Monthly Archives: October 2025

EP 70: Flavor Trends for 2026 and Beyond, Why Biodiversity Matters

October 27, 2025UncategorizedConsumer and Marketplace Trends, Culinary and Ingredient Trends, flavorsOmnivore

Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel breaks down the concept of biodiversity, drilling into why it matters in terms of sustainability, nutrition, and food security.

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 | Myth Busting Misinformation: How to Counter Science Denial | OCT 2025

October 20, 2025UncategorizedOmnivore

Scientific misinformation has become a defining challenge of our time—fueling consumer confusion, eroding public trust, and influencing policy in ways that can undermine health outcomes and industry credibility. From nutrition myths and food additive fearmongering to unscientific claims from influential voices, food professionals now face an imperative to engage with science denial—not just ignore it. In this special live podcast recording from IFT FIRST 2025, Science communication experts Charlie Arnot and Veronica Jaramillo unpack why misinformation spreads, how it shapes public attitudes, and what the science community can do to push back.

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EP 69: UPFs and the Queston of Hyper-Palatability, Revisiting Reusable Packaging

October 13, 2025UncategorizedFood Policy, Food Processing and Packaging, Ultra-Processed FoodsOmnivore

Purdue University’s Richard Mattes chats with consulting nutrition scientist Lisa Sanders about the concept of hyper-palatability—foods designed with specific combinations of fat, sugar, and salt that may override natural satiety signals—and discuss what makes a food hyperpalatable, how researchers identify and test for it, and whether evidence exists linking hyperpalatable foods to increased consumption and poor health outcomes. Packaging expert and contributing editor Claire Koelsch Sand about why reuse is worth reconsidering as the industry struggles to keep pace with the demand for more sustainable packaging.

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