Tag Archives: culinary

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

August 7, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, 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, health, IFT, industry, ingredient, ingredients, innovation, Institute of Food Technologists, Magazine, NOVA classification, nutrition and health, omnivore, podcast, product development, scientist, sustainability, Technology, trendsOmnivore

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.

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EP 16: Campbell’s Innovation Engine, Fun Snacks for Kids, Upcycled Ingredient Tips

July 17, 2023Uncategorizedagriculture, Annual Event, business, career trends, 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, industry, ingredient, ingredients, innovation, Institute of Food Technologists, kid snacks, nutrition and health, omnivore, product development, regulation, scientist, sensory science, sustainability, Technology, trends, upcycled foodsOmnivore

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. Craig Slavtcheff, executive vice president and chief R&D and innovation officer at Campbell Soup, talks about how the 154-year-old company keeps its innovation engine churning using agile design methodology and its Maker’s Culture. Jon Harrington, senior brand director at Beech-Nut Nutrition Co., discusses trends and challenges in making snacks for kids. Sargento scientists Dr. Karthik Sajith Babu and Kartik Shah give the scoop on the challenges of using upcycled food ingredients when developing new or updated products.

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

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

July 3, 2023Uncategorizedagriculture, AI, Annual Event, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, Food, food innovation, food safety, food science, food scientist, food security, food sustainability, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, ingredient, ingredients, innovation, Innovative Genomics Institute, Institute of Food Technologists, nutrition and health, omnivore, podcast, product development, scientist, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

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.

https://ift-omnivore.org/foodtech

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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 13: Fighting Food Fraud, IFT FIRST Preview, The Accidental Food Scientist

June 5, 2023Uncategorizedagriculture, Annual Event, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, Food, Food Fraud, food safety, food science, Food Science Education, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, IFT FIRST, industry, ingredient, ingredients, innovation, Institute of Food Technologists, Magazine, nutrition and health, omnivore, product development, regulation, scientist, 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. Kantha Shelke, principal at Corvus Blue, talks about how supply chain interruptions can open the door to fraudsters and what food companies can do to mitigate and prevent food fraud. Michelle Braun discusses what’s new at this year’s IFT FIRST annual event. Julie Emsing Mann shares how she stumbled into food science and why it’s important proactively recruit young people into the profession. 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 7: Regenerative Ag, Quinoa Flour Research, Processed Foods Debate

March 6, 2023Uncategorizedagriculture, Annual Event, artificial intelligence, bakery, business, career trends, chemicals, conference, consumer trends, culinary, 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, Magazine, nutrition and health, omnivore, podcast, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the March 2023 issue of Food Technology. Dr. Elizabeth Rieke sheds light on how regenerative agriculture practices and new DNA technologies can improve soil health and help the agriculture sector reach net zero Scope 3 emissions. Washington State University graduate student Elizabeth Nalbandian dishes on what she learned about cookie baking applications for quinoa flour in research she conducted with food scientist Dr. Girish Ganjyal at Washington State. Rabobank’s Nicholas Fereday offers a constructive wake-up call about the processed foods debate. Plus: Register today for IFT FIRST Annual Event and Expo, July 16-19, 2023.

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