EP 59: Building a Better Food Ecosystem, Inside Aseptic Processing, GRAS Reform
Global nutrition and food systems leader Alyson Greenhalgh-Ball shares her passion for creating a healthy food ecosystem that connects the dots between the health of people and the health of the planet. Consulting food scientist Rick Stier explains the historical significance and the science behind aseptically processed foods, beverages, equipment, and packaging—and why this processing … Continue reading EP 59: Building a Better Food Ecosystem, Inside Aseptic Processing, GRAS Reform →
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34:08
EP 58: Getting Your Résumé Right, The Sweet Science of Sugar Reduction, IFT’s Advocacy Roundup
Leading food science recruiter Moira McGrath gets real about what it takes to land your dream job. Food scientist Micaela Cox unpacks the science behind sugar reduction, the challenges and potential benefits of sugar alternatives, and what the future holds for food and beverage companies looking to capitalize on the zero-sugar trend. IFT’s Anna Rosales … Continue reading EP 58: Getting Your Résumé Right, The Sweet Science of Sugar Reduction, IFT’s Advocacy Roundup →
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37:58
EP 57: The Hottest Trends in Functional Foods, Upbeat About Upcycling, Welcome Gen Z
Dr. Liz Sloan, who has kept a close eye on functional food and beverage trends for decades, shares her take on what’s ahead for this market in the year ahead. Dr. Lara Ramdin, widely known as the Upcycling Queen, talks to Omnivore about how upcycling not only reduces food waste but also offers a chance … Continue reading EP 57: The Hottest Trends in Functional Foods, Upbeat About Upcycling, Welcome Gen Z →
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41:37
EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism
Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State University’s Dr. John Spink, the world’s leading expert on food fraud prevention, sheds some light on why food fraud remains a significant but unseen problem and suggests … Continue reading EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism →
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36:49
EP 55: Rethinking Approaches to Obesity, Precision Fermentation Takes Off, GLP-1 Drugs: A Boon for Product Development
Obesity policy expert Ted Kyle shares his thoughts on how the food industry should respond to consumers’ need for more healthful food options, and why he’s not a fan of the food as medicine concept. Process engineer Shalima Sreenath, whose previous work with Beyond Meat focused on scaling up transformative alt-meat technologies, shares the exciting … Continue reading EP 55: Rethinking Approaches to Obesity, Precision Fermentation Takes Off, GLP-1 Drugs: A Boon for Product Development →
Advances in food science and technology are key to solving one of the world’s greatest modern challenges: How to sustainably and safely feed and nourish a global population expected to reach 9 billion by 2050. Join the award-winning editors of Food Technology, the flagship magazine of the Institute of Food Technologists, every other Monday for Omnivore, the podcast that amplifies the voices of the international food science and technology community working to feed the world. Curated from the pages of Food Technology, each episode serves up a series of solutions-oriented content and expert viewpoints on the food industry’s most top-of-mind issues, fortified by sound, science-based analysis. Featuring lively discussion and interviews with leading food scientists and researchers, product innovators, policy makers and thought leaders from across the world of food, you’ll find the Omnivore podcast an audio smorgasbord where the business and science of food intersect.
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