Tag Archives: innovation

EP 4: Sandwiches on the Menu, Chemicals of Concern in Food Packaging, Meat Analogue Binders

January 17, 2023Uncategorizedbusiness, career trends, chemicals, conference, consumer trends, culture, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, foodservice, health, IFT, industry, ingredients, innovation, Institute of Food Technologists, Maeve Webster, Magazine, Maricel Maffini, meat analogue binders, nutrition and health, omnivore, Pascal Moll, podcast, product development, sandwich, sandwiches, sustainability, TechnologyOmnivore

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. Insight from Maeve Webster, president of Menu Matters, about sandwiches and why they are getting lots of love both from consumers and foodservice operators. Maricel Maffini, an internationally recognized scientist committed to public health advocacy through regulation and oversight of chemical exposure, provides us with a window into the world of chemicals of concern in food packaging. A chat with the lead researcher about a new University of Hohenheim study on how stickiness in meat analogues is influenced by different ratios of proteins and carbohydrates in the form of pea protein and apple pectin.

Plus: Information on IFT’s just-released Salary Survey resource.

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EP 2: Foodservice Menu Upgrades, USDA’s Nutrition Chief Speaks, Ingredient Trends, and Light-Based Disinfection Tech

December 12, 2022Uncategorizedbusiness, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, foodservice, health, IFT, industry, innovation, Institute of Food Technologists, nutrition, nutrition and health, omnivore, podcast, product development, safety, science, scientist, supply chain management, sustainabilityOmnivore

In this episode of Omnivore, Food Technology’s editorial team takes a deeper dive into a selection of 2022’s most significant stories and interviews taken from the August – November print issues. Hear from consumer trends guru Liz Sloan on how menu superstars, reimagined classics and internationally inspired cuisine are upgrading foodservice menus. Discover how USDA’s nutrition chief Sara Bleich is poised to break down barriers to nutrition security and health equity. Get the scoop on the latest ingredient trends from the IFT FIRST show floor. And, find out more about how UV-LED and pulsed light disinfection technologies have advanced pathogen control in the food industry from nonthermal processing scientist Tatiana Koutchma. Plus: Information on IFT’s new Concierge membership program.

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EP 1: Salary and Career Trends, Food Science Raps, and the Impact of Race

November 28, 2022Uncategorizedbusiness, career trends, consumer trends, culture, Food, food safety, food science, food security, Food Tech, IFT, impact of race, ingredients, innovation, Institute of Food Technologists, Larry Keener, Magazine, Michael Eskin, nutrition and health, omnivore, packaging, podcast, processing, product development, raps, regulation, supply chain management, sustainability, TechnologyOmnivore

In this episode of Omnivore, Food Technology’s editorial team takes a deeper dive into a selection of 2022’s most significant stories and interviews taken from the August – November print issues. Find fresh data on salary and career trends in food science from top editors. Hear a lively (and musical) conversation with University of Manitoba biochemist and 2022 IFT Lifetime Achievement Award winner Michael Eskin. Listen to the timely insights of IFT Fellow Larry Keener on diversity, equity and inclusion principles and the impact of race in the scientific community. Plus: Information on IFT’s new Concierge membership program.

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