Tag Archives: FIRST

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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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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