Category Archives: Food Science

Episode 17: Wellness Flavors: Exploring new taste profile category emerging in 2022



Ancient grains have become a buzzword in the food and nutrition industries – and there’s a reason that humankind has cultivated and utilized these grains for centuries. AB InBev founded EverGrain to explore the potential of an ancient grain it knows better than anyone else – barley – and how through upcycling, it could eventually unlock an opportunity to reform the food sector’s approach to nutrition and sustainability. Through innovations from the EverGrain team, upcycled barley is the only source of plant-based protein at scale that can deliver high levels of nutrition, a low carbon footprint, and optimal taste and functionality in product development. During this podcast, you’ll hear from some key members of EverGrain’s showing how upcycled barley protein can truly revolutionize the plant-based market.


Episode 14: A look into Cold Plasma Technology



Join host Bruce Perkin and guest Dr. Brendan A. Niemira as they examine and explain cold plasma technology. Listen in to find out advantages cold plasma has over traditional methods, the environmental impact, benefit of cold plasma and food packaging, food preservation and more. Dr. Niemira has also reached out to a grower cooperator to build a large rig for spraying plasma-activated water directly onto growing crops.