Tag Archives: food

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

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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

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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!

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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

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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

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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.

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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

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Episode 2: The Changing World of Nutrition

April 6, 2021Uncategorizedcovid-19, diversity, equity, food, Food Science, food security, IFT, inclusion, nutrition, pandemiciftscidish

The importance of pivoting and how the covid-19 pandemic is helping create a more equitable food system

The Covid-19 global pandemic has changed everything, and the food system is no different. In this episode, we listen to how various companies adapted to the rapidly changing health crisis, including creating entirely new products, and how diversity, equity, and inclusion are critical components of the future of nutrition.

Speakers:

1: Julie Meyer, RDN, Founder of Eatwellglobal, a nutrition consulting company https://eatwellglobal.com/
2: Tim Goulette, Ph.D., BERS Analytical Lab Manager, Anheuser-Busch

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Episode 1: Strategies to Communicate the Value of Sensory Science

March 31, 2021Uncategorizedchow-ming lee, cindy ward, communicate, competitive advantage, consumer, food, Food Science, IFT, IFTNext, institute of food technologists, product success, science, sciences, sensory, sensory science, valueiftscidish

How integrating sensory science in the collaborative process contributes to product success.

As many companies are often looking for a competitive advantage to improve product success, it is critical that sensory scientists become an integrated part of the conversation. Sensory evaluation can help predict product success when implemented appropriately. This podcast will help listeners understand the value of sensory science and how it can help their organizations succeed. It will also help sensory and other food professionals better position themselves to contribute to product success as members of cross functional teams.

Speakers:

Chow-Ming Lee, PhD., Consumer Sensory Lead, Bayer
Cindy Ward, PhD., Owner, Sensation Research

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