Tag Archives: ingredient

EP 37: The Future of Product Innovation, Kelp in the Culinary Landscape, The Wonderful World of Fermentation

June 3, 2024Uncategorizedagriculture, career trends, culinary, culture, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, ingredient, innovation, Institute of Food Technologists, podcast, product development, scientistOmnivore

Learn from the brightest minds in food science and technology in the June 2024 episodes of the Omnivore podcast. Jeff Grogg, managing director of JPG Resources, shares what he sees as a necessary reset to new product innovation and which categories are ripe for disruption. Chef Matt Haight of Atlantic Sea Farms talks about the nutritional benefits of kelp and how he is working this ingredient into his recipes. Former IFT President Dr. Cindy Stewart says we can positively impact the future of the global food supply by further leveraging traditional fermentation processes. Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

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EP 35: Global Food System Challenge, Business Skills in Food Science Curricula, Feeding the Food Science Talent Pipeline

May 6, 2024Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, careers, conference, consumer trends, culinary, culture, education, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, foodservice, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

The May episodes of Omnivore feature not-to-be-missed expert commentary on the latest food system innovations, challenges, and cutting-edge science. Katharina Diehl, scaling specialist at HarvestPlus, talks about the impact HarvestPlus’ work has had in Nairobi and what it plans to do with the Seeding The Future Global Food System Challenge Grand Prize to scale the impact. Professor Anuradha Prakash talks about how to bring business skills into food science curricula through Chapman University’s dual MS/MBA program. IFT President-Elect Chris Daubert discusses the impact of the looming enrollment cliff on feeding the talent pipeline in the food sciences.

Plus: This episode of Omnivore is brought to you by IFT’s Career Center. Whether you are looking for a new career opportunity or new talent for your team, IFT’s Career Center is the premier destination to help you find or fill a position in the science of food. Visit ift.org/careercenter to learn more.

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EP 33: Ag Futurist Robert Saik, Vickie Kloeris on NASA, @TheBlackFoodScientist Shares the Science

April 8, 2024Uncategorizedagriculture, 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 waste, foodservice, functional ingredients, health, IFT, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sensory science, space food, supply chain management, sustainability, Technology, The Black Food Scientist, trendsOmnivore

Get the latest expert insights into the world of food science and technology in the April 2024 episodes of the Omnivore podcast, brought to you from Food Technology magazine. Renowned agrologist Robert Saik discusses the ways that science and technology are critical if food production is to meet the needs of a fast-growing global population. IFT Past President Vickie Kloeris talks about her new book, which reflects on her time working at NASA. Brittany Towers Lewis, aka The Black Food Scientist, talks about how and why she got into making her popular Instagram and TikTok video series, Science in Sixty Seconds. Plus: Thank you to this episode’s sponsor, IFT FIRST: Annual Event and Expo. Accomplish a year’s worth of business, idea generation and career growth in just three days at IFT FIRST, July 14-17 in Chicago. Register today to maximize your savings and capitalize on early bird pricing. Visit https://www.iftevent.org today!

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EP 32: Hurdling FSMA 204 Challenges, Tufts Cultured Meat Research, Australia Innovation Hotspot

March 18, 2024Uncategorizedagriculture, AI, Annual Event, artificial intelligence, business, career trends, conference, consumer trends, culinary, culture, Cultured Meat, Expo, FIRST, flavors, Food, food safety, food science, food scientist, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, FSMA 204, functional ingredients, health, IFT, industry, ingredient, innovation, Institute of Food Technologists, nutrition and health, omnivore, product development, regulation, scientist, sensory science, sustainability, Technology, trendsOmnivore

Get fast-tracked into the world of the science of food with the March 2024 episodes of IFT’s Omnivore podcast. Dr. Jacob Bruun-Jensen, strategy principal, consumer industry with Monitor Deloitte, talks about the challenges of achieving compliance with FDA’s Food Traceability Rule. Director of science at Tufts Cellular Agriculture Commercialization Lab and entrepreneur-in-residence Andrew Stout explains his research on growth factors in bovine muscle cells and its impact on the cultured meat industry. Chris Downs, director of the Food and Beverage Accelerator (FaBA) at the University of Queensland, in Australia, shares why Australia is a hot spot of food system innovation in areas including seaweed, precision fermentation, agricultural robotics, and more. 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 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 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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