ultraprocessed foods

Food Technology’s deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honey’s sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the research. Food Technology’s Julie Larson Bricher talks with Dr. Susanne Bügel about leading a unique two-year international consensus-building project at University of Copenhagen that aims to develop the next generation of the Nova classification system.

Plus: This episode of Omnivore is brought to you by IFT Membership. Connect with our diverse community and discover a world of new opportunities. Explore the benefits of membership at ift.org/membership.

Podcast: Play in new window | Download

Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods. IFT’s Renee Leber delves into food color additive bans, why color reformulations can be challenging, and what manufacturers need to keep top of mind when adjusting colors in various applications. Dr. Joanne Slavin, a former member of the Dietary Guidelines for Americans Advisory Committee, chats with Omnivore about what to expect in the latest iteration of the DGAs for 2025-2030.

Podcast: Play in new window | Download

Tag Archives: ultraprocessed foods

EP 54: Honey’s Aroma and Sweetness, Can We Refine the Definition of UPFs?

EP 53: A Food Scientist Processes Nova and UPFs, Red-Hot Food Dye Substitutes, What’s Next for America’s Dietary Guidelines?