Tag Archives: AI

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

June 19, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, citrus greening disease, conference, consumer trends, culinary, culture, Expo, FIRST, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, functional ingredients, health, IFT, ingredient, ingredients, organic acids, product development, regulation, science communication, scientist, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

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.

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

May 15, 2023Uncategorizedagriculture, AI, Airly, Annual Event, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, Food, food safety, food science, food security, Food Tech, food technology magazine, food waste, foodservice, IFT, ingredient, ingredients, innovation, Institute of Food Technologists, nutrition and health, omnivore, podcast, product development, scientist, Seeding The Future Global Food Systems Challenge, Technology, trendsOmnivore

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.

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

May 1, 2023UncategorizedAI, Annual Event, artificial intelligence, business, career trends, clean label ingredients, conference, consumer trends, culinary, culture, Expo, FIRST, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, foodservice, health, healthy labels, IFT, industry, ingredient, ingredients, innovation, Institute of Food Technologists, nutrition and health, omnivore, plant-based, podcast, product development, scientist, supply chain management, sustainability, SXSW, Technology, trendsOmnivore

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.

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

April 3, 2023UncategorizedAI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culture, Expo, FIRST, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, ingredient, ingredients, innovation, Institute of Food Technologists, nutrition and health, omnivore, podcast, product development, refrigerated foods, scientist, sensory science, supply chain management, sustainability, Technology, top 10 trendsOmnivore

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.

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

March 20, 2023UncategorizedAI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culture, Expo, FIRST, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, foodservice, functional ingredients, health, IFT, ingredients, innovation, Institute of Food Technologists, Magazine, medicinal food, nutrition and health, omnivore, podcast, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, women’s healthOmnivore

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.

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

February 20, 2023UncategorizedAI, Annual Event, artificial intelligence, business, career trends, center store, conference, consumer trends, culture, Expo, FIRST, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, ingredients, innovation, Institute of Food Technologists, Magazine, nutrition and health, omnivore, plant-based, podcast, product development, regulation, salmonella, salmonella challenge, scientist, sensory science, stats, supply chain management, sustainability, TechnologyOmnivore

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.

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