Tag Archives: foodservice

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 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 8: Nutrition for the Ages, Food for Women’s Health, Food as Medicine

March 20, 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, foodservice, functional ingredients, health, IFT, ingredients, innovation, Institute of Food Technologists, Magazine, medicinal food, nutrition and health, omnivore, podcast, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, women’s healthOmnivore

In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the March 2023 issue of Food Technology. Harvard’s David Eisenberg talks about the potential of food as medicine and the need for more industry partnership. FT contributing editor Linda Milo Ohr talks nutraceuticals and functional ingredients that can help us age well. Dr. Linda Alvarez discusses the importance of recognizing nutritional differences in men and women and her new product launch. 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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