Tag Archives: food waste

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.

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 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 10: The Jack in the Box Effect, Gluten-Free Breads, Marie Wright on Flavor

April 17, 2023UncategorizedAnnual Event, artificial intelligence, business, career trends, conference, culture, Expo, FIRST, flavors, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, gluten-free, health, IFT, ingredient, ingredients, innovation, Institute of Food Technologists, nutrition and health, omnivore, podcast, product development, scientist, supply chain management, sustainability, TechnologyOmnivore

This episode of Omnivore features all-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. US Foods’ Dr. Ann Marie McNamara joins us to talk about the 30th anniversary of the Jack in the Box E. coli O157:H7 outbreak and how it revolutionized food safety. USDA researchers Ryan Ardoin and Brennan Smith discuss their recent study of gluten-free breads without bitterness. ADM’s Marie Wright shares her journey as a flavorist in her 30-plus year career. Plus: Register today for IFT FIRST Annual Event and Expo, July 16-19, 2023.

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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 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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EP 5: Plant-Based Meat Challenges, Quality Pet Food Demand, Sensory Tech Toolkit

February 6, 2023Uncategorizedbusiness, career trends, conference, consumer trends, culture, 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, pet food, plant-based, podcast, product development, regulation, scientist, sensory science, supply chain management, sustainability, TechnologyOmnivore

In this episode of Omnivore, Food Technology’s editorial team serves up new content with stories and interviews taken from the February print issue. UMass Distinguished Professor Julian McClements shares insight into the state-of-the-science when it comes to developing meat analogues that will resonate with consumers. Renaldo Webb discusses his experience in the pet food industry and why consumers have high demand for their furry friends. Dragonfly SCI’s Rebecca Bleibaum shares some new technologies helping to solidify sensory science’s place in the product development toolkit. Plus: Information on IFT FIRST Annual Event and Expo, July 16-19, 2023.

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EP 3: 2023 Consumer Market Outlook, Food Waste, and the White House Conference on Nutrition and Health

January 3, 2023Uncategorizedanna rosales, biden harris administration, business, career trends, conference, consumer trends, culture, Food, food safety, food science, food security, Food Tech, food technology magazine, food waste, foodservice, health, IFT, industry, Institute of Food Technologists, nutrition and health, omnivore, podcast, supply chain management, sustainability, Technology, white house conferenceOmnivore

In this episode of Omnivore, Food Technology’s editorial team gets in the New Year’s groove with stories and interviews taken from the January print issue. Get the scoop on how economic instability and shifting consumer values will impact food and beverage purchase decisions in the year ahead. FT editors discuss how entrepreneurs, progressive retailers, and eco-conscious foodservice operators are teaming up to combat food insecurity and help save the planet by plugging holes in food distribution and retail infrastructures. And, IFT’s Anna Rosales shares her hopes for outcomes from the White House Conference on Hunger, Nutrition, and Health. Plus: Information on IFT’s just-released Salary Survey resource.

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