Category Archives: Uncategorized

Episode 12: A CRISPR Food Future

November 30, 2021Uncategorizedcrispr, dna, food, Food Science, gene editing, gmo, IFT, industry, institute of food technologists, scienceiftscidish

Did you know it has been over 30 years since genetically modified crops were introduced for consumption? In this episode, guest Dr. Haven Baker joins us to talk about a relatively new form of gene editing technology called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. Listen in to find out how CRISPR repairs faulty genes, benefits farmers, improves crop diversity, and more.

Haven Baker co-founded Pairwise and serves as Chief Business Officer. Haven is the former Senior Vice President / General Manager of Simplot Plant Sciences, where he led the team that launched the innovative, non-browning Innate® potato. He holds a PhD in chemistry from Northeastern University, an MBA from Harvard University, and a BS in biomedical engineering from Yale University.

Podcast: Play in new window | Download

Episode 11: The Challenge of Water

October 28, 2021Uncategorizedagua, Climate Change, food, Food Processing, Food Safety, Food Science, health, IFT, industry, institute of food technologists, nutrition, planet, Policy, science, Water, Water Safetyiftscidish

Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them. Host Bruce Perkin and guest speakers Danielle Gallet and John Robinson examine different aspects of water, and how to ensure water quality and safety. What would the current water shortages in the southwest U.S. look like if it spread to the rest of the country? Are water-related problems taken seriously? How willing are consumers to reuse water? Listen as the guest speakers answer these questions and more!

Speakers:
Danielle Gallet, Founding Principal, Waterwell, LLC
John Robinson, Partner, Mazarine

Podcast: Play in new window | Download

Episode 10: The Current State of African Swine Fever

October 4, 2021Uncategorizediftscidish

African Swine Fever (ASF) continues to be hot topic to those working in food. ASF has been spreading across the globe, killing millions of pigs and is a viable threat to the US pork industry as it has recently
reached the Dominican Republic. In this podcast, you will learn what ASF is, what the US is doing to protect its hog population, and how the Covid–19 pandemic has compounded the problem. You will also
learn what consumers and someone working in the science of food can do to help the situation.

Speaker:
Derrell Peel is the Charles Breedlove Professor of Agribusiness in the Department of Agricultural Economics. He has served as the Extension Livestock Marketing Specialist since he came to Oklahoma
State University in 1989. He also has his own podcast, Farm to Market Podcast (libsyn.com).

Podcast: Play in new window | Download

Episode 9: Fresh Produce – Ready to Eat and Ready to Explore

September 20, 2021Uncategorizedagriculture, food, food scientist, foodie, fruits, IFT, industry, institute of food technologists, nutrition, ready to eat, RTE, science, vegetablesiftscidish

Fresh fruits and vegetables are a delicious part of any meal and are the area of focus for our next
discussion. As the episode unravels, we will learn about increasing fresh produce consumption in school–
aged children, using genetics to make delicious fruits into manageable crops, and how “new” produce is
introduced to the market. From romanesco to watercress, join us as we explore the world of fresh
produce.

Speaker:
Max Teplitski, Chief Science Officer, Produce Marketing Association

Podcast: Play in new window | Download

Episode 8: Pet Food: The surprising use of science hiding in plain sight

August 23, 2021Uncategorizedanimal, food, Food Science, IFT, institute of food technologists, palatability, pet food, pets, sensory and consumer science, technologyiftscidish

The global pet food market is worth over $90 billion a year. As the pet food field continues to grow,
many may be surprised to learn about the level of science that goes behind developing our furry friend’s
favorite meals. How can one meal a day provide complete nutrition for a pet? Do animals need to
sample the finished product? Do those working in pet food sample the pet food themselves? Listen in to
hear from those working in the field to answer all these questions, and more!

Podcast: Play in new window | Download

Episode 7: Microalgae: Modernuses of an ancient ingredient

July 28, 2021Uncategorizedalexander mathys, algae, alternative proteins, emerging science, food, Food Science, IFT, institute of food technologists, microalga, natural colors, nutritioniftscidish

Humans have been eating microalgae for thousands of years. With consumers looking for innovativeand sustainableproducts, microalgae ispopping up asauniqueingredient in modern timesas well.In this episode, we will hear the ways microalgae production is becoming more efficientand what the environmental impact of commercializing microalgae productionis. We will also learn what ingredients can be replaced by using microalgae. Listen in to hear how this microscopic organism is shaking up the food system.

Speaker: Alexander Mathys, ETH Zurich

Podcast: Play in new window | Download

Episode 6: Growth in Food Production Requires “Inside Knowledge”

June 29, 2021Uncategorizedagriculture, Emerging Sciences and Technologies, food, Food Science, fruit and vegetable products, horticulture, IFT, indoor farming, institute of food technologists, jim pantaleo, vertical farmingiftscidish

It wasn’t long ago that the generally accepted view of growing food indoors was not commercially viable. As technology improves and input costs decrease, growing food indoors vertically is becoming more common and more efficient. Our speaker, Jim Pantaleo, speaks on his own experience as an indoor farm manager and advisor. Listen in to hear about the challenges and opportunities of indoor farming, how an indoor farm is like Costco, and to find many resources on the topic.

Guest Speaker: Jim Pantaleo

Podcast: Play in new window | Download

Episode 5: Flavor is Key: What you should know about flavors and their importance in launching new foods and beverages

June 9, 2021UncategorizedDave Franz, flavor, FlavorSum, food, food and bev, IFT, industry, institute of food technologists, Lisa Jackson, marketing, science, taste, tech, technologyiftscidish

How do you create apple pie flavoring when everyone has their own memory of their favorite apple pie? This episode’s guests will help! Dave Franz, Vice President of Sales and Marketing at FlavorSum, and Lisa Jackson, Director of Marketing, join us to talk about the flavor industry. We explore why consumers may like or dislike a certain taste, and the challenges that product developers may experience when launching new flavored products. We also discuss guardrails to consider when launching foods and beverages and get insights into the end-to-end process of product development. This podcast is brought to you by FlavorSum.

Podcast: Play in new window | Download

Episode 4: Consumers Don’t Want to Change, So Why Are They?

May 14, 2021Uncategorizedconsumer behavior, food, food anthropology, Food Science, IFT, industry, institute of food technologists, jobs to be done, sci dishiftscidish

With up to 40,000 products in a grocery store, many consumers are on auto–pilot when deciding what products to buy. Most management consultants would say their greatest challenges are the ones that involve change management. When consumers find a set of products and foods they like, they typically don’t want those things to change. Yet we are seeing more change in the space of consumer wants and needs than ever before. This podcast we hear from a food scientist and anthropologist about what the plant–based food industry can learn from Tesla, or about the importance of understanding the ‘Job’ consumers are hiring your product to do.

Speaker: Kevin Ryan, CEO & Founder, Malachite Strategy and Research, LLC

Podcast: Play in new window | Download

Episode 3: The Fuzzy Front End of Product Development

May 14, 2021Uncategorizedamy shipley, consumers, covid, food industry, Food Science, food technology, IFT, institute of food technologists, product development, transformiftscidish

How human connection drives trends.

Where do businesses start when they want to develop a new product and how do you know this product will be a hit with consumers? This episode dives into the difficulties that occur at the beginning of product development, and how important it is for consumers to connect with a product to transform a hip fad to a lasting trend. Our guest, Amy Shipley shares her insights on how to get past the difficult beginnings of product development.

Speakers:

Amy Shipley, Managing Director and Partner, Sterling-Rice Group

Podcast: Play in new window | Download