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. Craig Slavtcheff, executive vice president and chief R&D and innovation officer at Campbell Soup, talks about how the 154-year-old company keeps its innovation engine churning using agile design methodology and its Maker’s Culture. Jon Harrington, senior brand director at Beech-Nut Nutrition Co., discusses trends and challenges in making snacks for kids. Sargento scientists Dr. Karthik Sajith Babu and Kartik Shah give the scoop on the challenges of using upcycled food ingredients when developing new or updated products.
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.
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