Tag Archives: Consumer and Marketplace Trends

EP 73: Decoding Consumers’ Food Behaviors, African Food Trend Heats Up, A Food Scientist Processes Nova and UPFs | BEST OF 2025

December 1, 2025UncategorizedConsumer and Marketplace Trends, Culinary and Ingredient Trends, Ultra-Processed FoodsOmnivore

In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead. We chat with ‘Yemisi Awosan, founder and CEO of Egunsi Foods, a Harlem, New York-based food company focused on producing ready-to-eat African food derived from classic West African dishes, to find out more about this flavorful and trending cuisine. Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods.

Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

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EP 71: Understanding the New Mainstream Consumer, Gene Editing Tomorrow’s Crops

November 10, 2025UncategorizedBiotechnology, Consumer and Marketplace Trends, Innovation & InsightsOmnivore

Consumer insights guru Liz Sloan unpacks the latest consumer demographic trends and how they will shape food and beverage market opportunities. Tom Adams, CEO of Pairwise, discusses the potential of the gene-editing technology CRISPR to advance agriculture and deliver better-tasting fruits and vegetables.

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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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EP 64: Open Innovation for Food System Transformation, Decoding Consumers’ Food Behaviors

July 21, 2025UncategorizedConsumer and Marketplace Trends, Innovations & Insights, Startups & New VenturesOmnivore

EIT Food’s Adam Adamek shares why open innovation is essential to solving food system challenges—and how startups, corporates, and researchers can collaborate more effectively to turn breakthrough science into real-world impact. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead.

Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

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