Wellness and personal health is on our minds now more than ever. That is why Virginia Dare has named Wellness Flavors the most influential taste trend of 2022, as physical and mental health takes priority and becomes the dominant driver behind new product launches and consumer goods. During this episode, host Bruce Perkins, Philip Caputo (Virginia Dare) who leads marketing and consumer insight development, and Robert Verdi (Virginia Dare) Vice President of Business Development discuss what we see as some of the most intriguing functionally-inspired taste profiles emerging, and the inherent therapeutic properties or associations they carry. To learn more about Virginia Dare please click here. ( https://www.virginiadare.com)
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.
Join host Bruce Perkins to learn more about the student group who won the Don’t Spoil It! An International Digital Hackathon in March 2021. The students share their motivations for joining the competition, the benefits from the competition, how they overcame obstacles, what they are currently working on and more.
Marcela Silva: Zamorano Pan-American Agricultural School, Nigel Kang: University of Minnesota, Sofia Sierra Zamorano Pan-American Agricultural School, Fawaz Bagoudou: Shinshu University, Chandrima Shrivastava: Empa
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.
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!
Danielle Gallet, Founding Principal, Waterwell, LLC
John Robinson, Partner, Mazarine
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
Max Teplitski, Chief Science Officer, Produce Marketing Association
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!
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
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
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.