Tag Archives: regulation

EP 20: Coca-Cola’s Jason Richardson, Tasty Science, IFT FIRST Pitch Competition Winner



In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the September 2023 issue of Food Technology. Jason Richardson, PhD, is global director, quality and food safety, The Coca-Cola Company, talks about his mission to refresh and reframe food safety culture to advance future performance and company growth. Cornell University Associate Professor Dr. Robin Dando offers insights into his research into the science of taste, including a discussion of the impact of taste on metabolism. Paola Delgado, chief operating officer at Helaina and winner of the 2023 IFT FIRST Pitch Competition, discusses the company’s use of precision fermentation. 

Plus: Find out about Kalsec’s What’s Hot and What’s Not report, a free, comprehensive look at the hot and spicy favors trend with actionable insights into the development of hot and spicy creations. Visit Kalsec.com/HotOrNot to download the free report. 


EP 19: Josh Tetrick on Cultivated Meat, IFT Expo Ingredient Trends, Why Phenology Matters



In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the September 2023 issue of Food Technology. 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. Get the scoop on the latest ingredient trends from the IFT FIRST show floor from FT editors Emily Little, Linda Milo Ohr and Julie Larson Bricher. AgTools CEO Martha Montoya discusses how phenology will help food producers navigate climate change. 

Plus: Find out about Kalsec’s What’s Hot and What’s Not report, a free, comprehensive look at the hot and spicy favors trend with actionable insights into the development of hot and spicy creations. Visit Kalsec.com/HotOrNot to download the free report. 


EP 18: Generational Marketing, FDA’s Food Traceability Rule, The ‘Skinny’ on Skinny Butcher



In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the August 2023 issue of Food Technology. Consumer trends expert Dr. Liz Sloan delves into the defining characteristics of key market segments ranging from youthful Generation Alpha to aging baby boomers and matures. IFT traceability experts Blake Harris and Sara Bratager provide insights into FDA’s final Food Traceability Rule and the need for speed in planning to meet the compliance deadline of January 20, 2026. Dave Zilko, CEO and cofounder of plant-based meat alternatives startup Skinny Butcher, chats about how the brand’s formulation, marketing, and to-market strategy help set it apart from its competitors. 

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. 


EP 16: Campbell’s Innovation Engine, Fun Snacks for Kids, Upcycled Ingredient Tips



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. 

 https://ift-omnivore.org/foodtech 


EP 14: The Art of Science Communication, Citrus Greening Disease, Organic Acid Redux



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. 


EP 13: Fighting Food Fraud, IFT FIRST Preview, The Accidental Food Scientist



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. 


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



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.


EP 7: Regenerative Ag, Quinoa Flour Research, Processed Foods Debate



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. 


EP 6: Center Store Stats, the Salmonella Challenge, and AI for Product Development



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. 


EP 5: Plant-Based Meat Challenges, Quality Pet Food Demand, Sensory Tech Toolkit



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.