Tag Archives: Culinary and Ingredient 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.

Podcast: Play in new window | Download

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.

Podcast: Play in new window | Download

EP 60: African Food Trend Heats Up, Cornell Scientists Serve Up Food Solutions, Hitting the Sweet Spot with Sugar Reduction

May 19, 2025UncategorizedCulinary and Ingredient Trends, product development, Sugars and SweetenersOmnivore

In this episode, 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. Cornell University researchers Aamir Iqbal and Jessica Uhrin take listeners through the product development process at the university’s food engineering lab, focusing on the creation of self-disintegrating milk protein puffs for people who have difficulty swallowing. IFT’s Food Science and Technical Services Manager Renee Leber discusses the move toward sugar reduction in foods and beverages and the complex challenges companies face as they work to lessen sugar in their products without sacrificing taste, texture, or shelf life.

PLUS: This episode of Omnivore is brought to you by IFT FIRST—where the future of food takes shape. Join thousands of changemakers and innovators at Chicago’s McCormick Place, July 13-16, 2025, for the food industry’s can’t-miss event of the year. Secure your spot at iftevent.org.

Podcast: Play in new window | Download