nutrition experts to talk about the latest science behind foods and ingredients that pack a nutritional punch while tasting great. Dr. Kirstie Canene-Adams, director of Ingredion’s Nutrition Center, Global Scientific and Regulatory Affairs, Dr. Lisa Sanders, owner and principal scientist at Cornerstone Nutrition, LLC and consulting nutrition scientist for IFT, and Angela Cauley, cofounder and executive director of the George Washington Carver Food Research Institute, give practical insights into how to make food and beverage products as healthy as possible without losing the sensory attributes that consumers love.

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EP 67: Scaling Food As Medicine, Redesigning the Way We Eat

September 15, 2025Uncategorizedfood as medicine, Health and Nutrition, product developmentOmnivore

In a special segment, recorded at the Hot Topics Studio stage at IFT FIRST 2025, we’re listening in as The Rockefeller Foundation’s Dana Thomas talks with IFT’s Anna Rosales about scaling up food as medicine programs into sustainable models that can reach millions of people. Michiel Bakker, president of the Culinary Institute of America and former head of Google’s Global Workplace Programs, including Food at Google, calls on food and beverage companies to innovate with greater intention. In his keynote at IFT FIRST, he urged industry leaders to move beyond taste, convenience, and cost—and embrace food as experience design to better support human and planetary health.

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