Tag Archives: Food

EP 31: Alternative Snacks, Understanding Sensory Science, A Positive Approach to Food Science

March 4, 2024Uncategorizedagriculture, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food waste, foodservice, functional ingredients, health, IFT, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, science communication, scientist, sensory science, snacks, sustainability, Technology, trendsOmnivore

Get fast-tracked into the world of the science of food with the March 2024 episodes of IFT’s Omnivore podcast. Amy Marks-McGee, founder of consultancy Trendincite, discusses the drivers behind the growth of alternative snacks and where the category is headed in coming years. Danielle van Hout, PhD, president of Aigora, a consulting company, explains what sensory scientists do and how their work has evolved. Consultant Kantha Shelke discusses how a positive approach to food science and product innovation can flip the perceptions of wary consumers. Plus: Learn how to empower your business to reduce the negative impact of recalls with IFT’s Enterprise Traceability Education Suite, the new one-stop resource and only education solution designed to quickly help get your entire organization up to speed on key traceability concepts.

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EP 30: PFAS, BVO and Heavy Metals, Oh My!, Social Media for Product Development, Shark Tank Primetime Tips

February 19, 2024Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food chemicals, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, functional ingredients, health, IFT, ingredient, innovation, Institute of Food Technologists, New product development, nutrition and health, omnivore, product development, regulation, scientist, Shark Tank, sustainability, Technology, trendsOmnivore

Learn from the brightest minds in food science and top innovators in the food industry in the October episodes of the Omnivore podcast.

IFT’s Tracy Fink talks about risk management and best practices in mitigating chemical hazards, including PFAS, BVO, and heavy metals. Andrew Csicsila, partner and managing director for AlixPartners, shares his insights and advice on how food and beverage companies can use social media and AI to find white spaces for new product development. Ori Zohar, Shark Tank contestant and co-CEO of single-origin spice company Burlap & Barrel, dishes on takeaways from pitching on the show and how to make the most it if your company gets the producer’s call. Plus: Learn how to empower your business to reduce the negative impact of recalls with IFT’s Enterprise Traceability Education Suite, the new one-stop resource and only education solution designed to quickly help get your entire organization up to speed on key traceability concepts.

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EP 29: 2024 Consumer Trends, Chef Spike Mendelsohn on Good Eating, The Soil-Nutrition Connection

February 5, 2024Uncategorizedagriculture, artificial intelligence, business, career trends, chemicals, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food advocacy, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, functional ingredients, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition, nutrition and health, omnivore, product development, sensory science, sustainability, Technology, trendsOmnivore

Learn from the brightest minds in food science and the industry insiders who bring the know-how in the February 2024 episodes of the Omnivore podcast.

Trends expert Dr. Liz Sloan shares her take on some of the year’s biggest changes in consumer behavior and how they will play out in the marketplace. Chef Spike Mendelsohn discusses how he shifted his focus to food policy advocacy and planet-friendly eating. Plant nutrition researcher Robert Beelman talks about the undervalued connection between soil health and nutrition. Plus: Learn how to empower your business to reduce the negative impact of recalls with IFT’s Enterprise Traceability Education Suite, the new one-stop resource and only education solution designed to quickly help get your entire organization up to speed on key traceability concepts.

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EP 28: FDA Talks Traceability, Part 2, Achieving Gender Equity

January 22, 2024Uncategorizedartificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food traceability, food waste, foodservice, functional ingredients, gender equity, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trends, U.S. Food and Drug AdministrationOmnivore

In this episode of Omnivore, Food Technology’s editorial team serves up fresh new content with stories and interviews taken from the December 2023/January 2024 print issue. Angela Dodd, founder of Females in Food, shares her passion for the work of accelerating the careers of women in the food community. FDA’s Adam Friedlander and IFT’s Blake Harris serve up another exclusive extended segment on the agency’s final Food Traceability Rule, what tech-enabled traceability means and how to plan for it, and steps companies can take to prepare themselves and their supply chains for compliance, just two years away.

Plus: Hear from our January episodes sponsor, iTi Tropicals, the leading supplier of tropical and exotic fruit juice concentrates and purees in North America. With products like passion fruit, guava, acerola, coconut water and more, the possibilities with iTi Tropicals are endless. View the full line of fruit purees, juices and juice concentrates or request a free sample at ititropicals.com.

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EP 27: What Consumers Want 2024, Reaching Net Zero, Blue Nalu’s Lou Cooperhouse on Innovation

January 8, 2024Uncategorized2024 consumer outlook, agriculture, AI, Annual Event, artificial intelligence, business, career trends, cell-cultured seafood, 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, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sustainability, TechnologyOmnivore

In this episode of Omnivore, Food Technology’s editorial team serves up fresh new content with stories and interviews taken from the December 2023/January 2024 print issue. Darren Seifer offers a data-based analysis of what food and beverage companies should expect to see from consumers in 2024. Journalists Dale Buss and Kayt Sukel share their insights from reporting on the four-part net zero article series for Food Technology magazine. BlueNalu founder and CEO Lou Cooperhouse, who has been riding the wave of food industry innovation for more than 40 years, talks about why his latest venture will produce a sea change in the seafood category, for consumers and for the planet.

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EP 26: The Art of Science Communication, Josh Tetrick on Cultivated Meat, IFT FIRST Pitch Competition Winner, Disruption in the Backseat

December 18, 2023Uncategorized2023 IFT FIRST Pitch Competition, agriculture, Annual Event, artificial intelligence, cultivated meat, FIRST, Food, food safety, food science, food security, Food Tech, food technology magazine, health, IFT, Institute of Food Technologists, nutrition and health, omnivore, science communication, scientist, sustainability, Technology, trendsOmnivore

In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. Science communication expert Laura Lindenfeld explains how theatrical improv can help scientists break down barriers and better covey complex ideas. Josh Tetrick, co-founder and CEO of Eat Just, chats about all things cultivated meat, including the recent milestone sales and the challenges that still lie ahead. Paola Delgado, chief operating officer at Helaina and winner of the 2023 IFT FIRST Pitch Competition, discusses the company’s use of precision fermentation. Rabobank senior consumer foods analyst Tom Bailey talks about what’s ahead for the food industry as we move out of the “age of disruption.” 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 25: Regenerative Ag, Food Safety Change Agent, Inside the Genomics Institute

December 4, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, health, IFT, ingredient, Innovative Genomics Institute, nutrition and health, omnivore, product development, scientist, sustainability, Technology, trendsOmnivore

In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. 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. 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 has taken her from the lab to the C-suite. 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. 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 24: IFT Appert Award Winner Fereidoon Shahidi on Food Waste; FDA on the Food Traceability Rule

November 20, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, chemicals, conference, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology magazine, food traceability, food waste, foodservice, functional ingredients, health, IFT, ingredient, innovation, Institute of Food Technologists, nutraceuticals, nutrition and health, omnivore, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trends, U.S. Food and Drug AdministrationOmnivore

This episode of Omnivore features all-new conversations on timely topics with leading food scientists and experts taken from the pages of the November 2023 issue of Food Technology magazine. Fereidoon Shahidi, professor at Memorial University of Newfoundland and recipient of the 2023 IFT Lifetime Achievement Award in honor of Nicolas Appert, discusses the importance of fundamental research to solve food waste and improve health. FDA’s Adam Friedlander and IFT’s Blake Harris serve up an exclusive extended segment on the agency’s final Food Traceability Rule, its fundamental elements, and steps companies can take to prepare themselves and their supply chains for compliance, just two years away.

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 23: Cultural Appropriation in R&D, 2024 Technolgy Forecast, A Certified Food Scientist’s Journey

November 6, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, cultural appropriation, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food technology trends, food waste, foodservice, health, IFT, ingredient, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

This episode of Omnivore features all-new conversations on timely topics with leading food scientists and experts taken from the pages of the November 2023 issue of Food Technology magazine. Food scientist and entrepreneur Abena Foli explains what cultural appropriation in food product development looks like and how to avoid it by bringing emerging cuisines to market respectfully and authentically. Julie Larson Bricher provides insight into technology trends for 2024, which centers on advances and applications of digital transformation technologies such as artificial intelligence and machine learning and Industrial Internet of Things sensors and devices. Hala Ali discusses her journey to become the first certified food scientist in her home country, only to be uprooted by an ongoing war.

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EP 22: Frank Yiannas on Netflix’s Poisoned, Bio-Derived Polymers in Packaging

October 16, 2023Uncategorizedagriculture, AI, Annual Event, artificial intelligence, bioderived polymers, business, career trends, consumer trends, culinary, culture, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, functional ingredients, health, IFT, innovation, Institute of Food Technologists, nutrition and health, omnivore, packaging, product development, regulation, scientist, supply chain management, sustainability, Technology, trendsOmnivore

Learn from the brightest minds in food science in the October episodes of the Omnivore podcast. For a few days in August, the Netflix film, “Poisoned: The Dirty Truth About Your Food,” became the most watched documentary in the world, and created a ripple effect of consumer anxiety and confusion about the safety of the U.S. food system. In this episode, Omnivore talks with one of the experts interviewed for the documentary, FDA’s former Deputy Commissioner for Food Policy and Response Frank Yiannas, about what he thought of the final documentary and what he wishes had made the final cut. Also in this episode, packaging expert Claire Koelsch Sand discusses advances in the use of bioderived polymers in food and beverage packaging.

Pl 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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