Tag Archives: AI

EP 19: Josh Tetrick on Cultivated Meat, IFT Expo Ingredient Trends, Why Phenology Matters



In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the September 2023 issue of Food Technology. Josh Tetrick, co-founder and CEO of Eat Just, chats about all things cultivated meat, including the recent milestone sales and the challenges that still lie ahead. Get the scoop on the latest ingredient trends from the IFT FIRST show floor from FT editors Emily Little, Linda Milo Ohr and Julie Larson Bricher. AgTools CEO Martha Montoya discusses how phenology will help food producers navigate climate change. 

Plus: Find out about Kalsec’s What’s Hot and What’s Not report, a free, comprehensive look at the hot and spicy favors trend with actionable insights into the development of hot and spicy creations. Visit Kalsec.com/HotOrNot to download the free report. 


EP 18: Generational Marketing, FDA’s Food Traceability Rule, The ‘Skinny’ on Skinny Butcher



In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the August 2023 issue of Food Technology. Consumer trends expert Dr. Liz Sloan delves into the defining characteristics of key market segments ranging from youthful Generation Alpha to aging baby boomers and matures. IFT traceability experts Blake Harris and Sara Bratager provide insights into FDA’s final Food Traceability Rule and the need for speed in planning to meet the compliance deadline of January 20, 2026. Dave Zilko, CEO and cofounder of plant-based meat alternatives startup Skinny Butcher, chats about how the brand’s formulation, marketing, and to-market strategy help set it apart from its competitors. 

Plus: Find out more about IFT’s new Product Development Bootcamp, a comprehensive, 10-module online course designed to equip food and beverage professionals with the knowledge and skills necessary to elevate and accelerate product development. Learn more at www.ift.org/bootcamp. 


EP 17: Sustainable Product Positioning, Plant-Based Product Safety, Where NOVA Goes Awry



Dr. Dave Lundahl, CEO of behavioral research firm InsightsNow, talks about the importance of—and challenges related to—sustainable food and beverage product positioning. Dr. Erdogan Ceylan joins us once again, this time to discuss potential food safety risks when formulating plant-based foods. Drs. Job Ubbink and Allen Levine assess the shortcomings (and strengths) of NOVA food classification. Plus: Find out more about IFT’s new Product Development Bootcamp, a comprehensive, 10-module online course designed to equip food and beverage professionals with the knowledge and skills necessary to elevate and accelerate product development. Learn more at www.ift.org/bootcamp. 


EP 15: Mars CSO Abigail Stevenson, Inside the Genomics Institute, Eco-Certification Programs



In the July episodes of Omnivore, Food Technology magazine’s award-winning editors bring you into the room with a not-to-be-missed line-up of food scientists and industry thought leaders. Dr. Abigail Stevenson, chief science officer at Mars, talks about the science that sparks her joy as she leads Mars’ efforts from blue sky to practical application to future-proof food innovation. Dr. Brad Ringeisen, executive director of the Innovative Genomics Institute, offers a fascinating overview of the institute’s research initiatives related to the use CRISPR gene-editing to bring about next-gen agricultural advances. Consultant and sustainability expert Arlin Wasserman comments on the unintended consequences of the proliferation of eco-certification programs.  

 Plus: This episode is sponsored by Food Technology Magazine. IFT Members receive Food Technology Magazine in print or digitally as a member benefit. Become an IFT member today. Subscribe to Food Technology Magazine at www.ift-omnivore.org/foodtech. 

https://ift-omnivore.org/foodtech 


EP 14: The Art of Science Communication, Citrus Greening Disease, Organic Acid Redux



In the June episodes of Omnivore, Food Technology magazine’s award-winning editors bring you into the room with a not-to-be-missed line-up of food scientists and industry thought leaders. Science communication expert Laura Lindenfeld explains how theatrical improv can help scientists break down barriers and better covey complex ideas. Researchers Anne Plotto and Matthew Mattia describe their efforts to overcome the impact of citrus greening disease by developing orange tree hybrids that produce fruit that is both delicious and disease resistant. While there are a lot of benefits organic acids bring to the product formulation and processing table, as microbiologist Erdogan Ceylan tells us, there are a few watchouts when applying these compounds to different food matrices. Plus: Find out how Kalsec’s DuraShield Natural Food Protection Blends help extend shelf life while keeping your meat or poultry product’s label clean. 


EP 12: Climate-Friendly Snacks, Foodservice Innovation, Global Food System Challenge



Listen to the latest stellar line-up of food science-meets-business experts in this episode of Omnivore fresh from the pages of the May 2023 issue of Food Technology magazine. Bright Future Foods cofounders Jennifer McKnight and Mark Izzo offer a candid recounting of what it takes to build a climate-friendly snack brand. Chef Allison Rittman, founder of consultancy Culinary Culture, shares her thoughts on the future of foodservice innovation and what value means to today’s consumers. Five top winners in the Seeding The Future Global Food Systems Challenge talk about the impact the Challenge prizes and grants will have on their respective projects—each of which is functioning in a different way to help transform and advance the food system. Plus: Get fast, accurate technical support customized for your R&D and Innovation teams with an IFT Concierge Membership. 


EP 11: Clean Label Seasonings, the Future of Food at SXSW, Healthy Food Labels



Listen to the latest stellar line-up of food science-meets-business experts in this episode of Omnivore fresh from the pages of the May 2023 issue of Food Technology magazine. Unilever R&D senior scientist Neval Ceyhun shares expert advice on the five elements necessary to develop a clean label strategy for seasonings. From sessions on cultivated meat to using NASA satellite data to help solve food insecurity, the South by Southwest 2023 conference’s food track took a deep dive into shoring up the global food system. Deputy Managing Editor Kelly Hensel talks about her time at the conference and some of the key takeaways. The long-awaited update to FDA’s healthy food label guidelines was unveiled last fall. But dietitian and recipe analyst Linn Steward says the new rules overlook palatability, which could hinder their effectiveness with consumers. Plus: Get fast, accurate technical support customized for your R&D and Innovation teams with an IFT Concierge Membership. 


EP 9: Food Safety Change Agent, Cool Tips on Freeze/Thaw, Top Trends for 2023



This episode of Omnivore features new conversations on timely topics with leading food scientists and industry experts taken from the pages of the April 2023 issue of Food Technology magazine. We have a chat with microbiologist and food industry executive Theo Morille to discuss key food safety learnings from her 35-plus year career that’s taken her from the lab to the C-suite. IFT’s Tracy Fink offers cool tips on how to mitigate freeze/thaw issues in refrigerated and frozen foods. Food Technology Contributing Editor Liz Sloan shares her take on the year’s highest-priority consumer trends. Plus: Register today for IFT FIRST Annual Event and Expo, July 16-19, 2023.


EP 8: Nutrition for the Ages, Food for Women’s Health, Food as Medicine



In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the March 2023 issue of Food Technology. Harvard’s David Eisenberg talks about the potential of food as medicine and the need for more industry partnership. FT contributing editor Linda Milo Ohr talks nutraceuticals and functional ingredients that can help us age well. Dr. Linda Alvarez discusses the importance of recognizing nutritional differences in men and women and her new product launch. Plus: Register today for IFT FIRST Annual Event and Expo, July 16-19, 2023.


EP 6: Center Store Stats, the Salmonella Challenge, and AI for Product Development



In this episode of Omnivore, Food Technology’s editorial team highlights stories and interviews from the February print issue. Trends consultant and Food Tech Contributing Editor Liz Sloan shares the latest statistics on center-store sales and offers her take on how product developers should be responding to those sales trends. Listen to University of Wisconsin-Madison microbiologist Steven Ricke on the question of declaring Salmonella as an adulterant in poultry. And Suraksha Rajagopal, head of research for business intelligence consultant, Spoonshot, talks about the potential for artificial intelligence to improve food product development success. 

 

Plus: Information on IFT FIRST Annual Event and Expo, July 16-19, 2023.