This is the second podcast in a sensory sciences series in collaboration with the Sensory & Consumer Sciences Division. Host Bruce Perkin and guest speakers Becky Bleibaum and Anna Leachman will be discussing tools to get rapid and reliable consumer feedback on products. This conversation highlights the advantages of consumer research, what consumer acceptance is and why it is important, how tight timelines and budgets impact outcomes, and more.
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This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division. Join host Bruce Perkin and speakers Becky Bleibaum and Heather Thomas as they discuss Quantitative Description Analysis (QDA.) QDA is a sensory tool that was developed in the mid-1970s to correct perceived problems with flavor profile analysis. During this conversation, the speakers will be covering what QDA is and how it works, QDA strengths compared to other tools, taking QDA into a new space, making sure consumer voices are not lost when using culinary professionals and more.
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Join the Sustainable Food Systems Division along with host Bruce Perkins and guest speaker Sue Klapholz as they discuss her passion about addressing climate change by moving away from animal agriculture, while ensuring nutrition and public health are not compromised. In addition to sharing her passions Sue shares her insights as one of the original scientists at both Impossible Foods and Kite Hill.
To learn more on how to join the Sustainable Food Systems Division click here!
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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)
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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.
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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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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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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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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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